Strawberry Glazed French Crullers (Print Version)
# Ingredients:
→ French Crullers
01 -
½ cup water
02 -
½ cup whole milk
03 -
½ cup unsalted butter
04 -
2 tablespoons granulated sugar
05 -
½ teaspoon salt
06 -
1⅓ cups bread flour
07 -
4 large eggs
08 -
Vegetable or canola oil for frying
→ Strawberry Glaze
09 -
2 cups powdered sugar, sifted
10 -
¼ cup fresh strawberries, mashed or puréed
11 -
3-4 tablespoons whole milk
→ Strawberry Sugar (Optional)
12 -
½ cup freeze-dried strawberries
13 -
¼ cup granulated sugar
# Instructions:
01 -
Cut parchment paper into 18 squares, each 4×4 inches. Trace a 3-3½ inch circle on each square as a guide for piping. Set these aside with the traced side down.
02 -
Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat, add all the bread flour at once, and stir vigorously until combined. Return to heat and continue stirring until the dough forms a smooth ball that pulls away from the sides of the pan.
03 -
Transfer the hot dough to a stand mixer with the paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough cools slightly. Add eggs one at a time, ensuring each is fully incorporated before adding the next. The final dough should be glossy, thick, and elastic - when lifted with the paddle, it should form a V-shape without breaking.
04 -
Transfer dough to a piping bag fitted with a large star tip. Lightly spray both the baking sheet and parchment squares with cooking spray. Pipe a ring of dough onto each square, making sure to connect the ends.
05 -
Heat oil to 370°F in a deep fryer or large skillet. Place 2-3 crullers (with their parchment) into the oil, paper-side up. After about 45 seconds, remove the parchment paper with tongs. Fry for 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on a paper towel-lined wire rack.
06 -
Purée fresh strawberries in a food processor or mash thoroughly. In a bowl, combine sifted powdered sugar, puréed strawberries, and milk, starting with 3 tablespoons and adding more if needed. Whisk until completely smooth.
07 -
If using, process freeze-dried strawberries in a food processor until they become fine bits. Mix with granulated sugar to create a vibrant strawberry sugar for garnish.
08 -
When crullers are cool enough to handle but still slightly warm, dip the tops into the strawberry glaze and sprinkle with strawberry sugar if desired. Return to the rack to set. Enjoy immediately for the best texture and flavor.
# Notes:
01 -
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 1 day
02 -
Fry until medium golden brown for the perfect texture
03 -
The strawberry sugar garnish is optional but adds extra flavor and visual appeal