Two Way Cronuts (or Croissants)




  •  1/2 cup milk
  • 1/2 cup water
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1 T granulated dry yeast
  • 1 1/2 T sugar
  • 1/2 tsp. salt
  • 1 1/4 cups (2 1/2 sticks) cold and unsalted chopped butter
  1. Combine milk and water in a cup (room temperature) and set aside.
  2. In a large bowl whisk together all the dry ingredients.
  3. Mix in the chopped butter and with a pastry blender work it into the flour mixture (like pie crust). Don’t overwork the mixture.
  4. Gently mix in the liquid ingredients until a rough ball is formed.
  5. Turn out onto a work surface and quickly knead the dough (don’t overwork or warm it  with your hands – which could create a tougher product). This is not bread dough.
  6. Return the ball of dough to the bowl and cover with plastic wrap.  Refrigerate two hours.
  7. Remove from the refrigerator and place on a well floured surface.  Roll out the dough into a roughly 16 by 32 inch rectangle (40 x 80 cm).  If too large, it can be done in two parts.  Fold in thirds, like a business letter.  Give the dough a quarter-turn and roll out again.  Do this folding and rolling process two more times. Wrap in plastic wrap and refrigerate overnight. (I placed it into a ziplock gallon bag).
  8. Leave dough out for 15 minutes.  Roll out to a circle about 1/3 inch thick (about 1 cm.)  Press out the cronuts with a doughnut cutter.  Place the cronuts and their “holes” on a baking sheet covered with wax paper and allow them to rise a bit for about 20-30 minutes.
  9. In the meantime pour some vegetable or canola oil into a heavy saucepan about half full (3 1/2 to 4 inches depth) and heat to 340 degrees.  It’s important to maintain this temperature so if you’re not using a fryer, insert a frying thermometer.
  10. Fry 2-3 cronuts at a time for about two minutes per side or until golden. Remove with a slotted spoon and let drain on kitchen paper towels.
  11. If desired roll in sugar, powdered sugar or glaze with a powdered sugar and lemon juice glaze (or in cinnamon sugar as I did).
  12. If you want, half the dough can be made up into traditional croissants and baked in the oven (Rolling the dough into a circle and cutting it into 8 wedges that are rolled up into a croissant shape.  A piece of chocolate can be placed in the middle if desired).