Strawberry Glazed French Crullers (Printable)
Light, airy French pastries with a sweet, tangy strawberry glaze finish.
# What You'll Need:
→ Pâte à Choux Dough
01 - 1 cup water
02 - 1/2 cup unsalted butter, cubed
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 4 large eggs
→ For Frying
07 - Vegetable oil, for frying
→ Strawberry Glaze
08 - 1 cup powdered sugar, sifted
09 - 3-4 fresh strawberries, hulled
10 - 2 teaspoons lemon juice
11 - 1-2 teaspoons milk, as needed for consistency
# Directions:
01 - Line two baking sheets with parchment paper. Fit a piping bag with a large star tip, approximately 1/2 inch wide opening.
02 - In a medium saucepan, combine the water, cubed butter, granulated sugar, and salt. Place over medium heat and bring to a gentle boil, stirring occasionally until the butter has fully melted.
03 - Add the flour all at once into the boiling mixture. Stir vigorously with a wooden spoon until the dough pulls away cleanly from the sides of the pan and forms a smooth ball, approximately 1 to 2 minutes.
04 - Remove the saucepan from heat and allow the dough to cool for 5 minutes before proceeding.
05 - Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. Continue until the batter is smooth, glossy, and holds its shape.
06 - Transfer the batter to the prepared piping bag. Pipe 3-inch diameter rings onto the parchment-lined baking sheets, spacing them at least 2 inches apart.
07 - Place the piped crullers in the freezer for 20 minutes, or until they are firm enough to lift without losing their shape.
08 - Heat vegetable oil in a deep heavy pot or deep fryer to 350°F. Using a spatula, gently lift each frozen cruller and carefully lower into the oil. Fry in batches for 2 to 3 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on a wire rack set over paper towels.
09 - Place the hulled strawberries in a bowl and mash thoroughly with the lemon juice until very juicy. Strain the mixture through a fine-mesh sieve to remove the seeds, reserving the liquid.
10 - In a separate bowl, combine the sifted powdered sugar with 2 to 3 tablespoons of the reserved strawberry juice. Add milk, one teaspoon at a time, until the glaze reaches a thick but pourable consistency.
11 - Once the crullers have cooled completely, dip the top of each cruller into the strawberry glaze. Place on a wire rack and allow the glaze to set for about 10 minutes before serving.
# Cooking Tips:
01 -
- That shatter when you bite through the crust gives way to something almost hollow and custardy inside, a texture store bought donuts never achieve.
- The strawberry glaze tastes like summer concentrated into a pink shell, tangy enough to balance all that fried richness.
02 -
- Oil temperature drops every time you add crullers so wait a full minute between batches and check with a thermometer before dropping in the next ones.
- If the dough seems too stiff to pipe you probably overcooked it on the stove, and adding a half teaspoon of water can sometimes rescue it.
03 -
- Freeze dried strawberry powder blended into the glaze intensifies the flavor and color without adding extra liquid that would thin it out.
- Always test fry one cruller first to check your oil temperature and dough consistency before committing the whole batch.