Buttermilk-Vanilla Glazed Croissant Donuts


Ever since the cronut first hit the scene, we’ve all desperately wanted to eat one against all our better judgement – c’mon you know you have. Living in Oklahoma, I knew there wasn’t a great chance I’d be able to drive down the street and grab one anytime in the immediate future so I started thinking about making my own. I can hold my own in the kitchen, especially when it comes to baking, but I must admit I was intimidated by the cronut. As I looked around for recipes all I seemed to find were horror stories about cronuts falling apart once they hit the oil and butter oozing out everywhere. I was really convinced that my cronuts too would end in disaster.

Months passed and no cronuts had come out of my kitchen. My wife’s birthday was coming up and I was deciding what to make for her birthday breakfast. It was time to finally try my hand at cronuts. I looked again for recipes and finally found one that sounded pretty promising that I based my technique on. I was really careful to keep everything cold as I went, hoping to avoid some of those disasters I had read about. They came out of the oil beautifully, with golden brown flaky layers and flecks of vanilla beans throughout. I drizzled on the buttermilk glaze and popped it in my mouth. Success!

I hope you love them as much as we did. Enjoy!



Buttermilk-Vanilla Glazed Croissant Donuts


  • 3/4 cups milk, warmed
  • 1 Tbsp active dry yeast
  • 1/3 cup sugar
  • 2 large eggs
  • 2 tsp vanilla paste or 2 bean scraped (divided)
  • 3 1/2 cups all-purpose flour (divided)
  • 1 tsp salt
  • 2 sticks (1cup) butter, at room temperature
  • oil for frying (used a mix of coconut, grape seed and canola)

Buttermilk Vanilla Glaze

  • 1 cup of powdered sugar
  • 2 Tbsp buttermilk
  • 1 tsp vanilla paste or 1 bean scraped


  1. Stir together milk and yeast in large bowl, let sit for about 5 minutes. Stir in eggs, sugar, and vanilla, then mix well. Add cup of flour and salt, then gradually add another 2 1/4 cups of flour.
  2. Stir and knead for several minutes until smooth and elastic, and still somewhat tacky.
  3. Transfer dough to baking sheet and cover with plastic wrap. Chill in refrigerator for about 30 minutes.
  4. Meanwhile, beat butter, 1 vanilla bean (scraped) or another teaspoon of vanilla paste and remaining 1/4 cup flour with an electric mixer for a couple of minutes until smooth, scraping down sides of bowl as needed.
  5. After dough has chilled, turn it out onto lightly floured surface then roll into rectangle that is around 12″ x 18″, and about 1/4″ thick. Spread the butter evenly over dough. Fold the dough as you would fold a letter before inserting into an envelope, fold dough in thirds. Cover dough in plastic wrap and put back in refrigerator for another 45 minutes to an hour.
  6. Pull dough out from plastic and put on countertop, with open sides to the left and right. Roll out and readjust shape into rectangle. Fold left third towards middle, followed by right third. After folding, cover with plastic wrap and put back in refrigerator for another 45 minutes to an hour.
  7. Roll, fold, and refrigerate dough TWO MORE TIMES, so you’ve done it a total of FOUR times. Cover and refrigerate for another hour, or overnight (I prefer overnight, it doesn’t seem as labor intensive).
  8. Roll out dough to  about 1 1/2″ inch thickness, then using a donut cutter, cut out 12 donuts reserving holes (re-roll if necessary). Place cut donuts in the fridge until ready to fry, removing only the ones you are going to fry to keep the butter COLD.
  9. In a heavy pot, heat a couple inches of oil to around 350° F, or until hot but not smoking. Drop in a small scrap of dough to test the temp, it should sizzle.  Cook doughnuts in batches being careful not to crowd the pot, (this affects the temperature of oil causing it to cool). Flip as necessary until deep golden, then transfer to baking sheet lined with a paper towel.
  10. Meanwhile, whisk together powdered sugar, buttermilk and vanilla to make glaze. Drizzle over doughnuts while still warm. Makes 1 dozen donuts and holes

55 thoughts on “Buttermilk-Vanilla Glazed Croissant Donuts

  1. Wow Chris! These look amazing as well as every other recipe on this site. I’m so impressed with your photography, your layout and your blog design. I also love the story you wrote behind these and that you pulled it all together as a surprise for Tricia’s birthday. My daughter Zoe is looking over my shoulder and telling me I need to make these asap! :) xoxo, Jackie

    • Thank you! I have been wanting to try them since they came on the scene a few months ago and have always been intimidated. These really turned out great. Please let me know how they turn out if you make them! They are definitely worth the effort.

  2. These look dee-lish…do you think I could bake these instead of frying? If so, what temperature would you suggest..thank you!

    • Thank you! I think you could bake them, they would be more like a croissant. I would let them rise a bit, brush with a little egg and water mixture and bake at 425 for around 15 minutes or so. Let them cool slightly, then glaze. Please let me know how this turns out!

  3. Where do you get vanilla paste? Is it cheaper than the $3.99 per vanilla bean that I found? This recipe takes 2 vanilla beans.

    • I get vanilla paste at Williams Sonoma. We did order a bunch vanilla beans in bulk for around $1 a piece. I can find out where. I knew my local brew shop in OKC has bags of 12 for about $15. Vanilla extract works too, but I like the flecks. The Vanilla in the butter is optional, but I think anywhere you can add that flavor. Basically you are making them with vanilla butter.

  4. These look absolutely insane!! Might have to try my hand at them for my own birthday coming up in a month. So glad I discovered you and your blog on Instagram- your dishes and photography are beautiful and inspiring!!

  5. These look pretty damn good to me Chris, been lusting over cronuts from the far of shores of the UK since pictures hit the web. I’ll be trying these out for sure!

  6. This looks amazing! I need to try this recipe ASAP! I just have one question. In the first and the fourth step, it says to add vanilla, but the recipe (before the glaze) only calls for 1 vanilla bean total. Should that be two or is the one vanilla bean divided between these two steps? Thank you!

  7. I just came across this and want to try these out!! They look delish!! Do you think they would ship well, minus the glaze maybe? I know my son loves croissants and donuts and would like to see about sending him a care package with these in it along with his favorite peanut butter brownies.

    • That is a great question. It would depend how far. They hold up well unglazed. You could send then with a tub of glaze on the side. That is really nice you are thinking about doing that!

  8. Being handicap and in a wheelchair I have to plan everything well in advance. I would love to prepare this for Christmas morning. Could this be prepared in advance and frozen to fry/bake Christmas morning? If so how for in advance for the freezer and maybe defrost overnight in the refrigerator to be ready for cooking by morning? Any other advise on this idea would be appreciate. Also FYI for others looking for Vanilla beans at reasonable price check out where I buy mine at bulkfoods.com (not affiliated with them just shop there.) Thanks for the recipe.

    • Hello, I think this is a great idea! I would make the dough, do the overnight chill so they are nice and cold when you roll them out, cut them, then freeze them. To be safe I would not freeze them longer than a month in advance, put them in the refrigerator the night before and fry them the next morning straight from the fridge. Thanks for the comment and please let me know how they turn out. Thanks for the tip about the vanilla beans I will check that out.

  9. these look absolutely astonishing and i can only imagine they taste amazing….and maybe a bit dangerous….just ordered a donut cutter can’t wait for it to get here so i can try my skills at mastering the cronut…thanks so much for posting…

  10. These look amazing! Did you base it off the Food 52/Dinner w/ Julie blog? I researched several blogs before I finally followed their recipes as cronuts are hard to find in MI too! We have a food truck @ the farmers market that sells beignets and they finally make their Bien-ay version.

    How did you get such glorious rise though? I got the beautiful layers but for some reason it just didn’t poof up. It made for making Ansel’s cronut filling a little challenging.

    • Thank you, the recipe I based this from was from some guy in Manila? I think gourmet online had linked to him, I basically did what I know to do, but used their method of beating the butter and spreading it over the dough (genuis).

      As far as the rise I let the yeast a milk sit for a little bit first. The second batch I made rose even higher!

      What is the filling your tried? It has been so fun talking to people that have tried to make their own as a result of not being able to find them where they live.

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  13. There actually is a place in OKC that has them! The call them Jonuts though they are still cronuts. If you are feeling lazy some morning ;) it’s called Kitchen 324. I’m excited to try to make them sometime thanks for he recipe!

  14. Made these this morning after my husband saw them on TV and begged for them. Your recipe is wonderful!! Thank you so much for sharing!!!

  15. Your cronuts look amazing!! I’m so inspired to make them. Thank you for sharing your recipe. I have been scouring the internet for a good recipe! I just have a couple of questions, do I need to sift the flour and how long do they keep in the fridge (at the stage before frying)?

    • Thanks! Sorry for the delayed response, You don’t need to sift the flour although it does help with getting an accurate amount. They keep in the fridge for a couple of days at that stage, but really it would be best to freeze them.

  16. Quick question. In step 5 you state to fold the dough as you would fold a letter before inserting into an envelope, fold dough in thirds. Does that mean you are technically folding the dough in thirds twice in this first step? Or is “fold dough in thirds” how you would fold the dough when folding like a letter? Sorry for the dumb question- just want to be clear.

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