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Cronut Recipe Unveiled, Involves 26 Tablespoons of Butter


Dominique Ansel has revealed his recipe

We finally have the recipe for the cronut, but does anyone actually have time to make it?

Dominique Ansel has finally revealed the recipe for his world-famous cronut, in anticipation of his upcoming cookbook, Dominique Ansel: Secret Recipes, which comes out on October 28. But here’s the catch: the recipe is pages long and requires three days to make. No wonder why this delicious concoction is only made in small batches. It also, perhaps unsurprisingly so, contains 26 tablespoons of butter per batch. That’s more than three tablespoons of butter per cronut! You would have to consume 11 homemade chocolate chip cookies to have roughly the equivalent amount of butter.

The recipe was unveiled on ABC’s Good Morning America, and apparently it was tough to simplify the recipe enough so that a home pastry cook might be able to whip up a batch. (For instance a different flour that isn’t commercially available was suggested). We’re still pretty amazed that three days of preparation and baking is considered an altered recipe, but Ansel does warn bakers that the recipe is an extremely tough one.

"It took quite a lot of work in my small New York home kitchen to work out a version of the Cronut recipe for an at-home cook," Ansel told ABC. "The book has some much simpler recipes, but this is definitely a three-day challenge for the real serious bakers out there. I hope they have fun with it and make it for someone special."

In case you’re feeling particularly ambitious, here’s the cronut recipe, including three different fillings: whipped lemon, champagne chocolate, and vanilla rose ganache. But if you don’t have three days of time, or unlimited resources, you can check out The Daily Meal’s imitation recipe, which turns out just as tasty.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on [email protected]


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.


Jen’s Air Fryer Donuts Recipe — Super-Easy and Delicious!

I don’t own a deep fat fryer, but I do have this big honking air fryer, so I figured, why not try making the perfect air-fried donut again, this time using canned biscuit dough. I did, and I can honestly say these quick-and-easy donuts are THE BEST THING EVER.

They are light and fluffy on the inside and perfectly golden on the outside. I used flaky layers biscuits (just a generic store brand) and I think that is the secret to how airy and amazing they are.

Then I added another special little twist: instead of just plain old granulated sugar and cinnamon for the outsides, I added in a few tablespoons of dark brown sugar and a pinch of all spice. This made the sugary coating taste almost like a churro. Mmmmmmm…..so yummy. Because I did still use mostly granulated sugar, they weren’t full-on churro, but you could go that route if you’re a big churro fan.

And the holes! The holes! They turned out perfectly as well. A few of them popped their flaky little lids in the air fryer, but luckily I was on the scene to eat take care of the misfires.

If you don’t own a set of circular biscuit cutters, I would highly recommend investing in one. I got the set you see in the second picture from the left above on sale for around 12 bucks at a Crate and Barrel a few years back and I’ve used it for all sorts of things, including a lot of donuts.

Despite the fact that they’re air fried, I’m not going to go so far as to say they’re way more healthy than deep fat fried donuts (duh, dipped in butter!), but I will stake them taste-wise right up against any deep fat fried biscuit. Any day, any time. They are THAT tasty.