Puff Pastry Cronuts

6
Servings
25m
Prep Time
25m
Cook Time
50m
Ready In

Recipe: #29907

July 06, 2018



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Original recipe yields 6 servings
OK
  • FOR CRONUTS
  • FOR BUTTERMILK GLAZE

Nutritional

  • Serving Size: 1 (179.9 g)
  • Calories 791.7
  • Total Fat - 32.2 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 35.1 mg
  • Sodium - 415.5 mg
  • Total Carbohydrate - 120.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 84.1 g
  • Protein - 7.3 g
  • Calcium - 23.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

In small bowl, beat egg with fork until combined; set aside.

Step 2

Place wire rack on rimmed baking sheet; set aside.

Step 3

Combine sugar and cinnamon in small bowl; set aside.

Step 4

Lightly flour your work surface, and unroll one sheet of puff pastry dough.

Step 5

Brush dough with half of beaten egg, and fold puff pastry dough up into thirds

Step 6

While dough is folded in thirds, cut out 3 donuts using a 3-inch donut cutter (or 3-inch round cutter, and then use a smaller round cutter to cut out the hole).

Step 7

Repeat with other sheet of puff pastry dough.

Step 8

Place cut out cronuts and holes on prepared wire rack, and freeze for 15 minutes.

Step 9

While dough is in freezer, heat oil to 375 degrees F in large, deep saucepan over medium-high heat.

Step 10

When oil is up to temperature, fry cronuts 2 at a time until golden brown and puffed—fry 3-5 minutes on one side, flip over, and fry for another 1-2 minutes.

Step 11

Drain briefly on paper towel-lined plate, and then roll cronuts in cinnamon sugar mixture.

Step 12

Repeat with remaining dough and donut holes.

Step 13

MAKE BUTTERMILK GLAZE:

Step 14

In medium bowl whisk together powdered sugar, buttermilk, salt, and vanilla until smooth.

Step 15

Thin with additional buttermilk as needed, one half teaspoon at a time.

Step 16

Dip each sugared cronut into glaze and place on wire rack until ready to serve.

Tips & Variations


No special items needed.

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