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How to Make Cronuts, Part I (The Dough)
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Prep Time:
60 minutes
Total Time:
305 minutes
Create homemade cronuts with a delightful blend of doughnut shape and croissant texture using Chef John's recipe.
Ingredients:
  • 1 (.25 ounce) package active dry yeast
  • 0.5 cup warm water (105 degrees F/41 degrees C)
  • 0.5 cup milk
  • 2.5 tablespoons white sugar, or more to taste
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon fine salt
  • 0.125 teaspoon freshly grated nutmeg
  • 1 pound all-purpose flour
  • 12 tablespoons European-style (low-moisture) butter at room temperature, divided
Instructions:
  • In the mixing bowl of a large stand mixer, combine yeast and warm water until a creamy foam forms on top, about 5 minutes. Add milk, sugar, 2 tablespoons melted butter, egg, salt, vanilla extract, and nutmeg. Mix well before adding flour on top and placing the mixing bowl onto the mixer.
  • Fit dough hook onto mixer. Knead on low speed for about 3 minutes until dough forms a soft, sticky ball that pulls away from the bowl's sides.
  • Place the dough on a floured surface, gently knead a few times, and form it into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes to allow the gluten to relax.
  • Take the dough out of the refrigerator, unwrap it, and lightly dust with flour. Roll it into a 9x18-inch rectangle that is about 1/4-inch thick. Spread half of the softened butter on the middle third of the dough. Fold one-third of the dough over the buttered section and lightly press down. Spread the remaining butter over the new layer of dough. Fold the last third over the buttered section. Place the dough on a baking sheet, cover it loosely with plastic wrap and a kitchen towel, and refrigerate for another 20 to 30 minutes to allow the butter to firm up. Sprinkle with flour if the dough gets sticky.
  • Gently pat the dough into an 8x14-inch rectangle on a floured surface. Fold into thirds, roll out into another 8x14-inch rectangle, and fold again. Cover with a towel and refrigerate for 2 hours.
  • Roll the dough out to a thickness of 3/8 inch. Cut the dough in half crosswise, leaving one half on a lightly floured work surface and refrigerating the other half until needed.
  • Cut 8 circles of dough using a sharp 3-inch round cutter. Then, cut out the donut holes from the circles using a 1-inch round cutter.
  • Prepare a baking sheet by lining it with waxed paper and lightly dusting with flour. Place the cronuts and holes on the baking sheet. Allow them to double in size in a cozy, draft-free spot, like an unheated oven, for approximately 1 hour.

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