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cronuts with lemon glaze

Cronuts with lemon glaze

Chef John
This is a cronut, which is a hybrid between a donut and croissant. It is buttery and covered in a sweet lemon glaze.
Prep Time 1 hr
Ready in 5 hours and 5 m 4 hrs 5 mins
Total Time 5 hrs 5 mins
Course Kitchen
Cuisine American
Servings 15 people
Calories 318 kcal

Equipment

  • Kitchenaide stand mixer with dough hook attachment
  • Baking sheet
  • Measuring cups and spoons
  • Plastic wrap and wet towel
  • Deep fryer or sauce pan

Ingredients
  

  • 1 packet active dry yeast
  • ½ cup warm water (105°) F/41°C
  • 1 teaspoon salt
  • tablespoon granulated sugar
  • ½ cup milk
  • 2 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • teaspoon ground cinnamon
  • 3⅓ cup all-purpose flour
  • 12 tablespoon room temp butter, divided

Lemon glaze

  • 1 cup confectioner's sugar
  • 1-3 tablespoon milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 6 cups vegetable oil, for frying

Instructions
 

  • Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoon of melted butter, vanilla extract, egg, and ground cinnamon. Whisk together thoroughly. Pour flour on top of liquid ingredients. Place mixing bowls onto mixer.
    cronuts with lemon glaze
  • Attach dough hook to mixer and knead on low speed until the dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
  • Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic wrapand refridgerate for 20 minutes to let the gluten relax.
  • Remove dough from the fridge, unwrap, and dust lightly with flour. Roll out into a 9x18 in rectangle about ¼ in thick. Evenly spread 6 tablespoons softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of butter on top of the third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refridgerate 20-30 more minutes for the butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
  • Return dough to the floured work surface and pat very gently into a 8x14 rectangle about ½ in thick. Fold outer thirds over center third as before; roll out into an 8x14 in rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
  • Roll the dough out to ⅜ in thick. Cut dough in half cross wise. Leave half on a lightly floured surface; refigerate other half of dough until needed.
  • Using a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.
  • Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrnage cronuts and holes onto a prepared baking sheet. Let rise in a draft free, warm place (inside unheated oven) until doubled in size, about 1 hour.

How to fry and glaze cronuts

  • Heat vegetable oil in a deep fryer or deep saucepan over medium heat to 350° F/175°C.
  • Carefully lift cronut and gently drop into oil. Fry 2 at a time until golden brown (1-2 minutes) per side. Cronuts will puff up as they cook. Drain on wire racks over paper towels; let cool.
  • Whisk confectioner's sugar, milk, vanilla extract and lemon juice in a shallow bowl until glaze is smooth and slightly runny.
  • Pick up a fried cronut and gently dip the top in glaze or drizzle over them. Return to the rack until glaze has had time to set (15 minutes).

Nutrition

Serving: 15peopleCalories: 318kcalCarbohydrates: 32gProtein: 3gFat: 20gSaturated Fat: 14gCholesterol: 29mgSodium: 254mgPotassium: 48mgFiber: 1gSugar: 10gVitamin A: 340IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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