Strawberry Glazed French Crullers

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.

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.

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.

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).

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.

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.

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