What the heck is this?
Cronuts are the gloriously indulgent lovechild of croissants and donuts, and yes—they’re just as extra as they sound. Imagine buttery layers of flaky pastry, deep-fried to golden perfection, then filled with luscious vanilla pastry cream and topped with a sweet glaze or a dusting of sugar. It’s like your favorite bakery’s fanciest treat, but made right in your own kitchen. Flaky, creamy, and wildly delicious, these homemade cronuts are a weekend baking project worth every minute.
Why You’ll Love This Recipe
– You get the best of both worlds: crispy donut outside, soft croissant inside
– Sweet, smooth cream filling takes it over the top
– They taste like they came from a high-end patisserie
– Surprisingly doable with a little patience (and a lot of butter)
– Perfect for brunch, birthdays, or when you’re feeling fancy
The Good Stuff You’ll Need
For the dough:
– 2 1/4 tsp (1 packet) active dry yeast
– 1/4 cup warm water (110°F)
– 1/2 cup whole milk, warm
– 2 tbsp sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 tsp salt
– 2 tbsp unsalted butter, softened
– 1 cup (2 sticks) unsalted butter, cold (for laminating)
For the cream filling:
– 2 cups whole milk
– 1/2 cup sugar
– 4 egg yolks
– 1/4 cup cornstarch
– 1 tbsp flour
– 2 tsp vanilla extract
– 2 tbsp unsalted butter
For frying & finishing:
– Vegetable oil, for frying
– Granulated sugar or glaze for topping
Let’s Do This
Step 1: Make the dough
In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy. Stir in warm milk, remaining sugar, egg, and vanilla. Add flour and salt, mix until a rough dough forms. Knead for about 5 minutes, then knead in the softened butter. Form into a ball, cover, and chill for 1 hour.
Step 2: Laminate with butter (croissant-style)
Roll the cold butter into an 8×8 square between two sheets of parchment. Roll out your chilled dough into a 12×12 square and place the butter in the center. Fold the dough over the butter like an envelope and seal edges. Roll it out gently into a rectangle, then fold into thirds (like a letter). Chill for 30 minutes. Repeat this roll-and-fold process 3 more times, chilling between each fold. This builds those glorious layers.
Step 3: Cut and proof the cronuts
Roll out your laminated dough to about 1/2-inch thick. Use a round cutter to cut out donut shapes (about 3 inches wide) and use a smaller cutter for the hole. Place on parchment-lined trays, cover loosely, and let rise at room temp until puffy—about 1.5 to 2 hours.
Step 4: Fry time
Heat oil in a heavy pot to 350°F (175°C). Carefully fry 2–3 cronuts at a time, about 2 minutes per side, until golden and puffed. Drain on a wire rack and let cool slightly.
Step 5: Make the pastry cream
In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and flour. Slowly whisk in hot milk, then return to the saucepan. Cook over medium heat, whisking constantly, until thick and bubbly. Remove from heat, stir in vanilla and butter. Chill completely.
Step 6: Fill and finish
Once cronuts are cool, poke a hole in the side or bottom of each one and pipe in the pastry cream using a piping bag with a round tip. Roll in sugar or drizzle with glaze. Serve fresh!
Serving Suggestions
– Fill with chocolate or fruit curd instead of vanilla cream
– Glaze with maple icing for brunch vibes
– Serve with fresh berries for contrast
– Eat while still slightly warm—trust us
Switch It Up
– Add lemon zest or espresso powder to the pastry cream
– Try Nutella or cookie butter as a filling for a dessert twist
– Make mini cronuts for a party platter
Make-Ahead Tips
– Make and laminate the dough the day before
– Pastry cream can be prepped 2 days ahead
– Fry cronuts the day you plan to serve—they’re best fresh
– Leftovers keep 1–2 days but lose their crispness
Questions People Actually Ask
Q: Can I use store-bought puff pastry?
A: It won’t be quite the same—puff pastry isn’t as rich as laminated yeast dough—but it works in a pinch for a shortcut version.
Q: Can I bake these instead of frying?
A: Technically yes, but they won’t have that crispy fried texture. If you try it, brush with butter and bake at 375°F until golden.
Q: Do I have to use a stand mixer?
A: Nope! It’s easier with one, but good old-fashioned kneading works just fine.
Homemade Cronuts with Sweet Cream Filling: Flaky, Fried, and Fabulous
- Total Time: 1 hour 30 minutes
- Yield: 12 cronuts
Description
Cronuts are the gloriously indulgent lovechild of croissants and donuts, and yes—they’re just as extra as they sound. Imagine buttery layers of flaky pastry, deep-fried to golden perfection, then filled with luscious vanilla pastry cream and topped with a sweet glaze or a dusting of sugar. It’s like your favorite bakery’s fanciest treat, but made right in your own kitchen. Flaky, creamy, and wildly delicious, these homemade cronuts are a weekend baking project worth every minute.
Ingredients
For the dough:
– 2 1/4 tsp (1 packet) active dry yeast
– 1/4 cup warm water (110°F)
– 1/2 cup whole milk, warm
– 2 tbsp sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 tsp salt
– 2 tbsp unsalted butter, softened
– 1 cup (2 sticks) unsalted butter, cold (for laminating)
For the cream filling:
– 2 cups whole milk
– 1/2 cup sugar
– 4 egg yolks
– 1/4 cup cornstarch
– 1 tbsp flour
– 2 tsp vanilla extract
– 2 tbsp unsalted butter
For frying & finishing:
– Vegetable oil, for frying
– Granulated sugar or glaze for topping
Instructions
Step 1: Make the dough
In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy. Stir in warm milk, remaining sugar, egg, and vanilla. Add flour and salt, mix until a rough dough forms. Knead for about 5 minutes, then knead in the softened butter. Form into a ball, cover, and chill for 1 hour.
Step 2: Laminate with butter (croissant-style)
Roll the cold butter into an 8×8 square between two sheets of parchment. Roll out your chilled dough into a 12×12 square and place the butter in the center. Fold the dough over the butter like an envelope and seal edges. Roll it out gently into a rectangle, then fold into thirds (like a letter). Chill for 30 minutes. Repeat this roll-and-fold process 3 more times, chilling between each fold. This builds those glorious layers.
Step 3: Cut and proof the cronuts
Roll out your laminated dough to about 1/2-inch thick. Use a round cutter to cut out donut shapes (about 3 inches wide) and use a smaller cutter for the hole. Place on parchment-lined trays, cover loosely, and let rise at room temp until puffy—about 1.5 to 2 hours.
Step 4: Fry time
Heat oil in a heavy pot to 350°F (175°C). Carefully fry 2–3 cronuts at a time, about 2 minutes per side, until golden and puffed. Drain on a wire rack and let cool slightly.
Step 5: Make the pastry cream
In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and flour. Slowly whisk in hot milk, then return to the saucepan. Cook over medium heat, whisking constantly, until thick and bubbly. Remove from heat, stir in vanilla and butter. Chill completely.
Step 6: Fill and finish
Once cronuts are cool, poke a hole in the side or bottom of each one and pipe in the pastry cream using a piping bag with a round tip. Roll in sugar or drizzle with glaze. Serve fresh!
Notes
– Fill with chocolate or fruit curd instead of vanilla cream
– Glaze with maple icing for brunch vibes
– Serve with fresh berries for contrast
– Eat while still slightly warm—trust us
- Prep Time: 1 hour
- Cook Time: 30 minutes
Nutrition
- Calories: ~410 kcal
- Fat: ~25g
- Carbohydrates: ~38g
- Protein: ~6g