Revealing The Cronut’s Secrets

By now, everyone in the country has heard of the cronut. Almost a mythical food item due to its scarcity, people have gone crazy in search of the cronut. Lines wrap around the block of bakeries serving cronuts and a black market has even emerged in New York that has sold authentic cronuts at $40 a piece. If you’ve been unsuccessful in your attempts to get your hands on one of these sweet treats, you’ll be itching to get in the kitchen and flaunt your cronut making skills.

Food52’s homemade croissoughnuts
3/4 cup warmed milk
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour, divided
1 teaspoon salt
1 cup butter, room temperature

Maple glaze topping
1/2 cup powdered sugar
3 tablespoons pure maple syrup
1 to 2 tablespoons milk, cream or water

1. Stir together milk and yeast in a large bowl. Add the sugar, eggs and vanilla. Thoroughly mix the batter before adding flour and salt. Stir and knead the dough while gradually adding another 2 1/4 cups of flour. Stir well for several minutes until smooth, elastic and a little sticky. Place the dough in the refrigerator to chill for 30 minutes.
2. With an electric mixer, beat butter and the remaining 1/4 cup of flour for a couple of minutes in a separate bowl. Scrape mixture down the sides of the bowl while mixing until smooth.
3. Once the dough has chilled, place it on a lightly floured surface and roll it into a rectangle that is about 13 inches by 18 inches long and a quarter​-inch thick. Spread the butter mixture evenly over the dough and fold it in thirds like a letter. Cover with plastic wrap and chill for another 30 minutes.
4. Place the dough on the countertop with the open edges to your left and right. Roll it out and repeat the previous step. Chill for 30 minutes. Do this twice more and refrigerate a final time for at least an hour.
5. Take dough out and use a doughnut cutter to create the shape of the croissoughnuts.
6. Heat a couple inches of oil in a heavy pot or a deep fryer to 350 degrees Fahrenheit. Cook the croissoughnuts in batches without overcrowding the pot. Flip as necessary until the pastries have a deep gold color. Remove croissoughnuts from pot and let them cool on a baking sheet lined with paper towels.
7. Whisk powdered sugar, maple syrup and milk, water or cream together until it reaches a consistency that is good for drizzling. While the croissoughnuts are still warm, top with the icing.

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