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
- 3–4 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:
- In a large bowl, mix flour, sugar, and salt.
- 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.
- Knead the dough on a lightly floured surface for 5โ7 minutes until smooth. Cover and chill for 30 minutes.
2. Incorporate Butter Layers:
- Roll out the dough into a rectangle (about 10×15 inches).
- 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).
- Chill for 30 minutes, then repeat the rolling and folding process 4 times, chilling between each fold.
3. Shape the Cronuts:
- Roll the dough to ยฝ-inch thickness and use a round cutter to cut out doughnut shapes. Use a smaller cutter for the center.
- Place on a parchment-lined baking sheet, cover, and let rise in a warm place for 1 hour.
4. Fry the Cronuts:
- Heat oil to 350ยฐF (175ยฐC) in a deep pot. Fry cronuts in batches for 2โ3 minutes per side until golden brown. Drain on a wire rack.
5. Make the Vanilla Bean Pastry Cream:
- In a saucepan, heat milk and vanilla bean seeds until simmering.
- In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly add the hot milk, whisking constantly.
- 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:
- Mix powdered sugar, strawberry puree, and lemon juice until smooth. Adjust consistency with more puree or powdered sugar.
7. Assemble the Cronuts:
- Pipe the cooled pastry cream into the center of each cronut.
- 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 theyโre best enjoyed fresh.