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A homemade Strawberry Glazed French Cruller offers the perfect combination of textures - a delicately crisp exterior that gives way to an ethereally light, airy interior with its classic honeycomb structure. The sweet strawberry glaze provides a fruity complement to the rich, buttery choux pastry beneath.
This recipe emerged from a particularly bountiful strawberry season. The first test batch disappeared so quickly among family and friends that it immediately became a household favorite. Even self-proclaimed donut skeptics found themselves reaching for seconds and thirds.
About Choux Pastry
The magic of choux lies in its simple ingredients creating complex results. This steam-leavened dough expands dramatically during frying, forming an airy interior structure surrounded by a crisp shell. Unlike many pastries, choux requires no yeast or lengthy resting periods.
Essential Ingredients
- Fresh Strawberries: Core flavor component for the glaze
- Freeze-Dried Strawberries: Concentrated berry flavor for garnish
- Unsalted Butter: Creates tender, rich pastry
- Large Eggs: Provides structure and lift
- All-Purpose Flour: Main structural component
- Whole Milk: Adds richness to dough
- Granulated Sugar: Balances flavors
- Vanilla Extract: Enhances overall taste
- Neutral Oil: Clean-tasting frying medium
Preparation Method
- Choux Dough:
- Combine liquids, butter, sugar, and salt until boiling. Mix in flour until smooth. Cool slightly before beating in eggs one at a time.
- Shaping and Cooking:
- Pipe into rings on parchment. Fry at 350°F, removing parchment once placed in oil. Cook until golden, turning once.
- Glaze Preparation:
- Blend strained strawberry puree with powdered sugar and vanilla until smooth.
- Finishing:
- Dip cooled crullers in glaze, sprinkle with strawberry sugar.
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Serving Suggestions
Present on a tiered stand for elegant brunches. Serve alongside hot coffee or sparkling wine. Garnish with fresh berries and mint leaves. Consider pairing with vanilla ice cream for an elevated dessert experience.
Variations
Try raspberry glaze for tartness. Create autumn versions with apple cider glaze. Experiment with citrus glazes using fresh zest. Add chocolate drizzle over strawberry glaze for extra decadence.
Storage Tips
Consume within hours for optimal texture. Store at room temperature up to 24 hours if needed. Warm briefly in oven to refresh. Prepare dough rings up to 2 hours ahead of frying.
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Frequently Asked Questions
- → Is it possible to bake these crullers instead of frying?
- Certainly! Although frying is traditional, baking works too. Use 425°F for roughly 10 minutes, then lower the heat to 350°F for another 15 minutes until puffed and golden. The texture will differ a bit, but they'll still taste great!
- → Can I prepare the dough ahead of time?
- Absolutely. Make the dough up to a day in advance, store it in a piping bag, and chill in the fridge. When you're ready to use it, let it sit out for about 20 minutes to come back to room temperature before piping and frying.
- → What can I substitute for fresh strawberries in the glaze?
- If you can't get fresh strawberries, strawberry jam or preserves can work just as well. Use about 2–3 tablespoons, and strain out the seeds if you'd like a smooth glaze.
- → Why do my crullers collapse after frying?
- They might deflate if the oil isn't hot enough or if they're not cooked through. Keep your oil at 370°F and ensure both sides are golden and crispy before taking them out.
- → Can I freeze the crullers?
- Sure! For the best results, freeze them without glaze in a sealed container for up to a month. When ready, bring them to room temperature and warm them in a 350°F oven for 5 minutes, then add the glaze.