Combine milk and water, then heat it up in the microwave for a few seconds till it is lukewarm.
Stir in the yeast and keep aside for five minutes or till it bubbles up.
In a mixing bowl, add flour, sugar, salt and butter along with the yeast mixture.
Mix the ingredients with a hand grinder’s paddle attachment till well combined.
Make a bowl out the dough and put it in a bowl which is greased and seal it with cling film and leave it in a warm place.
It should double in size in about 40-45 minutes after which you can remove the wrap, punch the dough, wrap once more and place it in the refrigerator for an hour.
Meanwhile, place the butter between two parchment sheets and roll it out to a square of 8×8-inch.
Once the dough is refrigerated for an hour, take it out and place it on a floured work surface and roll it to an 12×12-inch square.
Place the butter square in the middle of the dough square so that equal edges of the dough and visible.
Fold the dough inwards and seal by pinching it in the center.
Now roll the dough out to a 12×8-inch rectangle, cover with wrap and refrigerate again for an hour.
Repeat the folding and cooling twice and after the final fold, roll it to a 6×8-inch rectangle and then cut out three 6×6-inch squares and stack them up.
Roll the dough to form a 6×8 inch rectangle and then cut out 12 doughnuts and place it on a lined baking tray.
Cover the donuts with a cling film and leave them in a warm place for half an hour.
Fry the doughnuts in hot oil which is of 350F temperature till they are golden brown and then drain the excess oil.
Once cool, mix cinnamon and sugar in a bowl and fill the piping bag with vanilla cream.
Whisk powdered sugar and water and make a glaze.
Now using the piping bag, inject the cronut with vanila cream and then roll it in the cinnamon and sugar mix.