If you’re a fan of tender, airy doughnuts with a beautiful, delicate crisp on the outside, then my Strawberry Glazed French Crullers Recipe is going to be your new best friend. These crullers have this incredible lightness thanks to choux pastry, and the strawberry glaze adds just the right touch of sweet and fruity to make every bite pop. Trust me, once you try making these at home, you’ll understand why my family goes crazy for them, and why I keep coming back to this recipe time and time again.
Why You’ll Love This Recipe
- Light & Airy Texture: These crullers have an incredible puffiness from the choux dough that feels like biting into a cloud.
- Fresh Strawberry Flavor: The homemade strawberry glaze adds a bright, fresh sweetness you just can’t get from store-bought glazes.
- Impressively Homemade: You’ll surprise yourself with how achievable these look and taste – no fancy bakery needed.
- Versatile & Fun: Perfect for breakfast, dessert, or a special treat; plus easier to customize than you might think.
Ingredients You’ll Need
The ingredients here come together to create the classic choux dough base that fries into those iconic airy rings, all dressed up with a luscious strawberry glaze. Everything is pretty straightforward, though keep an eye on the eggs and flour ratios — they make all the difference!
- Water: Helps create steam in the dough to give crullers their puffiness.
- Whole Milk: Adds richness and moisture to the dough for a tender bite.
- Unsalted Butter: Enhances flavor without adding extra saltiness.
- Granulated Sugar: Slight sweetness in the dough balances nicely with the glaze.
- Salt: A pinch to highlight the dough’s flavors.
- Bread Flour: Gives the dough structure and elasticity – key to those perfect crullers.
- Large Eggs: Essential for the dough’s rise and texture; add one at a time for best results.
- Vegetable or Canola Oil: Neutral oil great for deep frying without overpowering taste.
- Powdered Sugar: The sweet base for the glaze.
- Fresh Strawberries: Pureed for that fresh, natural strawberry flavor in the glaze.
- Optional Freeze-Dried Strawberries & Granulated Sugar: To create a pretty and flavorful strawberry sugar garnish.
Variations
I love playing around with this Strawberry Glazed French Crullers Recipe depending on the season or my mood. You can mix up the glaze flavors, tweak the toppings, or even switch the frying oil to add subtle differences that keep the recipe fresh and exciting.
- Chocolate Glaze: Sometimes I swap the strawberry glaze for a rich chocolate ganache — it’s such a crowd-pleaser!
- Gluten-Free Version: I’ve tried a gluten-free flour blend with decent results, though the texture gets a bit denser.
- Vegan Adaptation: I experimented with aquafaba instead of eggs and coconut oil for frying — takes some practice but doable.
- Seasonal Toppings: Fresh blueberry glaze or lemon glaze are lovely alternatives when strawberries aren’t in season.
How to Make Strawberry Glazed French Crullers Recipe
Step 1: Make the Choux Dough Base
Start by bringing together water, milk, unsalted butter, sugar, and salt in a saucepan over medium-high heat. When it begins to boil, remove the pan and stir in the bread flour vigorously until the mixture forms a smooth, thick paste. Pop it back on the heat and keep stirring until it pulls away from the sides cleanly – that’s the sign you’ve got a good dough base. This step might look intimidating, but it’s key to perfect crullers.
Step 2: Beat in the Eggs One by One
Transfer your warm dough to a stand mixer if you have one, or use a hand mixer and beat on medium speed for about 4-5 minutes to cool the batter a bit. Add eggs one at a time, scraping down the bowl between each addition to ensure thorough mixing. You’ll know the dough is ready when it’s smooth, shiny, and thick enough to hold its shape—stretch a bit between fingers; it shouldn’t break easily. This elasticity is a small but magical sign your crullers will puff up beautifully.
Step 3: Pipe the Rings on Parchment
Fit a large piping bag with a star tip, fill it with your batter, and pipe neat rings onto parchment squares on a baking sheet. I like to lightly spray the parchment to keep the dough from sticking and pipe atop pencil or pen tracing on the back side to keep my circles uniform. Taking the time here seriously pays off in beautiful crullers that fry evenly.
Step 4: Heat Oil and Fry Crullers
Heat vegetable or canola oil to 370°F in a deep fryer or heavy skillet. Fry 2-3 crullers at a time, paper side up, allowing the paper to peel off after about 45 seconds. Flip the crullers after 2-3 minutes until they are golden and puffed. I learned the hard way that temperature control is your best friend here—too hot, and they burn outside but stay doughy inside; too cool, and they absorb oil and get greasy.
Step 5: Dip in Strawberry Glaze and Add Sugar
Once your crullers cool slightly, it’s time to dip them into that luscious strawberry glaze, then sprinkle with strawberry sugar if you like a bit of extra texture and zing. Place them back on the rack to set. Fresh strawberry puree blended with powdered sugar makes this glaze naturally sweet and bright — no artificial flavors here!
Pro Tips for Making Strawberry Glazed French Crullers Recipe
- Choux Dough Consistency: Don’t rush adding eggs – add one at a time and look for that elastic, glossy texture; it makes a huge difference in puffing.
- Oil Temperature: Use a candy or digital thermometer to keep oil steady at 370°F to get a crisp outside and airy inside.
- Removing Parchment: Fry crullers paper side up and peel off after 45 seconds to avoid sogginess and keep shape intact.
- Glaze Thickness: Adjust milk quantities slowly in the glaze to avoid it becoming too runny for dipping.
How to Serve Strawberry Glazed French Crullers Recipe
Garnishes
Besides the pretty strawberry sugar, I like to top the crullers with a light dusting of powdered sugar or fresh sliced strawberries for extra color and freshness. A little mint leaf on top can make the presentation feel special and brighten the flavors even more.
Side Dishes
These crullers are excellent on their own, but if you want to turn it into a brunch experience, pairing with fresh fruit salad, a creamy yogurt parfait, or even a cup of strong coffee or tea really rounds out the meal beautifully.
Creative Ways to Present
For a special occasion, I like arranging crullers on a tiered dessert tray with fresh berries and edible flowers tucked around. Serving the strawberry glaze on the side in a small bowl lets guests dip as they please — it’s interactive and elegant! You can also drizzle some white chocolate over the glaze for an extra indulgent twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be tough!), store them in an airtight container in the refrigerator — they stay fresh for 1 day. To keep that delicate texture, I recommend not glazing until ready to eat if you know you’ll store them.
Freezing
I’ve frozen unglazed crullers wrapped tightly in plastic wrap and foil; they freeze well for up to 2 weeks. When ready, just thaw overnight in the fridge and reheat briefly in the oven before glazing for a fresh-out-of-the-fryer taste.
Reheating
Reheat crullers in a 350°F oven for about 5-7 minutes to bring back their crispiness. Avoid microwaving as it can make them soggy. Then, dip in fresh glaze for the best flavor and shine.
FAQs
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What makes French crullers different from other doughnuts?
French crullers are made from choux pastry, which is the same dough used for éclairs and cream puffs. This unique dough puffs up during frying to create light, airy rings with a tender interior and a slightly crisp exterior, unlike traditional yeast or cake doughnuts.
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Can I make the strawberry glaze ahead of time?
Yes, you can prepare the strawberry glaze a few hours ahead and store it in the refrigerator. Just give it a good whisk before dipping to recombine any settling ingredients. For the best flavor, I like to make it fresh if I have time.
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Why do I need to add the eggs one at a time?
Adding eggs gradually allows the dough to absorb each egg fully, ensuring the right dough texture. Adding them all at once can cause the dough to become too runny or uneven, affecting how the crullers puff during frying.
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Can I bake crullers instead of frying?
While traditional French crullers are fried, you can bake them at 425°F for about 15-20 minutes. The texture will be lighter and less crispy than fried, but it’s a good alternative if you want to skip the oil.
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How do I know when the oil is at the right temperature?
Using a candy or digital thermometer is the most accurate way. The oil should be at 370°F for frying crullers. If you don’t have a thermometer, test with a small drop of batter—it should sizzle and float to the top immediately without browning too fast.
Final Thoughts
I absolutely love how this Strawberry Glazed French Crullers Recipe brings a little bakery magic right into my kitchen. It’s such a rewarding bake because the results are stunning and delicious, but the steps are manageable if you take your time. Every time I make these, they disappear quickly because they truly hit that perfect balance of light, fluffy, and sweet with fresh strawberry brightness. I hope after trying this recipe you’ll feel that same joy—and maybe even share a batch with friends or family who will ask for your secret!
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Strawberry Glazed French Crullers Recipe
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 54 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Frying
- Cuisine: French
Description
Delight in these light and airy French Crullers glazed with a fresh strawberry icing. Crispy on the outside and tender on the inside, these classic French pastries are deep-fried to golden perfection and finished with a vibrant strawberry glaze and optional strawberry sugar for an extra burst of flavor. Perfect for a brunch treat or dessert.
Ingredients
French Crullers
- ½ cup Water
- ½ cup Whole Milk
- ½ cup Unsalted Butter
- 2 tbsp Granulated Sugar
- ½ tsp Salt
- 1 1/3 cup Bread Flour
- 4 Large Eggs
- Vegetable or Canola Oil, for frying – enough for a deep fryer or to fill a deep skillet halfway
Strawberry Glaze
- 2 cups Powdered Sugar, sifted
- ¼ cup Fresh Strawberries, cut and mashed or pureed
- 3-4 tbsp Whole Milk
Strawberry Sugar (optional)
- ½ cup Freeze Dried Strawberries, processed into fine strawberry bits
- ¼ cup Granulated Sugar
Instructions
- Prepare parchment squares: Cut parchment paper into eighteen 4” x 4” squares. Optionally, trace a 3 to 3 ½ inch circle onto each square with a glass. Set aside.
- Make pâte à choux base: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high stirring until it reaches a boil, taking care not to let it boil over.
- Add flour and cook dough: Remove from heat and stir in bread flour vigorously with a wooden spoon until fully combined. Return to medium-high heat, stirring and pressing dough against the pan sides until it forms a smooth, thick paste that pulls away cleanly from the pan.
- Cool and aerate dough: Transfer dough to a stand mixer with paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough cools slightly.
- Add eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape sides between additions. The dough should become smooth, glossy, thick, and elastic—able to stretch about 1-2 inches without breaking.
- Pipe crullers: Fill a large piping bag fitted with a large star tip with the dough. Lightly spray a baking sheet and place parchment squares on it paper side down. Pipe a ring of dough onto each square, closing the circle.
- Heat oil: Heat vegetable or canola oil in a deep fryer or large deep skillet to 370°F, ensuring a depth of 2-3 inches if using a skillet. Use a thermometer to maintain temperature.
- Fry crullers: Fry 2-3 crullers at a time, paper side up, for about 45 seconds. Remove paper with tongs, then fry each cruller 2-3 minutes per side until medium golden brown and puffed.
- Drain and cool: Remove crullers with tongs or slotted spoon and place on a wire rack lined with paper towels to drain excess oil and cool slightly.
- Make strawberry glaze: Puree fresh strawberries using a food processor or mash with a spoon. In a bowl, whisk together sifted powdered sugar, pureed strawberries, and 3 tablespoons whole milk, adding more milk if needed until smooth.
- Dip and glaze crullers: When crullers are cool enough to handle, dip each into the strawberry glaze, then place back on the wire rack. Optionally, sprinkle with prepared strawberry sugar.
- Make strawberry sugar (optional): Process freeze-dried strawberries into fine bits, combine with granulated sugar, and pulse briefly. Store in airtight container.
- Serve and store: Enjoy crullers immediately for best taste. Store in an airtight container in the refrigerator for up to 1 day.
Notes
- Recommended frying time is 2-3 minutes per side for a total of 4-6 minutes; adjust based on your fryer and oil temperature.
- Frying time depends on how many crullers are cooked simultaneously and frying temperature consistency.
- Strawberry sugar garnish is optional but adds a lovely texture and intensified strawberry flavor.
- Use a candy thermometer to monitor oil temperature accurately for best results.
- Ensure crullers are cooled enough before glazing to allow the icing to set properly.
Nutrition
- Serving Size: 1 cruller
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
