Description
Strawberry Glazed French Crullers are light, airy, and crispy donut-style pastries made from choux pastry dough, fried to golden perfection and topped with a sweet and tangy strawberry glaze. This delightful treat combines a delicate texture with a fruity finish, perfect for breakfast or dessert.
Ingredients
Scale
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
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 water and butter to a boil over medium heat. Once boiling, remove from heat and stir in the flour and salt until the dough forms a ball and pulls away from the sides of the pan. Let it cool for about 5 minutes. Then, beat in the eggs one at a time until the dough is smooth and glossy. Stir in vanilla extract.
- Fry the Crullers: Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C). Transfer the dough into a piping bag fitted with a large star tip or use a plastic sandwich bag with a corner cut off. Pipe the dough in 3-inch donut shapes carefully into the hot oil. Fry for 2–3 minutes on each side until golden brown and crisp. Remove the crullers using a slotted spoon 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 smooth. Add more milk if necessary to achieve a pourable consistency.
- Glaze the Crullers: Dip the top of each cruller into the strawberry glaze, coating it completely. Place glazed crullers on a wire rack to allow the glaze to set for a few minutes before serving.
Notes
- Use fresh, good-quality strawberry jam for the best flavor in the glaze.
- Maintain oil temperature carefully to ensure crullers cook evenly and become crispy without absorbing too much oil.
- Pipe the dough carefully and gently to avoid deflating it for light crullers.
- Allow the crullers to cool slightly before glazing to prevent the glaze from melting off.
- Store leftover crullers in an airtight container and reheat briefly before serving.
