Strawberry Vanilla Bean Cronut (Print version)

A flaky fried croissant-doughnut style pastry filled with vanilla bean pastry cream and strawberry jam, then rolled in bright strawberry sugar.

# Ingredients:

For the dough

01 - 2 cups (250 g) bread flour
02 - 2 cups (250 g) all-purpose flour, plus more for rolling
03 - 1 tablespoon plus 1 teaspoon (15 g) instant yeast
04 - 3 tablespoons (40 g) granulated sugar
05 - 2 teaspoons kosher salt
06 - 2 large egg whites, about 1/4 cup (65 g)
07 - 3/4 cup (190 g) cool whole milk
08 - 7 tablespoons (100 g) unsalted butter, softened and cubed

For the butter layer

09 - 9 tablespoons (125 g) unsalted butter, cool and very spreadable

For the strawberry jam

10 - 12 oz (340 g) strawberries, hulled and chopped
11 - 1/3 cup (65 g) granulated sugar
12 - 1 tablespoon lemon juice

For the vanilla bean pastry cream

13 - 1 cup (240 ml) whole milk
14 - 1/4 cup (50 g) granulated sugar
15 - 1 large egg yolk
16 - 1 large egg
17 - 1 tablespoon all-purpose flour
18 - 1 tablespoon cornstarch
19 - 1 teaspoon vanilla bean paste
20 - 1 tablespoon unsalted butter

For coating and frying

21 - 1/2 cup (100 g) granulated sugar
22 - 1/2 cup (18 g) freeze-dried strawberries, ground to powder
23 - 2 quarts neutral oil, such as canola or grapeseed, for frying
24 - Fresh strawberry slices, for topping

# Instructions:

01 - Combine both flours, yeast, sugar, and salt in the bowl of a stand mixer. Add egg whites and milk, then mix with the dough hook until a rough dough forms. Add the softened butter a little at a time and knead 6-8 minutes, until smooth and elastic.
02 - Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 90 minutes. Press out the air, shape into a flat rectangle, wrap, and chill at least 2 hours or overnight.
03 - Roll the chilled dough into a long rectangle on a floured surface. Spread the cool, soft butter evenly over the dough, fold into thirds, wrap, and chill 30 minutes. Roll and fold into thirds 3 more times, chilling 20-30 minutes between turns.
04 - For the jam, simmer strawberries, sugar, and lemon juice for 8-10 minutes, until thick and glossy. Chill. For the pastry cream, heat the milk, whisk sugar, egg yolk, egg, flour, and cornstarch in a bowl, temper with hot milk, then cook until thick. Stir in vanilla bean paste and butter, cover the surface, and chill.
05 - Roll the laminated dough to about 1/2 inch thick. Cut 8 rings with a 3 1/2 inch cutter and a smaller center cutter. Place on parchment, cover loosely, and proof until puffy, about 75-90 minutes. Chill 20 minutes before frying for easier handling.
06 - Heat oil in a heavy pot to 350°F. Fry 1-2 cronuts at a time for 2-3 minutes per side, until deep golden and cooked through. Drain on a rack or paper towels.
07 - Mix the granulated sugar with the freeze-dried strawberry powder. Roll the warm cronuts in the strawberry sugar. Once just warm, pipe vanilla bean pastry cream and strawberry jam into each pastry from several points, then top with a small spoonful of cream and sliced strawberries.

# Good to know:

01 - Plan for at least one overnight chill for the best flavor and easier rolling.
02 - Best eaten the same day they are fried and filled.
03 - Pastry cream and jam can be made up to 2 days ahead.

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