Easy Cronuts Recipe

Soft and flaky croissant-style donuts topped with a sweet vanilla glaze. These homemade cronuts don’t require you to leave your house and wait in a long line.

To say that I am not a morning person is an understatement. I like to hit the snooze button, cover my head, and beg the dog to sleep just a few more minutes.

With the Cronut (Croissant + Donut craze) sweeping the nation, the last thing I’d ever want to do is wait in a bakery line at 6 AM. That’s why I was determined to make a copycat cronut recipe that would allow me to enjoy these at home. I’ve successfully made copycat beignets and Krispy Kremes in the past, so I knew I could come up with a solution.

This cronuts recipe takes no time at all and tastes AMAZING! I haven’t tried the “real” cronuts recipe, but these are some of the best donuts I’ve ever had!

Why These Are the Best

• Affordable: Why pay $5 a donut at the fancy shops when you can make a whole batch for that price.
• Texture: The croissant dough gives them a unique texture with layers of flaky dough.
• Glaze: A generous amount fo glaze adds just the right amount of sweetness.

History/Origin

Cronuts were invented by Chef Dominique Ansel in New York City. They are made from croissant dough, which is fried and injected with filling.

They were first served at his eponymous bakery in Soho, New York City, who had been experimenting with various ways to use croissant dough since he opened it in 2011.

He was inspired when making croquembouche for an event at his sister’s wedding to try shaping the balls of choux pastry into a ring shape instead of stacking them on top of one another; this led him to experiment with frying the rings and injecting them with cream before rolling them in sugar. He named the new pastry Cronut after the trademarked name for croissants in France, “le création au beurre”, and describes it as “croissant meets donut” .

Ingredient Notes

• Crescent Sheets: Look for these near the refrigerated biscuits in your supermarket. If you can’t find them puff pastry dough can also be used.
• Vanilla Pudding: This makes such a dreamy filling. Refrigerated or shelf-stable pudding will both work.
• Powdered Sugar: You can add more or less to reach your desired level of sweetness/consistency.
• Vegetable Oil: Always fry in neutral oil with a high smoke point. I prefer vegetable, but canola or peanut would also work well.

How to Make Cronuts At Home

1. Prep work: Fill the pan with oil, and heat.
2. Dough: Fold dough in half twice once in each direction.  Cut using a biscuit cutter, and then cut a small hole in the center of each.
3. Fry: Fry for 30 seconds per side.
4. Fill: Cut in half and fill with pudding if desired.
5. Glaze: Combine all ingredients and drizzle over donuts.

Pro Tips

1. Use a biscuit cutter, or a small glass to cut your donut shapes. The whole in the middle can be easily made with the round end of a pastry tip.
2. Use a Deep Fry Thermometer: Try to keep the oil at 350 degrees. If it’s too hot they’ll burn on the outside, but be raw on the inside. If the oil is too cold you’ll end up with a greasy end result. Bring the oil up to temp. between batches as well.
3. Fry only a few at a time: This will also help prevent a drop in the oil temperature.
4. Reuse your oil: Strain and cool your oil for frying similar food in the future. If you need suggestions try: Krispy Kreme Donuts, Zeppole, or Cinnamon Delights next.
5. Save your scraps: Roll dough scraps into donut holes.

Leftovers

These are best eaten the day they are made. Store leftovers at room temperature for up to 2 hours, or in a covered container in the fridge for up to 1 day. You can store the cut doughnuts in the fridge for a few days as well and fry as needed. 

Serve With

Biscuits and Gravy Casserole

Mexican Breakfast Casserole

Cinnamon Roll Pancakes

Cinnamon Dolce Latte

Easy Cronuts Recipe

Soft and flaky croissant-style donuts topped with a sweet vanilla glaze. These homemade cronuts don't require you to leave your house and wait in a long line.

4.86 from 7 votes

Print Pin Rate

Course: Breakfast, brunch

Cuisine: American

Prep Time: 15 minutes

Cook Time: 2 minutes

Servings: 10

Calories: 195kcal

Author: Krystle Smith

Ingredients

• ▢ 1 Package Pillsbury Uncut Crescent Sheets
• ▢ 1 Vanilla Pudding Cup
• ▢ 2 Cups Powdered Sugar
• ▢ 1 Teaspoon Vanilla
• ▢ 1 Tablespoon Milk
• ▢ Vegetable Oil for Frying

Don't lose this recipe. Pin for later!

Instructions

• Fill pan with around 2 inches of oil. Heat oil to 350 degrees over medium heat.
• Fold dough in half in one direction then fold in half in the other. Cut about 3" circles from the dough using biscuit cutter of cup/glass.
• Then Cut about 1" circles from center of each 3" shape. Reserve 1" circles to cook as cronut holes.
• Gather up scraps , roll ,and cut an additional cronut.
• Fry the donuts about 90 seconds on each side until golden brown.Drain on paper towels, and allow to cool before glazing.
  

Glaze

• Mix powdered sugar, vanilla and 1 tablespoon of milk. Add additional milk as needed.
• Split a cooled cronut in half and fill with 2 tablespoons of pudding then replace top.
• Drizzle top with glaze and allow it to set.

Notes

Ingredient Notes

• Crescent Sheets: Look for these near the refrigerated biscuits in your supermarket. If you can't find them puff pastry dough can also be used.  
• Vanilla Pudding: This makes such a dreamy filling. Refrigerated or shelf-stable pudding will both work.
• Powdered Sugar: You can add more or less to reach your desired level of sweetness/consistency.
• Vegetable Oil: Always fry in neutral oil with a high smoke point. I prefer vegetable, but canola or peanut would also work well.

Pro Tips

1. Use a biscuit cutter, or a small glass to cut your donut shapes. The whole in the middle can be easily made with the round end of a pastry tip.
2. Use a Deep Fry Thermometer: Try to keep the oil at 350 degrees. If it's too hot they'll burn on the outside, but be raw on the inside. If the oil is too cold you'll end up with a greasy end result. Bring the oil up to temp. between batches as well.
3. Fry only a few at a time: This will also help prevent a drop in the oil temperature. 
4. Reuse your oil: Strain and cool your oil for frying similar food in the future. 
5. Save your scraps: Roll dough scraps into donut holes. 

 

Nutrition

Calories: 195kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Sugar: 24g | Calcium: 2mg

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!