French Crullers Glazed with Strawberry

The ideal sweet treat are golden and fluffy French crullers covered in strawberry sugar and dipped in a handmade strawberry glaze!

Ingredients

Crullers in France:

1. Half a cup of water 💧
2. Half a cup of whole milk 🥛
3. Half an inch of unsalted butter 🧈
4. Two tablespoons of powdered sugar 🍬
5. Half a teaspoon of salt 🧂
6. One-sixth cup of bread flour 🌾
7. Four big eggs 🥚
8. Canola or vegetable oil (for frying) 🌻

Glaze with strawberries:

1. Two cups of sifted powdered sugar 🍥
2. Half a cup of freshly mashed or puréed strawberries 🍓
3. 3–4 tablespoons of whole milk 🥛
4. Optional strawberry sugar:
5. Half a cup of finely chopped, freeze-dried strawberries 🍓
6. Half a cup of powdered sugar 🍬

Directions

French Crullers:

• Cut 18 4″x4″ squares of parchment paper. For assistance, you can optionally draw a 3–3 ½ inch circle on each square. Put aside.
• Put water, milk, butter, sugar, and salt in a pot. Over medium-high heat, bring to a gentle boil, being careful not to overflow.
• Turn off the heat and mix in the flour until it’s smooth. Put the mixture back on the stove and whisk until it thickens and forms a paste that separates from the pan.
• Move the mixture to a stand mixer fitted with a paddle. Beat until steam is gone, about 4–5 minutes on medium speed.
•  Add eggs one at a time, thoroughly mixing in between. The batter should be elastic-like, smooth, and shiny. To make sure it doesn’t break, test it by raising the paddle or putting the batter between your fingers.
• Spoon dough onto a big star-tipped piping bag. Place the parchment squares (pen markings side down) on a baking sheet that has been sprayed with baking spray.
• Make sure every circle is closed before piping a ring of dough onto each square. Put aside.

Frying the Crullers: 

• Preheat oil to 370°F in a skillet or deep fryer. Put two or three crullers in the oil, paper side up. After 45 seconds of cooking, use tongs to remove the paper.
• Fry each cruller until golden brown, 2 to 3 minutes per side. Move to a paper towel-lined cooling rack.
• Strawberry Glaze:
• Combine milk, strawberries, and powdered sugar in a bowl and whisk until smooth.
• Putting the Crullers Together:
• Dip each cruller in the strawberry glaze after they are cool enough to handle. If desired, top with strawberry sugar.
• Savor them right away or keep them in the refrigerator for up to a day in an airtight container.