Homemade cronuts
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Homemade cronuts

Have you had a cronut before? This mashup of croissants and donuts is the brainchild of pastry chef Dominique Ansel. Now you can make them at home!
Prep Time55 mins
Cook Time10 mins
Resting time11 hrs
Total Time1 hr 5 mins
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Keyword: Appetizer, Breakfast
Servings: 12
Author: Eva Bakes



  • 3 and 3/4 cups bread flour can substitute with all-purpose, plus more as needed
  • 1 Tablespoon + 2 teaspoons salt Note: I found that this made the cronuts way too salty and recommend cutting down to just 1 Tablespoon
  • 1/4 cup + 1 Tablespoon granulated sugar
  • 1 Tablespoon + 1 and 1/2 teaspoons instant yeast
  • 1 cup + 2 Tablespoons cold water
  • 1 large egg white
  • 8 Tablespoons (1 stick) unsalted butter, softened
  • 1 Tablespoon heavy cream

Butter block

  • 18 Tablespoons unsalted butter softened

White chocolate ganache filling

  • 1 teaspoon (2.3 grams) powdered (unflavored) gelatin
  • 1 and 3/4 cups heavy cream
  • 1 vanilla bean split lengthwise, seeds scraped
  • 1/2 cup white chocolate finely chopped


Note: This is a 3-day recipe. Please plan accordingly.

    Two days before serving

      Make the ganache

      • Bloom the gelatin by sprinkling the gelatin powder over 1 Tablespoon of water. Allow it to sit 20 minutes before using.
      • In a small saucepan set over medium heat, mix the heavy cream and vanilla bean seeds until it comes to a boil. Turn off the stove and remove the saucepan from the heat. Add the bloomed gelatin into the cream until it has dissolved.
      • Put the white chocolate in a small heatproof bowl. Then pour the hot cream mixture over the chocolate and allow it to sit untouched for 30 seconds. Whisk the white chocolate mixture until smooth. Then cover it with plastic wrap and refrigerate until ready to use.

      Make the butter block

      • Draw a 7-inch square on a piece of parchment paper. Flip the paper over. Using a rolling pin, roll the softened butter into a 7-inch square using your pencil marks as a guideline. The butter should be about 1/4" thick. Wrap the butter and refrigerate it until ready to use.

      Make the dough

      • In the bowl of a stand mixer fitted with the dough hook, mix together the bread flour, salt, sugar, yeast, water, egg whites, butter, and cream . Mix until everything just comes together, about 3 minutes. Dough should be a bit rough. Generously grease a large bowl and place the dough in the bowl. Cover with plastic wrap and place in a warm spot and allow it to double, about 2-3 hours. Once the dough has doubled, transfer the dough to a clean working surface and punch down the dough. Using a rolling pin, roll the dough into a rough 10-inch square. If needed, add a little bit of flour to prevent the dough from sticking, but you'll want to add as little flour as possible. Cover the rolled out dough with plastic wrap and refrigerate until ready to use.

      One day before serving

        Laminate the dough

        • Remove the dough from the refrigerator and roll it back out to a 10-inch square (it will have shrunken a bit). Place the butter block in the center of the dough, but turn it on its side so it looks like a diamond. Fold the corners of the dough up towards the center to cover the butter block. Seal the edges. Roll the dough out to a 20-inch square. If needed, add a little bit of flour to prevent the dough from sticking, but you'll want to add as little flour as possible. Fold the dough in half horizontally, then in half vertically. You should end up with a 10-inch square again. Wrap in plastic wrap and refrigerate for at least an hour. After an hour, roll out the dough to a 20-inch square, fold horizontally, then vertically and refrigerate again for another hour. Repeat this process one more time and allow the dough to chill overnight.

        Day of serving

          Cut the dough

          • Remove the dough from the refrigerator. On a lightly floured work surface, roll the dough out to a 15-inch square. Cover with plastic wrap and refrigerate for 1 hour. After the dough has chilled, use a 3.5" diameter round cutter (or the top of a glass/mug) to cut out 12 circles of dough. Use a smaller round cutter (about 1" in diameter) to cut out the middles of the donuts. Place these donuts on a sheet of parchment paper and line them up about 3 inches apart. Allow the donuts to tripled in size, about 2 hours.

          Fry the dough

          • In a large pot (I used a Dutch oven), heat about 2 inches of grapeseed or vegetable oil until it reaches 350 degrees F. Make sure your temperature is correct or else the cronuts will not cook evenly or correctly. Once your oil reaches the correct temperature, place 3-4 pastries in the hot oil. Fry about 90 seconds per side or until they are golden brown. Remove the pastries from the oil and allow them to drain on a paper-towel-lined pan or plate. Repeat with the remaining pastries.

          Assemble the cronuts

          • Transfer the ganache into a pastry bag fitted with a medium sized open star tip. (I used a round tip and had a difficult time piping my ganache.) Poke 4 holes in the flat sides of the cronuts and fill with the ganache by squeezing the piping bag. The pastry will get heavier as you fill them up with ganache. Repeat with remaining cronuts.