Ingredients

The following ingredients have 12 Servings
  • For the dough:
  • 3/4 cups milk (warmed)
  • 1 tbsp active dry yeast
  • 1/3 cup sugar
  • 2 eggs
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 3 1/2 cups all purpose flour (divided)
  • 1 tsp salt
  • 2 sticks unsalted butter at room temperature
  • Canola oil for frying
  • For the caramel sauce:
  • 1/2 cup sugar
  • 1 tbsp water
  • 1 tsp light corn syrup
  • 3 tsp butter
  • 1/2 cup heavy cream
  • For the sugar:
  • 1 cup sugar
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp ground cloves

Instruction

  • Warm the milk and add the yeast to it. Gently whisk and let sit for 5-10 minutes.
  • In a large bowl combine the eggs, sugar, spice and vanilla extract. Add the milk mixture and mix well.
  • Add 1 cup of the flour into the wet ingredients and mix. Gradually add the other 2 1/4 cups of flour and mix into a ball.
  • Cover and chill for 30 minutes.
  • Beat the butter until smooth and add the remaining 1/4 cup of flour to it, whisking until smooth.
  • Take the dough out of the fridge and roll it out into a rectangle shape about 12 x 18.
  • Spread the softened butter all over the dough and then fold the dough into thirds. It will be folding a book.
  • Cover with plastic wrap and place back in the fridge for 45 minutes.
  • Bring the dough back out and roll it into another rectangle shape folding again into a three fold pattern. Cover and place back in the fridge.
  • Do this another two times making a total of four folds to the dough. Place back in the fridge for an hour or leave to rest overnight.
  • Once it's ready roll it out one more time but making sure to roll it to about 1 1/4 inches. This is important as it's help give some lift to the layers when placed into the hot oil.
  • Using a donut cutter, cut out the circles and place them on a floured baking tray along with the donut holes.
  • Place the baking tray back into the fridge, always keeping it cold.
  • Heat the oil to about 350 degrees F. Once the oil is hot enough place a few cronuts into it. Keep the rest of the cronuts in the fridge at this time.
  • The cronuts will only take a few minutes to cook on each side. Scoop them out and transfer to a paper towel to dry.
  • Continue until all of the circles have been cooked.
  • Roll the cronuts in the sugar and top with the caramel sauce.
  • For the sauce:
  • Combine the sugar, water and corn syrup in a pan. Cook over a medium heat until it starts to turn a deep amber.
  • Whisk in the butter until melted. Add the heavy cream and stir until sooth and shiny. Let cool before topping the cronuts.
  • Mix the sugar and spices together and dust each cronut until covered.