Homemade Cronuts with Vanilla Cream Filling

The cronut, a groundbreaking hybrid of croissant and donut, first emerged from a New York City bakery in 2013, quickly becoming a global pastry sensation. I’ve perfected this homemade version that captures the magic of this innovative creation – featuring delicate, flaky layers and a rich vanilla cream filling, all coated in a light dusting of sugar.

Key Tips for Perfect Cronuts

Before diving into the recipe, understanding a few crucial elements will ensure success:

• The dough must remain cold throughout the folding process to achieve distinct layers
• Maintaining proper oil temperature is essential for even cooking
• Resting times are non-negotiable for developing proper texture

Ingredients

For the Dough

• 500g (4 cups) bread flour
• 14g (2¼ tsp) active dry yeast
• 50g (¼ cup) granulated sugar
• 10g (2 tsp) salt
• 240ml (1 cup) whole milk, warm
• 2 large eggs
• 115g (½ cup) unsalted butter, cold and cubed
• 1 tsp vanilla extract

For the Vanilla Cream Filling

• 500ml (2 cups) whole milk
• 100g (½ cup) granulated sugar
• 4 egg yolks
• 30g (¼ cup) cornstarch
• 2 tsp vanilla extract
• Pinch of salt

For Frying and Finishing

• 2L (8 cups) vegetable oil
• 200g (1 cup) granulated sugar for coating
• Powdered sugar for dusting

Instructions

Preparing the Dough

1. In a stand mixer bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
2. Add flour, sugar, salt, eggs, and vanilla to the bowl. Mix with dough hook on low speed until combined.
3. Gradually incorporate cold butter cubes while mixing. Continue for 8-10 minutes until dough is smooth and elastic.
4. Shape into a rectangle, wrap in plastic, and refrigerate for 2 hours.

Creating the Layers

1. Roll chilled dough into a 20x40cm (8×16 inch) rectangle.
2. Perform a letter fold: fold the right third over the center, then the left third over that.
3. Rotate 90 degrees and repeat rolling and folding process twice more.
4. Wrap and chill for 1 hour between each fold.

Shaping and Frying

1. Roll dough to 2cm (¾ inch) thickness.
2. Cut with 9cm (3½ inch) ring cutter, then create center holes with 2.5cm (1 inch) cutter.
3. Proof shaped cronuts under plastic wrap for 30 minutes.
4. Heat oil to 175°C (350°F). Fry 2-3 cronuts at a time for 2-3 minutes per side until golden brown.

Filling and Finishing

1. While warm, roll cronuts in granulated sugar.
2. Once cooled, pipe vanilla cream filling into three spots around each cronut’s sides.
3. Dust with powdered sugar just before serving.

Storage and Serving

Best enjoyed fresh within 4-6 hours of frying. Store unfilled cronuts at room temperature for up to 24 hours. Fill just before serving for optimal texture.

Nutritional Information

Per cronut (based on 12 servings):

• Calories: 385
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrates: 48g
• Dietary Fiber: 1g
• Sugar: 22g
• Protein: 7g

Total Time: 5 hours (including resting)
Active Time: 1 hour
Yield: 12 cronuts

For best results, serve these cronuts slightly warm, when the contrast between the crispy exterior and creamy filling is at its peak. The layered, buttery texture combined with the rich vanilla cream creates an unforgettable pastry experience that rivals any bakery version.