Lemon Blueberry Crullers
These lemon blueberry crullers have a bright pink glaze, a soft choux interior, and are perfectly crispy. Dipped in a sweet-tart blueberry lemon icing, they are both pretty and delicious.
Ingredients
Method
- Make the glaze: microwave the frozen blueberries in a microwave-safe bowl until softened, 30 to 60 seconds. Smash with a muddler, then pass through a fine mesh strainer. Stir in lemon juice, water, and lemon zest. Slowly add powdered sugar and whisk until it forms a thick glaze.
- Combine butter, water, milk, sugar, and a pinch of salt in a pot. Cook over medium heat until butter has melted and mixture is beginning to simmer.
- Remove the pot from the heat and whisk in the flour until there are no clumps. Switch to a spatula and return pot to the stove. Cook over medium heat, stirring constantly, for 2 to 3 minutes. A film will form on the bottom of the pot.
- Transfer batter to a stand mixer and mix on low speed with a paddle attachment to cool, about 3 minutes.
- Add the eggs one at a time, mixing after each addition until fully incorporated.
- Scoop finished choux pastry into a piping bag fitted with a large star tip. Pipe 3-inch crullers onto greased pieces of parchment paper.
- Heat oil in a deep saucepan over medium heat until a thermometer reads 375 degrees F (190 degrees C). Lower 2 to 3 crullers at a time carefully into the hot oil Fry until deep golden brown and doubled in size, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain and cool for 1 minute.
- Dip crullers into the blueberry glaze and set on a wire rack to dry.
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