Strawberry Glazed French Crullers

For the French Crullers

½ cup water

½ cup LACTAID® Lactose-Free Whole Milk

½ cup unsalted butter

2 tablespoons granulated sugar

½ teaspoon salt

1 ⅓ cups bread flour

4 large eggs

Vegetable or canola oil for frying
(enough for a deep fryer or to fill a deep skillet half way)

For the Strawberry Sugar (Optional)

½ cup freeze dried strawberries, processed into fine strawberry bits

¼ cup granulated sugar

For the French Crullers

1. 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.

2. Add the water, LACTAID® Lactose-Free Whole Milk, unsalted butter, granulated sugar, and salt to a medium-size saucepan. Stirring together over medium-high heat, bring the mixture to a boil, being careful that it doesn’t boil over the top.

3. 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.

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

5. 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.

6. Transfer the dough into a large piping bag fitted with the large star decorating tip. Lightly spray a large baking sheet with baking spray. Then place each parchment square onto the baking sheet and lightly spray with the baking spray. Make sure to place the parchment paper squares pen or pencil marking side down.

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

8. Prep your deep fryer, deep skillet, or large saucepan, heating the oil to 370 degrees F. 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.

9. Place 2-3 crullers, paper-side up, into the oil. Let the crullers fry for about 45 seconds before removing the paper with tongs.

10. 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-towels to cool and drain. You can also have a large baking sheet underneath the paper towels.

11. 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.

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

For the Strawberry Sugar (Optional)

1. 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.