The fried cronuts have a crisp exterior and croissant-like texture. The first version is more like a donut and the second version is more like a deep-fried croissant. It's an adventurous, fun project for you to try soon.

Chef John
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Once dough has been made, cut, and dough has risen (see How to Make Cronuts, Part I), continue on to fry and glaze your homemade cronuts.

    Advertisement
  • Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).

  • Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool.

  • Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.

  • Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.

  • Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.

  • Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.

  • Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks.

  • Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.

Tips

Part I of this recipe shows how to make, shape, and rise the dough.

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2014
These were delicious. The process was uncomplicated, but very time consuming (which is why I rated it only 4 stars). I topped mine with a maple cream cheese frosting and bacon, which was a big hit. Read More
(8)

Most helpful critical review

Rating: 1 stars
11/18/2017
Powdered sugar, milk, & vanilla, I think you left out some of the ingredients. I'd love to see the full recipe. Read More
(3)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/29/2014
These were delicious. The process was uncomplicated, but very time consuming (which is why I rated it only 4 stars). I topped mine with a maple cream cheese frosting and bacon, which was a big hit. Read More
(8)
Rating: 5 stars
01/01/2014
I used the primary version listed. 2 minutes was a bit long for these delicate delights. 1 - 1.5 minutes worked well for my cronuts. I used the amount of milk listed and noticed the glaze was a bit dry so I added 2 squirts of a lemon. This gave the glaze a great flavor. Overall this was a great and well written recipe. I really enjoyed making and eating the cronuts! Thanks Chef John! Read More
(4)
Rating: 5 stars
02/15/2014
Rainy day here so the perfect time to make these. Im guarding the ones that are left right now because they are stealing them before the glaze sets! Read More
(3)
Advertisement
Rating: 1 stars
11/18/2017
Powdered sugar, milk, & vanilla, I think you left out some of the ingredients. I'd love to see the full recipe. Read More
(3)
Rating: 5 stars
03/23/2019
Yes I made this twice I also made it with more icing. My Great Nephews and I LOVE IT. One even helped me make them the first time. The photo I added was from the first time and the odd shaped ones is the end of the dough Yes I forgot to take photos with them all. Read More
(1)
Rating: 5 stars
01/16/2015
Chef John is amazing and so is this recipe! Read More
(1)
Advertisement
Rating: 5 stars
07/09/2017
Just made these today. When I started I wasn't sure how it would turn out but once done they were golden crispy and tasty! I enjoyed making these. The icing was pretty good too and can't wait to try different icing flavors with these donuts. Read More
Rating: 5 stars
02/01/2019
Turned out great! Flaky with low oil absorption. Read More
Rating: 5 stars
12/23/2016
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