Have you heard of the cronut craze that is sweeping the nation right now? If not, take cover, because I feel like cronuts are about to be everywhere. Dare I say that cronuts are the new cupcake?
Cronut 1

For those that don’t know, a cronut is the love child of a croissant and a donut. Cronut = croissant + donut. The mastermind behind this fried pastry is a chef in NYC named Dominique Ansel.  People go absolutely crazy for his cronuts. His bakery in Soho, makes only 300 cronuts a day, so people wait in line begining as early as 4:30 just to get a taste of those suckers. This guy even went so far as to patent the cronut. So just to clarify, I did not invent the cronut. (Luke recommened that I make that clear since I don’t want to get sued over a pastry) Like anything that is in high demand, there are even people who you can pay to wait in line for you. Leave it to Craigslist. Crazines.
Cronut 2
Cronut 4
Cronut 5
Since I have no plans to go to  NYC anytime soon, I decided to see what all the fuss was about. Chef Ansel insists that a cronut is so much more than croissant dough fried like a donut. But since he is not sharing his sercrets, I decided to make up my own. I took my go-to recipe for croissants, and fried it the way that I make donuts and voila! My own version of the cronut was born.
Cronut 3
Cronut 6
They turned out pretty well if I do say so myself. Since there is so much butter in the dough, I kind of envisioned the butter melting and leaking out while the pastry was frying, but amazingly it all stayed in tact. I thought about coating them in Wondra Flour beforehand to prevent this, but then I was too lazy to actually go and buy the Wondra Flour so thankfully it was not needed.

Here is the recipe. It is a little time consuming but the end product is oh so worth it. I coated my with cinnamon and sugar, which someone said actually tasted like a churro. So maybe that is the new craze- donut + croissant+ churro? I have no idea what you would call that. Cronuturro? You could by all means glaze them or frost them,but I decided to keep it simple. If you are up for trying the cronut here is the way that I did it. Enjoy!

  • Croissant dough
  • 3/4 sugar
  • 2 tblsp cinnamon
  • pinch of salt
  • canola oil for frying

Prepare croissant dough.

When croissant dough is ready, roll out on a lightly floured surface, dusting with flour as necessary and stretching corners to maintain shape, into a 16- by 12-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Use a donut cutter to cut dough into shapes. Let dough rest for about 15 minutes before frying.

When ready to fry, line a tray or baking sheet large enough to hold the cronuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the cronuts in the hot oil, being careful not to crowd them. Fry on the first side for 1 to 2 minutes, or until brown. Then gently flip them and fry for another 1 to 2 minutes, or until brown on the second side. Using a slotted spoon, transfer the cronuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.

Roll warm cronuts in sugar and cinnamon and serve warm.


  1. Ada says

    Is there no flour in this recipe? only sugar and cinnamon? I really want to make these but want to make sure of the recipe. Thanks you.

    • admin says

      Hi Darlene, I have not tried it with croissant dinner rolls, so I am not sure if they would work, but it is worth a try. I am sure they would be delicious!

  2. Laurie Ann says

    I’m not a professional but sugar, cinnamon and salt do not make a dough of any sort!! There is nothing to conform it together. What am I missing?

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