Ingredients

½ cup Water

½ cup Whole Milk

½ cup Unsalted Butter

2 tbsp Granulated Sugar

½ tsp Salt

1 1/3 cup Bread Flour

4 Large Eggs

Vegetable or Canola Oil (for frying – enough to fill a deep fryer or halfway in a deep skillet)

2 cups Powdered Sugar (sifted)

¼ cup Fresh Strawberries (cut and mashed or pureed)

3-4 tbsp Whole Milk

½ cup Freeze Dried Strawberries (processed into fine strawberry bits)

¼ cup Granulated Sugar

Instructions

Step 1: Cut parchment paper into 18 squares measuring 4” x 4”. Optionally, trace a circle about 3 to 3 ½ inches in diameter on each square and set aside.

Step 2: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high, stirring until it boils gently without overflowing.

Step 3: Remove from heat and add bread flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth paste. Return to medium-high heat and continue stirring, pressing the dough against the pan sides until it thickens and pulls cleanly away.

Step 4: Transfer dough to a stand mixer with paddle attachment. Beat on medium speed until steam dissipates and dough cools slightly, about 4-5 minutes.

Step 5: Add eggs one at a time, mixing fully between each addition. Scrape down bowl sides as needed. The dough should become smooth, glossy, and elastic enough to form a V shape when the paddle is lifted.

Step 6: Fill a large piping bag fitted with a large star tip. Lightly spray a baking sheet and place parchment squares on it with traced side down. Pipe dough into rings on each square, closing each circle.

Step 7: Heat vegetable or canola oil in a deep fryer or skillet to 370ºF. If using a pan, fill halfway with oil and use a thermometer to monitor temperature.

Step 8: Carefully place 2-3 crullers with parchment side up into hot oil. Fry for about 45 seconds, then remove paper with tongs.

Step 9: Continue frying crullers for 2-3 minutes per side until golden brown. Remove with tongs or a slotted spoon, and drain on a wire rack lined with paper towels.

Step 10: When slightly cooled, dip crullers into strawberry glaze and sprinkle with strawberry sugar. Return to rack to set the glaze.

Step 11: Enjoy immediately or store in an airtight container in the refrigerator for up to 1 day.

Step 12: To make glaze, puree fresh strawberries in a food processor or mash with a spoon. In a bowl, whisk together sifted powdered sugar, pureed strawberries, and 3-4 tablespoons of whole milk until smooth.

Step 13: For strawberry sugar, process freeze-dried strawberries into fine bits. Combine with granulated sugar and pulse to blend. Store in an airtight container for later use.

Tips & Variations

Use bread flour for a chewier texture and better structure in your crullers.

Maintain oil temperature carefully to ensure crullers cook evenly without absorbing excess oil.

For a natural pink glaze, adjust the amount of fresh strawberries to your taste preference.

Swap freeze-dried strawberry sugar with regular granulated sugar or powdered sugar mixed with cinnamon for a different flavor.

FAQs

Can I make the dough ahead of time?

It’s best to pipe and fry the dough fresh for the best texture. However, you can prepare the dough, cover it tightly, and refrigerate for a few hours before piping, but results may vary.