Flaky, buttery layers with a creamy dulce de leche center and a crisp cinnamon sugar coating.
These Churro Dulce de Leche Cronuts combine the flaky layers of a croissant with the fried indulgence of a doughnut, filled with rich dulce de leche and finished with a cinnamon sugar coating and caramel drizzle.
Why you'll want it now, The combination of flaky pastry, creamy filling, and sweet cinnamon sugar makes these cronuts irresistibly indulgent.
Why this recipe works
Using a laminated dough creates the signature flaky layers of a croissant while frying adds the classic doughnut texture. The dulce de leche filling provides a creamy, sweet contrast to the cinnamon sugar coating, and a caramel drizzle adds an extra layer of indulgence.
Equipment
Mixing bowls
Rolling pin
Pastry brush
Baking sheet
Parchment paper
Sharp knife
Deep fryer or large pot
Cooling rack
How to make it
In a large mixing bowl, combine flour, sugar, salt, and yeast.
Add warmed milk and melted butter to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface until smooth, about 5 minutes.
Roll the dough into a rectangle and place the cold butter pieces on one half.
Fold the dough over the butter and seal the edges. Roll out and fold into thirds. Repeat this process three times, chilling for 30 minutes between each fold.
After the final fold, chill the dough for 1 hour.
Roll the dough to about 1/2 inch (1.25 cm) thick and cut out 3-inch (7.5 cm) circles using a round cutter. Cut out a smaller circle in the center to form a ring.
Place the cronuts on a parchment-lined baking sheet, cover, and let rise for 2 hours.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Fry the cronuts in batches until golden brown, about 2-3 minutes per side. Drain on a cooling rack.
Once cool, fill each cronut with dulce de leche using a piping bag with a small tip.
Mix sugar and cinnamon in a shallow dish. Roll each cronut in the mixture to coat.
Drizzle warm caramel sauce over the top of each cronut before serving.
Enjoy these indulgent Churro Dulce de Leche Cronuts fresh for the ultimate treat!
How you'll know it's ready
The cronuts should be golden brown and crisp on both sides. The dough will puff up and develop visible flaky layers.
Convection oven? (and if you don't have one)
The written temperature is perfect for standard ovens. For convection ovens, lower the temperature by 25°F and check the cronuts a minute or two early since they may cook faster.
Frosting, filling & glaze notes
The caramel sauce should be warm enough to drizzle smoothly but not so hot that it runs off the cronuts immediately.
Troubleshooting
If the dough is too sticky, chill it longer or add a small amount of flour while rolling.
If the butter leaks during rolling, ensure it stays cold and work quickly.
Cronuts not rising? Check yeast freshness and ensure a warm rising environment.
For uneven frying, make sure the oil is at the correct temperature and not overcrowded.
Storage
Store cronuts in an airtight container at room temperature for up to 2 days. Best enjoyed fresh.
Make ahead
Prepare the dough a day in advance and keep it chilled overnight. Fry and fill the next day.
Variations
Use chocolate ganache instead of dulce de leche for a different filling.
Add a pinch of nutmeg to the cinnamon sugar for extra spice.
Try a vanilla glaze instead of caramel drizzle.
Frequently asked questions
Can I bake these instead of frying?
While frying gives the best texture, you can bake them at 375°F (190°C) until golden brown, about 15-20 minutes.
How do I ensure the butter stays in the dough when rolling?
Keep the butter and dough cold, and work quickly to prevent melting.
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe.
What oil is best for frying cronuts?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
