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Elevate your summer dessert game with these Strawberry Glazed French Crullers. Made from delicate pâte à choux dough, these light and airy donuts are fried to golden perfection and dipped in a sweet strawberry glaze. The optional strawberry sugar garnish adds a decorative touch and burst of fruity flavor.
INGREDIENTS- Water: 1/2 cup, combined with milk for the dough base
- Whole Milk: 1/2 cup, for a rich dough
- Unsalted Butter: 1/2 cup, to enrich the dough
- Granulated Sugar: 1 tbsp, for a touch of sweetness
- Salt: 1/4 tsp, to balance flavors
- All-Purpose Flour: 1 cup, for the dough
- Eggs: 4 large, at room temperature for easy incorporation
- Vanilla Extract: 1 tsp, for flavor
- Powdered Sugar: 1 1/2 cups, for the glaze
- Strawberry Puree: 2 tbsp, for the glaze
- Whole Milk: 1-2 tsp, to adjust glaze consistency
- Granulated Sugar: 1 tbsp, for optional strawberry sugar
- Freeze-Dried Strawberry Powder: 1 tsp, for optional strawberry sugar
- Step 1:
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
- Step 2:
- Reduce the heat to low and stir in the flour until the dough forms and pulls away from the sides of the pan. Let cool slightly.
- Step 3:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4:
- Transfer the dough to a piping bag fitted with a star tip. Pipe rings onto parchment-lined baking sheets.
- Step 5:
- Heat oil in a large pot to 375°F (190°C). Fry crullers in batches, cooking for 2-3 minutes per side until golden. Drain on a wire rack lined with paper towels.
- Step 6:
- To make the glaze, whisk together powdered sugar, strawberry puree, and milk until smooth. Adjust consistency with more milk if needed.
- Step 7:
- Dip cooled crullers into the glaze, coating them evenly. Sprinkle with strawberry sugar (if using) and let set on a wire rack before serving.
- Best served fresh for optimal texture and flavor.
- Store unglazed crullers in an airtight container at room temperature for up to 2 days. Glaze just before serving.
- For a more vibrant glaze, add a drop of red food coloring to the strawberry mixture.
- Use a candy thermometer to maintain the oil temperature for even frying.
Tips from Well-Known Chefs
- Chef Clara suggests adding a touch of lemon zest to the glaze for a citrusy kick.
- Chef Jason recommends freezing the piped dough rings for 10 minutes before frying to help maintain their shape.
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