- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 680 kcal
Quick summary
“The cronut combines the circular shape of the donut with the buttery puff pastry of the croissant, resulting in layers that are crispy on the outside and soft on the inside. It is worth making to master the technique of folded dough and enjoy a unique fried texture with creamy filling.”
What you need to know
- A manteiga deve estar gelada e em cubos pequenos para criar as lâminas que folham a massa durante a fritura
- A água do fermento biológico precisa ser fria para evitar a fermentação antes do resfriamento em geladeira
- O descanso de 30 minutos na geladeira firma a gordura e permite abrir os discos sem grudar
Ingredients
Main
- 2 cups all-purpose flour
- 1/4 cup of sugar
- 1/2 cup of cold butter
- 1/2 teaspoon salt
- 1/2 cup of ice water
- 1 tablespoon of dry active yeast
- Oil for frying
- Filling to taste (pastry cream, chocolate, dulce de leche)
- Topping to taste (powdered sugar, melted chocolate)
Instructions
Principal
- In a bowl, mix the flour, sugar, and salt.
- Add the cold chopped butter and mix until a coarse crumb is obtained.
- In another container, dissolve the yeast in cold water and add to the previous mixture.
- Knead until a homogeneous dough is formed and refrigerate for 30 minutes.
- After refrigeration, roll out the dough with a rolling pin until it reaches a thickness of 1 cm.
- Use a donut cutter to shape the cronuts.
- Heat the oil in a deep pan to 180°C and fry the cronuts until golden brown.
- Remove and place on paper towels to absorb excess oil.
- Fill the cronuts with the cream of your choice using a piping bag.
- Finish with the desired topping and serve.
Chef's tips
- Mantenha o óleo em 180°C estáveis para que as lâminas de massa se expandam sem queimar o exterior
- Recheie em 3 ou 4 pontos diferentes usando um bico fino para espalhar o recheio por toda a cavidade
- Evite manusear a massa em excesso com as mãos para o calor corporal não derreter a manteiga fria
Variations
- Passe os cronuts recém-fritos em uma mistura de açúcar refinado com canela em pó antes de rechear
- Adicione raspas de limão siciliano ou noz-moscada ralada na farinha para perfumar as camadas da massa
- Finalize a cobertura de chocolate salpicando avelãs ou castanhas tostadas trituradas por cima
Substitutions
- O creme de confeiteiro do recheio pode ser substituído por doce de leite firme ou ganache de chocolate
- A cobertura de açúcar de confeiteiro pode ser trocada por chocolate meio amargo derretido com manteiga
- O fermento biológico seco pode ser substituído por 15g de fermento biológico fresco dissolvido
How to store
Keep the ready-made and filled cronuts in a closed container at room temperature for up to 24 hours. After this time, the moisture of the filling softens the puff pastry and reduces the crunchiness of the layers.
Can it be frozen?
It is not recommended to freeze fried and filled cronuts because the flaky texture falls apart when defrosting. You can freeze the cut raw dough discs for up to 30 days well wrapped in plastic wrap.
What to serve with
Pairs with pure black pour-over coffee, short espresso, or black tea with citrus notes. The bitterness of these drinks breaks the buttery richness of the fried dough and the filling.
Frequently asked questions
Why did my cronuts fall apart or open in the pan when frying?
If the butter melts during cutting or the oil is below 175°C, the layers loosen instead of sealing quickly. Make sure the dough is very cold before entering the frying.
How to make the perfect cut in the donut shape?
Use a sharp round metal cutter dipped in flour, pressing down all at once without twisting, preserving the flaky layers on the edges.
Can I use a planetary mixer with a hook to knead the dough?
It is not recommended to knead much; the cronut dough should only be aggregated with the fingertips or spatula to keep the butter pieces intact and visible.
What is the best way to inject the filling without breaking the dough?
Make small holes on the side with the tip of a smooth knife and insert the piping tip, injecting small amounts of filling at 3 to 4 equidistant points.
