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Here are two ways to make cronuts with my cronut dough. The first version is more like a donut and the second version is more like a deep-fried croissant. Follow the instructions in How to Make Cronuts, Part 1 (The Dough) to make the dough, then follow instructions here to see which type you like better.

Recipe Summary

prep:
1 hr
cook:
20 mins
additional:
2 hrs
total:
3 hrs 20 mins
Servings:
14
Yield:
14 cronuts
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Ingredients

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

Directions

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

  • Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two 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. Repeat to fry cronut holes.

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

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

Higher-Rising Cronuts:
  • When ready to make the remaining cronuts, remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1 (The Dough)). Let sit for 30 minutes.

  • Roll dough on a floured surface into an 8x12-inch rectangle. Fold dough in thirds and roll again into a 3/4-inch thick rectangle. Use a sharp 3-inch round cutter to cut 6 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.

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

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

  • Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. The extra fold and thicker dough will result in taller cronuts than before. Let fried cronuts drain on racks. Repeat to fry cronut holes.

  • Dip in remaining glaze and let stand until glaze sets, about 15 minutes.

Chef's Notes:

Make the cronut dough for this recipe by following How to Make Cronuts, Part 1 (The Dough).

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe does not include the actual dough. That data can be found in How to Make Cronuts, Part 1 (The Dough).

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