Cronuts are in the shape of a donut and are fried just as a donut is; however, they have lots of layers (and butter) like a croissant does. There are many, many copy cat recipes on the internet and with some help from my bakery friends, we tried one out last week.
They are very time consuming as you have to roll out the dough and fold it several times, refrigerating it 30-45 minutes between each fold, in order to get all those delicious layers. They were pretty amazing however. Will I be making them again? Probably not. We made a double batch of the recipe which made about 22 donuts. There were 4 STICKS OF BUTTER in those 22 donuts. Now, I won't tell you how many I ate, but I will tell you I was a little disturbed thinking about all that butter! LOL!
Were they kid approved? Absolutely!!! Everyone loved them!
Even the donut holes were amazing!
We ended up covering some in powdered sugar and some in a cinnamon sugar mixture as well. The cinnamon sugar cronuts were voted #1 among all of us!
So if you are brave enough to digest as much butter as I did. (It really is worth it! :) Then here's the recipe for you...
Makes 1 dozen
3/4 cups milk, warmed
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, at room temperature
1/2 cup powdered sugar
3 tablespoons pure maple syrup
1 to 2 tablespoons milk, cream or water