Strawberry Vanilla Cronut: Prepare to meet your new dessert obsession! Imagine biting into layers of flaky, buttery pastry, each infused with the delicate aroma of vanilla and bursting with the sweet, tangy flavor of fresh strawberries. This isn’t just a pastry; it’s an experience, a symphony of textures and tastes that will leave you craving more.

The cronut, a delightful hybrid of the croissant and the donut, is a relatively recent culinary invention, having taken the world by storm in 2013. Created by Dominique Ansel in New York City, it quickly became a global phenomenon, inspiring countless variations and adaptations. Our Strawberry Vanilla Cronut recipe builds upon this innovative foundation, adding a touch of classic elegance with the timeless pairing of strawberries and vanilla.

What makes the cronut so irresistible? It’s the perfect combination of textures the crisp, shattering layers of a croissant meeting the soft, pillowy interior of a donut. Add to that the bright, fruity sweetness of strawberries and the warm, comforting notes of vanilla, and you have a dessert that appeals to all the senses. Whether you’re looking for a show-stopping treat for a special occasion or simply want to indulge in a little bit of luxury, this recipe is sure to impress. Plus, while it may seem intimidating, our step-by-step instructions will guide you through the process, making it surprisingly achievable for even novice bakers. Let’s get started!

Ingredients:

For the Dough:

500g strong bread flour, plus extra for dusting
10g instant dry yeast
50g granulated sugar
10g salt
300ml lukewarm milk
2 large eggs, lightly beaten
60g unsalted butter, softened

For the Lamination:

250g unsalted butter, very cold

For the Vanilla Cream Filling:

500ml heavy cream
100g granulated sugar
1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
3 large egg yolks
30g cornstarch
Pinch of salt
50g unsalted butter, cold and cubed

For the Strawberry Glaze:

200g powdered sugar
4-5 tablespoons strawberry puree (from fresh or frozen strawberries)
1 tablespoon milk (optional, for thinning)
Pinch of salt

For Frying:

Vegetable oil, for frying (about 6-8 cups)

For Garnish (Optional):

Fresh strawberries, sliced
Sprinkles

Preparing the Dough:

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, sugar, and salt. Give it a quick mix to evenly distribute the ingredients.
In a separate bowl, whisk together the lukewarm milk and beaten eggs.
Pour the wet ingredients into the dry ingredients and mix on low speed until a shaggy dough forms.
Add the softened butter, a tablespoon at a time, mixing well after each addition until fully incorporated. The dough will be quite sticky at this point, don’t worry!
Increase the mixer speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. It should pull away from the sides of the bowl. If the dough is still too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
Form the dough into a ball, place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Laminating the Dough:

While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8 inch rectangle, about ½ inch thick. It’s important that the butter remains cold and doesn’t melt. If it starts to soften too much, place it in the refrigerator for a few minutes.
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
Place the cold butter block in the center of the dough rectangle. Fold one side of the dough over the butter, and then fold the other side over, creating a “book fold” or “letter fold.” The butter should be completely enclosed in the dough.
Gently press down the edges of the dough to seal in the butter. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. This is crucial to allow the gluten to relax and the butter to firm up.
After 1 hour, remove the dough from the refrigerator. Place it on a lightly floured surface with the short end facing you. Roll the dough into a 12×24 inch rectangle. Be careful not to press too hard, as you don’t want to squeeze the butter out.
Fold the dough into thirds again, like a letter. This is your second “book fold.” Wrap the dough tightly in plastic wrap and refrigerate for another hour.
Repeat the rolling and folding process two more times, chilling the dough for at least 1 hour between each fold. This will create the hundreds of delicate layers that are characteristic of a cronut. After the fourth and final fold, refrigerate the dough for at least 2 hours, or preferably overnight. This allows the gluten to fully relax and makes the dough easier to work with.

Cutting and Proofing the Cronuts:

Remove the laminated dough from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly.
On a lightly floured surface, roll the dough out to about ½ inch thickness.
Using a 3-inch round cutter, cut out as many circles as possible. Then, using a 1-inch round cutter, cut out the centers of each circle to create the cronut shape.
Place the cronuts and the donut holes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof in a warm place for about 30-45 minutes, or until they have almost doubled in size. They should feel light and airy.

Preparing the Vanilla Cream Filling:

In a medium saucepan, combine the heavy cream, sugar, vanilla bean (or vanilla extract), and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer. Remove from heat. If using a vanilla bean, remove it after simmering.
In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
Cook over medium heat, stirring constantly with a whisk, until the cream thickens and becomes smooth and glossy. This should take about 2-3 minutes.
Remove from heat and stir in the cold cubed butter until it is melted and fully incorporated.
Pour the vanilla cream into a clean bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, to chill completely.

Preparing the Strawberry Glaze:

Wash and hull about 1 cup of fresh strawberries. Place them in a blender or food processor and puree until smooth. If using frozen strawberries, thaw them slightly before pureeing.
Strain the strawberry puree through a fine-mesh sieve to remove any seeds or pulp. This will give you a smoother glaze. You should have about 4-5 tablespoons of strawberry puree.
In a medium bowl, whisk together the powdered sugar, strawberry puree, and salt until smooth. If the glaze is too thick, add milk, one tablespoon at a time, until it reaches the desired consistency. It should be thick enough to coat the cronuts but thin enough to drip slightly.

Frying the Cronuts:

Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
Carefully place the proofed cronuts into the hot oil, a few at a time, being careful not to overcrowd the pot.
Fry for about 2-3 minutes per side, or until golden brown and cooked through.
Remove the cronuts from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Let the cronuts cool slightly before glazing.

Assembling the Strawberry Vanilla Cronuts:

Once the cronuts have cooled slightly, dip the tops into the strawberry glaze. Let the excess glaze drip off.
While the glaze is still wet, sprinkle with sprinkles, if desired.
Fit a piping bag with a small round tip. Fill the piping bag with the chilled vanilla cream.
Using a small knife or skewer, create a small hole in the side of each cronut.
Insert the piping tip into the hole and pipe the vanilla cream into the cronut until it is filled. You’ll feel a slight resistance when it’s full.
Garnish with fresh strawberry slices, if desired.
Serve immediately and enjoy! These are best eaten fresh.

Conclusion:

This Strawberry Vanilla Cronut recipe is more than just a dessert; it’s an experience. From the satisfyingly crisp layers to the burst of fresh strawberry and the comforting embrace of vanilla, every bite is a little piece of heaven. I truly believe this is a must-try for anyone who loves baking, enjoys a decadent treat, or simply wants to impress their friends and family. The combination of textures and flavors is simply irresistible, and the sense of accomplishment you’ll feel after creating these beauties from scratch is unparalleled. But don’t just take my word for it! The proof, as they say, is in the pudding (or in this case, the cronut!). I’ve poured my heart into perfecting this recipe, ensuring it’s as approachable as it is delicious. I know that making cronuts can seem intimidating, but I’ve broken down each step to make it manageable, even for beginner bakers. And trust me, the effort is absolutely worth it. Now, let’s talk about serving suggestions and variations. While these Strawberry Vanilla Cronuts are divine on their own, there are plenty of ways to elevate them even further. For a truly indulgent experience, try serving them warm with a scoop of vanilla bean ice cream. The contrast between the warm, flaky cronut and the cold, creamy ice cream is simply divine. You could also drizzle them with a homemade chocolate sauce or a tangy raspberry coulis for an extra layer of flavor. If you’re feeling adventurous, why not experiment with different fillings? A rich pastry cream, a tangy lemon curd, or even a Nutella filling would all be fantastic alternatives to the strawberry vanilla. You could also try using different types of fruit, such as blueberries, raspberries, or peaches, depending on what’s in season. And for a truly decadent treat, consider dipping the finished cronuts in melted chocolate and sprinkling them with chopped nuts or sprinkles. Another fun variation is to play around with the glaze. Instead of a simple vanilla glaze, you could try adding a hint of lemon zest, orange extract, or even a splash of liqueur. A coffee-flavored glaze would also be a delicious complement to the cronut’s rich, buttery flavor. Ultimately, the possibilities are endless! The beauty of this recipe is that it’s a blank canvas for your creativity. So don’t be afraid to experiment and make it your own. I’m so excited for you to try this recipe and experience the joy of making your own Strawberry Vanilla Cronuts. I’m confident that you’ll love them as much as I do. Once you’ve given it a go, please come back and share your experience in the comments below. I’d love to hear about your successes, your challenges, and any variations you’ve tried. Your feedback is invaluable and helps me to continue improving my recipes. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure. I promise you won’t regret it! Happy baking! And don’t forget to tag me in your photos on social media I can’t wait to see your creations! Let’s spread the cronut love! Print