3 cups all-purpose flour (plus extra for rolling out and dusting; spoon-and-level or weigh for best results)
1/3 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
3/4 cup whole milk, warmed to 110-115F
1 large egg, room temperature
1 large egg yolk, room temperature
2 tablespoons unsalted butter, room temperature
Neutral oil for frying, like canola or vegetable
Strawberry Glaze
2 cups powdered sugar
2 tablespoons dried strawberry powder
5 tablespoons room temperature water
Directions
Make the filling: In a small saucepan, combine the strawberries, sugar, lemon juice, and salt. Cook over medium-low heat, stirring occasionally, for 35-40 minutes, until the berries break down and the mixture is dark red, really thick, and jammy.
Stir together the cornstarch and water to make a slurry, add it to the strawberries, and cook 2-3 minutes longer, until the filling is thick enough to hold its shape when dragged with a spatula (no liquid pooling).
Transfer to a shallow bowl and refrigerate until completely cold. It must be fully cold before assembling; it should end up thick and spreadable.
Make the dough: In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, egg, and egg yolk and knead with the dough hook on low until a rough dough forms, about 3 minutes.
With the mixer on low, add the butter 1/2 tablespoon at a time, letting each addition fully incorporate before adding more. Once all the butter is in, keep kneading 5-7 minutes, until smooth and elastic.
Shape into a ball, return to the bowl, cover, and let rise in a warm place until doubled, about 1-2 hours.
Assemble and fry: Heat 2-3 inches of oil in a heavy-bottomed pot to 365F (185C). Line two sheets with wire racks. Cut 8 squares of parchment, roughly 5×4 inches.
Turn the risen dough onto a lightly floured surface and roll into a 15×13-inch rectangle. Spread the cooled filling into an even layer, then sprinkle 1 1/2 tablespoons flour over it.
Starting from the long side, roll the dough into a log. Cut the log diagonally into 1/2- to 1-inch strips, then cut across in the opposite direction to make small pieces.
Sprinkle the pieces with another tablespoon of flour and gently gather them back into a rough log. Cut into 8 equal portions.
Working one at a time, bring the pieces together, flour the top, flip flour-side down onto a parchment square, flour the top again, and press into a 1/2-inch-thick disc.
Fry one fritter at a time, keeping the oil between 355-365F (180-185C). Flip the fritter parchment-side up into a skimmer spoon, peel off the parchment, and lower it into the oil.
Fry 1 1/2-2 minutes per side, until deep golden brown, then transfer to the wire rack. Repeat with the rest.
Make the glaze: Whisk together the powdered sugar, strawberry powder, and water until smooth. Dip the tops of the fritters, let the excess drip off, and let set on the rack before serving.
Fried fritters are best the day they're made. To keep leftovers overnight, arrange in a single layer on a rack and cover very loosely; an airtight container traps moisture and makes them soggy. Recipe from cambreabakes.com.
