Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.

Recipe Summary

1 hr
4 hrs 5 mins
5 hrs 5 mins
14 cronuts


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.

  • Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.

  • Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.

  • Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.

  • Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.

  • Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.

  • Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.

  • Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.


Part II of this recipe shows how to fry and glaze the cronuts.

Nutrition Facts

241 calories; protein 4.4g 9% DV; carbohydrates 27.7g 9% DV; fat 12.4g 19% DV; cholesterol 44.5mg 15% DV; sodium 188.9mg 8% DV. Full Nutrition

Reviews (21)

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Most helpful positive review

Rating: 4 stars
I cant find European-style (low-moisture) butter is there a substitute or can i just use regular butter??? please help Read More
23 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I cant find European-style (low-moisture) butter is there a substitute or can i just use regular butter??? please help Read More
Rating: 5 stars
I whated to print your cronut so I use your photos Read More
Rating: 4 stars
This recipe was time consuming but the steps were pretty simple. I had to add more liquid after adding the flour. If I made this again I'd only use 3 cups of flour. Otherwise I'd follow all of the steps as stated. Read More
Rating: 5 stars
How can you make this ahead of time? or can you store it in the refrigerator without it losing it's taste or texture? I want to make this but the event it will be for is in the morning... Read More
Rating: 5 stars
The only thing different from the recipe that I did was using a regular unsalted butter. All cronuts turned out great! It took me awhile to make but it was worth it. If you don't have a circular cutter I used a big glass and a water bottle cover. What a workaround! I will definitely save this recipe. My hubby and kids loved it! Read More
Rating: 5 stars
Is it possible to make this recipe using all-purpose gluten free flour? Read More
Rating: 5 stars
I love this recipe. I have been trying to make a homemade donut that is as good, or better, than a store bought donut for YEARS! This one has become my absolute favorite. It is time consuming but all things considering, not that hard. I have not been able to reply to some of the questions on here but after making these many times now, I will answer from my experience. 1- You can use regular unsalted butter. They will still turn out but lose some of their crispiness. If you want the full experience, really try to find the low moisture. 2- I have made it with and without the nutmeg. Although it does add another layer of flavor, even this small amount can sometimes seem overwhelming. I prefer it without but it is really up to your personal taste. 3- I usually do refrigerate overnight so that we can enjoy these for breakfast. I go through all of the steps of folding in the butter and then for the 2 hour refrigerated rising, I leave it in the fridge overnight. Just be aware that the dough will rise A LOT so make sure you leave it in loose plastic wrap and even then, I like to store it in a bigger container with a lid. 4- Part 2 calls for grapeseed oil. I highly recommend finding some as it adds the "donut store taste". However, I have found through many trials that using about half grapeseed oil and half coconut oil lends itself to just the right balance of crispiness without getting overly greasy. You can use vegetable oil but it will not turn out as well. The Read More
Rating: 5 stars
Fun and fairly easy - what can one say of Chef John? His recipes never fail and he's a delight to watch =D Read More
Rating: 5 stars
I've made a lot of croissants over the years-- some ended up swimming in their own puddle of butter and others were SOOOO much work as to be not worth it. THIS is genius; I am happier with these than some I spent two to three times the effort to make. Needless to say I'm relating that I made croissants with these as well as the cronuts. So thanks-- this is now my go to recipe for this type of baking. But for those who are reading I do want to say that I BAKED my cronuts -- of course they weren't as wonderfully greasy as a doughnut should be but we liked them anyway AND -- I used regular butter. I never buy unsalted butter-- because virtually every recipe has salt in one form or another so I use salted butter and omit the salt. It works for those of you who don't want the expense of fancy butter. The extra moisture did not seem to matter. I just made your apple roses with another of your recipes-- what an inspiration! My husband was blown away by how beautiful they are! (-_-) Chef John you are such a -- so many words come to mind, but Sweetheart is the best one! Read More