Copycat HEB Glazed Croissant Donut Recipe

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The flaky, buttery layers of croissant dough, paired with the sweet, melt-in-your-mouth glaze, make it a treat that’s hard to resist. If you’ve ever found yourself craving an HEB Glazed Croissant Donut when you’re nowhere near an H-E-B, you’re not alone—I’ve been there too!

How to make HEB Glazed Croissant Donut

The HEB Glazed Croissant Donut is a pastry sold by H-E-B grocery stores that combines the flaky, buttery layers of a croissant with the sweet, soft texture of a traditional donut. It’s often described as a “cronut-style” treat — a hybrid between a croissant and a donut.

Ingredients

For the Croissant Donut Dough:

• 2 ½ cups all-purpose flour (or bread flour, if available)
• 2 ¼ tsp (1 packet) active dry yeast
• 3 tbsp granulated sugar
• ½ tsp salt
• ¾ cup warm milk (around 100°F)
• 2 tbsp unsalted butter, softened
• 1 cup unsalted butter, cold (for laminating the dough)
• 1 egg (for egg wash)

For the Glaze:

• 1 ½ cups powdered sugar
• 3 tbsp milk (or water, if preferred)
• ½ tsp vanilla extract

For Frying (if frying):

• Vegetable oil, canola oil, or peanut oil (enough to fill your pot to 2-3 inches)

Instructions

Step 1: Prepare the Croissant Dough

1. In a mixing bowl, combine warm milk with sugar and active dry yeast. Let it sit for 5-7 minutes, or until the mixture becomes frothy. This indicates the yeast is activated.
2. Add flour and salt to the yeast mixture, then mix until a rough dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it’s smooth and elastic.
3. Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap or a damp cloth. Let it proof in a warm spot for 1 hour or until doubled in size.

Step 2: Create the Butter Block for Lamination

1. On a piece of parchment paper, arrange the cold butter in a square shape (approximately 6×6 inches). Use a rolling pin to flatten the butter into a consistent thickness. Refrigerate the butter block while the dough rests.

Step 3: Laminating the Dough

1. Once the dough has doubled in size, punch it down and roll it into a rectangle roughly twice the size of the butter block. Place the butter block in the center of the dough. Fold the sides of the dough over the butter, encasing it completely. Pinch the edges to seal.
2. Roll out the dough into a large rectangle, then fold it into thirds like a letter. Wrap the dough in plastic wrap and chill for 30 minutes.
3. Repeat the process of rolling, folding, and chilling the dough 3 more times to create flaky layers. After the final fold, refrigerate the dough for at least 1 hour (or overnight, if desired).

Step 4: Shape and Cut the Donuts

1. On a floured surface, roll out the laminated dough to about ½-inch thickness.
2. Use a round cookie cutter (about 3 inches in diameter) to cut out donut shapes. Use a smaller cutter (or a bottle cap) to cut out the center hole. Save the “holes” to fry as mini donuts!
3. Place the donuts on a parchment-lined baking sheet, cover lightly with plastic wrap, and let them rise for 30-45 minutes, or until they look puffy.

Step 5: Cooking the Donuts

Option 1: Frying (Traditional Method)

1. Heat oil in a deep pot to 350°F (use a thermometer to monitor the temperature).
2. Carefully lower 2-3 donuts into the oil at a time. Fry for 1-2 minutes per side, or until golden brown on both sides. Use a slotted spoon to transfer the donuts to a wire rack lined with paper towels.

Option 2: Baking (Healthier Alternative)

1. Preheat your oven to 375°F.
2. Brush the donuts with an egg wash (1 egg whisked with 1 tablespoon of water) for a golden finish.
3. Bake for 15-20 minutes, or until golden brown and puffed.

Option 3: Air Frying (Quickest Method)

1. Preheat your air fryer to 350°F.
2. Place donuts in the air fryer basket, leaving space between them. Cook for 6-7 minutes, flipping halfway, until golden brown.

Step 6: Prepare the Glaze

1. In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (if too thick) or powdered sugar (if too thin).

Step 7: Glaze the Donuts

1. Dip each donut into the glaze, letting the excess drip off. For a thicker glaze, allow the first coat to dry, then glaze again.
2. Place the glazed donuts on a wire rack and let the glaze set for 5 minutes before serving.

Tips for Success

• Use Cold Butter for Laminating: The key to flaky layers is keeping the butter cold during the lamination process. If the butter starts to soften, chill the dough immediately to prevent it from melting into the dough.
• Monitor Oil Temperature While Frying: Too hot, and the HEB Glazed Croissant Donut will burn on the outside but stay raw inside. Too cool, and the donuts may absorb excess oil, becoming greasy.
• Make It Your Own: Experiment with different glazes, like chocolate, caramel, or even a dusting of cinnamon sugar. Add toppings like sprinkles, crushed nuts, or shredded coconut for extra flair.
• Plan Ahead: Croissant dough is time-intensive but worth the effort. Consider making the dough a day in advance to speed up the process on the day you’re craving HEB Glazed Croissant Donut.

Ingredients Substitutes

Recreating the magic of an H-E-B Glazed Croissant Donut at home doesn’t require a trip to the bakery every time, but it does call for some thoughtful ingredient choices.

1. Croissant Dough

The foundation of this delectable pastry lies in its buttery, layered croissant dough. If you don’t have access to pre-made croissant dough or prefer alternatives, consider these options:

• Store-Bought Puff Pastry Sheets: Puff pastry is very similar to croissant dough in terms of texture and flakiness. While it has slightly less butter, it’s an excellent substitute. Just make sure to let it thaw before using.
• Homemade Croissant Dough: If you’re up for a challenge, making croissant dough from scratch involves flour, yeast, butter, and some kneading patience. It’s time-consuming but incredibly rewarding.
• Canned Crescent Roll Dough: This is a quick and readily available option. It doesn’t provide the same level of flakiness as croissant dough, but if you layer it well and shape it into a donut, it’s a decent substitute.

2. Glaze

The signature sweetness of the HEB Glazed Croissant Donut comes from the glaze drizzled on top. If you want to tweak the glaze or don’t have the ingredients for the standard recipe, here are some alternatives:

• Classic Powdered Sugar Glaze Substitute: If you’re out of powdered sugar, you can blend granulated sugar in a blender or food processor until it becomes powdery. Mix it with a liquid (milk, water, or non-dairy milk) and a tiny splash of vanilla extract or lemon juice for flavor.
• Honey or Maple Syrup: For a naturally sweetened glaze, drizzle these directly over the HEB Glazed Croissant Donuts. They add a unique flavor while keeping things simple.
• Chocolate Glaze: Melt some chocolate and mix with a bit of heavy cream for a rich and indulgent twist.
• Non-Dairy Version: Substitute milk with almond, oat, or soy milk if you’re dairy-free. Use vegan butter for the base if making a butter glaze.

3. Butter

Butter plays a significant role in croissant dough (for the layers) and adds richness to the taste, but there are some substitutions:

• Margarine: While margarine won’t offer the same flavor depth as butter, you can use it as a 1:1 substitute. Look for a high-fat margarine for the best results.
• Vegan Butter: Brands like Earth Balance or Miyoko’s Creamery make plant-based butters that work well for vegan-friendly versions.
• Coconut Oil: Refined coconut oil (which has no coconut aroma) can be used in some recipes to mimic the buttery texture.

4. Yeast (if making your own dough)

Traditional croissant dough requires yeast for that light, airy texture. If you’re out of yeast, consider these substitutions:

• Baking Powder & Baking Soda: These leavening agents won’t replicate the yeast’s unique flavor, but they can help create puffiness if you’re opting for a quick dough. Combine 1 tsp of baking powder and ¼ tsp of baking soda for every packet of yeast.
• Sourdough Starter: For bakers who keep a sourdough starter on hand, this can replace yeast and add an interesting, tangy flavor.

5. Flour

If making croissant dough or glaze from scratch, the type of flour matters for the right texture. Here are alternatives:

• All-Purpose Flour: If you don’t have bread flour, all-purpose can work, though the dough may lack some of the chewiness.
• Gluten-Free All-Purpose Flour Blends: For a gluten-free version, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for elasticity.

6. Eggs (if used in your glaze or dough)

Eggs can add richness and structure, especially in homemade croissant dough. If you’re looking for substitutes:

• Egg Wash Substitute: Use a mix of non-dairy milk and maple syrup or butter for a similar golden finish.
• Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg.

Final Thoughts

These homemade HEB Glazed Croissant Donut are crispy, buttery, sweet, and so satisfying.

More Croissant Recipes:

• Homemade Papa John’s Croissant Pizza Recipe