Description
These Strawberry Glazed French Crullers are light, airy, and perfectly golden-fried dough rings topped with a sweet, tangy strawberry glaze made from freeze-dried strawberries. Crispy on the outside and tender inside, they are an elegant twist on a classic French pastry, ideal for breakfast or a delightful treat.
Ingredients
Scale
Dough
- ½ cup water
- ½ cup milk
- ½ cup unsalted butter
- 1 tbsp sugar
- 1 cup all-purpose flour
- 4 large eggs
- ½ tsp vanilla extract
- Oil for frying (enough to deep fry, approximately 4 cups)
Strawberry Glaze
- ½ cup freeze-dried strawberries, crushed into powder
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Prepare the dough: In a medium saucepan, combine water, milk, unsalted butter, and sugar. Bring the mixture to a boil over medium heat. Once boiling, quickly stir in the flour all at once, and continue cooking while stirring until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Incorporate the eggs: Remove the dough from heat and allow it to cool slightly for about 5 minutes. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, until the dough is smooth, glossy, and has a pipeable consistency. Stir in the vanilla extract.
- Shape the crullers: Transfer the dough to a piping bag fitted with a plain or star tip. Pipe rings about 3 inches in diameter onto a baking sheet lined with parchment paper. Place the piped dough rings in the freezer for 30 minutes to firm up before frying.
- Fry the crullers: Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Fry the frozen dough rings in batches for 2 to 3 minutes on each side, or until the crullers are puffed up and a deep golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the strawberry glaze: In a small bowl, whisk together the crushed freeze-dried strawberry powder, powdered sugar, 2 to 3 tablespoons of milk or cream, and vanilla extract until smooth and slightly thick but pourable. Adjust milk amount to achieve desired consistency.
- Glaze the crullers: Once the crullers have cooled, dip their tops into the strawberry glaze, allowing any excess to drip off. Place them on a rack or parchment paper to let the glaze set before serving.
Notes
- Make sure the oil temperature remains constant at 350°F to achieve optimal puffiness and golden texture.
- Freezing the dough before frying helps the crullers hold their shape and puff properly.
- Use a fine powder for freeze-dried strawberries to ensure a smooth glaze without lumps.
- The glaze can be stored at room temperature for up to 2 days; crullers are best enjoyed fresh.
