In your mixing bowl add warm milk (it should be similar to your body temperature – not too cold, but also not to hoot, because the yeast both ways can be harmed), active dry yeast, and sugar together and let it stay for about 5-10 minutes until the yeast is dissolved and you can see bubbles coming out of it.

Add the flour, salt, and room temperature butter cut into small chunks to the warm milk mixture. Mix with a standing mixer or a wooden spoon until it's well combined, and knead a little bit by hands for a couple of minutes.

Cover the bowl with a plastic wrap or a plastic bag and let the dough sit for 1 hour at room temperature until doubled in size.

Cut cold butter into small cubes. With your hands, on the counter (or in a standing mixer) mix the cold butter, flour, sugar, and salt until it is without lumps. Work quickly to keep the butter cold.

Place the butter on plastic wrap or baking paper and shape it into a 20x15 cm rectangle. Wrap and refrigerate the butter for about 30 minutes.

Take the dough from the bowl, knock it down, knead lightly in your hands or on the counter and refrigerate for 30-45 minutes.

Take the dough from the refrigerator, roll it out onto a lightly floured surface to a 38x20 cm rectangle.

Take the rectangle of butter from the refrigerator, unwrap it and place it in the middle of the dough. Fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.

Roll out the dough with butter in it into a 0,5 cm thick rectangle, turn it to the left and fold into thirds (firstly, take the right part, then cover it with the left one) Wrap in plastic wrap and refrigerate for 30 minutes.

Repeat this 2 more times (roll out, turn, fold, refrigerate).

Finally, roll out the dough to 1,5 cm thick. Using a 6-7 cm cutter with a 2,5 cm center cut your cronuts.

Put them aside on floured surface (or on a sheet of baking paper) and let rise until they are double in size, for about 2 hours.

Heat up a pan with oil. There should be enough room for cronuts to move while boiling. Test the oil: put a small chunk of dough – if it separates too much and falls apart, the oil isn't hot enough, if it starts to burn, it's too hot, you want them to poof a little and turn golden brown.

When your oil is hot enough, place the cronuts in, you want to put in enough that they are floating but not overcrowded.

Cook it from 90 seconds to 2 mins on each side. Let them strain/cool on a cooling rack over paper towels.

Mix the powdered sugar, milk, and fresh orange juice together until smooth.

Place the extra sugar on a deep plate.

When the cronuts have cooled slightly, but are still warm, but not hot, roll the sugar on the sides, then dip the top into the glaze, let cool completely and then enjoy!