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Happy Sunday everyone! Today the Sunday Supper group is doing a New Year’s celebration theme. The recipes you see this week will either be reflections on the past year, or resolutions for next year. I love to convert recipes and make them gluten free, so I wanted to kick off the new year with a real challenge: cronuts. Cronuts were a 2013 food trend that married donuts and croissants. I’ve never eaten one, nor had a ever seen one in person. So I set out on the internet to look for how to make cronuts, made a few attempts, and came up with the recipe below. It takes quite a bit of work, but it is totally worth it! I love the taste and smell you get some from something deep fried, and the flakiness that comes from folding cold butter into a pastry dough. (Credit for the original recipe at: http://www.food.com/recipe/homemade-cronuts-507239)

Check out all of the recipes from everyone, and be sure to join us at 7pm EST for Twitter chat!

Join us this weekend for Reflections and Resolutions! Breakfast

Appetizers & Snacks

Main Dishes & Sides

Desserts & Drinks

Active Prep Time: 45 minutes
Inactive Prep Time: 4 hours
Bake Time: 15 minutes


3/4 cupwarm milk
1 tbspactive dry yeast
1/3 cupsugar
1 1/2 tspvanilla
1 1/2 cupsweet rice flour
3/4 cuppotato flour (not starch)
1/2 cuptapioca starch
1/4 cupbrown rice flour
4 tbspxantham gum
1 tspsalt
1/4 cupsweet rice flour
1 cuproom temperature butter
3 tbspmaple syrup
1 1/2 tbspheavy cream
1/2 cuppowdered sugar
1 quartcanola oil


  1. In a bowl, mix the milk, yeast, sugar, eggs, and vanilla together. In another small bowl, mix the flours, starch, gum, and salt together. Mix the flour blend into the milk mixture, half a cup at a time, until the dough forms. Cover in plastic wrap and refrigerate for 30 minutes.
  2. Beat the butter and 1/4 cup flour together. Between two parchment paper pieces, roll the dough out to 1/8 inch thick rectangle. Spread the butter evenly over the dough, and then fold the dough in thirds like you would fold a letter, then fold into a square shape. Wrap in the paper, and refrigerate for 30 minutes.
  3. After the 30 minutes, roll the dough into a 1/8 inch rectangle, and repeat the folding process. Refrigerate for 30 minutes. Repeat this process twice, and refrigerate for an hour after the final time.
  4. Whisk the sugar, syrup, and cream together. Set aside.
  5. In a pot, preheat the oil to 350F. Roll the dough out into 1 inch thickness, and cut into doughnut rings. Deep fry the dough until golden. Drain the oil on paper towels, and drizzle the frosting over the cronuts. Enjoy!

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