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In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. **Mix and Knead:**
Pour the yeast mixture, egg, and vanilla extract into the flour mixture. Mix until a soft dough forms, then transfer it to a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth.
4. **Refrigerate the Dough:**
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
5. **Roll and Fold:**
Roll out the dough into a large rectangle. Fold it like a letter, then roll it out again. Repeat this folding process 3 times to create flaky layers in the cronuts.
6. **Cut and Rise:**
Use a round cutter to cut out doughnut shapes from the rolled dough. Cover the cut cronuts with a clean cloth and let them rise for 30 minutes.
7. **Fry the Cronuts:**
Heat the vegetable oil in a large pot to 350°F (175°C). Fry the cronuts in small batches, cooking each side for 2-3 minutes until golden brown. Drain on paper towels to remove excess oil.
8. **Coat and Fill:**
Roll the still-warm cronuts in sugar. Using a piping bag fitted with a small tip, fill each cronut with pastry cream or whipped cream.
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