Flaky, buttery layers with a creamy coconut filling and a smooth mango glaze.
Experience a tropical twist with our Mango Sticky Rice Cronut, combining the flaky layers of a croissant-doughnut with the sweet, creamy flavors of mango and coconut. This delightful pastry is perfect for those who crave a unique and indulgent treat.
Why you'll want it now, The perfect blend of tropical flavors and buttery pastry, this cronut is a must-try for dessert lovers.
Why this recipe works
The flaky croissant dough creates a light and airy texture, while the coconut cream filling and mango glaze provide a rich, tropical flavor profile. Toasted coconut and sesame seeds add a delightful crunch, making this cronut a multi-textured experience.
Equipment
Mixing bowls
Rolling pin
Baking sheets
Parchment paper
Pastry brush
Saucepan
Whisk
How to make it
In a large bowl, mix flour, sugar, salt, and yeast. Gradually add cold water, mixing until a dough forms.
Roll out the dough into a rectangle. Place the cubed butter over two-thirds of the dough. Fold the uncovered third over the butter, then fold the remaining third over that.
Roll out and fold the dough three more times, chilling for 30 minutes between each fold.
After the final fold, chill the dough for at least 4 hours or overnight.
Roll the dough to 1/2 inch (1.3 cm) thickness. Use a doughnut cutter to cut out 12 cronuts. Let them rise for 2 hours until puffy.
Preheat oven to 375°F (190°C). Bake cronuts for 20 minutes or until golden brown. Cool on a wire rack.
For the coconut cream filling, heat coconut milk and sugar in a saucepan until simmering. Mix cornstarch with a little water, then whisk into the coconut milk until thickened. Stir in vanilla and salt. Cool completely.
For the mango glaze, whisk together mango puree, powdered sugar, and lime juice until smooth.
Fill each cronut with coconut cream using a pastry bag. Dip tops in mango glaze, then sprinkle with toasted coconut, sesame seeds, and sweet rice.
Serve the cronuts fresh, enjoying the tropical flavors and flaky texture.
Enjoy each bite of these Mango Sticky Rice Cronuts, a delightful pastry that brings a taste of the tropics to your kitchen.
How you'll know it's ready
The cronuts are ready when they are golden brown and flaky with a crisp outer layer.
Convection oven? (and if you don't have one)
For standard ovens, bake at the temperature above. Convection users, reduce the temperature to 350°F (175°C) and check a few minutes early.
Frosting, filling & glaze notes
The mango glaze should be smooth and thick enough to coat the back of a spoon.
Troubleshooting
If the dough is too sticky, chill it longer between folds.
For a shinier glaze, adjust the powdered sugar and lime juice ratio.
If the coconut cream filling is runny, cook it longer to thicken.
Storage
Store in an airtight container at room temperature for up to 2 days. For best texture, enjoy fresh.
Make ahead
Prepare the dough a day ahead and refrigerate overnight. Fill and glaze the cronuts just before serving.
Variations
Use pineapple puree instead of mango for a different tropical flavor.
Add a drizzle of chocolate over the glaze for a richer taste.
Incorporate finely chopped nuts into the topping for extra crunch.
Frequently asked questions
Can I use store-bought croissant dough?
For the flakiest texture, it's best to make the dough from scratch.
How do I make mango puree?
Blend fresh or thawed frozen mango chunks until smooth.
Can I freeze the cronuts?
Yes, freeze unfilled cronuts and fill them after thawing.
What can I substitute for coconut milk?
You can use heavy cream, but it will alter the flavor profile.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
