If you’ve ever dreamed of a treat that combines the flaky delight of a croissant with the sweet indulgence of a doughnut, the Strawberry Vanilla Bean Cronut is exactly what you need. This mouthwatering creation layers buttery, flaky pastry dough with smooth vanilla bean cream, bursting with fresh strawberry flavor in every bite. It’s the perfect balance of creamy, fruity, and tender textures that make it impossible to resist. Whether you’re a seasoned baker or a curious foodie, this must-try delight brings together classic bakery charm with a modern twist.

Why You’ll Love This Recipe

Irresistible Flavor Fusion: Combines the creamy vanilla bean custard with bright strawberry notes for an unforgettable taste.
Unique Texture: Flaky layers meet soft, pillowy doughnut dough for a sensational mouthfeel.
Perfect for Any Occasion: Elegant enough for special celebrations, yet simple enough for every day.
Eye-Catching Presentation: The pink hues and vanilla bean flecks make it as beautiful as it is delicious.
Fun To Make: Baking the Strawberry Vanilla Bean Cronut feels like a rewarding kitchen adventure.

Ingredients You’ll Need

Using simple, high-quality ingredients is key to nailing the delicate balance of flavors in this recipe. Each element plays an important role in delivering a light texture, rich flavor, and inviting aroma.

Flour: Choose all-purpose flour for the perfect structure and crumb.
Unsalted Butter: Essential for creating those flaky layers and adding richness without overpowering.
Yeast: Activates the dough, ensuring your cronut rises just right with a tender crumb.
Whole Milk: Adds creamy moisture that makes the dough soft and delicious.
Granulated Sugar: Sweetens both the dough and the custard filling subtly and naturally.
Fresh Strawberries: Provide natural sweetness and fruity brightness that define the flavor.
Vanilla Bean: Infuses the custard with a warm, aromatic essence to elevate the vanilla flavor.
Eggs: Help bind the ingredients and enrich the cream filling beautifully.
Powdered Sugar: For dusting and additional sweetness on top.
Vegetable Oil: Used for frying, contributing to a light and crisp outer crust.

Variations for Strawberry Vanilla Bean Cronut

This recipe is wonderfully versatile, and you can easily customize it to fit your taste or dietary preferences. Whether you want to make it more decadent, lighter, or allergy-friendly, these variations will inspire your next baking session.

Berry Mix: Swap strawberries for raspberries or blueberries to offer a different fruity twist.
Dairy-Free Version: Replace milk and butter with plant-based alternatives to accommodate lactose intolerance.
Chocolate Drizzle: Add a drizzle of dark or white chocolate for extra indulgence and visual appeal.
Spiced Vanilla Bean Custard: Infuse the filling with cinnamon or cardamom to add a subtle, warm spice note.
Gluten-Free Option: Use a specialized gluten-free flour blend for an equally tasty treat without gluten.

Why Strawberry Vanilla Bean Cronut Is a Must-Try Treat

How to Make Strawberry Vanilla Bean Cronut

Step 1: Prepare the Dough

Start by combining activated yeast with warm milk and a pinch of sugar until frothy. Mix flour, sugar, salt, and cold butter cubes, then gradually add the yeast mixture and egg yolks. Knead until smooth, then refrigerate the dough wrapped in plastic for 1 hour to develop flavor and manageability.

Step 2: Create the Layers

Roll out the dough into a rectangle and fold it like a letter, layering it with cold butter slathered thinly. Repeat rolling and folding 3 to 4 times to build up flaky layers for that classic croissant texture.

Step 3: Cut and Proof the Cronuts

Use a round cutter with a smaller one to hollow out the centers, shaping the cronuts. Place them on baking sheets and let them proof in a warm spot until puffy and doubled in size, around 1.5 hours.

Step 4: Fry the Cronuts

Heat vegetable oil in a deep pan to around 350°F (175°C). Carefully fry each cronut until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels to maintain crispness.

Step 5: Make Strawberry Vanilla Bean Custard

Meanwhile, prepare the custard by whisking egg yolks, sugar, and cornstarch, then cooking gently with heated milk infused with scraped vanilla bean seeds. Fold in freshly pureed strawberry and chill until thickened.

Step 6: Fill and Decorate

Once cronuts are cool enough to handle, pipe the custard into each one through the hollow center. Finish with a light dusting of powdered sugar and garnish with sliced fresh strawberries or vanilla bean specks for visual delight.

Pro Tips for Making Strawberry Vanilla Bean Cronut

Layering Patience: Don’t rush the dough folding—you need those crisp, flaky layers for the perfect texture.
Temperature Control: Fry at the right temperature to cook thoroughly without excess oil absorption.
Use Fresh Strawberries: Fresh fruit really makes the difference in flavor and natural sweetness.
Vanilla Bean Quality: Real vanilla beans provide unmatched aromatic richness compared to extracts.
Chill the Custard Well: Cold custard fills better and keeps the cronut from getting soggy.

How to Serve Strawberry Vanilla Bean Cronut

Garnishes

Finish the cronuts with a sprinkle of powdered sugar, delicate vanilla bean seeds, or a fresh strawberry slice on top to invite a feast for the eyes and palate.

Side Dishes

Pair your Strawberry Vanilla Bean Cronut with a lightly brewed cup of coffee or a refreshing fruit smoothie to balance the rich, buttery flavors.

Creative Ways to Present

Serve plated with a drizzle of strawberry sauce or a dollop of whipped cream to make the treat feel even more special—a perfect touch for brunch gatherings or celebratory breakfasts.

Make Ahead and Storage

Storing Leftovers

Keep leftover cronuts in an airtight container in the refrigerator for up to 2 days to maintain freshness and custard creaminess.

Freezing

Wrap individual cronuts tightly in plastic wrap and foil, then freeze for up to one month—defrost in the fridge overnight before enjoying.

Reheating

Warm cronuts gently in a preheated oven at 300°F (150°C) for 5-7 minutes to refresh that flaky outer crust and bring back the wonderful aroma of vanilla and strawberries.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance and refrigerate it overnight to let the flavors deepen and make layering easier.

Is it possible to bake instead of fry?

Yes, you can bake cronuts in a preheated oven at 375°F (190°C) for 15-20 minutes until golden, though frying gives the classic crisp exterior.

How do I know when the custard is ready?

The custard is done when it has thickened to a pudding-like consistency and coats the back of a spoon without running off too quickly.

Can I substitute frozen strawberries?

Fresh strawberries are best, but if using frozen, make sure they are fully thawed and drained to avoid excess moisture in the custard.

What’s the best way to reheat without losing texture?

Use your oven at a low temperature to crisp up the outside without melting the custard filling or drying out the pastry.

Final Thoughts

The Strawberry Vanilla Bean Cronut is more than just a delicious pastry; it’s a celebration of textures and flavors that will brighten any day. This recipe combines simple, accessible ingredients with a few baking techniques that anyone can master at home. If you love classic bakery treats with a fresh, fruity twist, this cronut is an absolute must-try. So why wait? Get baking and treat yourself to a bite of flaky, creamy strawberry vanilla bliss!

Strawberry Vanilla Bean Cronut

Print Recipe

The Strawberry Vanilla Bean Cronut is a delightful fusion of flaky croissant layers and soft doughnut dough, filled with creamy vanilla bean custard and bursting with fresh strawberry flavor. Elegant, flavorful, and visually stunning, this treat offers a perfect balance of textures and tastes, suitable for celebrations or everyday indulgence.

Total Time: 3 hours 30 minutes
Yield: 12 cronuts 1x

Ingredients

Scale

Dough

3 ½ cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
2 ½ tsp active dry yeast
1 cup whole milk, warm
1 cup unsalted butter, cold and cubed
2 large egg yolks

Strawberry Vanilla Bean Custard

4 large egg yolks
1/2 cup granulated sugar
3 tbsp cornstarch
2 cups whole milk
1 vanilla bean, split and seeds scraped
1/2 cup fresh strawberries, pureed

For Frying and Finishing

Vegetable oil, for frying
Powdered sugar, for dusting
Fresh strawberries, sliced, for garnish

Instructions

Prepare the Dough: Combine the active dry yeast with the warm milk and a pinch of sugar in a small bowl. Let it sit until frothy, about 5-10 minutes. In a large mixing bowl, mix flour, sugar, and salt. Add cold cubed butter and work it into the flour mixture until pea-sized pieces remain. Gradually add the yeast mixture and egg yolks, then knead the dough until smooth and elastic. Wrap the dough in plastic wrap and refrigerate for 1 hour to develop flavor and improve manageability.
Create the Layers: On a lightly floured surface, roll out the chilled dough into a large rectangle. Spread a thin layer of cold butter over two-thirds of the dough. Fold the dough like a letter (fold one third over the middle, then the remaining third over the top), creating multiple layers. Chill the dough briefly, then repeat the rolling and folding process 3 to 4 times to build flaky croissant-like layers.
Cut and Proof the Cronuts: Using a large round cutter and a smaller round cutter, cut out doughnut-shaped cronuts by hollowing out the centers. Place the shaped cronuts on a baking sheet lined with parchment paper. Cover and proof in a warm spot until puffed and doubled in size, about 1.5 hours.
Fry the Cronuts: Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry each cronut until golden brown on both sides, approximately 2-3 minutes per side. Remove from oil and drain on paper towels to keep them crisp.
Make Strawberry Vanilla Bean Custard: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. In a saucepan, heat milk infused with scraped vanilla bean seeds until just simmering. Slowly whisk the hot milk into the egg mixture to temper, then return to the saucepan. Cook over medium heat, whisking constantly until thickened to a pudding consistency. Remove from heat and fold in pureed fresh strawberries. Chill until fully set.
Fill and Decorate: Once cronuts are cool enough to handle, pipe the chilled custard into each cronut through the hollow centers. Lightly dust with powdered sugar and garnish with vanilla bean specks or sliced fresh strawberries for a beautiful presentation.

Notes

Be patient when layering the dough to achieve perfectly flaky croissant layers.
Maintain frying oil temperature to avoid greasy cronuts.
Use fresh strawberries for the best flavor and natural sweetness.
Real vanilla beans provide richer aroma than vanilla extracts.
Chill the custard thoroughly before filling to prevent sogginess.

Author: Lina
Prep Time: 3 hours
Cook Time: 30 minutes
Category: Dessert
Method: Frying
Cuisine: French-American
Diet: Vegetarian

Nutrition

Serving Size: 1 cronut
Calories: 320 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 90 mg

Keywords: cronut, vanilla bean custard, strawberry dessert, flaky pastry, doughnut, French pastry