What is a Cronut?

A Cronut is a donut/croissant mix that has invariably changed my life! This cinnamon sugar cronut recipe uses only puff pastry which makes this recipe a true dream! The reason I chose to make it this way, is because sometime we need a nice and easy recipe. Homemade puff pastry will work even better, I’m sure. I am working to make a puff pastry recipe for you guys.

I love how the swirls of pastry come together and trap in the cinnamon sugar once you’re done rolling. It really ads that extra crunch! So I found these very easy to make, the loser you make them the better. The layers will unravel during the baking process.

This cronut recipe is quite versatile, so if you are wanting to change the coating you definitely can. I have flavoured these in the past with a strawberry sugar frosting and it came out amazing.

Tips for making Cronuts:

I like to place mine in a muffin tray. That way the cronut holds its shape and doesn’t unravel completely.
I wouldn’t suggest using shortcrust pastry, as the it will turn out very crumbly and not fluffy.
As soon as they come out of the oven, dust them with cinnamon and sugar.

Storage for this cinnamon sugar cronut recipe

Puff pastry can be tricky to store and keep without getting soggy. With cronuts I always sugar the base of the muffin tray to make sure the base gets a nice crust, to avoid it getting soggy. Store them in airtight container, with some baking paper underneath. When you want to have them a day later, I definitely recommend warming them up in a preheated oven for 5-10 minutes at 180C.

If you plan to store them, don’t add the cinnamon sugar frosting, rather add it after you’ve reheated it.

I hope you enjoy this recipe!

Cinnamon Sugar Cronut Recipe

Recipe by inthemidnightkitchenCourse: DessertDifficulty: Medium

Servings

5-6

servings

Prep time

minutes

Cooking time

minutes

A cronut is known as a doughnut and croissant coming together to create this master piece! I made this one even easier by using puff pastry only. This recipe is very easy and it’s baked not fried so there’s no excess oil you need to worry about.

Ingredients

400g puff pastry
1/3 cup flour for dusting
3 tsp. cinnamon
1/2 cup granulated sugar
1/3 cup granulated sugar- muffin tray dusting
1 egg

Directions

Dust your work surface with some flour, place the puff pastry on top and lightly roll it out so there are no creases and lumps.
Preheat your oven to 210 degrees C.
Combine the cinnamon and sugar and sprinkle half of it on top of the pastry.
Roll the pastry lengthwise, so you get a nice, elongated roll.
Cut the roll in half.
Then using a sharp knife, cut down the center of each roll to expose the layers.
Then roll the pastry outwards so the layers are exposed on the outside of the pastry.
The final bit at the end can either be twisted and pinned to the top, pinned underneath or simply press into the bun and pinch it in so it stays in place.
Grease your muffin tray well, then place some of the granulated sugar at each base of the muffin tray. Place your cronut inside, and egg wash.
Place in the oven and bake for 15-20 minutes. Then lower the temperature down to 180 C and bake for another 5 minutes. Make sure it doesn’t burn and if the tops get too brown then simply place some baking paper on top.
When they come out the oven you can dust them with more cinnamon sugar if you like- this makes them even more crunchy!