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Strawberry Vanilla Bean Cronut

Strawberry Vanilla Bean Cronut

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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