Crouukronuts Recipe – Flaky, Buttery Indian-Inspired Fried Doughnuts

Last Updated on 4 months by Neha Deshmukh

Crouukronuts Recipe – Flaky, Buttery Indian-Inspired Fried Doughnuts

Okay, friends, buckle up! I’m so excited to share this recipe with you. These aren’t your average doughnuts. We’re making Crouukronuts – a delightful fusion of flaky croissants and crispy, golden doughnuts. They’re a bit of a project, I won’t lie, but the reward? Oh, the reward is so worth it. I first attempted these during a particularly ambitious weekend baking spree, and my family hasn’t let me forget them since!

Why You’ll Love This Recipe

Imagine biting into something that’s unbelievably light and airy, yet wonderfully rich and buttery. That’s a Crouukronut. They’re a showstopper, perfect for a special brunch, a festive gathering, or just a weekend treat when you want to impress (or just spoil yourself!). Plus, the hint of Indian influence with the cinnamon-sugar coating feels like a warm hug.

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 3.75 cups (450g) all-purpose flour
• 1 teaspoon (5g) salt
• 0.5 cup (100g) sugar
• 0.5 cup (120ml) milk
• 2.25 teaspoons (7g) instant yeast
• 2 jumbo eggs
• 3.5 tablespoons (50g) unsalted butter
• 1.25 cups (280g) unsalted butter (for layering), very cold
• 2-4 cups (475-950ml) canola oil, for frying
• 400 grams sugar (for cinnamon sugar)
• 100 grams cinnamon (for cinnamon sugar)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really matter here.

• Instant Yeast: I love using instant yeast because it’s so convenient – no proofing needed! If you’re new to baking, this is a lifesaver.
• Butter, Butter, Butter: Seriously, don’t skimp on the butter quality. Good quality butter is key to that incredible flakiness. European-style butter with a higher fat content is fantastic.
• Ghee Variation: My grandmother always said a little ghee (clarified butter) in the dough adds a beautiful, subtle flavor. Feel free to substitute 1-2 tablespoons of the unsalted butter with ghee for a more traditional Indian touch!

Step-By-Step Instructions

Alright, let’s get baking! This is a three-day process, but don’t let that scare you. Each step is manageable, and the results are phenomenal.

Day 1: Dough Time

1. In a large bowl, combine the flour, salt, sugar, instant yeast, milk, eggs, and 3.5 tablespoons of butter.
2. Knead the dough – either by hand or with a stand mixer – until it’s smooth and elastic. This takes about 8-10 minutes.
3. Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place for about an hour.
4. Once risen, punch down the dough, wrap it tightly in plastic wrap, and refrigerate overnight.

Day 2: The Lamination Magic

1. On a lightly floured surface, roll the chilled dough into a roughly square shape.
2. Take the 1.25 cups of very cold butter and pound it into a roughly square slab, about 6×6 inches.
3. Place the cold butter slab in the center of the dough, then fold the dough over the butter, encasing it completely.
4. Gently roll the dough into a long rectangle. Fold it into thirds, like a letter. Wrap tightly and refrigerate for 45 minutes.
5. Repeat the rolling, folding, and refrigerating process three more times, with 45-minute rests in between each fold. This is what creates those beautiful layers!
6. After the final fold, wrap the dough and refrigerate overnight again.

Day 3: Fry & Enjoy!

1. Roll the chilled dough to about ½-inch (1.25cm) thickness.
2. Use a ring cutter (or two different-sized circular cutters) to cut out Crouukronut shapes.
3. Place the cut-out rings on a baking sheet lined with parchment paper and let them rest for 15 minutes.
4. Heat the canola oil in a deep pot or fryer to 350°F (175°C).
5. Carefully fry the Crouukronuts in batches for 2-3 minutes per side, until golden brown and puffed up.
6. Remove the fried Crouukronuts and drain them on paper towels.
7. While still warm, coat them generously in cinnamon sugar (mix the 400g sugar and 100g cinnamon) or drizzle with your favorite chocolate glaze.

Expert Tips

• Keep Everything Cold: Seriously, cold butter and cold dough are your best friends. This prevents the butter from melting into the dough, which is crucial for flakiness.
• Gentle Rolling: Don’t press too hard when rolling the dough. You want to maintain those delicate layers.
• Oil Temperature: Use a thermometer to ensure the oil is at the right temperature. Too cold, and the Crouukronuts will be greasy. Too hot, and they’ll burn.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the butter for a high-quality vegan butter and the milk for your favorite plant-based milk (almond, soy, or oat work well).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: My friend Priya adds a teaspoon of cardamom or nutmeg to her cinnamon sugar. It’s amazing.
• Festival Adaptations: These are especially lovely during Diwali or other celebrations. They’re a fun twist on traditional sweets!

Serving Suggestions

Serve these warm, with a cup of chai or your favorite coffee. They’re also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Crouukronuts are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispness, but they’ll still be delicious!

FAQs

What is the best type of oil to fry crouukronuts in?

Canola oil is a great choice because it has a high smoke point and a neutral flavor. Vegetable oil or peanut oil also work well.

Can I make the dough ahead of time and freeze it?

Yes! You can freeze the dough after the first rise (Day 1). Thaw it overnight in the refrigerator before proceeding with Day 2.

How can I tell when the oil is hot enough?

A thermometer is the most accurate way. If you don’t have one, drop a small piece of dough into the oil. It should sizzle and turn golden brown in about 30 seconds.

What is the best way to get a flaky texture?

Cold ingredients and gentle handling are key! Don’t overwork the dough, and make sure the butter stays cold throughout the lamination process.

Can I use regular active dry yeast instead of instant yeast?

Yes, but you’ll need to proof it first. Dissolve the active dry yeast in warm milk with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding it to the other ingredients.