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Strawberry Vanilla Bean Cronut

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  • Author: KimEasy
  • Prep Time: 2 hours (including chilling)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8โ€“10 cronuts 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: French-American
  • Diet: Vegetarian

Description

A decadent hybrid of a croissant and doughnut, these Strawberry Vanilla Bean Cronuts are buttery, flaky, and irresistibly sweet. The cronut is filled with a luscious vanilla bean pastry cream and topped with a fresh strawberry glaze, making each bite a perfect blend of creamy, fruity, and crisp.


Ingredients

Units Scale

For the Dough:

  • 2 1/2 cups (315 g) all-purpose flour
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180 ml) warm milk (110ยฐF/45ยฐC)
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups (3 sticks) cold unsalted butter, cut into thin slices

For the Vanilla Bean Pastry Cream:

  • 1 1/2 cups (360 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 vanilla bean (split and seeds scraped) or 1 teaspoon vanilla bean paste
  • 2 tablespoons unsalted butter

For the Strawberry Glaze:

  • 1 cup (120 g) powdered sugar
  • 34 tablespoons strawberry puree (blended fresh strawberries)
  • 1 teaspoon lemon juice

Optional Toppings:

  • Fresh strawberry slices
  • Sprinkles or crushed freeze-dried strawberries

Instructions

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 5โ€“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 ยฝ-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 350ยฐF (175ยฐC) in a deep pot. Fry cronuts in batches for 2โ€“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.

Notes

  • For extra flakiness, make sure your butter stays cold during the folding process.
  • Store cronuts in an airtight container for up to 2 days, though theyโ€™re best enjoyed fresh.