Skip to content
Dulce de Leche Cronuts

Dulce de Leche Cronuts

Prep

2 HR

Bake

0-5 mins

Serves

10+

Difficulty

Hard
Dulce de Leche Cronuts

About

made using

Golden Caster

View product 
Share this recipe
Instructions
Ingredients
Reviews

How to make the vanilla cream

Step 1

In a saucepan, heat milk and 50g of sugar over medium heat.

Step 2

Then in a separate large bowl, whisk together the egg yolks, remaining 50g of sugar, flour, and salt.

Step 3

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.

Step 4

Stir in the vanilla extract, mix well, and pour the mixture through a cheesecloth or a fine-mesh strainer into a bowl.

Step 5

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

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Once doubled, punch down the dough, then cover and chill for 1 hour.

Step 5

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

Step 1

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.

Step 2

Place the butter square on top of the dough square and line up the corners as perfectly as you can.

Step 3

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.

Step 4

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.

Step 5

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!

Step 6

Once the dough is chilled after its final fold, roll it out on a lightly floured surface into a 6 x 18-inch rectangle.

Step 7

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.

Step 8

Roll out the stack into a 6 x 18-inch rectangle.

Step 9

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

Step 1

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!

Step 2

Place the cronuts on a paper towel-lined plate to cool

Step 3

In a bowl, mix together the sugar and cinnamon.

Step 4

Fill a piping bag fitted with a long narrow tip with the chilled vanilla pastry cream.

Step 5

In a separate bowl, whisk together the icing and water. Add more water if necessary, but make sure the glaze is not too watery.

Step 6

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

Serving

1

For the vanilla pastry cream

Milk

Milk

230ml
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

100g
Eggs

Large egg yolk

4
Flour

Plain flour

30g
Salt-table

Salt

1/2 tsp
Vanilla

Vanilla extract

1 tsp

For the cronut dough

Water

Water

236ml
Milk

Milk

120ml

Active dry yeast

1 tbsp
Flour

Plain flour

480g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

65g
Salt-table

Salt

1 1/2 tsp
Butter

Cold unsalted butter, cubed

250g
Rapeseed-oil

Vegetable oil

5 litre

For assembly

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

200g
Cinnamon

Ground Cinnamon

2 tbsp
Fairtrade Cane Icing Sugar

Confectioners sugar

60g
Water

Water

1 tbsp

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?
Cake and champagne... Sounds like a date to us! 

This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
Is there a preserve more perfect than homemade strawberry jam? 

Made with our very own Tate & Lyle Jam Sugar, a jar of this has always been our breakfast staple... and it won't be long before we're stewing up the next batch!

A go-to recipe, whatever the season 💙

750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!
Here's an early birthday present for you... it's #InternationalChocolateCakeDay!

Yes, it's a real day (apparently) - so quick, get raiding the shelves and prepping for a deliciously fudgy, Bruce Bogtrotter session!

(See link in bio for the ultimate chocoholic recipe)

Our Products

View all products