Cronut with Chocolate Glaze
For everyone who lives by the rule “chocolate makes everything better,” this one’s for you. Think rich, melt-in-your-mouth chocolate coating hugging a buttery Cronut. Heaven.
COST $11–13 total
Equipment
- Stand mixer
- Rolling Pin
- Deep-fryer or pot
- Candy thermometer
- Cooling rack
- mixing bowl
- Whisk
Ingredients
For the Cronut Dough:
- 2 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ¼ cup warm milk (110°F / 43°C)
- 3 tbsp sugar
- ½ tsp salt
- 1 egg
- ¾ cup cold unsalted butter (for lamination)
- ⅓ cup water
For the Vanilla Bean Glaze:
- 1 cup powdered sugar
- 3 tbsp cocoa powder
- 2 tbsp milk
- 1 tbsp butter
- ½ tsp vanilla extract
Instructions
Cronut
- Mix warm milk, sugar, and yeast in a small bowl and let it hang out for 10 minutes until it gets foamy.
- In a stand mixer, combine flour, egg, salt, and the yeast mix. Knead until smooth, then let it chill for 30 minutes.
- Roll out the dough into a rectangle, plop the cold butter in the middle, and fold it like a letter. Roll, fold, chill — repeat 3 times. (Yep, it’s a workout.)
- Roll to ½-inch thick, cut into rings, and let them puff up for about an hour.
- Heat oil to 350°F (175°C) and fry each side for 2–3 minutes until golden and irresistible.
Glaze
- In a small saucepan, melt butter and whisk in cocoa powder.
- Add milk and powdered sugar, stirring until it’s smooth and glossy.
- Take off the heat, stir in vanilla, and you’ve got chocolate perfection.
- Dip cooled Cronuts into the glaze and let them rest on a rack until the glaze firms up.
Notes
Want that extra bakery shine? Stir in a touch of corn syrup. Or drizzle some melted dark chocolate on top — because there’s no such thing as too much chocolate, right?
Nutrition (per Cronut)
- Calories: ~440 kcal
- Carbs: 46 g
- Fat: 23 g
- Protein: 6 g
- Sugar: 27 g
- Sodium: 95 mg