Strawberry Glazed French Crullers (Print Version)
# Ingredients:
→ French Crullers
01 -
1/2 cup unsalted butter
02 -
1/2 cup water
03 -
1/2 cup whole milk
04 -
1/2 teaspoon salt
05 -
2 tablespoons sugar (granulated)
06 -
1 1/3 cups bread flour
07 -
4 large eggs
08 -
Cooking oil (vegetable or canola) for frying
→ Strawberry Glaze
09 -
1/4 cup mashed or puréed fresh strawberries
10 -
2 cups powdered sugar (sifted)
11 -
3 to 4 tbsp whole milk
→ Strawberry Sugar (Optional)
12 -
1/4 cup granulated sugar
13 -
1/2 cup freeze-dried strawberries
# Instructions:
01 -
Cut out 18 parchment squares, each one measuring 4 inches by 4 inches. Draw circles about 3 to 3 1/2 inches in diameter on each as a guide for piping. Flip them over so the inked side is down and set them aside.
02 -
In a medium pot, mix together water, milk, butter, salt, and sugar. Heat this on medium-high until it comes to a boil, stirring occasionally. Remove from the heat and quickly stir in all the bread flour. Put it back on the heat and stir until the mixture forms a smooth dough ball that pulls away from the pot's sides.
03 -
Put the warm dough in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium for 4 to 5 minutes to let off steam and cool it down a bit. Add the eggs one by one, letting each mix in fully before adding the next. The dough should end up shiny, stretchy, and thick enough to hold a V shape when you lift it with the paddle.
04 -
Scoop the dough into a piping bag that has a large star-shaped tip. Coat both your baking tray and parchment paper squares lightly with a nonstick spray. Pipe dough rings onto each square, making sure the ends meet.
05 -
Heat oil in a deep skillet or fryer to 370°F. Carefully drop 2 to 3 crullers into the oil, parchment side up. After about 45 seconds, use tongs to remove the paper. Cook for 2 to 3 minutes per side until the crullers are golden. Remove with a slotted spoon and place on a paper towel-lined rack to drain.
06 -
Mash or purée fresh strawberries using a processor or fork. Whisk together the sifted powdered sugar, strawberry purée, and 3 tablespoons of milk in a bowl. Add extra milk slowly if you want it thinner. Stir until it’s smooth with no lumps.
07 -
If you’re using this, blend freeze-dried strawberries in a food processor until they are finely ground. Mix with regular sugar to create a colorful strawberry-flavored sugar topping.
08 -
Once the crullers have cooled just a little but are still warm, dip the tops in the strawberry glaze. If you like, sprinkle some strawberry sugar on top. Let them sit on the rack until the glaze sets. They’re best eaten right away while fresh.
# Notes:
01 -
Tastes freshest on the same day, but you can keep them in a sealed container in the fridge for a day.
02 -
For the perfect texture, fry until they’re golden (not too light or dark).
03 -
Adding optional strawberry sugar makes them prettier and sweeter.