Description
Delight in these light and airy Strawberry Glazed French Crullers, featuring crispy, golden deep-fried dough rings topped with a luscious homemade strawberry glaze and optional strawberry sugar garnish. Perfect for a sweet breakfast treat or an indulgent snack.
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 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 strawberry bits
- ¼ cup Granulated Sugar
Instructions
- Prepare Parchment Squares: Cut parchment paper into 18 squares, each 4” x 4”. Optionally, trace a 3 – 3.5 inch diameter circle on each to guide piping.
- Make Dough Base: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high, stirring until the mixture boils without spilling.
- Add Flour: Remove from heat and add bread flour all at once. Stir vigorously with a wooden spoon, then return to medium-high heat and continue stirring and pushing dough against pan sides until thick, smooth, and pulling away cleanly from pan.
- Beat Dough: Transfer dough to a stand mixer fitted with paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and mixture cools slightly.
- Incorporate Eggs: Add eggs one at a time, fully mixing each before adding the next. The dough should be smooth, glossy, thick, and elastic, forming a ‘V’ shape when lifted and stretching 1-2 inches without breaking.
- Pipe Crullers: Fill a large piping bag fitted with a large star tip with dough. Spray a baking sheet and parchment squares lightly with baking spray. Place parchment squares sprayed side down on the sheet. Pipe dough into closed rings on each square following traced circles.
- Heat Oil: Prepare a deep fryer or deep skillet with vegetable or canola oil heated to 370°F. Use a candy or digital thermometer to maintain temperature.
- Fry Crullers: Place 2-3 crullers with paper side up into hot oil. Fry for about 45 seconds, then carefully remove paper with tongs. Continue frying crullers for 2-3 minutes per side until medium golden brown. Remove with tongs or slotted spoon and drain on paper towel-lined wire rack.
- Prepare Strawberry Glaze: Puree fresh strawberries using a food processor or mash with a spoon. In a bowl, whisk together sifted powdered sugar, strawberry puree, and 3 tablespoons milk. Add more milk if needed to achieve a smooth glaze.
- Glaze Crullers: Once crullers are cool enough to handle, dip them into the glaze. Optionally sprinkle with strawberry sugar made from processing freeze-dried strawberries with granulated sugar. Place glazed crullers back on the cooling rack to set.
- Store and Serve: Enjoy crullers immediately for best texture. Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Make Strawberry Sugar (Optional): Process freeze-dried strawberries into fine bits, then pulse with granulated sugar. Store in an airtight container for garnish.
Notes
- Recommended frying time is 2-3 minutes on each side, resulting in medium golden brown, light, and puffy crullers.
- Total cook time is estimated assuming frying 3 crullers simultaneously, about 4 minutes per batch.
- Frying time may vary based on batch size and oil temperature maintenance.
- The strawberry sugar garnish is optional but adds extra color and flavor.
- Use a candy thermometer for accurate oil temperature control to ensure perfect frying.
Nutrition
- Serving Size: 1 cruller
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
