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Flaky butter-layered croissant dough meets crispy fried donut in our Strawberry Vanilla Bean Cronut. Every bite gives you tender, layered pastry stuffed with rich vanilla bean cream and tangy strawberry jam – it's the perfect mix of textures and flavors that'll make your taste buds dance.
I whipped up this treat when I needed something to wow my weekend guests. After playing around with different butter amounts and shaping methods, I landed on this version. My hubby swears these are better than anything he's ever had, and now everyone who visits asks me to make them again.
Key Ingredients and Smart Picks
- Cronut Dough: Mix of bread and all-purpose flours gives you the perfect chew and softness
- Butter Block: Go for European butter since it's got more fat and makes better layers
- Strawberry Jam: Use real strawberries for the brightest flavor and color
- Vanilla Bean Pastry Cream: Real vanilla beans give you those pretty dark flecks and amazing flavor
- Freeze-Dried Strawberries: They make the most flavorful sugar coating you can imagine
I've figured out that a tiny bit of chicken powder really takes the flavor up a notch and gives that takeaway taste we all love. Don't worry if you can't find any – mushroom powder works just as well and adds that same deep flavor without changing how everything tastes together.
Step-by-Step Baking Guide
- Step 1: Mix Your Base Dough (Day 1)
- Throw your flours, yeast, egg whites, and water in your stand mixer. Mix until you get a smooth, stretchy dough. Let it puff up until it's twice as big, then stick it in the fridge overnight so the flavors blend and the gluten relaxes.
- Step 2: Get Your Butter Ready (Day 2)
- Take softened butter and shape it into an 8-inch square between two sheets of parchment. Chill until it's firm but still bendable. You want the butter cold but not rock hard for the next step.
- Step 3: Build Those Layers (Day 2)
- Roll your dough into a rectangle twice as big as your butter square. Put the butter in the middle, fold the dough over it, and seal the edges. Then roll, fold, turn, and do this folding thing two more times, making sure to chill between each round.
- Step 4: Shape and Let Rise (Day 3)
- Roll your layered dough until it's ½-inch thick. Cut out donut shapes using two different sized circular cutters. Let them sit until they look puffy and bigger.
- Step 5: Fry and Finish (Day 3)
- Fry in 350°F oil until golden brown, flipping once halfway through. Let them cool down, roll in strawberry sugar, then use a Bismarck tip to fill them with cream and jam.
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My first try at cronuts taught me a big lesson about temperature. I got impatient and the butter melted into my dough, so all those nice layers disappeared. Now I watch the temp like a hawk, keeping the butter firm but workable to get those gorgeous flaky layers.
Getting Temperatures Just Right
Watching your temperatures is super important from start to finish. Your butter needs to stay solid but flexible during the folding steps. Try to keep your dough around 60°F – not so cold that the butter cracks, but not so warm that it melts. The right oil temp lets those layers puff up while making the outside nice and golden.
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How to Fill Them Perfectly
A Bismarck tip works best for getting the filling inside without messing up the layers. Start with the vanilla cream since it's thicker, then add your jam. Use two spoonfuls of cream and one spoonful of jam in each cronut. Poke them in three spots spaced evenly around the edge for the best filling coverage.
Fun Ways to Mix It Up
Switch up your fillings with the seasons. Try blueberry and lavender in summer, apple and cinnamon for fall, chocolate and orange during winter, or lemon and raspberry in springtime. You can also use plant-based butter for a vegan version or swap in gluten-free flours if you need to.
Timing Your Project
Plan your three days carefully. Start on Friday night if you want fresh cronuts by Sunday morning. Make your fillings while the dough is chilling. Write down when you need to do each step. You'll spend about an hour working on them each day, with lots of waiting in between.
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Smart Tricks for Success
- Weigh your ingredients instead of using measuring cups
- Keep your frying oil between 345°F and 355°F
- Let them cool completely before filling or your cream will melt
- Get a deep-fry thermometer to check oil temperature
- Clear some space in your fridge before you start the project
Frequently Asked Questions
- → Can I knead the dough without a stand mixer?
- Definitely! Although a stand mixer eases the work, you can mix the dough by hand. Combine the dry and wet ingredients, then stir with a wooden spoon before kneading on a floured surface for 10-15 minutes until smooth. The dough starts out sticky, so a bench scraper can help. Refrain from adding extra flour—it might toughen the pastry. It’s a workout, but many bakers love connecting with the dough this way.
- → Why is chilling the dough so important?
- Keeping the dough cold ensures the butter stays solid, which is crucial for creating distinct layers. It also relaxes gluten, making the dough easier to stretch without shrinking. If the butter starts melting or leaking, pop the dough back in the fridge for at least 30 minutes. The key to perfect layers is firm butter and cold dough!
- → Can these donuts be baked or air-fried?
- Sure, but results will differ! For air-frying, lightly grease the donuts and cook at 350°F for 5-7 minutes—they won’t expand as much. When baking, use a lined tray, brush them with egg wash, and bake at 400°F for 15-18 minutes. While tasty, these methods create a texture more like a croissant than deep-fried donuts.
- → How do I avoid greasy donuts while frying?
- The oil temperature needs to stay at 375°F—use a thermometer to get it just right. Frying too cool means oily donuts; too hot and they’ll burn without cooking completely. Fry one at a time to keep oil hot. Proofed and chilled dough works best, and draining them on paper towels keeps them light and crispy.
- → What if I can’t find freeze-dried strawberries?
- No problem! Mix plain sugar with strawberry gelatin or crush some hard strawberry candies to make the coating. You could also opt for flavored sugar like vanilla and add red food coloring. Use high-quality strawberry preserves for the jam or experiment with other fruit flavors to switch it up. The cream can handle a touch of rose water or citrus for unique variations, too.