Description
This recipe for Strawberry Glazed French Crullers combines light, airy pâte à choux dough fried to golden perfection with a luscious strawberry glaze. These delicate French-style doughnuts are flavored with vanilla and finished with a sweet, fruity coating, making them an irresistible treat ideal 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 water and unsalted butter to a boil over medium heat. Once boiling, remove the pan from heat and quickly stir in the flour and salt until the dough forms a ball and pulls away from the sides of the pan. Let the dough cool for about 5 minutes to avoid cooking the eggs prematurely. Then, add the eggs one at a time, vigorously beating after each addition until the mixture is smooth and glossy. Stir in the vanilla extract.
- Fry the Crullers: Heat vegetable oil in a deep fryer or large, heavy pot to 375°F (190°C). Transfer the dough to a piping bag fitted with a large star-shaped tip, or alternatively use a sturdy plastic sandwich bag with a corner snipped off. Pipe the dough carefully into 3-inch diameter donut shapes directly into the hot oil. Fry the crullers in batches for about 2 to 3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove the crullers and drain them 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 slightly thick but pourable. Adjust the texture with a bit more milk if needed.
- Glaze the Crullers: Dip the top of each fried cruller into the strawberry glaze to coat thoroughly. Place the glazed crullers on a wire rack and allow the glaze to set for a few minutes before serving to prevent stickiness and ensure a perfect finish.
Notes
- Ensure the oil temperature stays around 375°F (190°C) for even frying and feather-light texture.
- Cooling the dough before adding eggs prevents scrambling the eggs and ensures a smooth batter.
- The star tip on the piping bag creates the signature ridges characteristic of crullers.
- You can substitute strawberry jam with other fruit preserves to vary the glaze flavor.
- Store crullers in an airtight container at room temperature and consume within one day for optimal freshness.
