Homemade Cronut Recipe

This Homemade Cronut Recipe brings the magic of the famous croissant-donut hybrid straight to your kitchen without the three-day wait or the long bakery lines. These pastries are incredibly soft, flaky, and surprisingly easy to make for a special weekend treat or a holiday brunch.

Why You Will Love This Recipe

There are so many reasons to fall in love with these DIY treats. First, they are incredibly affordable; why pay $5 per donut at a fancy shop when you can make an entire batch for the same price? The texture is also unmatched, as the crescent dough creates unique layers of flaky pastry that a standard donut just can’t replicate. Plus, you get to enjoy a generous amount of sweet vanilla glaze while staying in your pajamas!

Ingredients

• 2 Packages Pillsbury Uncut Crescent Sheets
• 1 Vanilla Pudding Cup
• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla
• 1 Tablespoon Milk
• Vegetable Oil for Frying

Step-by-Step Instructions

1. Fill a large pan with approximately 2 inches of vegetable oil. Heat the oil to 350 degrees Fahrenheit over medium heat.
2. Unroll the dough and fold it in half in one direction, then fold it in half again in the other direction to create layers.
3. Use a biscuit cutter or a sturdy glass to cut 3-inch circles from the folded dough.
4. Cut a 1-inch circle from the center of each larger shape to create the donut hole. Reserve these small circles to cook as “Crobits.”
5. Gather any remaining dough scraps, roll them out, and cut additional cronuts until the dough is used up.
6. Carefully place the dough into the hot oil and fry for about 90 seconds on each side, or until they reach a perfect golden brown color.
7. Remove the cronuts from the oil and drain them on paper towels. Allow them to cool completely before the next step.
8. Prepare the glaze by mixing the powdered sugar, vanilla, and 1 tablespoon of milk in a small bowl. Add a tiny bit more milk if needed to reach your desired consistency.
9. Once cooled, split the cronuts in half horizontally and fill with approximately 2 tablespoons of vanilla pudding, then replace the top.
10. Drizzle the top of each pastry with the vanilla glaze and allow it to set before serving.

Expert Tips / Pro Tips

To get the best results with your Homemade Cronut Recipe, always use a deep-fry thermometer. Keeping the oil at a steady 350 degrees is crucial; if the oil is too hot, the outside will burn while the inside remains raw, and if it is too cold, the pastry will soak up too much oil and become greasy. Remember to bring the oil back up to temperature between batches and only fry a few at a time to avoid crowding the pan.

For the shapes, a standard biscuit cutter works perfectly, and the center hole can be easily punched out using the round end of a metal pastry tip. Don’t forget to save your scraps! You can roll them into small balls and fry them for about a minute to make delicious “Crobits.” Finally, you can strain and cool your frying oil to reuse it for future recipes.

If you cannot find uncut crescent sheets at your local supermarket, refrigerated puff pastry dough is a great alternative, though crescent sheets tend to provide a moister and fluffier result. For the frying oil, while vegetable oil is a standard choice, you can also use canola, peanut, or even grapeseed oil, which is what the original bakery version uses. You can also customize the sweetness of the glaze by adding more or less powdered sugar to suit your preference.

Serving Suggestions

These cronuts are the ultimate addition to a weekend breakfast or a festive holiday spread. They are particularly wonderful for a Mother’s Day brunch. Serve them alongside a hot cup of coffee, a glass of cold milk, or other breakfast favorites like a hashbrown casserole or a breakfast quesadilla to create a full morning feast.

Because of their delicate, flaky nature and the creamy pudding filling, these cronuts are best eaten the day they are made. If you have leftovers, store them in an airtight container at room temperature for a few hours, or in the refrigerator if they are filled with pudding. Note that the texture will soften over time, so they are best enjoyed fresh from the fryer for that signature crunch.

Nutrition Information

FAQ

Can I air fry these?

While you can technically cook dough in an air fryer, the traditional texture of a cronut comes from the deep-frying process which crisps the many layers of dough instantly. Air frying may result in a texture more similar to a baked biscuit than a fried donut.

How can I tell when they are done?

The cronuts are done when they have puffed up significantly and turned a beautiful, even golden brown on both sides. This usually takes about 90 seconds per side in 350-degree oil.

What if I can’t find crescent sheets?

You can use standard crescent rolls; just make sure to pinch the seams together very well before folding the dough to ensure the layers stay intact during frying.

Homemade Cronut Recipe

Soft and flaky croissant-style donuts topped with a sweet vanilla glaze. These homemade cronuts are a delicious hybrid pastry that you can make easily at home without the long bakery lines.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Servings: 8 cronuts

Course: Breakfast, Brunch

Cuisine: American

Calories: 195

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 packages Pillsbury Uncut Crescent Sheets
• 1 cup Vanilla Pudding Cup
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 tablespoon Milk
• for frying Vegetable Oil

Method

 

Instructions

1. Fill a pan with approximately 2 inches of vegetable oil and heat to 350°F over medium heat.
2. Unroll the crescent dough. Fold the dough in half in one direction, then fold it in half again in the other direction to create multiple layers.
3. Cut 3-inch circles from the dough using a biscuit cutter or glass. Then, cut a 1-inch circle from the center of each shape to create the donut hole.
4. Gather any remaining dough scraps, roll them out, and cut additional cronuts or save the centers to fry as donut holes.
5. Carefully place the dough into the hot oil and fry for about 90 seconds on each side until golden brown. Drain on paper towels and allow to cool.
6. In a small bowl, whisk together the powdered sugar, vanilla, and milk to create a smooth glaze. Add extra milk if needed for consistency.
7. Once cooled, split each cronut in half horizontally and fill with 2 tablespoons of vanilla pudding before replacing the top.
8. Drizzle the top of each filled cronut with the vanilla glaze and allow it to set before serving.

Notes

Use a deep-fry thermometer to keep the oil at a steady 350°F. If the oil is too hot, the cronuts will burn on the outside while remaining raw inside. If too cold, they will absorb too much oil and become greasy.