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Lemon Sugar Cronuts with Pink Cream Cheese Glaze

Ingredients

Dough

  • 4 3/4 cups all purpose flour
  • 1/3 cup sugar
  • 1 tbsp yeast + 1 tsp
  • 2 1/2 tsp salt
  • 5 tbsp butter + 1 tsp, softened
  • 1 2/3 cups cold milk
  • oil for frying

Butter Block + Finish

  • 4 sticks butter
  • 2/3 cup all purpose flour

Lemon Sugar

  • 1 cup sugar
  • zest of 1 lemon

Pink Cream Cheese Glaze

  • 2 cups powdered sugar
  • 4 oz cream cheese (1/2 of a block)
  • 4 tbsp butter, softened
  • 2-4 tbsp milk
  • 1/2 tsp vanilla

Instructions

Dough

  • Add all ingredients for the dough in a standing mixer. With a dough hook attachment, mix dough. After blended raise the speed, and let the hook knead the dough for 3 additional minutes.
    Place dough in a greased bowl. Cover and refrigerate overnight. 

Butter Block

  • Let the butter soften, but not to room temperature. Add flour and mix until incorporated. Cut a piece of parchment paper about half the size of a baking sheet. Spoon butter into one half of the paper. Shape it into a rectangle. Cover the butter with the other half of the paper and fold edges under to seal. Refrigerate until firm, but still pliable.
    Perform the “lock in”. Make the three folds, and refrigerate overnight.
    The next day, roll out the dough to about 1/2 inch thick. Use a doughnut cutter or just use 2 sizes of circle cookie cutters to make the doughnut shape. Place them on a baking sheet and cover with plastic wrap to allow them to rise for about 1-2 hours.
    Heat oil in a pan.  Fry each doughnut until browned on both sides.  Drain on a wire rack with a baking sheet underneath. 

Lemon Sugar

  • Mix sugar and lemon zest in a bowl.  Spread out on a baking sheet.  Roll each doughnut in the lemon sugar until fully coated. 

Pink Cream Cheese Glaze

  • Mix powdered sugar, cream cheese, butter, and vanilla. Add milk 1 tablespoon at a time until the glaze flows and can be poured.  Add additional milk if needed.  Use a spoon to add the glaze to the Cronuts.