Fluffy Strawberry French Crullers (Print Version)
# Ingredients:
→ French Crullers
01 -
1/2 cup butter, unsalted
02 -
1/2 cup water
03 -
1/2 cup whole milk
04 -
1/2 teaspoon salt
05 -
2 tablespoons granulated sugar
06 -
1 1/3 cups bread flour
07 -
4 large eggs
08 -
Vegetable or canola oil for frying
→ Strawberry Glaze
09 -
1/4 cup crushed or blended fresh strawberries
10 -
2 cups sifted powdered sugar
11 -
3 to 4 tbsp whole milk
→ Strawberry Sugar (Optional)
12 -
1/4 cup sugar, granulated
13 -
1/2 cup strawberries, freeze-dried
# Instructions:
01 -
Get 18 squares of parchment paper, each 4 inches across. Draw 3 to 3 1/2 inch circles on them to guide your piping work. Turn them over so you won't get ink on your dough and put them aside.
02 -
Combine water, milk, butter, salt, and sugar in a mid-sized pot. Warm it up on medium-high heat until it boils, giving it a stir now and then. Take it off the heat and dump in all the bread flour at once. Mix fast, then put it back on the heat and keep stirring until you get a nice, smooth ball of dough that doesn't stick to the sides.
03 -
Transfer your hot dough to a stand mixer bowl with the paddle attached. Mix on medium for about 4-5 minutes to cool it down and let steam escape. Add eggs one at a time, making sure each one gets fully mixed in before adding another. Your finished dough should look glossy and stretchy, and when you lift the paddle, the dough should hang in a V shape.
04 -
Fill your piping bag fitted with a big star tip. Lightly spray your baking tray and each parchment square with nonstick spray. Pipe rings of dough onto the squares, connecting the ends to form complete circles.
05 -
Get your oil hot in a deep pan or fryer at 370°F. Drop in 2-3 crullers carefully, paper side facing up. After roughly 45 seconds, grab the paper with tongs and pull it away. Let them cook 2-3 minutes on each side until they turn a nice golden color. Scoop them out with a slotted spoon and let them drain on paper towels.
06 -
Crush or blend fresh strawberries with a food processor or just mash them with a fork. Mix your sifted powdered sugar with the strawberry mush and 3 tablespoons of milk in a bowl. If you want it runnier, slowly add more milk. Keep stirring until everything's smooth without any clumps.
07 -
For this optional topping, grind freeze-dried strawberries in a food processor until they're super fine. Mix with regular sugar to make a pretty pink strawberry-flavored topping.
08 -
When your crullers have cooled slightly but are still warm, dunk the tops in your strawberry glaze. Sprinkle some strawberry sugar on top if you want. Let them rest on the rack until the glaze firms up. They taste way better when you eat them right away.
# Notes:
01 -
They're most delicious fresh on baking day, but you can store them in an airtight container in the fridge for one day.
02 -
Aim for that golden color when frying - not too pale and not too dark.
03 -
The strawberry sugar isn't necessary but adds extra color and sweetness.