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The cronut: Cracking the recipe of the latest food craze

- June 4th, 2013

Cronut cross section

Cronut, cross section. (ccho/Flickr)

New York has been mad about donuts for years. With Donut Plant frying up inventive flavours and combinations, it was only time before doughnut and ever popular croissants came together.

Welcome the ‘cronut.’– The flaky croissant style pastry shaped in a circle and fried.

While the idea is simply genius, creator Dominique Ansel explained to the hosts of the Dinner Party Download podcast that the recipe didn’t come so easily.

“If you take just a classic croissant dough, you might find a lot of issues,” Ansel says.

“The butter will melt when you try to fry it. The layer will slide off. The fermentation will not be right.”

These problems lead Ansel to tweaking his dough and reportedly going through 10 recipes before finding the perfect layered texture when the dough was fried.

With reports of hundreds of people waiting outside Ansel’s SoHo bakery to get their hands on it, it was no wonder people have tried to reproduce the ‘cronut’ at home.

Mary at This Tasty Life found success with defrosting mini frozen croissants, frying ‘em up and dipping them in an orange glaze.

Katelyn Williams over at The Kate-tin subbed in margarine and reduced the amount of fat normally found in croissant recipes to eliminate some of the grease.

Meanwhile Food Beast have a rustic DIY ‘cronut’ hack involving Pillsbury crescent roll dough fried and glazed in caramel sauce.

When a pastry is so good that it has a black market charging $20 a piece, it might be worth trying to make one of these sweets at home.


Looks like I have found my new weekend project. Stay tuned for my attempt.

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