Cronut — the croissant-doughnut hybrid
The Cronut is the croissant-doughnut hybrid invented in 2013 by Dominique Ansel in New York City: laminated croissant dough cut into rings, deep-fried, glazed, and filled with flavoured cream. It triggered a global frenzy and several pastry-shop knockoffs.
i. Origin & history
Dominique Ansel's Cronut launched on 10 May 2013 at his SoHo bakery. Within days, lines formed before dawn. The recipe is precisely controlled (Ansel introduces a single new flavour each month) and the name is trademarked.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 500 g strong flour
- 60 g sugar
- 7 g instant yeast
- Pinch salt
- 250 ml cold milk
- 2 eggs
- 60 g unsalted butter, soft
- 250 g unsalted butter (lamination block)
- 1 litre oil for frying
- Pastry cream, sugar glaze for finishing
iii. Method
- Make dough; chill 1 hour.
- Encase butter block in dough; roll and fold (three single folds with 30 min chill between each).
- Roll out 1.5 cm thick. Cut rings with a doughnut cutter.
- Prove 60 min. Fry at 170 °C for 90 sec per side.
- Drain. Fill with pastry cream from the side; glaze the top; roll edges in sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Cruffin is the croissant-muffin cousin. Croffle is the croissant-waffle. Modern Cronut flavours rotate monthly — strawberry, salted caramel, matcha, lemon.
vi. Common questions
What is cronut?
Cronut is the croissant-doughnut hybrid, from north american cuisine. It triggered a global frenzy and several pastry-shop knockoffs
Where is cronut from?
Cronut is from the north american dessert tradition; the recipe and history are detailed above.
How long does cronut keep?
See the storage note in the Quick facts panel: Eat fresh.