Churro Cronuts for 10 Servings

Instructions:

1. Combine warm milk and sugar in a bowl; sprinkle yeast on top and let sit for 5-10 minutes until foamy.
2. Stir in flour and salt until a shaggy dough forms. Knead for 5 minutes until smooth.
3. Roll the dough into a rectangle. Place chilled butter cubes in the center and fold the dough over to seal.
4. Roll the dough into a long rectangle, then fold it into thirds. Repeat this rolling and folding process 3 times to create lamination.
5. Wrap the dough tightly in plastic and refrigerate for at least 4 hours to solidify the butter layers.
6. On a floured surface, roll the chilled dough to ½ inch (1.25cm) thickness and cut into circles using a doughnut cutter.
7. Heat oil in a cast iron skillet to 350°F (175°C). Fry the dough circles until they achieve a mahogany-colored crust and are cooked through.
8. Immediately toss the hot fried cronuts in a mixture of granulated sugar, ground cinnamon, and salt.
9. Whip together softened butter, powdered sugar, vanilla extract, and heavy cream. Pipe the filling into the center of each cronut.