Snapguide

How to make delicious authentic filled cronuts™

Going down a storm across the US and London - try these croissant style doughnuts made famous by New York baker Dominique Ansel. Half croissant half doughnut. They are amazing!

5
STEPS
INGREDIENTS
Gather ingredients

Gather ingredients

Add the milk and water to the bowl then whisk in the yeast

Add the milk and water to the bowl then whisk in the yeast

Put the bowl to one side

Put the bowl to one side

Add the flours and butter the a food processor and pulse a few times

Add the flours and butter the a food processor and pulse a few times

There should still be small lumps of butter in the flour mix

There should still be small lumps of butter in the flour mix

Tip the flour and butter into the bowl containing the yeast mix

Tip the flour and butter into the bowl containing the yeast mix

Work the mixture with your hands until it comes together to form a dough

Work the mixture with your hands until it comes together to form a dough

Comer the dough with cling film and chill for 2 hours in the refrigerator

Comer the dough with cling film and chill for 2 hours in the refrigerator

Roll the dough I to a rectangle that is roughly twice as long as it is wide. Then fold over into thirds. Rotate 90\u00b0 roll out and fold the dough two more times.

Roll the dough I to a rectangle that is roughly twice as long as it is wide. Then fold over into thirds. Rotate 90° roll out and fold the dough two more times.

Wrap the dough in cling film and chill in the refrigerator for at least 5 hours. Overnight is best

Wrap the dough in cling film and chill in the refrigerator for at least 5 hours. Overnight is best

Take the dough out if the refrigerator and roll out to a depth of about 0.5mm. Then use circular pastry cutters to cut out a doughnut shape.

Take the dough out if the refrigerator and roll out to a depth of about 0.5mm. Then use circular pastry cutters to cut out a doughnut shape.

Put on a baking tray and cover loosely with cling film. Allow them to rise for about an hour

Put on a baking tray and cover loosely with cling film. Allow them to rise for about an hour

Rising!!

Rising!!

Once risen lower carefully into hot oil (I use rapeseed) at 130\u00b0C and turn once until golden brown all over

Once risen lower carefully into hot oil (I use rapeseed) at 130°C and turn once until golden brown all over

Toss in sugar while still warm and fill with creme patissiere

Toss in sugar while still warm and fill with creme patissiere

Top with icing and enjoy!!

  • 60.0ml Milk
  • 65.0ml Warm (not hot) water
  • 7.0g Fast action yeast
  • 150.0g Cold diced butter
  • 125.0g Plain flour
  • 125.0g Strong bread flour
  • 30.0g Caster sugar
  • 0.0tsp Salt
  • Bowl of caster sugar for coating
  • Piping bag of creme pattiserie
  • Piping bag of icing