Here it is, the Cronut recipe we used. So absolutely delicious. The recipe is one of Chef John’s (you’ll soon come to realise we use his a lot), and I would highly recommend you watch the video of how to make them as it shows you the EXACT way to fold the dough. It’s worth it. TRUST ME.
1 package dry active yeast (2 1/4 tsp)
1/2 cup warm water
1 teaspoon fine salt
2 rounded tablespoons white sugar (add an extra if you want a sweeter cronut)
1/2 cup milk
2 tablespoons melted butter
1 teaspoon of vanilla extract
1 large egg
1/8 teaspoon ground nutmeg
450 grams all-purpose flour, more as needed
170 grams softened butter (12 tablespoons)
MAKING THE DOUGH (watch the video)
Combine yeast and warm water, and let sit five minutes. Add the rest of the ingredients, except for the flour and the softened butter (the 170 grams), and whisk to combine.
Add the flour, and knead for about three minutes or until a soft sticky dough ball forms. Wrap dough in plastic, and refrigerate for 20 minutes
Roll dough out into roughly a 45 x 22-centimeter rectangle. Proceed with butter as shown in the video. I’ll also write instructions below, but the visual is much better.
Once rolled into a rectangle shape, take half the softened butter, and spread it onto the middle 1/3 of the dough (the middle section). Then fold 1/3 of the dough onto itself. Spread the other half of the softened butter on the top of this third. Finally fold the remaining third back onto the buttered dough.
Put some baking paper onto a tray, and then put your folded dough onto the tray. Cover in plastic wrap, and with a towel. Refrigerate for 20-30 minutes to let the dough AND the butter firm up.
Next, transfer the dough to a lightly floured surface, and dust the top with flour. Roll your folded dough out again, keeping as close to a rectangle shape as possible. Air bubbles may come up in the dough, don’t worry about them. Once rolled out, you’re going to fold the dough again as you did above, just minus the butter steps. So fold 1/3 into the middle, and fold the other 1/3 on top of that.
Put this folded dough BACK into the fridge for 20-30 minutes.
Do the EXACT same step above – roll out into the rectangle. Fold 1/3 onto itself, followed by the other 1/3. Throw it back in the fridge, this time for 2 hours.
Remove from the fridge, roll it out to about 1 cm thick. Get a circular cutter and cut out the circles in the dough. I used a drinking glass for the large hole, and a shot glass for the smaller hole. If you have your own cutters, then that’s even better! I kept the little circles from the centre and deep fried them too – didn’t want to waste any of that goodness!
Place your Cronut cut outs (and extras) on a baking tray, and let it rise for about an hour (pop it in your turned-off oven).
Honestly, watch the video, it makes so much more sense.
COOKING THE CRONUT (watch the video)
You will need a deep fryer or at least a pot to deep fry these in. Heat the oil to 175 degrees Celsius. Any kind of vegetable shortening or oil will work.
Carefully pick up your Cronuts and put them into the oil. Fry them 2 at a time for about 2 mins per side, you’ll see them turn a gorgeous golden brown when you flip them. Once fried, remove and put on a cooling rack.
1 Cup Icing Sugar
1 1/2 teaspoons Milk
1/2 teaspoon Vanilla
Dip the Cronuts into the icing, and then pop back on the tray or eat immediately.