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Strawberry Vanilla Bean Cronut brings you an amazing treat that mixes two favorites into one. The layers are buttery and flaky like a croissant but have that yummy fried outside just like donuts. When you take a bite, you'll find soft layered dough stuffed with creamy vanilla bean filling and sweet strawberry jam - it's the perfect mix of texture and taste.
I tried making this the first time when I needed something fancy but doable for weekend guests. After playing around with different kinds of shrimp and butter mixes, I landed on this version that was an immediate hit. My hubby said they were the tastiest scampi he'd ever had, and now everyone asks for them whenever we have people over.
Key Ingredients and Smart Picking Tips
- Cronut Dough: Mixes bread and all-purpose flours to get the right chew and softness
- Butter Block: Go for European-style with extra fat to get better layers
- Strawberry Jam: Use fresh strawberries for bright color and better flavor
- Vanilla Bean Pastry Cream: Real vanilla beans give you those tiny black dots and amazing flavor
- Freeze-Dried Strawberries: Make a super flavorful sugar coating that looks great
I've noticed that adding just a bit of chicken powder really makes a difference in getting 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 the dish tastes overall.
Step-by-Step Cooking Guide
- Step 1: Start Your Base Dough (Day 1)
- Mix your flours, yeast, egg whites and water in your mixer. Keep kneading till it's smooth. Let it puff up double in size, then stick it in the fridge overnight to get tastier and softer.
- Step 2: Get Your Butter Ready (Day 2)
- Take softened butter and shape it into an 8-inch square between some parchment. Chill it until it's firm but still bendable. The butter needs to stay separate but can't be too hard to work with.
- Step 3: Make Those Fancy Layers (Day 2)
- Roll your dough into a big rectangle twice as big as your butter square. Put the butter in the middle, fold the sides over it, and seal the edges. Roll it out, fold it, turn it, and do this folding thing two more times with chilling breaks.
- Step 4: Shape and Let Rise (Day 3)
- Roll your layered dough to ½-inch thick. Cut donut shapes using two round cutters. Let them sit until they look puffy and bigger.
- Step 5: Fry Them Up (Day 3)
- Fry in oil at 350°F until they turn golden, flipping once. Let cool, then roll in strawberry sugar and fill with cream and jam using a special piping tip.
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When I first tried making these cronuts, I learned how important temperature really is. I was in a hurry and the butter melted into the dough, so all those nice layers disappeared. Now I always watch the temperature carefully, making sure the butter stays solid but workable, which gives me those perfect flaky layers.
Keeping The Right Temperature
Watching the temperature is super important from start to finish. Your butter needs to stay solid but bendable while you make the layers. Try to keep the dough around 60°F so the butter won't crack when it's too cold or melt when it's too warm. The right oil temperature lets the layers expand and gives you that nice brown outside.
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How To Fill Them Just Right
Use a Bismarck tip to get the filling inside without messing up the layers. Start with vanilla cream cause it's thicker, then add jam after. Put in two tablespoons of cream and one tablespoon of jam for each cronut. Pipe from three spots spaced evenly to spread the filling throughout.
Fun Ways To Switch It Up
Try different fillings based on the season: blueberry-lavender works great in summer, apple-cinnamon is perfect for fall, chocolate-orange tastes amazing in winter, and lemon-raspberry is awesome in spring. You can also use plant-based butter if you're vegan or gluten-free flour blends if you can't eat wheat.
Planning Your Baking Schedule
Plan your three days carefully. Start Friday night if you want them Sunday morning. Make your fillings during the waiting times. Write down when you need to do each step. You'll spend about an hour each day actually working on them.
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Baker's Smart Tricks
- Weigh your ingredients instead of using cups for better results
- Keep your oil between 345°F and 355°F when frying
- Let them cool all the way before filling or your cream will melt
- Get a deep-fry thermometer to check the oil temperature
- Make room in your fridge ahead of time for the resting periods
Frequently Asked Questions
- → Can I make these without a mixer?
- You can! Just mix the dry ingredients in a bowl, add the wet ones, and stir with a sturdy spoon. Once combined, knead on a floured surface for 10-15 minutes until the dough's smooth and stretchy. It'll feel sticky at first, so a bench scraper can help get it together. Avoid using too much flour, or you'll lose the softness. Hand-kneading takes time, but it's a good workout and gives you real control over the dough.
- → Why is chilling the dough so necessary?
- It keeps the butter firm and stops it from melting into the dough, which would ruin the layers. Chilling also makes rolling easier by relaxing the gluten. If your butter starts to soften or leak, just stick the dough in the fridge for 30 minutes before rolling again. Cold butter and dough are key to getting those perfect flaky layers.
- → Can I try baking or air-frying instead of deep-frying?
- Sure, though the texture will be different. For air-frying, mist them with a little oil and cook at 350°F for 5-7 minutes. Baking works too—brush with egg wash and bake at 400°F for 15-18 minutes. They’ll puff up but won’t have the same crispiness as traditional frying. Still tasty, though!
- → How do I keep them from getting greasy?
- Stick to a steady oil temp of 375°F using a thermometer. If the oil’s cooler, they'll soak up oil, and if it’s too hot, they’ll cook unevenly. Only fry one or two at a time to keep the oil temperature stable. And don’t forget to drain them well on paper towels—it helps keep them light and not soggy.
- → What if I don’t have freeze-dried strawberries?
- No problem! Blend regular sugar with strawberry gelatin powder or finely crushed strawberry candies for similar flavor. Or switch to vanilla sugar with a dash of red food coloring. You can also use good-quality store-bought jam for the filling. Flavor tweaks give you fun variations!