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Strawberry Vanilla Bean Cronut

Strawberry Vanilla Bean Cronut

The Strawberry Vanilla Bean Cronut is a delightful hybrid pastry combining the flaky, buttery layers of a croissant with the crisp, golden-fried texture of a donut. Filled with a fresh strawberry and real vanilla bean filling, this elegant treat offers a perfect balance of natural fruity sweetness and rich vanilla aroma. Ideal for breakfast, dessert, or any special occasion, it is a rewarding recipe for both beginner and seasoned bakers seeking a show-stopping homemade pastry.

  • Total Time: 3 hours
  • Yield: 12 cronuts 1x

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour, chilled
  • 2 ¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 cup evaporated milk, cold
  • 2 large eggs
  • 1 vanilla bean, seeds scraped
  • 1 cup cold unsalted butter (for lamination), cut into thin sheets

Frying and Finishing

  • Vegetable oil, for frying (about 4 cups)
  • Powdered sugar, for dusting
  • Vanilla icing (optional)

Filling Ingredients

  • 1 ½ cups fresh strawberries, puréed or chopped
  • 1 vanilla bean, seeds scraped
  • 3 tbsp granulated sugar
  • 2 tbsp evaporated milk

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine chilled all-purpose flour, active dry yeast, granulated sugar, evaporated milk, eggs, and scraped vanilla bean seeds. Mix until the dough begins to come together. Cover and chill the dough to firm up for about 1 hour.
  2. Incorporate Butter Layers: Roll out the chilled dough on a floured surface. Place thin sheets of cold butter on two-thirds of the dough, fold the dough over the butter, and roll out again to laminate. Repeat the folding and rolling process at least three times to create distinct, flaky layers. Chill the dough again if it becomes too soft during this process.
  3. Proof the Dough: Place the laminated dough in a warm environment and allow it to rise until it doubles in size, approximately 1 to 1.5 hours. This step is crucial for developing the light and airy texture.
  4. Shape the Cronuts: Roll out the dough to about 1/2-inch thickness. Using a large round cutter, cut out circles. Use a smaller cutter to remove the center, forming donut rings. Place the shaped rings on a parchment-lined tray and let them rest briefly while heating the oil.
  5. Fry Until Golden: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the cronut rings carefully, flipping once, until they are golden brown on both sides, approximately 2-3 minutes per side. Transfer to a wire rack lined with paper towels to drain excess oil.
  6. Fill with Strawberry Vanilla Bean Creme: In a saucepan, combine fresh strawberry purée, scraped vanilla bean seeds, sugar, and evaporated milk. Cook over medium heat until thickened, stirring frequently. Allow to cool. Using a piping bag fitted with a small tip, inject the filling into each cronut from the side.
  7. Final Touches: Dust the filled cronuts with powdered sugar or drizzle with optional vanilla icing for added sweetness and presentation.

Notes

  • Keep all ingredients, especially butter and dough, cold to maintain flaky layers.
  • Proof dough only until doubled to avoid dense cronuts.
  • Use a candy thermometer to maintain oil temperature around 350°F, ensuring perfect frying.
  • Prefer fresh vanilla beans over vanilla extract for richer flavor.
  • Fill cronuts only after they have cooled to prevent soggy texture.
  • Author: Lina
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Frying and Laminating
  • Cuisine: French-American Fusion
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cronut
  • Calories: 350 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 60 mg

Keywords: cronut, strawberry cronut, vanilla bean pastry, laminated dough, fried pastry, dessert, breakfast pastry