Cronuts (Croissant + Donut = The Pastry of Your Dreams)

Make Dough

Combine flour, sugar, salt, yeast, water, egg white, 8 tbsp butter, and cream. Mix until just combined (about 3 minutes). The dough will be rough with little gluten development [citation:12].

Transfer to a greased bowl, cover, and let rise 2-3 hours until doubled in size.

Punch down the dough. Shape into a 10-inch square, wrap, and refrigerate overnight.

Make Butter Block

Draw a 7-inch square on parchment. Spread 2½ sticks of softened butter evenly into the square. Refrigerate overnight [citation:12].

Laminate (The Folding Dance)

Roll dough into a 10-inch square. Place butter block in the center like a diamond. Fold dough corners over the butter and pinch to seal [citation:12].

Roll into a 20-inch square. Fold in half horizontally, then vertically (you’ll have a 10-inch square with 4 layers). Wrap and chill 1 hour [citation:12].

Repeat this rolling-and-folding process 3 more times (4 folds total) [citation:4][citation:12]. The fridge is your best friend — chilling ensures those flaky layers form [citation:3]. Refrigerate overnight.

Cut & Proof

Roll dough to ½-inch thickness. Use a 3½-inch cutter to cut rounds. Use a 1-inch cutter to remove the center [citation:12].

Place on a parchment-lined baking sheet. Cover and let rise in a warm spot for 2 hours until tripled in size [citation:12].

Fry

Heat oil to 350°F (175°C).

Fry cronuts 2-3 at a time, 90 seconds per side, until deep golden brown [citation:12].

Drain on paper towels and let cool completely [citation:4].

Fill & Coat

Fill a piping bag with pastry cream or chocolate ganache.

Inject filling into each cronut at 4 evenly spaced spots [citation:12].

Roll in cinnamon sugar. Drizzle with glaze. Serve immediately.