Eggless Kro/Doughnuts

For this months Baking Partners challenge we have to make “kronuts ” a combination of croissants and donuts popularly known as kronuts. Swathi of Zesty South Indian Kitchen gave us the recipe for the same. I tried to make them a few days back but somehow didn’t get the perfect texture. Now I have realized my mistake that I didn’t allow the shaped donuts to poof in a warm place before frying. I will make them again for better results. Though the shape isn’t perfect but the kro-donuts tasted great . So let’s start the recipe . Yum 



Doughnut Ingredients:

2 1/4 teaspoon dry yeast
2 1/2 tablespoon water
1 cups warm milk
1/4 cup+ 1 tablespoon sugar
3/4 teaspoon salt
1/4 cup +1 tablespoon applesauce
5 tablespoon + 1 teaspoon vegetable shortening/butter
3 cups all purpose flour

For laminating
1 cup Butter

For frying

Canola oil
icing sugar or cinnamon sugar for dusting

First day makes dough

Second day incorporate butter into the dough
Third day fry the dough

In a large bowl, dissolve the yeast in the 2 tablespoon of water.
Add the milk, sugar, salt, applesauce, shortening, and 2 cups of flour. Mix till crumbly.
Stir in the remaining 3 cups of flour and combine thoroughly. Cover the bowl with a towel and allow the dough to rise for 45 minutes to an hour. When the dough has increased in size it is ready. Refrigerate for overnight.

First day
First day

Next day start incorporating the butter to the dough.
The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs.Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Place in refrigerator to cool for at least 2 hours.

Laminate the dough.
Pound the butter with the rolling pin to make a rectangle block of butter.
Remove the dough from fridge and roll into a  square.It will be very firm and take some time in rolling. Now place the firmed butter in the centre of the rectangle.
Refrigerate the dough in between to avoid butter oozing out of the dough.
Once folding 4 times is over, roll out the dough into a rectangle of 1/4″ thickness, place on a lined tray, cover with cling film and refrigerate for a day.

Second day
Second day

Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick.

Punching out cronuts. Prepare a sheet pan with parchment paper  . Use bottle or jar cap to cut the outer and inner rings. Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.”
Leave in a warm area until they have proofed, about 30 minute. Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying.

Laminating and shaping
Laminating and shaping

Frying cronuts. Heat canola oil in a vessel about . Add one at a time and fry on low flame. Turn and flip Kronuts often for even cooking.
Once golden brown , Remove and place on paper towels.


Sprinkle icing sugar or cinnamon sugar  or add your favorite glaze and pastry cream . Serve warm and Enjoy.



Serve-about 15 pieces.  Preparation time -3 days

Sending this to Baking Partners

Gujaratizaika”s 1st Anniversary Celebration


Srivalli’s Kids Delight Potluck Party 

Amrita’s 100 th  post event theme Party 

Best regards,

Sapana Behl

12 comments on “Eggless Kro/Doughnuts”

  1. Lovely….going to try this very soon

  2. Look very perfect and well explained.

  3. Asiya Omar says:

    Wow! really looks yum.

  4. Shree says:

    perfectly done kronuts !

  5. Suja Manoj says:

    Egg less version looks great,tempting glaze too

  6. Yes proofing will get better shape Sapana, You did very well.

  7. Hey Sapana, these look perfectly shaped to me. They're irresistable.. I hope to try them this weekend.

  8. Perfectly made dear.happy to follow u.

  9. Chitz says:

    Looks great.. Love that chocolatey glaze !

  10. Thanks for linking the recipe to my giveaway =)

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