Description
Imagine biting into a perfectly crispy yet airy French cruller, coated with a luscious strawberry glaze. The combination of textures and flavors is nothing short of heavenly. If you’ve ever dreamed of making these delightful pastries at home, you’re in the right place. This guide will walk you through every step of the process, ensuring that your homemade crullers turn out just as delicious as those from your favorite bakery.
Ingredients
French Crullers:
- ½ cup Water
- ½ cup Whole Milk
- ½ cup Unsalted Butter
- 2 tablespoon Granulated Sugar
- ½ teaspoon Salt
- 1 ⅓ cup Bread Flour
- 4 Large Eggs
- Vegetable or Canola Oil (for frying – enough for a deep fryer or to fill a deep skillet halfway)
Strawberry Glaze:
- 2 cups Powdered Sugar (sifted)
- ¼ cup Fresh Strawberries (cut and mashed or pureed)
- 3–4 tablespoon Whole Milk
Strawberry Sugar (Optional):
- ½ cup Freeze-Dried Strawberries (processed into fine strawberry bits)
- ¼ cup Granulated Sugar
Instructions
- Preparing the Dough:
- Start by combining ½ cup of water, ½ cup of whole milk, ½ cup of unsalted butter, 2 tablespoons of granulated sugar, and ½ teaspoon of salt in a medium saucepan. Heat the mixture over medium heat until the butter is melted and the mixture begins to simmer.
- Once the mixture is simmering, reduce the heat to low and add 1 ⅓ cups of bread flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Remove the pan from heat and let the dough cool for about 5 minutes. Add the eggs one at a time, mixing well after each addition. The dough should become smooth and glossy.
- Shaping the Crullers:
- Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into rings onto parchment paper squares.
- Place the piped dough in the freezer for about 30 minutes. This helps the crullers hold their shape during frying.
- Frying the Crullers:
- In a deep fryer or large skillet, heat vegetable or canola oil to 375°F (190°C). It’s important to maintain this temperature to ensure the crullers cook evenly and achieve the perfect texture.
- Fry the crullers a few at a time, being careful not to overcrowd the pan. Fry until they are golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer the crullers to a wire rack lined with paper towels to drain excess oil.
- Making the Strawberry Glaze:
- In a medium bowl, sift 2 cups of powdered sugar to remove any lumps.
- Add ¼ cup of mashed or pureed fresh strawberries to the powdered sugar. Stir in 3-4 tablespoons of whole milk until the glaze is smooth and reaches the desired consistency. You can adjust the amount of milk to achieve a thicker or thinner glaze.
- Applying the Glaze:
- Once the crullers have cooled slightly, dip the top of each cruller into the strawberry glaze. Allow any excess glaze to drip off before placing the crullers back on the wire rack.
- Let the glaze set for a few minutes before serving. If you’re making the strawberry sugar, sprinkle it over the glazed crullers while the glaze is still wet.
Notes
- Achieving the Right Dough Consistency: Ensure you stir the dough thoroughly after adding the flour to prevent lumps. When adding the eggs, make sure each egg is fully incorporated before adding the next to achieve a smooth, elastic dough.
- Perfecting the Frying Process: Use a thermometer to keep the oil at a consistent 375°F (190°C). If the oil is too hot, the crullers will brown too quickly and remain doughy inside. If it’s too cool, they will absorb too much oil and become greasy. Fry the crullers until they are just golden brown. Over-frying can lead to a tough texture.
- Enhancing the Flavor: Fresh strawberries and high-quality butter make a significant difference in the flavor of your crullers. You can experiment with other glazes or add a hint of vanilla extract to the dough for additional flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: French