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How to Make Cronuts, Part I (The Dough)

How to Make Cronuts, Part I (The Dough)

Cost $5, save $20

Source: Recommended by CookPal

  • 240 Min
  • 14 Servings
  • $5

INGREDIENTS

  • Dry ingredients

    • 1 (.25 ounce) package active dry yeast
    • 2 1/2 tablespoons white sugar
    • 🧂 1 teaspoon fine salt
    • 1 pound all-purpose flour
    • 1/8 teaspoon freshly grated nutmeg

  • Wet ingredients

    • 💧 1/2 cup warm water (105°F)
    • 🥛 1/2 cup milk
    • 🧈 2 tablespoons butter, melted
    • 🥚 1 large egg
    • 1 teaspoon vanilla extract

  • Butter (Laminating)

    • 🧈 12 tablespoons European-style butter, room temperature, divided

STEPS

1

Place yeast in the mixing bowl. Mix with warm water and let stand until foamy, about 5 minutes. Then add milk, sugar, melted butter, egg, salt, vanilla extract, and nutmeg, mixing thoroughly. Pour flour on top, set up for mixing.

2

Attach the dough hook to stand mixer and knead the mixture on low for about 3 minutes until soft and sticky.

3

Transfer dough to a floured surface, knead slightly, shape into a ball, wrap in plastic, and refrigerate for 20 minutes.

4

Roll dough out to 9x18-inch rectangle, spread butter on the middle third, fold as instructed, then refrigerate for 20 more minutes.

5

Repeat rolling and folding process, then refrigerate the dough for 2 hours.

6

Roll dough out to 3/8 inch thickness and cut into circles using 3-inch and 1-inch cutters.

7

Arrange cut dough on a floured, parchment-lined baking sheet. Let rise in a warm, draft-free environment for 1 hour.

NUTRIENTS

Per 1 serving

🔥

241

Calories

  • 4
    Protein
  • 28
    Carbs
  • 12
    Fats

💡 Ensure butter stays cold during lamination to achieve better flakiness.Use a sharp cutter to avoid damaging layers of the dough.Cronuts are best enjoyed fresh; store leftovers in an airtight container to preserve texture.