Fresh Strawberry Glazed Crullers

Fresh Strawberry Glazed Crullers are coming in hot for my latest recipe for Feast Magazine. Developing a cruller recipe has long been on my wish-list of things to accomplish and the time has finally come! When creating them, I stood over my kitchen counter taking hot-bite-after-hot-bite; not slowing down because they were just that good. For me, that’s the sign of a truly delicious pastry. Fluffy on the inside and golden on the outside, these Fresh Strawberry Glazed Crullers are what dreams are made of. Rich and moist, rings of fried pate a choux dough are coated with a pink hued springtime strawberry glaze. It seeps into every twisted nook and cranny for the perfect bite of crisp, soft, and decadent. Everything a cruller should be.


Helpful Tips For This Recipe

*Be sure to fry the crullers for the full amount of time specified. They should be deep golden brown, on both sides, to ensure they’re fully cooked. If their top splits at any point, continue to finish frying them, then flip them back over to fry for an additional minute or until the split seam is golden.

*If you like a softer cruller dough center, then enjoy the crullers while they’re still hot. Otherwise, fry and glaze the entire batch before eating. This will allow the interior of the crullers to cool slightly and the centers to firm up a bit. I loved them both ways.

 

Fresh Strawberry Glazed Crullers

Makes 13 crullers

 

Crullers

¾ cup (170g)  whole milk
¾ cup (170ml)  water
¾ cup (170g)  unsalted butter
1 Tbsp  sugar
½ tsp  kosher salt
1 ½ cups (212g)  all-purpose flour
3   large eggs
2  large egg whites
Canola oil for frying

 

Fresh Strawberry Glaze

1 cup (168g)  fresh strawberries, hulled and quartered
1 tsp  water
1 tsp  granulated sugar
Squeeze of fresh lemon juice, optional
2 cups (232g)  powdered sugar
¼ cup (52g)  strawberry puree
1 Tbsp  whole milk
1 Tbsp  heavy cream
¼   tsp vanilla extract
1/8 tsp  kosher salt

 

For the Crullers 

Cut out thirteen 4-inch by 4-inch squares of parchment paper. Lay them out onto a large baking sheet and set aside.

In a large saucepan, set over medium-high heat, bring the milk, water, butter, sugar, and salt to a boil. Remove the pan from the heat and add the flour. Using a large heat-resistant spoon or spatula, stir until the mixture is combined with no flour spots remaining, then set back over medium-high heat. Stir dough continuously until it leaves a thin coat on the bottom of the pan, about 1 minute.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. On medium speed, beat the dough until it has cooled slightly, about 2 minutes. While the mixer is still running, add the eggs one at a time, allowing each egg to be thoroughly combined before adding the next. Stop and scrape down the bowl as needed. Add the egg whites and mix until combined.

Transfer a portion of the dough into a large piping bag fitted with a large open star tip. Holding the pastry bag over one of the parchment squares, pipe the dough into a 3-inch circle with the ends slightly overlapping. Repeat the process with the remaining dough and parchment squares. Place the baking sheet into the refrigerator to chill for 40 minutes.

Meanwhile, prepare the fresh strawberry glaze. Cover and set aside.

Prepare a deep fryer with oil and heat to 370F (188C). Alternatively, fill a large heavy-bottom pot with at least 2-inches of oil and attach a deep fry thermometer to the inside. Line a large baking sheet with aluminum foil and place a wire rack on top. Set aside.

Using the edges of the parchment paper for gripping, gently place 2 crullers (dough-side down) into the hot oil. Using tongs, carefully remove the paper from the fryer oil and discard. Fry for 3-4 minutes until deep golden brown, then gently flip them using the tongs and continue frying for an additional 3 minutes. If the crullers crack on the top, flip again and fry them for up to 1 minute more until golden to ensure doneness.

Using a slotted spoon, or fryer basket, remove the crullers from the oil and set on the prepared wire rack. While still hot, coat the top of each cruller with fresh strawberry glaze using a large spoon to pour on the glaze. Repeat the frying and glazing process with the remaining crullers. Serve and enjoy while still warm. The crullers are best enjoyed the day that they’re made.

 

For the Fresh Strawberry Glaze

In a small saucepan, combine the strawberries, water, granulated sugar, and lemon juice if using. Set over medium heat and cook, stirring occasionally, until strawberries begin to release their juices and become soft, about 4-5 minutes. Remove from heat and transfer strawberry mixture to a food processor bowl fitted with the steel blade. Place on the lid and puree the strawberries until mostly smooth (little bits of strawberries are ok). Stop and scrap down the bowl as needed. Transfer the puree to a clean bowl and measure out ¼ cup of puree for the glaze.

In a large bowl, whisk together the powdered sugar, ¼ cup of strawberry puree, milk, cream, vanilla extract, and salt. Glaze should be slightly thick. If too thick, add an additional splash of milk until the desired consistency is reached.

 

You can also find this recipe in my most recent Pantry Staple Sweet dessert column for Feast Magazine! Share your own creations of this recipe with me on Instagram by tagging @now_forager.

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