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Strawberry Glazed French Crullers

Strawberry Glazed French Crullers
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Strawberry Glazed French Crullers are light, airy, and golden ridged donuts with a fluffy interior topped with a shiny, fresh strawberry glaze. Perfect for breakfast, snacks, or dessert, they combine a delightful crunch with vibrant fruity sweetness and are easy to customize to suit various dietary needs.

Ingredients

Scale

Dough Ingredients

  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 tablespoons butter
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon baking powder

Glaze Ingredients

  • 1 cup fresh strawberries
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

For Frying

  • Vegetable oil (enough for deep frying, about 4 cups)

Instructions

  1. Prepare the pâte à choux dough: Combine milk, butter, and sugar in a saucepan over medium heat until the butter melts and the mixture reaches a gentle boil. Remove from heat and quickly stir in the all-purpose flour and baking powder until it forms a smooth ball that pulls away from the sides of the pan.
  2. Incorporate the eggs: Allow the dough to cool slightly before adding eggs one at a time, beating thoroughly after each addition to create a light, airy texture.
  3. Pipe the dough into crullers: Transfer the dough to a piping bag fitted with a large star tip. Pipe 3- to 4-inch rings onto parchment-lined baking sheets, forming ridged rings that create the classic cruller shape and texture.
  4. Fry the crullers: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the dough rings in batches, turning once, until puffed and golden brown on both sides. Drain on paper towels to remove excess oil.
  5. Make the strawberry glaze: While the crullers cool slightly, blend fresh strawberries with powdered sugar and lemon juice until smooth and glossy. Adjust sweetness to taste.
  6. Glaze the crullers: Dip the top of each warm cruller into the strawberry glaze. Place on a rack to allow the glaze to set, adding a sweet and tangy finish that complements the crisp, airy donuts.

Notes

  • Maintain oil temperature at 350°F for even frying and to avoid greasy crullers.
  • Use room temperature eggs for better dough integration and improved texture.
  • A star piping tip helps form ridges that hold the glaze perfectly.
  • Fry in small batches to maintain oil temperature and prevent sogginess.
  • Use ripe fresh strawberries for the best natural sweetness and vibrant glaze color.

Nutrition

Keywords: cruller, french cruller, strawberry glaze, donut, fried dough, pâte à choux, dessert, breakfast, snack

Find it online: https://gourmetglazing.com/strawberry-glazed-french-crullers/