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In the delightful world of pastries, few treats can rival the charm of Strawberry Glazed French Crullers. These exquisite donuts, with their unique shape and airy texture, offer a culinary experience that is both indulgent and refined. Combining the lightness of choux pastry with a vibrant strawberry glaze, crullers are the perfect accompaniment for a quiet afternoon tea or a lively brunch gathering. Imagine savoring one of these delicate pastries alongside a cup of freshly brewed coffee or tea, where each bite reveals a harmonious blend of flavors and textures. Whether you're a seasoned baker or a curious newbie in the kitchen, making Strawberry Glazed French Crullers is a rewarding endeavor that elevates any dessert table.

Strawberry Glazed French Crullers

Indulge in the delightful experience of Strawberry Glazed French Crullers! These light, airy pastries offer a unique blend of choux pastry and a vibrant strawberry glaze made from fresh strawberries and a hint of lemon. Perfect for brunch or afternoon tea, making these sweet treats is a rewarding culinary adventure. Dive into the process with our step-by-step guide and savor each bite of this exquisite pastry! #FrenchCrullers #PastryLove #BakingJoy #StrawberryDesserts #ChouxPastry #HomemadeTreats
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Ingredients
  

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon granulated sugar

4 large eggs

1 teaspoon vanilla extract

Oil for frying (canola or vegetable oil is ideal)

1 cup powdered sugar

1/4 cup fresh strawberries, pureed

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla extract (for glaze)

Extra chopped strawberries for garnish (optional)

Instructions
 

Prepare the Choux Pastry:

    - In a medium saucepan, combine the water, unsalted butter, salt, and sugar. Bring to a boil over medium-high heat.

      - Once boiling, add the flour all at once, stirring vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball.

        - Remove from heat. Allow it to cool slightly for about 5 minutes.

          Incorporate Eggs:

            - Once the dough has cooled, add the eggs one at a time, mixing well after each addition. The dough will be thick and glossy. Stir in the vanilla extract.

              Pipe Crullers:

                - Fit a piping bag with a large star tip (about 1/2 inch wide). Fill the bag with the choux pastry dough.

                  - On a parchment-lined baking sheet, pipe dough into rings (about 3 inches in diameter). Pipe a second smaller ring on top to create a double-ringed cruller shape.

                    Heat Oil:

                      - In a deep saucepan, pour in enough oil to submerge the crullers (about 2-3 inches deep). Heat the oil to 350°F (175°C).

                        Fry Crullers:

                          - Carefully place a few crullers in the hot oil, making sure not to overcrowd the pan. Fry until golden brown, about 3-4 minutes per side. Use a slotted spoon to turn them halfway through.

                            - Once cooked, transfer the crullers to a paper towel-lined plate to drain excess oil. Continue frying until all are finished.

                              Make the Strawberry Glaze:

                                - In a medium bowl, whisk together powdered sugar, pureed strawberries, lemon juice, and vanilla extract until smooth. The glaze should be pourable; add a bit more lemon juice or pureed strawberries for desired consistency.

                                  Glaze the Crullers:

                                    - Dip the top of each cooled cruller into the strawberry glaze, allowing excess to drip off. Place them on a wire rack to set.

                                      - Optional: Top with extra chopped strawberries for a burst of flavor and visual appeal.

                                        Serve:

                                          - Enjoy the crullers warm or at room temperature, paired perfectly with a cup of tea or coffee!

                                            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 crullers