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March 2023


Whether “Cronuts” or “Kronuts,” You’re sure to Go-nuts over this Recipe…

The Famous "Kronut Kruller" from executive chef, Peter Vauthy

The Famous Kronut Kruller from executive chef, Peter Vauthy

You say you can’t get to New York, you don’t have the time to wait on a line that spans two blocks or you simply refuse to pay up to 40 bucks to the pastry scalpers who are reselling “Cronuts” on line? Well worry no more; we came across this recipe for executive chef, Peter Vauthy’s (Red, the Steakhouse) version of the sweet sensations. And, they’re touting Mr. Vauthy’s “Kronut Krullers” as being even better than the original! For those of you who would like to try your hand at creating the latest pastry phenomenon, we direct your attention to the recipe below. We wish you, happy baking… and even happier eating!

Kronut Krullers

(Yields three pastries and a bunch of donut “wholes” from its scraps)


1 c. water

¾ c. milk

2 eggs

½ tbsp. instant yeast

3 c. bread flour

½ c. granulated sugar

1 tbsp. salt

½ tsp. malt

1 oz. butter, softened


1. Gather all ingredients and equipment.

2. Measure ingredients.

3. Place water, milk, and 1 egg in a microwaveable container and warm to 64° using your microwave oven.

4. Combine the water, milk, 1 egg, and yeast in a stationary mixer fitted with a dough hook, and stir to dissolve the yeast.

5. Mix on slowest speed for 4 minutes.

6. Mix on medium speed for 2 minutes.

7. Place dough in a covered container and ferment for 2 hours at room temperature.

8. Shape dough into a rectangle and place on a parchment-lined sheet pan that has been lightly dusted with flour.

9. Cover with plastic and place in refrigerator overnight.

10. Between 2 sheets of parchment paper, create the “roll-in” butter by softening butter with a rolling pin, and rolling it out to a rectangle exactly half the length and the same width as the final dough and place it into refrigerator overnight as well.

The Next Day:

1. Remove “roll-in” butter from refrigerator and let set at room temperature until pliable. It is important that the butter and dough are the same consistency at this point.

2. Move dough from refrigerator to freezer. Chill for 30 minutes.

3. Place butter on half of the dough and fold the other half over, squaring the corners of the dough with each other.

4. Butter should be visible from three sides. Pound together with the palm of your hand to ensure that the dough sticks to the butter.

5. With your rolling pin, roll the dough to 6.5 inches long (this will be the width of your dough).

6. Rotate 90 degrees and roll out to ¾ inch thick, so the final dough before your trifold is ¾ inch thick.

7. Fold dough into thirds, taking care to keep corners straight and avoid stretching dough. This is your first of three folds.

8. Repeat step 7, creating your second fold.

9. Place dough in freezer for 30 minutes.

10. Repeat step 7, creating your third and final fold.

11. Place dough in refrigerator for 90 minutes, and then move dough to the freezer for an additional 30 minutes.

Shaping The Kronut:

1. Remove dough from the freezer and set up workstation.

2. Begin by rolling out the dough. If your dough doesn’t seem to be getting any bigger, let it rest for 10 minutes and then begin rolling out again.

3. Your final dough should be ¼ inch thick.

4. Once you have reached the desired thickness, cut your dough into four equal parts.

5. Create an egg wash using 1 egg and 1 tbsp. water.

6. Brush the top of three pieces of your cut, laminated dough and stack them. Top the stack with the piece of non-egg wash laminated dough.

7. Using your desired cutter, cut the shape you want.

8. Fry at 325° until dark golden brown, ensuring the dough is cooked inside.

If this is more work than you would want to take on, Kronut Krullers are available freshly baked at Red, the Steakhouse, 119 Washington Avenue, Miami Beach, Florida