Puff Pastry Cronuts with Buttermilk Glaze are delicious, so easy to make, and they just melt in your mouth! This will become your go-to cronut recipe!
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Puff Pastry Cronuts with Buttermilk Glaze!
The cronut is one of those things where you think to yourself, now why didn’t I think of that? It’s such a novel idea that is pure genius. I had my first cronut a couple of years ago in Southern California, and now that I live in Japan cronuts are pretty hard to come by. That just simply means that I need to make them myself!
I have been playing around with this cronut recipe for a while now, but I think I finally nailed it with this easy, semi-homemade version! I like my cronuts simple, and that’s why I opted for a simple sprinkling of cinnamon sugar and a dunk in buttermilk glaze. The flavors are subtle, and they don’t overpower the buttery flakiness of the cronut itself.
Making Puff Pastry Cronuts
The process of making these puff pastry cronuts is fairly easy. Just make sure you defrost your puff pastry dough in the refrigerator overnight!
Different Cronut Flavor Combination Ideas:
- Instead of cinnamon use pumpkin pie spice for the sugar coating, and instead of buttermilk use pumpkin puree and a splash of milk for a Fall cronut!
- Split the cronut in half to form 2 small cronuts. Then, fill it with some pastry cream. Finally, place the 2 parts back together and drizzle with a chocolate glaze. YUM!
- Use the same method as above, but fill the cronut with lemon curd, and drizzle with a white chocolate glaze!
- Add a citrus zip to the cronuts by using lime juice instead of buttermilk, and add in some zest.
Cook’s Note – Puff Pastry Cronuts with Buttermilk Glaze:
- These cronuts can be kept in an air-tight container at room temperature for 24 hours. But I guarantee they won’t last that long! 😉
Cook’s Tools – Puff Pastry Cronuts with Buttermilk Glaze:
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Puff Pastry Cronuts Video Recipe!
- 1 (17.3 ounce) box Pepperidge Farms Frozen Puff Pastry, defrosted
- 1 large egg, beaten
- ½ cup granulated sugar
- 1 teaspoons ground cinnamon
- 3 cups vegetable oil
- BUTTERMILK GLAZE:
- 2 cups powdered sugar
- 1 ½ Tablespoons buttermilk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- MAKE CRONUTS: In small bowl, beat egg with fork until combined; set aside.
- Place wire rack on rimmed baking sheet; set aside.
- Combine sugar and cinnamon in small bowl; set aside.
- Lightly flour your work surface, and unroll one sheet of puff pastry dough. Brush dough with half of beaten egg, and fold puff pastry dough up into thirds (just how it came out of the box). While dough is folded in thirds, cut out 3 donuts using a 3-inch donut cutter (or 3-inch round cutter, and then use a smaller round cutter to cut out the hole). Repeat with other sheet of puff pastry dough. Place cut out cronuts and holes on prepared wire rack, and freeze for 15 minutes.
- While dough is in freezer, heat oil to 375 degrees F in large, deep saucepan over medium-high heat. When oil is up to temperature, fry cronuts 2 at a time until golden brown and puffed—fry 3-5 minutes on one side, flip over, and fry for another 1-2 minutes. Drain briefly on paper towel-lined plate, and then roll cronuts in cinnamon sugar mixture. Repeat with remaining dough and donut holes.
- MAKE BUTTERMILK GLAZE: In medium bowl whisk together powdered sugar, buttermilk, salt, and vanilla until smooth. Thin with additional buttermilk as needed, one half teaspoon at a time. Dip each sugared cronut into glaze and place on wire rack until ready to serve.