CronutHarry Weir

The ‘cronut’ was invented and trademarked by chef Dominique Ansel at his New York bakery. It is a cross between a croissant and a doughnut. People from all over the globe have stood in line for hours as early as 4am to buy these delicious pastries. Growing in popularity, versions of the cronut can be found all over the world. It is also known as the C&D, dossant, and New York pie donut. This is my version of the doughnut/ croissant hybrid. I’ve tried to make it a little easier for the home cook. Make sure you have people to share these with as they really should be eaten within a few hours after they are cooked. The other danger is that you might just eat them all yourself, like I did!

Makes 8-10


  • 4 tablespoons milk
  • 80ml water
  • 1 x 7g packet dried yeast
  • 250g strong flour
  • ½ teaspoon salt
  • 40g caster sugar
  • 175g unsalted butter, frozen for 1 hour before needed
  • 1 large egg
  • 1 teaspoon lemon juice or vinegar
  • Sunflower oil for frying in a deep fat fryer
  • 250ml whole milk
  • 3 egg yolks
  • 60g caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons corn-flour
  • 250g ready-to-roll icing
  • 3 tablespoons raspberry purée
  • 3 tablespoons water


  1. Heat the milk and water until slightly lukewarm. Then whisk in the yeast.
  2. In a bowl, mix together the flour, salt and sugar. Grate in the frozen butter, give it a quick mix until the butter is coated with the flour.
  3. Add in the egg, lemon juice and milk mixture and stir until a dough is formed but still lumps of butter can be seen. Cover with clingfilm and rest in the fridge for two hours.
  4. Sprinkle flour on a work surface, and roll out the dough to about a 30cm rectangle. The dough should still look lumpy.
  5. Fold the dough closest to you one-third of the way into the middle, then fold the end furthest away into the middle, slightly over-lapping. This should create three layers. Now turn the dough 90 degrees, roll out on a lightly floured surface, and repeat this process. Repeat this twice more. This will give the dough lots of layers, helping it to rise. Place on a plate, cover and leave in the fridge for six hours or overnight.
  6. Roll out the dough to 1cm thickness. Cut out the pieces using a large circle cutter and then cut out a hole in the middle with a smaller cutter. Put the cut out dough on a lightly floured tray. Cover with clingfilm and leave in a warm place until they have doubled in size – about 30-40 minutes.
  7. To make the custard, pour the milk into a saucepan, and bring to the boil. In a bowl, beat the egg yolks, sugar, vanilla extract and corn-flour together until pale. Then pour the milk onto the egg mixture and stir. Pour it into a clean saucepan, whisk constantly over a high heat until very thick. Put into a bowl and cover with clingfilm. Allow to cool completely.
  8. To make the glaze, cut the icing into small cubes and put 125g into two heatproof bowl. In one bowl, add the raspberry purée and to the other, add the water. Melt the icing by either placing the bowls over a pot of simmering water or in a microwave on a low setting. Stir until there are no lumps and the icing is completely smooth.
  9. To cook the pastries, heat a deep fat fryer to 160ºC. Make sure the oil is clean and at the correct temperature – too hot and they won’t cook properly in the middle; too cold and they will become very greasy.
  10. Cook on one side for 2V minutes until the cronuts are puffed up and golden brown. Then flip over and cook on the other side for another 2V minutes. Don’t overcrowd the fryer when cooking them as they will stick together. Once cooked, drain on kitchen paper.
  11. Make five incisions around the top of each pastry, inject the custard filling into the them using a large cook’s syringe or a piping bag with a small nozzle.
  12. Dip the tops of half of the pastries into the raspberry icing and the other half into the white icing. Drizzle the remaining icing on top.

Tip: If you don’t want to fill and glaze them, simply roll them in caster sugar when they are cooked

Recipe Credit: Louise Lennox

Photography credit: Harry Weir