Prep
2 HRBake
0-5 minsServes
10+Difficulty
Hard About
How to make the vanilla cream
In a saucepan, heat milk and 50g of sugar over medium heat.
Then in a separate large bowl, whisk together the egg yolks, remaining 50g of sugar, flour, and salt.
Remove the milk from the heat and very slowly whisk it into the egg and flour mixture. When all of the milk has been blended in the bowl, add the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture is boiling and appears thick.
Stir in the vanilla extract, mix well, and pour the mixture through a cheesecloth or a fine-mesh strainer into a bowl.
Then with your cream done, just wrap up the bowl in cling film and pop it in the fridge!
How to make the Cronut dough
In a small microwave-safe bowl, combine the water and milk and heat for 30 secs (or until lukewarm). Whisk in the yeast and let it stand for 5 mins until bubbling.
Set a stand mixer with a paddle attachment and add the flour, sugar, salt, and 1 1/2 tablespoons softened butter to its bowl. Add the yeast mixture to the bowl with the dry ingredients and mix until just combined. Scrape down the sides of the bowl and mix again for another minute.
Form a ball with the dough and place it in a greased bowl. Cover it loosely with plastic wrap or a damp cloth and place it in a warm spot. Let it rise until doubled in size (about 45 mins).
Once doubled, punch down the dough, then cover and chill for 1 hour.
While that’s going on, place the remaining butter between 2 pieces of parchment or wax paper. Use a rolling pin to flatten and shape into an 8 x 8-inch square. Pop in the fridge.
How to make the Dulce de Leche Cronuts
TOP TIP
Once your butter block and dough are chilled, roll out the dough on a lightly floured surface into a 12 x 12-inch square.
Place the butter square on top of the dough square and line up the corners as perfectly as you can.
Fold the corners of the dough over the butter block to meet in the centre like an envelope. Use your fingers to pinch together the dough at the seams so the butter block is completely sealed.
Roll the dough out into a 20 x 8-inch rectangle. If the dough is too stiff, give it a good seeing to with your rolling pin.
Brush off any excess flour and fold the dough into thirds from the top and bottom, like a letter. Cover with plastic wrap and chill for 1 hour. Repeat the folding and chilling process 2 more times, giving your dough those distinct croissant layers!
Once the dough is chilled after its final fold, roll it out on a lightly floured surface into a 6 x 18-inch rectangle.
Use a very sharp knife or pizza cutter to cut the dough into three 6 x 6-inch squares, and stack the squares on top of each other.
Roll out the stack into a 6 x 18-inch rectangle.
Using doughnut ring cutters, cut 12 doughnut shapes out of the dough and place them on a parchment-lined surface. Cover the doughnuts loosely with plastic wrap and let rise in a warm place for about 30 minutes.
How to fry the Cronuts
Frying time! Add the oil to a large pot and heat to 175ºC. Fry the cronuts for about 1 1/2 minutes, flipping them in the oil halfway through until they are golden brown all over. And for best results, do so in small batches!
Place the cronuts on a paper towel-lined plate to cool
In a bowl, mix together the sugar and cinnamon.
Fill a piping bag fitted with a long narrow tip with the chilled vanilla pastry cream.
In a separate bowl, whisk together the icing and water. Add more water if necessary, but make sure the glaze is not too watery.
Inject the cronut at 4 different points with the vanilla cream, roll in cinnamon sugar, and drizzle the glaze over the top. Enjoy!
Ingredients – 6 items
1
For the vanilla pastry cream
Milk
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Large egg yolk
Plain flour
Salt
Vanilla extract
For the cronut dough
Water
Milk
Active dry yeast
Plain flour
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Salt
Cold unsalted butter, cubed
Vegetable oil
For assembly
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Ground Cinnamon
Confectioners sugar
Water
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Want to give them a try? Find the recipe via link in our bio 🥣
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Happy Easter! 🥚🐰🌷
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Want to give it a try? Find the recipe via link in our bio 🥣
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With our Barista Collection coffee syrups, you can switch to decaf and still love your morning mug. Even better, whether you choose caramel, vanilla or hazelnut, each one’s 100% vegan and made with pure, Fairtrade cane sugar ☕️
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
Learn more: https://www.sustainablyrefined.com/case-studies/uplifting-and-empowering-women-with-fairtrade/
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120ml Semi-skimmed milk
100ml Freshly brewed coffee
15ml Tate & Lyle caramel coffee syrup
5ml Tate & Lyle demerara sugar (optional)
Heat the milk and syrup in a small pan till frothy.
Turn down the heat, stirring in the coffee (and sugar if you like).
Pour and enjoy.
☕️ Our syrups are all vegan, so if you switch up your milk, your latte can be too.
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Take a look, take your pick and have fun flipping! 🥞
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Find the full recipe via the link in our bio.
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Learn more: https://www.sustainablyrefined.com/.
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15ml Espresso coffee liqueur
7.5ml Hazelnut liqueur
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Get your Tate & Lyle hazelnut syrup at the link in @tateandlylesugars’ bio.
Please drink responsibly.
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*CLOSED*
Like to take your morning coffee to a whole new level? We’ve teamed up with @cafedirect to give you the chance to win our ultimate barista bundle…
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💛 3 Tate & Lyle Barista Collection syrups – vanilla, caramel & hazelnut
Here`s how to enter:
1) Follow @tateandlylesugars and @cafedirect
2) Like this post
3) Tell us in the comments your favourite coffee and syrup combo
✨ Good luck! ✨
Competition ends at 23:59 on 14th February 2025. Must be a UK resident and 18+ to enter. Entries can be made by the Instagram or Facebook post. One winner will be randomly selected by @tateandlylesugars. The winner will be contacted directly by @tateandlylesugars to arrange delivery of the prizes. Prizes may take 30 days to arrive. Prizes cannot be changed. This offer is in no way sponsored, endorsed, administered or associated with Meta. Failure by the winner to accept the prize within 5 days will result in another winner being chosen. Please do not reply to any other account regarding this competition apart from @tateandlylesugars and @cafedirect. Please click the link in our bio for the full list of T&Cs.
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