How to Make Cronuts, Part I (The Dough)

By Chef John

4.79 / 5

0min

1 (.25 ounce) package active dry yeast
½ cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2 ½ tablespoons white sugar or more to taste
½ cup milk
2 tablespoons butter melted
1 teaspoon vanilla extract
1 large egg
⅛ teaspoon freshly grated nutmeg
1 pound all-purpose flour
12 tablespoons European-style (low-moisture) butter at room temperature, divided