Description
Delight in these crispy, airy French crullers topped with a luscious strawberry glaze. Made from choux pastry, these classic donuts are fried to golden perfection and coated with a sweet, tangy strawberry icing that adds a fruity twist to a beloved 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 over medium heat, combine the water and unsalted butter and bring to a boil. Once boiling, remove the pan from heat and quickly stir in the all-purpose flour and salt. Mix vigorously until the dough forms a ball and pulls away from the pan’s sides. Let the dough cool slightly for about 5 minutes to avoid cooking the eggs in the next step. Then, add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy. Stir in the vanilla extract to finish the batter.
- Fry the Crullers: Heat vegetable oil in a deep fryer or a deep heavy-bottomed pot to 375°F (190°C). Spoon 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 directly into the hot oil, forming donut shapes approximately 3 inches in diameter. Fry the crullers in batches for 2–3 minutes per side until they are puffed, golden brown, and crispy. Remove with 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 the glaze is smooth and pourable. If needed, adjust the consistency by adding a little more milk to ensure it coats the crullers well.
- Glaze the Crullers: Dip the top of each cooled cruller into the strawberry glaze, allowing excess to drip off before placing them on a wire rack. Let the glaze set for a few minutes before serving to enjoy a perfectly sweet and fruity topping.
Notes
- Ensure the dough cools slightly before adding eggs to prevent them from cooking prematurely.
- Maintain oil temperature at 375°F for optimal frying results; too low and crullers absorb oil, too high and they burn quickly.
- Use a large star tip to achieve the classic ridged texture of French crullers.
- Adjust the glaze thickness to suit your preference by varying milk quantity.
- Serve fresh for the best texture; crullers can lose crispness if stored for too long.
