September 23, 2013


A few months ago, my internet exploded with talk and pictures of this thing called a Cronut. (I'm lookin' at you instagram and twitter!) I was instantly intrigued. A croissant donut!? *cue jaw dropping to floor* (Yes...I'm that obsessed with donuts).

After not being able to take it any longer, and since flying to New York to grab a Cronut was out of the question, I decided I had to try and recreate them. *dundundun*

I scoured the internets for different recipes and advice on how to best (and let's be honest, simply) attempt this recreation.

I found this recipe on The Kitchy Kitchen, and the consensus was that it should be easy peasy. All I'll need is some puff pastry, a donut cutter thingy, oil, cinnamon sugar topping, and a simple glaze. Badaboom Badabing. Seems simple enough right?


I should have known that it would not be that simple. It started out easy enough...I got through all the beginning stages without a hitch.

It was the bubbling grease. That darn bubbling grease.

After sticking the thermometer into the hot grease and realizing (*duh* ) the thermometer didn't go high enough. I decided to just go for it. How hot could it be?

I tossed in a couple beautiful puff pastry rings, and instantly the little cronuts turned to black rings. Smoke started pouring from the pot. I quickly turned down the heat, removed the now charcoal rings of death from the pot and started fanning out the room with some pillows. My eyes started burning and watering and I couldn't stop coughing/laughing/not so slowly dieing of smoke inhalation. 

After a while, the smoke began to dissappear. I dropped my pillow, and went to the bathroom to rinse out my eyes. When I looked in the mirror, I died laughing, My eyes were red from smoke and I had mascara rings down to my chin and my eyes were still watering.

"All this for a cronut!? They had better be worth it!" I thought

Guess what? ....they totally were.

Were they as mouth watering as Dominique Ansel's? Probably not even close. BUT, we found them quite delicious!

I'd definitely recommend giving them a go! (Just be sure to keep your heat nice and low and go from there ;) )

For 1 dozen

6 sheets puff pastry, defrosted
flour, for rolling
1 quart grape seed oil (I used vegetable oil)
2 eggs, beaten

1/2 cup sugar
1 teaspoon cinnamon

2 ounces unsalted butter
2/3 cup powdered sugar
2 tablespoons maple syrup (I used regular syrup and maple flavoring because that's all I had on hand)
1 teaspoon vanilla extract

Take the defrosted sheets of puff pastry, still folded from the box, and lightly dust with flour on both sides.  Roll horizontally and vertically until expanded about a 1/4 inch around, and brush the face up layer with the beaten eggs.  Fold the puff pastry in thirds, as you would a letter, so the top and bottom faces of the puff pastry aren't eggy, but the layers are all stuck together. Pop back in the freezer for 15 minutes to set.

Over medium high heat in a heavy bottomed pot, heat the grape seed oil up to 325F. Take the dough out of the freezer, and with a 3 inch cookie cutter, cut two circles out of each folded sheet (12 total).  Take a smaller 1 inch cookie cutter and cut little holes out of each circle.  Feel free make small cookie cutter holes in the leftover dough as well, and save the scraps to make donut holes!

Put the donuts 3 at a time in the oil, cooking for 5 minutes, then flipping to cook the other side for another 2-3 minutes.  They should be a deep golden brown all over and quite puffed. Drain on a paper towel and fry the rest.

Combine the cinnamon and sugar, and toss the donuts in the mixture to coat.  Meanwhile, for the glaze, melt the butter in a small pot, add the powdered sugar, maple syrup, and vanilla extract.  Let it simmer until the sugar is fully dissolved.  Take the donuts and dunk their tops in the glaze.  Cool slightly and devour.

**these pictures were taken before I had the delicious icing on them. I only had a couple minutes to snap these due to some fellas at my house being very impatient to eat them. :)**

-join the discussion-

have you had a cronut yet? what's your favorite flavor of donut? (mine is red velvet cake donuts. YUM!)

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10 comments on ".cronuts."

  1. These look delicious, although my favorite kind of donut is cake donuts, love red velvet and sour cream cake!

    1. cake donuts are my absolute favorite. i mean, come on! it's cake AND a donut all wrapped into one. :)

      the cronuts were light and airy and you could eat like five of them without feeling that's also a plus. ;)

  2. SO funny. The things we do for our palates.. Have you tried Ina Garten's puff pastry sticky buns? They're good, and don't involve blistering hot oil. Beautiful blog!!

    1. Hahah....i know. so ridiculous! :) those sound AMAZING! i'm going go have to try those!

  3. What? Stop it! You made cronuts?? That's amazing! They look so delicious and I kinda really want to try it, but I'm pretty sure I'd start a grease fire...

    1. they were quite the adventure! totally worth a little smoke inhalation. Haha ;)

  4. What?! I've never heard of cronuts in my life! And you made them?!? Forget the smoke and charcoal rings of death! I'm amazed. I will definitely have to try these!!!

    1. I'll do just about anything for some donuts. ;) You should definitely make them!

  5. This looks so good. Now I need one.

    1. They're definitely worth the drama of making them. ;)