Description
Strawberry Glazed French Crullers are light, airy, and perfectly puffy ring-shaped pastries made from choux pastry dough. They are deep-fried to a golden brown and finished with a luscious strawberry glaze and optional strawberry sugar for a burst of fruity sweetness. Ideal for a delightful breakfast or a special treat, these crullers combine crispy exteriors with soft, tender interiors.
Ingredients
Scale
French Crullers
- ½ cup Water
- ½ cup Whole Milk
- ½ cup Unsalted Butter
- 2 tbsp Granulated Sugar
- ½ tsp Salt
- 1 1/3 cup Bread Flour
- 4 Large Eggs
- Vegetable or Canola Oil, for frying – enough to fill a deep fryer or deep skillet halfway
Strawberry Glaze
- 2 cups Powdered Sugar, sifted
- ¼ cup Fresh Strawberries, cut and mashed or pureed
- 3-4 tbsp Whole Milk
Strawberry Sugar (optional)
- ½ cup Freeze Dried Strawberries, processed into fine bits
- ¼ cup Granulated Sugar
Instructions
- Prepare parchment squares: Cut parchment paper into 18 squares approximately 4” x 4”. Optionally, trace 3 – 3 ½ inch circles on each square with a glass for piping guidance, then set aside.
- Make the choux paste: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high heat until boiling, being careful it does not boil over.
- Add flour and cook dough: Remove from heat and stir in bread flour vigorously with a wooden spoon until well combined. Return to medium-high heat and stir the mixture, pressing against the sides of the pan until it forms a thick, smooth paste that pulls away from the pan cleanly.
- Cool and mix eggs: Transfer dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 4-5 minutes to remove steam and cool the dough slightly. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Batter should become smooth, glossy, thick, and elastic, forming a V shape when lifted with the paddle and stretching 1-2 inches without breaking.
- Pipe dough rings: Transfer batter to a large piping bag fitted with a large star tip. Lightly spray a baking sheet and place parchment squares on it, spray them lightly as well, with the traced side down. Pipe a closed ring of dough on each square.
- Heat oil for frying: Preheat vegetable or canola oil in a deep fryer or a deep skillet to 370ºF. If using a skillet or saucepan, fill it halfway (2-3 inches) with oil and use a thermometer to maintain the temperature.
- Fry crullers: Place 2-3 crullers with the paper side up into the hot oil. Fry for about 45 seconds, then carefully remove the parchment with tongs. Continue frying crullers 2-3 minutes per side until medium golden brown. Remove with tongs or slotted spoon and drain on a wire rack lined with paper towels.
- Make strawberry glaze: Puree fresh strawberries using a food processor or mash with a spoon. In a bowl, whisk together sifted powdered sugar, pureed strawberries, and 3 tablespoons whole milk, adding more milk if necessary until smooth and well blended.
- Glaze and garnish crullers: Once crullers are slightly cool to the touch, dip them into the strawberry glaze and optionally sprinkle with strawberry sugar made by processing freeze-dried strawberries with granulated sugar. Return crullers to the wire rack to set.
- Storage and serving: Serve crullers immediately for best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 1 day.
Notes
- Fry each cruller for about 2-3 minutes on each side for a total of 4-6 minutes until medium golden brown and puffed.
- The cook time provided (24 minutes) is based on frying three crullers at a time, 4 minutes total per cruller.
- Frying times may vary depending on the number of crullers cooked simultaneously and oil temperature maintenance.
- The strawberry sugar garnish is optional but adds a pleasant fruity crunch and accent to the glaze.
Nutrition
- Serving Size: 1 cruller
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
