Cronut Recipe…yes Cronuts!!! What is a Cronut???

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Cronuts with Coconut and Lime Curd


Yeah, you heard right, Cronuts!!! (Croissaint x Doughnut) Yes it exists!


Close up

Cronut Recipe



• 2/3 cup warm water

• ¼ cup caster sugar

• 1 Tbsp dry yeast

• 4 cups Flour

• 2 tsps salt

• 40g butter, softened

• 2/3 cup milk

• 280g cold butter


Coconut and Lime Curd


• 2 eggs, plus 2 egg yolks

• 3/4 cup caster sugar

• 1/3 cup (80g) chilled unsalted butter

• 2 Tbsp lime zest

• ½ cup lime juice

• 1/2 cup desiccated coconut

Dough in bowl
Dough on plate (640x424)


1. In a mixer bowl of a large mixer, place warm water, sugar and yeast in a bowl and set aside until the yeast is activated and foamy, approx. 5 mins.

2. Add flour, salt, butter and milk to the yeast liquid.

3. Attach dough to mixer and knead on low until the dough comes together in a ball and becomes soft and sticky, about 3 minutes.

4. Place the dough on a floured surface and knead a couple of times and shape it into a round disc and wrap the dough in cling wrap and place in the fridge for 20 mins or you can leave the dough overnight.

Butter layer
Butter layer finish

1. Cut the cold butter lengthwise into 1cm thick slabs. Arrange the butter on baking paper to form a 15cm x 15cm square.

2. Top with another piece of baking paper and using a rolling pin, pound the butter until it’s roughly a 20cm x 20cm square, trim the edges and place in the middle of the butter and roll or pound until you get a final square that is 17cm x 17cm.

3. Place the butter in the fridge to chill while you do the next step.

Rolling the dough

1. Take the dough out of the fridge and roll into a 26cm x 26cm square.

2. Get the slab of butter from the fridge. Place the dough square so one of the sides of the square is facing you and place the butter slab on it with a 45 degree angle to the dough so a point of the butter square is facing you.

Butter on dough
Dugh and butter fold (640x424)

3. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter. Do the same with the three other flaps. The edges of the dough flaps should slightly overlap to fully enclose the butter. With the palm of your hand lightly press the edges to seal the seams.

4. Now the dough with the sealed in butter needs to be rolled out. With a lightly floured rolling pin and floured surface, start rolling the dough from the center toward the edges until you get a rectangle shape that’s 20 cm x 60 cm.

Fold (640x424)
Fold and turn (640x424)

5. Fold the dough in 3, like you fold a letter and cover with cling wrap and refrigerate for 30 minutes.

6. Repeat the rolling and folding two more times (ending up with 27 layers in total), each time rolling until the dough is about 20 cm x 60 cm. After each fold you should turn the dough 90 degrees before rolling again. The open ‘end’ of the dough should be towards you every time when rolling out the dough. After the seach turn, again give it a 30 minute rest in the fridge.

7. Roll out to 20 cm x 60 cm

8. Refrigerate 30 minutes

9. Rotate 90 degrees

10. Roll out to 20 cm x 60 cm 1

1. Refrigerate 30 minutes

12. Rotate 90 degrees

13. Roll out to 20 cm x 60 cm

14. Rotate 90 degrees

15. Roll out to 20 cm x 110 cm

16. Now dough is rolled out, use a circle cutter to cut out the size of the doughnuts you want, then using a smaller cutter, cut the doughnut holes in the center. Place doughnuts and doughnut holes on a baking tray lined with baking paper and let sit in a warm spot for 1 hour to let the dough rise.

making holes (640x424)
DSC_8973 (640x424)
shapes (640x424)
Risen dough (640x424)

Coconut and Lime Curd


1. Whisk the eggs in a large bowl to break them up, then strain through a sieve.

2. Combine the sugar, juice, butter and rind in a heavy-based saucepan over medium heat, stirring until the butter has melted and the sugar has dissolved. Add a little of the hot lemon mixture to the beaten egg to warm it up, then, while whisking continuously, gradually add back into the remaining lemon mixture in the pan.

3. Cook, stirring continuously and scraping the base with a wooden spoon, until it has thickened and coats the back of the spoon (7-8 minutes). Do not allow to boil or it will curdle. Pour into a container and cool. Cover and refrigerate until chilled (1 hour).

Frying (640x424)

Cooking Cronuts

1. Preheat a deep fryer to 170° with vegetable oil.

2. Place the doughnuts in the hot oil for about 45 seconds each side or until golden brown.

3. Drain on paper towel until ready to serve.

4. Serve with coconut and lime curd. Serving Suggestions – Heat in microwave with the Coconut and Lime Curd for 10 seconds to release the butter goodness of the Cronut.

A healthier option is to bake the cronuts instead of frying.

1. Preheat oven to 250C and bake for 10 minutes or until golden brown, serve immediately.

Fryed (640x424)
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