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Strawberry Vanilla Bean Cronut

Strawberry Vanilla Bean Cronut
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The Strawberry Vanilla Bean Cronut is a delectable hybrid pastry combining the flaky, buttery layers of a croissant with the classic doughnut shape and texture. Infused with fresh strawberry and aromatic vanilla bean flavors, this golden, crispy-on-the-outside, tender-on-the-inside treat offers a perfect balance of sweetness and creaminess, making it an irresistible indulgence for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup whole milk, warm
  • 1/2 teaspoon salt

Frying

  • Vegetable oil (for frying, enough to fill deep fryer or large pot)

Filling and Glaze

  • 1 cup fresh strawberries, pureed
  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Prepare the Dough: Start by combining warm milk, active dry yeast, and a pinch of granulated sugar in a bowl. Let it sit for 5-10 minutes until the yeast is bubbly and activated. In a mixing bowl, combine all-purpose flour, granulated sugar, salt, softened butter, and the yeast mixture. Mix until a soft, smooth dough forms. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Laminate with Butter: Roll the risen dough into a large rectangle. Place chilled, cubed unsalted butter evenly on two-thirds of the dough. Fold the dough over the butter like a letter, then roll it out again. Repeat this folding and rolling process multiple times (usually 3 to 4 turns), chilling the dough for 20-30 minutes between each to create flaky layers.
  3. Cut and Shape Your Cronuts: Once laminated and rested, roll the dough to about 1/2 inch thickness. Using a large round cutter, cut out circles from the dough, then use a smaller cutter to punch out the center holes to form doughnut shapes. Place the rounds on parchment paper and let them proof briefly until slightly puffed, about 30 minutes.
  4. Fry Until Golden: Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot. Fry the cronuts in batches, turning occasionally, until they are evenly golden brown and puffed up, about 2-3 minutes per side. Use a slotted spoon to transfer them to paper towels to drain excess oil and keep them crisp.
  5. Prepare the Strawberry Vanilla Glaze: While the cronuts cool slightly, whisk fresh strawberry puree with powdered sugar and vanilla bean paste or extract until smooth and glossy, forming a luscious glaze.
  6. Glaze and Fill: Dip the top of each warm cronut into the strawberry vanilla glaze, allowing excess to drip off. Set aside to let the glaze set for a minute. Optionally, pipe some extra strawberry filling inside the cronut before serving for an added fruity burst.

Notes

  • Keep butter and dough well chilled during lamination for crisp, flaky layers.
  • Maintain frying oil temperature at 350°F to avoid greasy cronuts and ensure even cooking.
  • Always use fresh ripe strawberries for the best flavor and vibrant glaze color.
  • Do not overproof the dough during the final rise to prevent tough textures.
  • Serve cronuts fresh on the day they are made to enjoy optimal taste and texture.

Nutrition

Keywords: cronut, strawberry cronut, vanilla bean glaze, layered pastry, fried doughnut pastry, hybrid pastry

Find it online: https://mealsbylina.com/strawberry-vanilla-bean-cronut/