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Make the Best Doughnut You’ve Never Had with this Cronut Recipe.

chocolate doughnut

Have you ever made donuts using a cronut recipe? I don’t know why I never made such a piece before. Like you’ll use the usual cronuts steps, and then you finish and change your cronuts to doughnuts. Don’t stress. Let’s learn this together. 

The Prep time

Just an hour

You could need about four hours and five minutes later, though.

You need about five hours and five minutes to finish everything. 

This would give you about fourteen cronuts.

List of Ingredients you would need 

  1. All-purpose flour
  2. A quarter teaspoon of freshly grated nutmeg 
  3. A large egg 
  4. A teaspoon of vanilla extract
  5. Two tablespoons of melted butter 
  6. Half cup of milk
  7. Two and a half tablespoons of sugar. You could add more. It’s your recipe.
  8. A teaspoon of acceptable salt.
  9. Half cup of warm water 
  10. Twenty-five ounces of packaged active dried yeast.
  11. Twelve tablespoons of low moisture European butter at room temp.

Steps to make this recipe 

The first step you should do would be to put your yeast into your large stand mixer. Then whisk everything using warm water and allow it all to stand till you get some creamy foam that would stay pm the top. Allow this to remain for about five minutes. Then add two tablespoons of melted butter, milk, sugar, salt, nutmeg, egg, and vanilla extract. Make sure you mix this thoroughly. It would help if you poured your flour on all your liquid ingredients. It would be best if you placed your mixing bowl on your mixer at this point. 

The second step 

You should attach your mixer to the dough hook and then knead using low speed till you have a dough that comes together and stays like a ball. At this point, it would become sticky and soft for about three minutes. The dough would stick to your hook and then get pulled away from the bowl side. 

The third step

It would be best if you transfer your dough to a work surface that’s floured. Knead this three or two times and then shape it into a ball. It would be best to wrap your dough using plastic and then refrigerate it for about twenty minutes. This would let all the glutens relax correctly. 

The fourth step 

You should carry the dough and take it from the refrigerator. Dust it lightly using flour and then unwrap it too. You should roll out these into a nine x eighteen rectangle. Make sure it is about a quarter-inch thick. You should spread about six tablespoons of softened unsalted butter on the middle part of your third dough. When you fold one unbuttered part over the buttered part, and then you should press this lightly. Spread all the remaining six tablespoons of unsalted buttons on top of the third one. It would be best if you transfer your dough to your sheet pans. It would be best if you also covered these lightly using kitchen towels and plastic wraps. Refrigerate for twenty to thirty more minutes for the butter to remain firm. You can sprinkle your dough lightly using flour as you work on it till it becomes quite sticky.