Strawberry Glazed French Crullers (Print Version)
# Ingredients:
→ French Crullers
01 -
½ cup whole milk
02 -
½ cup water
03 -
½ cup unsalted butter
04 -
2 tablespoons granulated sugar
05 -
½ teaspoon salt
06 -
1⅓ cups bread flour
07 -
4 large eggs
08 -
Canola or vegetable oil for frying
→ Strawberry Glaze
09 -
¼ cup fresh strawberries, mashed or blended
10 -
2 cups sifted powdered sugar
11 -
3-4 tablespoons whole milk
→ Strawberry Sugar (Optional)
12 -
¼ cup granulated sugar
13 -
½ cup freeze-dried strawberries
# Instructions:
01 -
Cut 18 pieces of parchment paper, each in a 4×4 inch size. Draw a circle (3 to 3½ inches) on each one to guide your piping and place them traced side down. Set aside for later steps.
02 -
In a medium pot, combine butter, milk, water, sugar, and salt. Heat the mix on medium-high until it boils, stirring every so often. Turn off the heat and add the bread flour all in one go, stirring really fast. Return to the heat and stir until the dough pulls together into a smooth ball.
03 -
Scoop the hot dough into the bowl of a stand mixer with the paddle attachment. Mix on medium for 4–5 minutes to cool it off. Add the eggs one at a time, waiting until each is fully blended in. The dough should be shiny, stretchy, and thick. If you lift some with the paddle, it should stretch into a V-shape without breaking.
04 -
Put the dough in a piping bag with a large star tip. Lightly grease the parchment squares and baking tray. Pipe a circle of dough onto each square, making sure the ends meet.
05 -
In a deep pan or fryer, heat the oil to 370°F. Place 2 or 3 crullers (with parchment) into the hot oil, parchment side facing up. Use tongs to remove the paper after about 45 seconds. Let the crullers fry on each side for 2–3 minutes until they're a light golden hue. Take them out with a slotted spoon and set them on a paper towel-lined rack for draining.
06 -
Mash or purée fresh strawberries until smooth. In a mixing bowl, stir together the powdered sugar and strawberry purée. Add 3 tablespoons of milk first, then a bit more if needed until it’s fully mixed and smooth.
07 -
If you’re making this garnish, grind up the freeze-dried strawberries in a processor into a powdery texture. Mix this with sugar to make a colorful strawberry topping.
08 -
After the crullers have cooled just enough to handle, dip their tops in the strawberry glaze. Sprinkle the tops with strawberry sugar if desired. Set them aside to let the glaze firm up. Best if eaten right away while fresh and flavorful!
# Notes:
01 -
These are best fresh but can be kept in an airtight container in the fridge for up to a day.
02 -
Fry just until a medium golden shade for a great crunch.
03 -
Strawberry sugar is optional but gives extra flavor and looks colorful.