Description
Delight in these airy, golden French crullers topped with a fresh, tangy strawberry glaze and optional strawberry sugar sprinkle. Crispy on the outside yet light and puffy inside, these crullers are made from a choux pastry dough and deep-fried to perfection, then dipped in a luscious homemade strawberry glaze for a perfect balance of sweetness and fruity zest.
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 strawberry bits
- ¼ cup Granulated Sugar
Instructions
- Prepare Parchment Paper: Cut parchment paper into 18 squares approximately 4×4 inches each. Optionally, trace a 3 to 3½ inch diameter circle on each square with a glass, set aside for piping guidance.
- Heat Liquid Ingredients: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high, stirring until mixture reaches a boil, avoiding boil-over.
- Add Flour & Cook Dough: Remove from heat; stir in bread flour vigorously with a wooden spoon until fully combined. Return pan to medium-high heat, stirring and pressing dough against pan sides until thick and smooth, pulling cleanly from pan, about 1-2 minutes.
- Beat Dough & Cool: Transfer dough to stand mixer fitted with paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough cools slightly.
- Incorporate Eggs: Add eggs one at a time, mixing well after each addition. Scrape bowl sides between eggs. Batter should become smooth, glossy, thick, and elastic. Test by lifting paddle—batter should form a V without breaking or stretch 1-2 inches between fingers without snapping.
- Pipe Crullers: Fill large piping bag fitted with large star tip with dough. Lightly spray a large baking sheet; place parchment squares on sheet with marked side down and spray lightly. Pipe closed rings of dough onto each square following traced circles.
- Heat Oil: Preheat vegetable or canola oil in a deep fryer, deep skillet, or large saucepan to 370°F (188°C). Use enough oil to fill pan halfway (2-3 inches) and monitor with a candy or digital thermometer.
- Fry Crullers: Fry 2-3 crullers at a time, paper side up, for about 45 seconds, then remove parchment with tongs. Fry crullers for 2-3 minutes per side until medium golden brown and puffed. Remove with tongs or slotted spoon; drain on wire rack lined with paper towels.
- Make Strawberry Glaze: Puree fresh strawberries using a food processor or mash with a spoon. In a medium bowl, whisk powdered sugar, strawberry puree, and 3 tablespoons milk (add a tablespoon more if needed) until smooth.
- Dip & Garnish: When crullers are cool enough to handle, dip into strawberry glaze, let excess drip, then sprinkle with strawberry sugar if desired. Place back on cooling rack (lined with parchment if preferred) to set glaze.
- Store & Serve: Serve crullers immediately for best texture. Store leftovers in an airtight container in the fridge for up to 1 day.
- Make Strawberry Sugar (Optional): Process freeze-dried strawberries into fine bits in a chopper or food processor, mix with granulated sugar, and store in an airtight container for garnish.
Notes
- Frying time per cruller is about 2-3 minutes on each side for a total of 4-6 minutes, resulting in a medium golden-brown, light, and puffy texture.
- Cooking time can vary based on how many crullers are fried simultaneously and exact frying time.
- Removing the parchment paper after 45 seconds frying prevents it from burning but keeps the shape intact.
- The strawberry sugar garnish adds extra fruity crunch but is optional.
- Ensure oil is at a consistent 370°F for best results and safety.
- Use a large star piping tip to get the signature ridges on the crullers.
Nutrition
- Serving Size: 1 cruller
- Calories: 230
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
