Prepare the Dough:

1. In a large bowl, mix flour, sugar, and salt.
2. Dissolve yeast in warm milk and let it sit for 5 minutes until frothy. Add to the dry ingredients along with melted butter. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for 5–7 minutes until smooth. Cover and chill for 30 minutes.

2. Incorporate Butter Layers:

1. Roll out the dough into a rectangle (about 10×15 inches).
2. Layer the cold butter slices over two-thirds of the dough. Fold the unbuttered third over the center, then fold the remaining third over that (like folding a letter).
3. Chill for 30 minutes, then repeat the rolling and folding process 4 times, chilling between each fold.

3. Shape the Cronuts:

1. Roll the dough to ½-inch thickness and use a round cutter to cut out doughnut shapes. Use a smaller cutter for the center.
2. Place on a parchment-lined baking sheet, cover, and let rise in a warm place for 1 hour.

4. Fry the Cronuts:

1. Heat oil to 350°F (175°C) in a deep pot. Fry cronuts in batches for 2–3 minutes per side until golden brown. Drain on a wire rack.

5. Make the Vanilla Bean Pastry Cream:

1. In a saucepan, heat milk and vanilla bean seeds until simmering.
2. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly add the hot milk, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat until thickened. Stir in butter and let cool completely.

6. Make the Strawberry Glaze:

1. Mix powdered sugar, strawberry puree, and lemon juice until smooth. Adjust consistency with more puree or powdered sugar.

7. Assemble the Cronuts:

1. Pipe the cooled pastry cream into the center of each cronut.
2. Dip the tops into the strawberry glaze. Garnish with fresh strawberries, sprinkles, or crushed freeze-dried strawberries.