If you’ve ever dreamed of biting into a pastry that’s crispy, buttery, and flaky with a bright, tangy finish, then homemade cronuts are calling your name. This hybrid of croissants and donuts is a labor of love, but the result—a golden, layered treat with a zesty lemon glaze—is worth every moment. This recipe walks you through the process of creating these indulgent pastries at home, with clear steps to achieve that perfect balance of rich dough and refreshing glaze. Let’s get started!

Ingredients

For the Dough:

• 245g water or milk
• 11g active dry yeast
• 45g granulated sugar
• 500g high protein flour (11.5% +)
• 10g salt
• 80g unsalted butter, softened
• 105g unsalted butter, chilled (for lamination)

For the Lemon Glaze:

• 120g icing sugar
• 40g fresh lemon juice

For Frying:

• Coconut, Avocado or Vegetable oil (for frying, heated to 175°C / 350°F)

Equipment Needed

• Stand mixer with dough hook
• Rolling pin
• Offset spatula or palette knife (for spreading butter)
• Round cutters (9cm and 3cm for donut shape)
• Cling film
• Baking trays
• Deep fryer or heavy-bottomed pot
• Thermometer (for oil temperature)

Instructions

Step 1: Prepare the Dough

In the bowl of a stand mixer, combine 245 grams of water or milk, 11 grams of yeast, and 45 grams of sugar. Stir until the yeast and sugar dissolve, creating a frothy base. Add 500 grams of flour and mix on low speed with the dough hook until a shaggy dough forms. Sprinkle in 10 grams of salt and continue mixing for 2–3 minutes. Add 80 grams of softened butter and mix on low for 13 minutes until the dough is smooth and elastic.

Degas the dough by gently pressing it, then shape it into a ball. Place it in a lightly greased bowl, cover, and let it rest at room temperature for 1 hour. This initial rise helps develop the dough’s structure.

Step 2: First Rest and Shape

After resting, press out the gas and shape the dough into a pain de mie-style roll (a tight log shape). Place it seam side down and flatten slightly.

Wrap tightly in cling film, ensuring no air pockets, and freeze for 30 minutes to firm up. Transfer to the fridge and let it rest overnight to enhance flavor and texture.

Step 3: Laminate the Dough

The next day, roll the dough into a 72 x 22 cm rectangle. Using an offset spatula, spread 105 grams of chilled butter evenly over the dough.

Fold the dough in a letter fold (fold one third over the center, then the other third over that). Freeze for 15 minutes, then refrigerate for 20 minutes.

Roll the dough again to 72 x 22 cm, keeping the rolling pin parallel to the crease, and perform another letter fold. Freeze for 15 minutes, refrigerate for 20 minutes. Repeat this process one more time—roll, fold, freeze, and fridge—to build those signature flaky layers.

Step 4: Shape the Cronuts

Roll the dough to a final 43 x 21 x 1.25 cm rectangle. Using a 9cm round cutter, cut out circles, then use a 3cm cutter to make a hole in the center of each for that classic donut shape. Place the cronuts on a lined baking tray, cover loosely, and proof for about 90 minutes until they reach 3.5 cm in height. Freeze for 10 minutes to firm them before frying.

Step 5: Make the Lemon Glaze

While the cronuts proof, whisk together 120 grams of icing sugar and 40 grams of fresh lemon juice until smooth. This glaze adds a bright, tangy contrast to the rich pastry. Set aside.

Step 6: Fry and Glaze

Heat vegetable oil to 175°C (350°F) in a deep fryer or heavy pot. Fry the cronuts for 1–2 minutes per side until golden and crispy. Remove and drain on paper towels. While still hot, brush the lemon glaze generously over each cronut, applying it twice for a glossy, flavorful finish.

Serving and Storage

Serve these cronuts fresh for the ultimate experience—the crisp exterior, tender flaky layers, and vibrant lemon glaze are pure bliss. Store any leftovers in an airtight container for up to a day, but they’re best enjoyed immediately. Reheat briefly in an oven to restore crispness, if needed.

Tips for Success

• Chilled Butter is Key: Ensure the butter for lamination is cold but pliable to spread evenly without tearing the dough.
• Precision in Rolling: Keep measurements consistent (72 x 22 cm for lamination, 43 x 21 x 1.25 cm for final rolling) to ensure even layers.
• Oil Temperature Control: Use a thermometer to maintain 175°C; too hot, and the cronuts burn; too cool, and they absorb oil.
• Proofing Patience: Don’t rush the 90-minute proofing; it ensures light, airy cronuts.

Why You’ll Love These Cronuts

These cronuts are a showstopper, combining the buttery flakiness of a croissant with the indulgent crunch of a donut. The lemon glaze cuts through the richness with a refreshing zing, making each bite perfectly balanced. While the process takes time, the result is a bakery-worthy treat that’s sure to impress. Whether you’re treating yourself or sharing with friends, these cronuts are a delicious way to elevate your baking game.

Got a question or want to share your cronut creations? Drop a comment below—I’d love to hear how it went! Happy baking!