How to Make Cronuts, Part I (The Dough)

Recipe View Activate the Yeast: In the bowl of a stand mixer, combine the yeast with warm water. Let it stand for about 5 minutes, until a creamy foam develops, indicating the yeast is active. Add milk, sugar, melted butter (2 tablespoons), egg, salt, vanilla extract, and nutmeg. Whisk thoroughly. Pour flour over the liquid ingredients. (5 minutes)

Recipe View Knead the Dough: Attach the dough hook to the mixer. Knead on low speed until the dough forms a soft, slightly sticky ball. It should cling to the hook and pull away from the sides of the bowl. (3 minutes)

Recipe View First Rest: Transfer the dough to a lightly floured surface. Knead gently 2-3 times, shape into a ball, wrap in plastic wrap, and refrigerate for 20 minutes to relax the gluten. (25 minutes)

Recipe View First Butter Lamination: Remove the dough from the fridge, unwrap, and dust lightly with flour. Roll it into a 9x18-inch rectangle, about 1/4-inch thick. Spread half of the softened butter evenly over the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly. Spread the remaining butter on top of that folded third. Fold the remaining third over the buttered section, creating layers. Transfer to a sheet pan, cover with plastic wrap and a kitchen towel, and refrigerate for 20-30 minutes to firm up the butter. If the dough gets sticky, lightly flour the surface. (45 minutes)

Recipe View Second Butter Lamination: Return the dough to a floured surface and gently pat into an 8x14-inch rectangle, about 1/2-inch thick. Fold the outer thirds over the center third, as before. Roll out into an 8x14-inch rectangle again, keeping edges straight. Fold in thirds once more. Cover with a kitchen towel and refrigerate for 2 hours. (2 hours)

Recipe View Prepare for Cutting: Roll the dough to about 3/8 inch thick. Cut the dough crosswise. Leave half on a lightly floured surface; refrigerate the other half until needed. (5 minutes)

Recipe View Cut Cronut Shapes: Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut out the center of each circle, forming the donut holes. (10 minutes)

Recipe View Final Proof: Line a baking sheet with waxed paper and lightly flour it. Arrange the cronuts and holes on the prepared sheet. Let them rise in a warm, draft-free place (like an unheated oven) until doubled in size. (1 hour)