How to make Cronut

by Book Recipe
Cronut™ Taste of New York

Here is the famous cronut™ recipe filled with vanilla custard and lemon glazed. The inventor of the cronut in 2013, Dominique Ansel has revolutionized the viennoiserie world by creating a flakier donut based on lower in fat croissant dough. Since there’s no official cronut recipe, here is my version – a doable and easy-to-follow-step recipe that will make your day for sure!

Rating: 3.5/5
( 15 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Yield: (8 x 3 ounces (90g). Make a day ahead)

  • 0.55 lb. (250g) all-purpose flour
  • 0.55 lb. (250g) bread flour
  • 0.6 ounce (18g) instant yeast or 1 ounce (35g) fresh yeast
  • 1.7 tsp (12g) salt
  • 1/4 cup (40g) sugar
  • 2 ea. (65g) egg whites, cold (save yolks for the custard)
  • 0.75 cup (190g) water or milk
  • 100g butter, cubed.

Butter for Tourage - Lamination:

  • 8.3 Tbsp (125g) European style butter, very soft but not melted.


  1. Combine dry ingredients together: flours, sugar, salt, and yeast. (If using active yeast, dissolve in some warm water or milk from the recipe). If using fresh yeast, crumble it over the liquid).
  2. In the mixer bowl, mix all ingredients together at low speed until combined. Increase speed to medium (2nd) and mix until the dough will pull away from the sides of the bowl, scraping sides of the bowl as it goes. It should take 6 minutes. The internal dough temperature should be at 75/80ºF (25/27ºC).
  3. Make a tight ball and transfer dough in an oiled container, cover with a wet towel or plastic wrap and let rise in a warm area ≈75/85ºF (25/29ºC) for 90 minutes or until dough is almost tripled in size. Turn out on the countertop and punch down the dough – shape into a tight oval, Flaten, cover, and freeze 15 min on each side, it slows down the fermentation process – keeps refrigerated for an hour or up to 12 hours prior lamination.
  4. Folding Process / Lamination (Tourage). Give 3 Single Turn (Letter Fold). The first turn gives 7 layers. The second turn gives 19 layers. The third turn gives 55 layers.
  5. Single Turn /Tour Simple
  6. Roll out the chilled dough into a ≈7x22 inch (18x55cm) rectangle. Spread softened butter evenly to cover the entire surface of the dough.
  7. Fold like a business letter giving then the first single turn – Flaten a bit, cover, and chill for 30 min to relax.
  8. On a floured work surface, roll out the dough, seams set from noon to 6 into a ≈7x22 inch (18x55cm) rectangle.
  9. Fold like a business letter again giving the second single turn. (Always brush out any excess flour before folding).
  10. Repeat this step once (third and last single turn. Wrap up and chill for 20 min to relax. Roll out the pastry a bit and chill again for an hour. Flaten pastry into an even 16x8.5x0.5 inch (42x22x1.25cm) rectangle; cover and chill overnight.
  11. Cut out pastry into 8x3.5 inch (9cm) diameter rounds. Make a hole using a 1.2 inch (3cm) cookie cutter. Arrange cronuts on a tray lined with a Velesco silicone mat. Save scraps for the next batch or cut into samples to fry.
  12. Cover cronuts loosely with plastic wrap and let proof for about 90 minutes or until it reaches 1.4 inches (3.5cm) height. For better handling, chill-proofed cronuts 30 minutes prior to frying.


Cronut™ Recipe: A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel.

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