Strawberry Glazed French Crullers
Indulge in the light and airy goodness of Strawberry Glazed French Crullers topped with a luscious strawberry glaze, perfect for any gathering or as a delightful treat.
Ingredients
For the Choux Dough
- 1 cup water
- 1/2 cup unsalted butter Cut into pieces
- 1 cup all-purpose flour Sifted
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 4 large eggs Room temperature
For the Strawberry Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 cup strawberry puree Fresh or store-bought
- to taste strawberry sugar For sprinkling
Instructions
Prepare the Choux Dough
- Combine water, butter, salt, and sugar in a medium saucepan. Heat until the butter is completely melted and the mixture starts to simmer.
Add the Flour
- Once simmering, add all of the flour at once and stir vigorously until a ball forms and the dough pulls away from the sides of the pot (approximately 1-2 minutes).
Cool and Incorporate Eggs
- Transfer the dough to a mixing bowl and let it cool for about five minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and glossy.
Pipe the Crullers
- Using a piping bag fitted with a large star tip, pipe the dough into 4-inch rings on parchment paper, twisting to form ridges.
Frying Time
- Heat oil in a deep frying pan to 350°F (175°C). Fry the crullers in batches for 2-3 minutes on each side until golden brown and puffed.
Drain and Cool
- Remove crullers with a slotted spoon and drain on paper towels. Allow to cool completely before glazing.
Prepare the Strawberry Glaze
- In a bowl, combine powdered sugar, milk, and strawberry puree. Whisk until smooth and pourable.
Sprinkle for the Finishing Touch
- Dip the tops of cooled crullers into the glaze and sprinkle with strawberry sugar before the icing sets.
Notes
Ensure your dough is the right consistency. Use a thermometer to maintain oil temperature. Store in an airtight container for up to two days or freeze unglazed crullers.