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Cinnamon Spice Glazed Cronut

What is a Cronut? As the name suggests, it is a cross between croissant and doughnut and the brainchild behind this invention is Dominique Ansel from Dominique Ansel Bakery in NY, New York.
However, it is not just taking croissant dough and deep frying it. It is made with a laminated dough (which uses a proprietary recipe) and the entire process takes 3 days to complete. To keep out imposters and imitation items, the Cronut™ brand and product is a registered trademark of Dominique Ansel Bakery internationally. This pastry is so popular that it was named as one of the “25 Best Inventions of 2013” by Time Magazine.

So guys, I’m not here to show you how to make THE Cronut because that is strictly reserved for the original creator. Instead, I have recreated something fun and easy for everyone to try at least once at home. Since I can’t make it to New York (at this moment) to taste one for myself, here is my humble take on this easy homemade Cinnamon Spice Glazed Cronuts.

Here, I’m using frozen, pre-made puff pastry which is a life saver and taste just as good as those made from scratch. However, if you are in the mood and have 5 hours or more to spare, you could definitely try making your own puff pastry.

 

Ingredients:

Dough:
1 packet (4 sheets) frozen puff pastry (read package instructions for thawing)

Sugar coating:
1 tsp ground cinnamon
1 tsp ground all spice (replace with cinnamon if unavailable)
½ cup (110 g) granulated sugar

Glaze:
1 cup (140 g) icing sugar (also known as confectioners’ or powdered sugar)
1 tsp ground cinnamon
1 tsp ground all spice (replace with cinnamon if unavailable)
1 tbsp honey
2 tbsp milk

Makes 9 cronuts

Recipe inspired by: From A Young Chef

borg's puff pastry

I’m using Borg’s frozen puff pastry sheets.

Ingredients for the glaze.

Ingredients for the glaze.

 

Take out frozen puff pastry and remove plastic sheets in between the dough. Stack them evenly into four layers.

Use a thin knife to separate the sheets of puff pastry.

Use a thin knife to separate the sheets of puff pastry.

Remove plastic sheet.

Remove plastic sheet.

Stack them on top of each other.

Stack them on top of each other.

 

Sprinkle some flour and roll out the dough lightly and evenly on all sides. By the time you are done, the pastry would have softened.

v

 

Using a donut ring cutter or large round pastry cutter, cut the dough into round donut shapes. You should be able to get 9 perfect-looking cronuts.

Donut ring.

Donut ring.

g

Or you could use a large and small pastry cutters.

Or you could use a large and small pastry cutters.

v

b

Gently peel off the cut dough.

Gently peel off the cut dough.

You could also use the center round piece from the cut dough - no wastage! :-)

You could also use the center round piece from the cut dough – no wastage!  🙂

 

Rest them on a plate lined with kitchen paper and refrigerate for 10 mins.

g

 

Prepare your sugar coating by mixing all the ingredients together in a plate.

b

 

In a small bowl, combine all the glaze ingredients and set aside.

h

Your glaze is done!

Your glaze is done!

 

Heat up a pot with approximately 3-inch level of oil at 165°C/325°F.

y

 

Take out the cold dough and fry one cronut at a time. The drastic change of temperature in the dough will result in a nicely puffed up cronut. Keep unused portion covered with cling wrap in the fridge.

h

v

 

Fry them for 3 – 4 mins, until golden brown. Drain on a piece of kitchen towel.

h

 

When the pastries are semi-cooled, roll the outer sides of the cronuts with the spiced sugar and generously drizzle the top with the spiced glaze.

b

b

 

Let the glaze set for about 15 mins before serving.

Bear Naked Food cinnamon spiced glazed cronut

Bear Naked Food cinnamon spiced glazed cronut

Bear Naked Food cinnamon spiced glazed cronut

Bear Naked Food cinnamon spiced glazed cronut

 

 

Cinnamon Spice Glazed Cronut
 
Prep time
Cook time
Total time
 
A quick and easy take on the famous cronut.
Recipe type: Dessert
Serves: 9 cronuts
Ingredients
  • Dough:
  • 1 packet (4 sheets) frozen puff pastry (read package instructions for thawing)
  • Sugar coating:
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice (replace with cinnamon if unavailable)
  • ½ cup (110 g) granulated sugar
  • Glaze:
  • 1 cup (140 g) icing sugar (also known as confectioners’ or powdered sugar)
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice (replace with cinnamon if unavailable)
  • 1 tbsp honey
  • 2 tbsp milk
Instructions
  1. Take out frozen puff pastry and remove plastic sheets in between the dough. Stack them evenly into four layers.
  2. Sprinkle some flour and roll out the dough lightly and evenly on all sides. By the time you are done, the pastry would have softened.
  3. Using a donut ring cutter or large round pastry cutter, cut the dough into round donut shapes. You should be able to get 9 perfect-looking cronuts. Rest them on a plate lined with kitchen paper and refrigerate for 10 mins.
  4. Prepare your sugar coating by mixing all the ingredients together in a plate.
  5. In a small bowl, combine all the glaze ingredients and set aside.
  6. Heat up a pot with approximately 3-inch level of oil at 165°C/325°F. Take out the cold dough and fry one cronut at a time. The drastic change of temperature in the dough will result in a nicely puffed up cronut. Keep unused portion covered with cling wrap in the fridge.
  7. Fry them for 3 – 4 mins, until golden brown. Drain on a piece of kitchen towel.
  8. When the pastries are semi-cooled, roll the outer sides of the cronuts with the spiced sugar and generously drizzle the top with the spiced glaze.
  9. Let the glaze set for about 15 mins before serving. Store in air-tight container at room temperature for a day.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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