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 a deep skillet halfway)

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 bits)

¼ cup Granulated Sugar

Instructions

Step 1: Cut parchment paper into 18 squares, each 4” x 4”. Optional: use a glass to trace a 3 to 3 ½ inch circle on each square. Set aside.

Step 2: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high, stirring occasionally, until the mixture boils but does not overflow.

Step 3: Remove from heat and quickly stir in the bread flour with a wooden spoon until fully combined. Return to medium-high heat and stir constantly, pressing batter against pan sides until thick and smooth, pulling away cleanly from the pan.

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

Step 5: Add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down bowl sides between eggs. The batter should become smooth, glossy, thick, and elastic.

Step 6: Fit a large piping bag with a large star tip and fill with batter. Lightly spray a large baking sheet and top with parchment squares, spray each square lightly, placing traced side down.

Step 7: Pipe a closed ring of dough onto each parchment square following the traced circle. Set aside.

Step 8: Heat oil in a deep fryer or large saucepan to 370ºF (use enough oil to fill halfway, about 2–3 inches deep). Use a candy or digital thermometer to monitor temperature.

Step 9: Carefully place 2-3 crullers (with parchment) into oil, parchment side up. Fry for about 45 seconds, then remove the parchment with tongs.

Step 10: Fry crullers for 2-3 minutes per side or until medium golden brown. Remove with tongs or slotted spoon and drain on a wire rack lined with paper towels.

Step 11: When crullers are cool enough to handle, dip each into the strawberry glaze, then sprinkle with strawberry sugar. Place back on the rack to set.

Step 12: Enjoy fresh, or store leftover crullers in an airtight container in the refrigerator for up to 1 day.

Step 13: To make the strawberry 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 tablespoons whole milk, adding more milk as needed for desired consistency.

Step 14: To prepare the strawberry sugar, process freeze-dried strawberries into fine bits, then pulse with granulated sugar. Store in an airtight container.

Tips & Variations

Use fresh, ripe strawberries for the glaze to get the best natural sweetness and vibrant flavor.

If you don’t have a star piping tip, a large round tip works too, though the shape will be less traditional.

Maintain oil temperature carefully; too low and crullers absorb oil, too high and they brown too quickly.

For a citrus twist, add a teaspoon of lemon zest to the glaze.

Freeze-dried strawberry sugar can be sprinkled on other desserts for extra flavor and color.

FAQs

Can I make the dough ahead of time?

It’s best to make and fry the dough fresh for the lightest texture. The batter can be prepped and kept at room temperature briefly but avoid refrigerating as it may affect the rise and frying.

What if I don’t have freeze-dried strawberries?

You can omit the freeze-dried strawberry sugar or substitute with finely crushed freeze-dried raspberries or a sprinkle of cinnamon sugar for a different flavor.