Now I don't want to discourage anyone, but this homemade cronut recipe is a three day recipe. If you start it on Friday, you could be eating cronuts by Sunday.
There is nothing difficult about this recipe. But there are a few dos and don'ts about it. First, because the pastry is cream filled, it must be served at room temperature.
Second, consume this pastry within 8 hours of frying. And third, you, and no one else, is in charge of your rolling pin. Rolling the dough in as perfect of a square as you can get, is important.