Description
Delight in these light and airy French crullers with a crispy exterior, perfectly complemented by a sweet and tangy strawberry glaze. Made from a choux pastry dough, these crullers are deep-fried to a beautiful golden-brown and finished with a fresh strawberry-infused glaze and optional strawberry sugar for an extra burst of flavor and color.
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 eighteen 4″ x 4″ squares. Optionally, trace 3 to 3 ½ inch diameter circles onto each square using a glass. Set aside.
- Make Dough Base: In a medium saucepan over medium-high heat, combine water, whole milk, unsalted butter, granulated sugar, and salt. Stir and bring to a boil carefully to avoid overflow.
- Add Flour: Remove saucepan from heat and stir in bread flour vigorously with a wooden spoon until fully combined. Return to heat and stir continuously, pressing the dough against the sides until it forms a thick, smooth paste that pulls away cleanly from the pan.
- Cool and Beat Dough: Transfer dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough slightly cools.
- Incorporate Eggs: Add eggs one at a time, ensuring each is fully absorbed before adding the next. Scrape down bowl sides between additions. The dough should become smooth, glossy, thick, and elastic, forming a V shape on the paddle without breaking.
- Pipe Crullers: Fill a large piping bag fitted with a large star decorating tip with the dough. Lightly spray a baking sheet and place parchment squares marked side down. Pipe rings of dough onto each square, closing the circle fully.
- Heat Oil: Heat vegetable or canola oil in a deep fryer or deep skillet to 370ºF (use a thermometer for accuracy). Fill skillet halfway with 2-3 inches of oil.
- Fry Crullers: Place 2-3 crullers (on parchment, paper side up) into hot oil. Fry for 45 seconds to loosen and remove parchment with tongs. Fry crullers 2-3 minutes per side until medium golden brown and puffed. Remove with tongs or slotted spoon, draining on paper towel–lined wire rack.
- Make Strawberry Glaze: Puree fresh strawberries using a food processor or mash with a spoon. In a bowl, whisk sifted powdered sugar, pureed strawberries, and 3 tablespoons of whole milk together. Add the extra tablespoon if needed for desired consistency.
- Glaze Crullers: Once crullers are cool enough to handle, dip each into the strawberry glaze, then sprinkle with strawberry sugar if desired, and place back on the cooling rack to set.
- Make Strawberry Sugar (Optional): Process freeze-dried strawberries into fine bits in a food processor. Add granulated sugar and pulse to combine. Store in an airtight container.
- Serve or Store: Enjoy crullers immediately for the freshest taste, or store in an airtight container in the refrigerator for up to 1 day.
Notes
- Recommended frying time is 2-3 minutes per side for a total of 4-6 minutes until crullers are medium golden brown and puffed.
- Frying time may vary depending on the number of crullers fried at once and oil temperature consistency.
- The 24-minute cook time accounts for frying 3 crullers at a time with 2 minutes per side.
- The strawberry sugar garnish is optional but adds a vibrant color and extra strawberry flavor.
- Be sure to pipe the dough onto the marked side of the parchment paper to avoid baking spray interfering with the circle shape.
Nutrition
- Serving Size: 1 cruller
- Calories: 220
- Sugar: 15g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
