INGREDIENTS:
FOR THE DOUGH:
- 1 cup warm milk (105-110°F)
- 2 ¼ teaspoons active dry yeast (7 grams)
- 3 tablespoons granulated sugar (38 grams)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract (4 grams)
- 1 ½ teaspoons kosher salt (5 grams)
- 3 ¾ cups all-purpose flour (450 grams)
- ¾ cup unsalted butter, room temperature (1 ½ sticks)
FOR THE FRYING:
- Vegetable oil for frying
FOR THE GLAZE:
- 1 cup powdered sugar (120 grams)
- 2 tablespoons milk
- 1 teaspoon vanilla extract (4 grams)
INSTRUCTIONS:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, yeast, and sugar. Let sit for 5 minutes, until the yeast is foamy.
- Add the eggs, vanilla extract, and salt to the yeast mixture and mix until combined.
- Gradually add the flour to the wet ingredients, mixing on low speed until the dough just comes together.
- Increase the speed to medium and knead the dough for 5-7 minutes, until it is smooth and elastic.
- Add the butter to the dough and knead until it is fully incorporated.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Once the dough has doubled in size, punch it down and divide it in half.
- Roll out one half of the dough into a rectangle, about 12x18 inches.
- Cut the rectangle into 3x3 inch squares.
- Use a 1-inch round cutter to cut out a hole in the center of each square.
- Place the cronuts on a baking sheet lined with parchment paper and cover with plastic wrap.
- Repeat steps 8-11 with the remaining half of the dough.
- Refrigerate the cronuts for at least 30 minutes, or up to overnight.
- To fry the cronuts, heat the vegetable oil in a large pot or Dutch oven over medium heat to 350°F.
- Fry the cronuts in batches for 1-2 minutes per side, or until golden brown.
- Drain the cronuts on paper towels.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Dip the cronuts in the glaze and let set on a wire rack until the glaze has hardened.
TIPS:
- For the flakiest cronuts, make sure to chill the dough before frying.
- Don't overcrowd the pot when frying the cronuts. This will lower the temperature of the oil and make the cronuts greasy.
- If the glaze is too thick, add a little more milk. If it's too thin, add a little more powdered sugar.
- Get creative with your toppings! Try dipping the cronuts in melted chocolate, caramel sauce, or sprinkles.
Enjoy! 😋😋
