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Croissant doughnut recipe with laminated dough

This recipe makes about six croissant doughnuts. It takes two days, mostly waiting. Read it through before you start.

Last updated 2 November 2026

Read our frying safety guide first. Use metric scales for accuracy.

Ingredients (makes about 6)

Dough

• 250g strong white bread flour, plus extra for dusting
• 30g caster sugar
• 5g fine salt
• 7g (1 sachet) fast-action dried yeast
• 100ml cold milk
• 1 medium egg (about 50g)
• 25g soft unsalted butter

Butter block

• 125g cold unsalted butter, ideally 82% fat

To finish

• About 1 litre sunflower or vegetable oil for frying
• Caster sugar for rolling, or a glaze (see fillings and glazes)

Day 1: make the dough

1. Mix. Put the flour, sugar and salt in a bowl and add the yeast to one side, away from the salt. Add the milk, egg and soft butter. Mix to a rough dough, then knead for 5 to 8 minutes until smooth.
2. Chill. Shape into a flat rectangle, wrap and refrigerate for 1 hour.
3. Make the butter block. Place the cold butter between two sheets of baking paper and bash and roll it to a 15cm square, about 1cm thick. Chill until firm but still pliable.

Laminate

1. Enclose the butter. Roll the dough to a rectangle about 15 x 30cm. Put the butter block on one half, fold the other half over and pinch the edges to seal.
2. First fold. Roll gently to a rectangle about 20 x 45cm. Fold in thirds like a letter. Wrap and chill for 30 minutes.
3. Second fold. Turn the dough so the open seam faces you, roll to the same size and fold again. Chill for 30 minutes.
4. Third fold. Repeat once more. Wrap and chill overnight (8 to 12 hours).

Dust off excess flour each time. If butter breaks through or the dough feels warm, stop and chill it for 20 minutes. See troubleshooting.

Day 2: shape and prove

1. Roll. On a floured surface roll the dough to about 1.5cm thick.
2. Cut. Cut rounds with an 8cm cutter and remove the centres with a 2.5cm cutter. Press the offcuts together to make an extra one, though it will not rise as high.
3. Prove. Place each ring on a square of baking paper on a tray. Cover loosely and leave in a cool room (about 20 to 22°C) for 1 to 1.5 hours, until puffy and slightly risen. Do not prove somewhere hot, or the butter will leak.

Fry

1. Heat 5 to 6cm of oil in a heavy, deep pan to 170°C, checking with a thermometer.
2. Lift each ring on its paper and lower it gently into the oil, removing the paper once it releases. Fry two or three at a time.
3. Fry for about 1.5 to 2 minutes on each side until deep golden.
4. Lift out with a slotted spoon and drain on kitchen paper.

If they brown in under a minute, the oil is too hot and the centres will be raw. Adjust the heat between batches.

Finish

Roll in caster sugar while warm, or cool completely and glaze or fill. Eat the same day.

Notes

• Cook one test ring first to check timing.
• Cooled oil should be discarded safely and not poured down the sink.

Make-ahead and storage

• Freezing: wrap the laminated dough tightly after the last fold and freeze for up to a month. Thaw overnight in the fridge before rolling.
• Planning: do the folds in the evening, rest overnight, then cut and fry the next afternoon.
• Allergens: the dough contains wheat (gluten), milk and egg. Say so when sharing.

Equipment checklist

Scales, a rolling pin, a ruler, two round cutters, baking paper, a heavy pan or fryer, a thermometer, a slotted spoon and a cooling rack.

Spotted a mistake or have a question? Get in touch.