Description
Strawberry Glazed French Crullers are light and airy fried pastries with a delicate texture and a sweet, fruity glaze. This classic French-inspired recipe features a choux pastry dough that is piped in traditional cruller shapes, fried to golden perfection, then dipped in a luscious strawberry glaze for a delightful treat perfect for breakfast or dessert.
Ingredients
Scale
For the Crullers
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 3 large eggs
- Vegetable oil for frying
For the Strawberry Glaze
- 1 cup powdered sugar
- 2 tablespoons strawberry jam
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Make the Crullers: In a saucepan, bring the water and unsalted butter to a boil over medium heat. Once boiling, remove the saucepan from the heat and stir in the all-purpose flour and salt until the dough forms and pulls away from the sides of the pan. Let the dough cool slightly for about 5 minutes, then beat in the eggs one at a time until the mixture is smooth and glossy. Finally, stir in the vanilla extract to complete the dough.
- Fry the Crullers: Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C). Fill a piping bag fitted with a large star tip, or use a plastic sandwich bag with the corner cut off, with the dough. Carefully pipe the dough into 3-inch diameter donut shapes directly into the hot oil, frying in batches to avoid crowding. Fry each side for 2 to 3 minutes until the crullers are golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
- Make the Strawberry Glaze: In a small bowl, whisk together powdered sugar, strawberry jam, milk, and vanilla extract until the glaze is smooth and pourable. Add more milk if necessary to adjust the consistency for easy dipping.
- Glaze the Crullers: Dip the tops of each fried cruller into the strawberry glaze, ensuring full coverage. Place the glazed crullers on a wire rack to allow the glaze to set for a few minutes before serving. Enjoy fresh for the best texture and flavor.
Notes
- You can store leftover crullers in an airtight container for up to two days but they are best enjoyed fresh.
- If you don’t have a large star piping tip, using a sandwich bag with a corner snipped works well to pipe the dough.
- Maintain the oil temperature at 375°F to ensure crullers cook evenly without absorbing too much oil.
- Adjust the glaze thickness by adding a little more milk for a thinner glaze or powdered sugar for a thicker glaze.
- Let the dough cool before adding eggs to avoid scrambling them.
