Croissant doughnuts: how to make and understand them

A croissant doughnut is a laminated, flaky dough that is fried like a doughnut, then filled, glazed or sugared. It takes time, but it is very achievable at home.

Last updated 2 November 2026

What this site covers

This site is a practical guide to croissant-doughnut hybrids for UK home bakers. We explain what they are, walk you through a full recipe with laminated dough, and help you fix problems when the butter leaks or the layers do not rise. There is also a guide to fillings and glazes, a page on frying safely at home, and a tour of other hybrid bakes such as the cruffin.

A quick description

Think of a croissant and a ring doughnut combined. The dough is yeasted and rolled with butter in many thin layers, a technique called lamination. Instead of baking, the rings are shallow-fried so they puff and turn golden. The result has a crisp outside, a soft, layered inside and a doughnut-style finish of sugar, glaze or cream.

A note on the name

The word "Cronut" is a trademark owned by its New York creator in the United States. We use it here only to refer to the original and to name this site, and we call our bakes "croissant doughnuts" in recipes. We are not connected with the original maker. Read more in our history and trademark page.

Is it hard?

It is not difficult, but it is slow and needs patience. The technique is the same as making croissants: wrap cold butter in dough, roll it out, fold it, chill it and repeat. If you have never done it, start with a simpler method. Our recipe uses three folds, which is easier than a full croissant, and our troubleshooting guide covers the usual mistakes.

Plan on two days: the dough is made and folded on day one, rested overnight, then cut, proved, fried and finished on day two. Active time is about two hours; the rest is waiting.

What you need

• Strong white bread flour (higher protein gives a stronger dough).
• Unsalted butter, cold. Higher-fat butter (82% fat) is easier to work with.
• Instant (fast-action) yeast, milk, an egg, sugar and salt.
• A rolling pin, ruler, two round cutters (about 8cm and 2.5cm) and a heavy pan or deep fat fryer with a thermometer.
• Neutral oil for frying, like sunflower or vegetable oil.

Time, cost and storage

The ingredients are inexpensive: mainly flour, butter and oil. These are best on the day they are made, when the layers are crisp. They can be kept in an airtight container overnight, but they soften. Do not store cream-filled ones for long out of the fridge.

Where to start

1. Read what croissant doughnuts are.
2. Check frying safety.
3. Follow the recipe.
4. Choose your fillings and glazes.

If you want a shortcut, our quicker method uses ready-made pastry, with honest notes on how it differs.

Why they work

The appeal is contrast. A good croissant doughnut gives you a thin crackle on the outside, then soft, buttery layers, then whatever you add on top or inside. The flavour of browned butter and fried dough is hard to beat, and the sugar or glaze makes it feel like a treat. It is also a lovely project for a cool weekend, when the kitchen is cold enough that butter behaves.

Tips before you start

• Read the whole recipe once before buying anything.
• Work in the coolest part of the day and keep a ruler handy.
• Weigh ingredients rather than using cups.
• Clear the fridge shelf you will use for chilling the dough.
• Have your oil, thermometer and drainage tray ready before frying.

If it goes wrong

Your first attempt may not be perfect, and that is normal. Even an imperfect batch tastes good rolled in sugar. Note what happened, look it up in the troubleshooting guide, and try again. Most problems are about temperature and patience, not skill.

Spotted a mistake or have a question? Get in touch.