Homemade Deep-Fried Cronut from Scratch

In a large bowl, combine the bread flour, sugar, salt and instant yeast. Stir until evenly mixed.

Add cold water and egg white to the bowl, mix until dough forms.

Knead the dough for about 3-5 minutes, then let it rest for about 20 minutes.

After the rest period, knead once again for a few more minutes, then cover and refrigerate for about an hour.

Roll out the refrigerated dough on a lightly floured surface to a thickness of about an inch.

Spread a thin layer of softened butter over the top half of the dough. If necessary, chill the dough for another 30 minutes.

After chilling, fold the dough in half, covering the buttered half. Roll out into a rectangle and fold into thirds. Repeat this process three times, chilling dough as needed.

After the final folding, refrigerate the dough for at least 2 hours.

Once chilled, roll out the dough to about 3/4 inch of thickness, cut out doughnuts using a doughnut cutter and leave them to rest for about 10 minutes.

Heat the grapeseed oil in a deep fryer or Dutch oven to 350 degrees F. Lightly nudge the cronuts for a few minutes on each side, frying until they are golden.

Allow cronuts to cool on a wire rack. Toss in a cinnamon sugar mixture while still warm.

Fill with your favorite fruit filling or cream if desired using a pastry bag. Serve warm and enjoy!