Description
Strawberry Glazed French Crullers are light, airy donuts made from a choux pastry dough, fried until golden and crispy, then dipped in a sweet and fruity strawberry glaze. These homemade crullers offer a delightful texture and a burst of strawberry flavor, perfect for a special breakfast or dessert treat.
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 butter to a boil over medium heat. Once boiling, remove from heat and stir in the flour and salt until the dough forms a cohesive ball and pulls away from the sides of the pan. Let the dough cool slightly for about 5 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next, creating a smooth batter. Stir in vanilla extract to finish the dough.
- 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 snipped off. Carefully pipe 3-inch diameter rings directly into the hot oil. Fry the crullers in batches, cooking for 2 to 3 minutes on each side until they are golden brown and crisp. Remove them from the 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. Adjust thickness by adding a little more milk if necessary.
- Glaze the Crullers: Dip each cooled cruller into the strawberry glaze, coating the top completely. Place the glazed crullers on a wire rack to let the glaze set for a few minutes before serving.
Notes
- Ensure the oil temperature stays at 375°F (190°C) for even frying and to prevent greasy donuts.
- Use a piping bag with a star tip to create the traditional ridges on the crullers.
- Allow the crullers to cool slightly before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container for up to 2 days for best texture.
- For a different flavor, substitute strawberry jam with raspberry or apricot preserves.
