Strawberry Glazed French Crullers - Beyond the Butter (2024)

French Crullers

• ▢ ½ cup Water
• ▢ ½ cup LACTAID® 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 half way))

Strawberry Glaze

• ▢ 2 cups Powdered Sugar (sifted)
• ▢ ¼ cup Fresh Strawberries (cut and mashed or pureed)
• ▢ 3-4 tablespoon LACTAID® Whole Milk

Strawberry Sugar (optional)

• ▢ ½ cup Freeze Dried Strawberries (processed into fine strawberry bits)
• ▢ ¼ cup Granulated Sugar

French Crullers

• Cut parchment paper into 18, 4” x 4” squares. Using a glass, trace a circle roughly 3 - 3 ½ inches in diameter onto each one (optional). Set aside.

• Add the water, LACTAID® whole milk, unsalted butter, granulated sugar, and salt to a medium-size saucepan. Stirring together over medium-high heat, bring the mixture to a oil, being careful that it doesn’t boil over the top.

  ½ cup Water, ½ cup LACTAID® Whole Milk, ½ cup Unsalted Butter, 2 tablespoon Granulated Sugar, ½ teaspoon Salt

• Remove the mixture from heat and add in the bread flour, stirring vigorously with a wooden spoon until well combined. Then return to a medium-high heat to continue to stir and press into the sides of the pan until the paste is thick and smooth.

  If you’re using a non-stick pan, it should easily pull away from the sides of the saucepan leaving no film.

  1 ⅓ cup Bread Flour

• Transfer to a stand mixer fitted with a paddle attachment and beat the mixture on medium speed until all of the steam dissipates from the batter and has cooled slightly (about 4-5 minutes).

• Add in the eggs one at a time, making sure each egg has fully absorbed into the batter. Scrape down the sides the bowl in between adding each egg. The batter will be ready for piping when it is smooth and glossy in appearance and thick, and elastic-like in texture.

  You can test this in two ways: lift up your paddle attachment from the batter. It should form a V shape without breaking. The other way is to take some of the batter between your pointer finger and thumb, stretching it out to about 1-2 inches. If it doesn’t break it’s good to go.

  4 Large Eggs

• Transfer the dough into large piping bag fitted with the large star decorating tip. Lightly spray a large baking sheet with baking spray. Then place each parchment square out on to the baking sheet and lightly spray each square with the baking spray.

  Make sure to place the parchment paper squares pen or pencil marking side down so you're not piping directly onto it. Don't worry, you will still be able to see the circle you traced.

• Pipe a ring of dough onto each square, making sure to close each circle. Set to the side.

• Prep your deep fryer, deep skillet, or large saucepan, heating the vegetable or canola oil to 370ºF. If using a deep skillet or saucepan, fill pan halfway with at least 2”-3” of oil and use a candy or digital thermometer to monitor the temperature.

  Vegetable or Canola Oil

• Once oil has reached 370ºF, place 2-3 crullers (with paper) into oil paper-side up. Let the crullers fry for about 45 seconds before removing the paper with tongs.

• Fry each cruller for 2-3 minutes per side, or until medium golden brown. Using tongs or a slotted spoon, carefully remove the crullers from the oil and place onto a wire cooling rack that's lined with paper-towel to cool and drain. You can also have a large baking sheet underneath the paper towels.

• When crullers are somewhat cool to the touch, dip them into the strawberry glaze, sprinkle with strawberry sugar, then place back onto the cooling rack. You can also swap out the paper towels for parchment paper before starting the glazing.

• These strawberry glazed french crullers are best enjoyed immediately, but can be stored in an airtight container in the refrigerator for 1 additional day.

Homemade Strawberry Glaze

• Using a food chopper or processor, puree the sliced strawberries. Set to the side.

  You can also add them to a bowl and smoosh them down using a spoon.

  ¼ cup Fresh Strawberries

• In a medium-size mixing bowl, add in the sifted powdered sugar, fresh pureed strawberries, and LACTAID® whole milk. I recommend starting with 3 tablespoons and, if needed, add in the additional tablespoon. Whisk together until well blended.

  2 cups Powdered Sugar, 3-4 tablespoon LACTAID® Whole Milk

Strawberry Sugar

• Using a food chopper or processor, process the freeze-dried strawberries into fine bits. Add in the granulated sugar and pulse to combine. Can be stored in an airtight container.

  ½ cup Freeze Dried Strawberries, ¼ cup Granulated Sugar

• Recommended frying time for each cruller is 2-3 minutes on one side, 2-3 minutes on the other, for a total of 4-6 minutes. My crullers did well at 2 minutes per side. They should be a nice medium golden brown in color and light and puffy in texture.
• The 24 minute cook time noted is based on frying 3 crullers at a time for 2 minutes on one side and 2 minutes on the other, for a total of 4 minutes.
• The cook time will vary based on the number of crullers frying at one time and for the length of frying time.
• The strawberry sugar garnish is optional.