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Strawberry Vanilla Cronut: A Deliciously Decadent Recipe

  • Total Time: 2400 minutes
  • Yield: 12 cronuts 1x

Description

Homemade cronuts with layers of flaky dough, filled with vanilla cream, and topped with a sweet strawberry glaze.

Ingredients

Scale
  • 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
  • 250g unsalted butter, very cold
  • 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
  • 200g powdered sugar
  • 4–5 tablespoons strawberry puree (from fresh or frozen strawberries)
  • 1 tablespoon milk (optional, for thinning)
  • Pinch of salt
  • Vegetable oil, for frying (about 6-8 cups)
  • Fresh strawberries, sliced
  • Sprinkles

Instructions

  1. 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.
  2. In a separate bowl, whisk together the lukewarm milk and beaten eggs.
  3. Pour the wet ingredients into the dry ingredients and mix on low speed until a shaggy dough forms.
  4. 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!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Remove the laminated dough from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly.
  15. On a lightly floured surface, roll the dough out to about ½ inch thickness.
  16. 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.
  17. 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.
  18. 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.
  19. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
  20. 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.
  21. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
  22. 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.
  23. Remove from heat and stir in the cold cubed butter until it is melted and fully incorporated.
  24. 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.
  25. 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.
  26. 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.
  27. 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.
  28. 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.
  29. Carefully place the proofed cronuts into the hot oil, a few at a time, being careful not to overcrowd the pot.
  30. Fry for about 2-3 minutes per side, or until golden brown and cooked through.
  31. 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.
  32. Let the cronuts cool slightly before glazing.
  33. Once the cronuts have cooled slightly, dip the tops into the strawberry glaze. Let the excess glaze drip off.
  34. While the glaze is still wet, sprinkle with sprinkles, if desired.
  35. Fit a piping bag with a small round tip. Fill the piping bag with the chilled vanilla cream.
  36. Using a small knife or skewer, create a small hole in the side of each cronut.
  37. 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.
  38. Garnish with fresh strawberry slices, if desired.
  39. Serve immediately and enjoy! These are best eaten fresh.

Notes

    • Prep Time: 45 minutes
    • Cook Time: 6 minutes

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    Find it online: https://www.chefstrawberry.com/strawberry-vanilla-cronut/