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2 cups powdered sugar (sifted) 
¼ cup fresh strawberries (mashed or puréed) 
3-4 tbsp whole milk 
Strawberry Sugar (optional):
½ cup freeze-dried strawberries (processed into fine bits)
¼ cup granulated sugar 
Instructions
French Crullers: 
Cut parchment paper into 18 squares (4″x4″). Optionally, trace a 3-3 ½ inch circle onto each square for guidance. Set aside. 
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil over medium-high heat, ensuring it doesn’t overflow. 
Remove from heat and add flour, stirring vigorously until smooth. Return to heat and stir until the mixture thickens, forming a paste that pulls away from the pan. 
Transfer mixture to a stand mixer with a paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates. 
Add eggs one at a time, mixing thoroughly between each addition. Batter should be smooth, glossy, and elastic-like. Test it by lifting the paddle or stretching the batter between fingers to ensure it doesn’t break. 
Transfer dough to a piping bag with a large star tip. Spray a baking sheet with baking spray and arrange parchment squares on it (pen marks side down). 
Pipe a ring of dough onto each square, ensuring each circle is closed. Set aside.
Frying the Crullers: Heat oil in a deep fryer or skillet to 370°F. Place 2-3 crullers (paper side up) in the oil. Fry for 45 seconds, then remove the paper with tongs. Fry each cruller for 2-3 minutes per side until golden brown. Transfer to a cooling rack lined with paper towels.
Strawberry Glaze: In a bowl, whisk powdered sugar, strawberries, and milk until smooth.
Assembling the Crullers: Once crullers are cool enough to touch, dip each one in the strawberry glaze. Sprinkle with strawberry sugar if desired.
Enjoy these fresh, or store in an airtight container in the fridge for up to 1 day
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