If you’re anything like me and adore that light, airy, and beautifully twisted doughnut, you are in for a treat with this Strawberry Glazed French Crullers Recipe. These crullers have this delicate, melt-in-your-mouth texture that pairs so perfectly with a fresh strawberry glaze that’s sweet yet vibrant—trust me, it’s fan-freaking-tastic. Whether you’re making them for a weekend brunch or special occasion, you’ll find this recipe surprisingly approachable and the results absolutely irresistible.
Why You’ll Love This Recipe
- Light & Airy Texture: The choux pastry creates a cruller that’s perfectly puffy with a delicate crumb.
- Fresh Strawberry Flavor: The homemade strawberry glaze adds just the right amount of natural sweetness and tang.
- Fun to Make: Piping the dough is so satisfying, and frying these beauties gives you that classic golden crust.
- Versatile & Customizable: You can easily swap the glaze or sugar garnish to suit your taste or occasion.
Ingredients You’ll Need
Every ingredient in this Strawberry Glazed French Crullers Recipe plays a role in getting that perfect texture and flavor combo, so I recommend using good-quality butter and fresh strawberries for the best results.
- Water: Helps create the choux dough base; don’t skip this since it’s essential for the right consistency.
- Whole Milk: Adds richness and helps tenderize the dough for a soft bite.
- Unsalted Butter: Quality butter brings flavor and moisture to the dough.
- Granulated Sugar: Just a little sweetness to balance the dough and fry to a nice golden color.
- Salt: Enhances all the flavors and keeps the dough balanced.
- Bread Flour: Gives the dough strength and structure for that perfect chewiness.
- Large Eggs: The glue that creates the dough’s elasticity and puffiness—add them one at a time for best results.
- Vegetable or Canola Oil: Neutral oil is best for frying to get that crisp, golden exterior without affecting flavor.
- Powdered Sugar: For the strawberry glaze, it dissolves easily and keeps the glaze silky smooth.
- Fresh Strawberries: The star of the glaze, bringing natural sweetness and vibrant color.
- Freeze-Dried Strawberries: Optional, for turning into strawberry sugar to sprinkle on top—adds a pretty finish and extra strawberry kick.
Variations
I love switching things up with this Strawberry Glazed French Crullers Recipe depending on the season or mood — it’s your playground to experiment!
- Citrus Twist: I once added a teaspoon of lemon zest to the glaze—it brightens the strawberry flavor beautifully.
- Chocolate Drizzle: For an extra indulgence, drizzle the crullers with melted dark chocolate after glazing.
- Berry Mix: Swap fresh strawberries for raspberries or blueberries in the glaze for variety.
- Gluten-Free Version: I’ve tried substituting bread flour with a gluten-free blend, but expect a slightly different texture—still delicious!
How to Make Strawberry Glazed French Crullers Recipe
Step 1: Make the Choux Dough Base
Start by combining water, whole milk, butter, sugar, and salt in a medium saucepan over medium-high heat. Stir occasionally and watch carefully—it should just come to a boil without boiling over. Remove from heat and stir in the bread flour all at once. This part is key: stir vigorously until the dough forms a thick, smooth paste that pulls away from the sides of the pan. I always return the dough to medium heat for an extra minute or so while stirring — this helps dry it out a tad, so the next step with eggs goes smoothly.
Step 2: Beat in the Eggs One by One
Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools down slightly and loses most of its steam (about 4–5 minutes). Then, add eggs one at a time, making sure each egg is fully incorporated before adding the next. This slow addition ensures your dough becomes smooth, glossy, and elastic—perfect for piping. You’ll know it’s ready when it holds a V shape without breaking or when you can stretch a bit between your fingers without it snapping.
Step 3: Pipe Perfect Rings
Fit a large piping bag with a star tip and fill it with dough. If you want, you can cut parchment squares and lightly trace circles on the back to guide your piping. Lightly grease the parchment squares to prevent sticking. Pipe rings about 3 to 3½ inches in diameter onto each square, making sure to join the ends so they don’t separate during frying. This is such a fun step — it really feels like you’re crafting a little doughnut masterpiece.
Step 4: Fry to Golden Perfection
Heat your oil to 370ºF (use a candy or digital thermometer if you have one). Set your crullers (with parchment paper on top) gently into the hot oil, paper-side up. After about 45 seconds, carefully remove the parchment with tongs—it peels off easily by then. Fry each cruller for 2–3 minutes per side until they turn a beautiful medium golden color and puff up nicely. Transfer onto a wire rack lined with paper towels to drain. Pro tip: Don’t overcrowd the pan so the oil temperature stays consistent and your crullers fry evenly.
Step 5: Dip in Strawberry Glaze and Add Sugar
Once the crullers have cooled just enough to handle but still warm, dip them into the strawberry glaze I’ll describe next. Then, if you like, sprinkle with strawberry sugar made from freeze-dried strawberries blended with granulated sugar—adds a nice textural pop and visual wow. Place the glazed crullers back on the rack to let the icing set. These are seriously best enjoyed right away, but I share storage tips further down if you want to plan ahead.
Step 6: Whip Up the Strawberry Glaze
Puree fresh strawberries using a food processor or smash them well with a spoon until smooth. In a bowl, whisk together powdered sugar, the strawberry puree, and whole milk, starting with 3 tablespoons of milk and adding more if you need to get the glaze to a smooth, pourable consistency. This fresh glaze is what makes these French crullers sing with flavor!
Pro Tips for Making Strawberry Glazed French Crullers Recipe
- Don’t Skip the Cooling Time: Let the dough cool enough after cooking before adding eggs—that prevents scrambling and ensures smooth batter.
- Oil Temperature is Key: Keep your oil steady at 370ºF; too hot and crullers brown too fast, too cool and they absorb oil and get greasy.
- Piping Practice Helps: If you’re nervous, practice piping on parchment without dough first to perfect your technique.
- Remove Paper with Care: Wait about 45 seconds after frying before pulling off parchment with tongs to avoid tearing the dough.
How to Serve Strawberry Glazed French Crullers Recipe
Garnishes
I’m a big fan of the optional strawberry sugar sprinkled over the glaze—it adds a lovely crunch and extra burst of strawberry flavor. You can also garnish with fresh strawberry slices or a light dusting of powdered sugar for a pretty finish. For special occasions, a few edible flowers or finely chopped pistachios add a charming touch.
Side Dishes
These crullers are a hit with coffee or tea, so I usually serve them alongside a pot of your favorite brew or a chilled strawberry smoothie. If serving brunch, they pair wonderfully with fresh fruit salad or scrambled eggs for a sweet and savory balance.
Creative Ways to Present
I like to arrange Strawberry Glazed French Crullers Recipe on a cake stand stacked in a tower for brunch with friends—it looks so inviting! Another fun idea is serving them individually in mini boxes or baskets lined with parchment for parties or gifting. Drizzling an extra glaze or drizzling white chocolate can elevate their festive vibe.
Make Ahead and Storage
Storing Leftovers
I store leftover crullers in an airtight container in the fridge, but honestly, they’re best same day. When refrigerated, they can get a bit denser, so I suggest enjoying them within 24 hours for optimal texture and flavor.
Freezing
If you want to freeze them, I find it best to freeze unglazed crullers individually on a tray, then transfer them to a freezer-safe bag. When ready, thaw them at room temperature and glaze fresh for that just-made experience.
Reheating
To refresh refrigerated crullers, I heat them briefly in the oven at 325ºF for about 5–7 minutes—this just revives their crispness nicely without drying them out. Then add the strawberry glaze just before serving.
FAQs
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Can I use frozen strawberries for the glaze?
Yes! Just thaw frozen strawberries fully and drain any excess liquid before pureeing to avoid a runny glaze.
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What makes French crullers different from regular doughnuts?
French crullers are made from choux pastry, giving them a light, airy, and slightly crisp texture, different from the denser fried yeast or cake doughnuts.
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Can I bake these crullers instead of frying?
You can bake choux dough for eclairs or cream puffs, but to get that classic cruller texture and golden exterior, frying is recommended for this recipe.
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Why is it important to add eggs one at a time?
Adding eggs slowly allows the dough to fully absorb each egg, resulting in a smooth, elastic batter that pipes nicely without being too runny or clumpy.
Final Thoughts
When I first tried making this Strawberry Glazed French Crullers Recipe, I was amazed at how bakery-quality these turned out without tons of fuss. There’s something so satisfying about piping out these delicate dough rings, frying them to golden perfection, and then bathing them in that fresh strawberry glaze. My family goes crazy for them, and I love how I can customize the glaze or toppings depending on the season. If you’re ready to elevate your homemade doughnut game, this recipe is your new best friend in the kitchen—give it a try and enjoy every sweet, crisp, strawberry-kissed bite with me!
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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 with a crispy exterior, perfectly complemented by a sweet and tangy strawberry glaze. Made from a choux pastry dough, these crullers are deep-fried to a beautiful golden-brown and finished with a fresh strawberry-infused glaze and optional strawberry sugar for an extra burst of flavor and color.
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 to fill a deep fryer or 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 bits
- ¼ cup Granulated Sugar
Instructions
- Prepare Parchment Squares: Cut parchment paper into eighteen 4″ x 4″ squares. Optionally, trace 3 to 3 ½ inch diameter circles onto each square using a glass. Set aside.
- Make Dough Base: In a medium saucepan over medium-high heat, combine water, whole milk, unsalted butter, granulated sugar, and salt. Stir and bring to a boil carefully to avoid overflow.
- Add Flour: Remove saucepan from heat and stir in bread flour vigorously with a wooden spoon until fully combined. Return to heat and stir continuously, pressing the dough against the sides until it forms a thick, smooth paste that pulls away cleanly from the pan.
- Cool and Beat Dough: Transfer dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough slightly cools.
- Incorporate Eggs: Add eggs one at a time, ensuring each is fully absorbed before adding the next. Scrape down bowl sides between additions. The dough should become smooth, glossy, thick, and elastic, forming a V shape on the paddle without breaking.
- Pipe Crullers: Fill a large piping bag fitted with a large star decorating tip with the dough. Lightly spray a baking sheet and place parchment squares marked side down. Pipe rings of dough onto each square, closing the circle fully.
- Heat Oil: Heat vegetable or canola oil in a deep fryer or deep skillet to 370ºF (use a thermometer for accuracy). Fill skillet halfway with 2-3 inches of oil.
- Fry Crullers: Place 2-3 crullers (on parchment, paper side up) into hot oil. Fry for 45 seconds to loosen and remove parchment with tongs. Fry crullers 2-3 minutes per side until medium golden brown and puffed. Remove with tongs or slotted spoon, draining on paper towel–lined wire rack.
- Make Strawberry Glaze: Puree fresh strawberries using a food processor or mash with a spoon. In a bowl, whisk sifted powdered sugar, pureed strawberries, and 3 tablespoons of whole milk together. Add the extra tablespoon if needed for desired consistency.
- Glaze Crullers: Once crullers are cool enough to handle, dip each into the strawberry glaze, then sprinkle with strawberry sugar if desired, and place back on the cooling rack to set.
- Make Strawberry Sugar (Optional): Process freeze-dried strawberries into fine bits in a food processor. Add granulated sugar and pulse to combine. Store in an airtight container.
- Serve or Store: Enjoy crullers immediately for the freshest taste, or 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 until crullers are medium golden brown and puffed.
- Frying time may vary depending on the number of crullers fried at once and oil temperature consistency.
- The 24-minute cook time accounts for frying 3 crullers at a time with 2 minutes per side.
- The strawberry sugar garnish is optional but adds a vibrant color and extra strawberry flavor.
- Be sure to pipe the dough onto the marked side of the parchment paper to avoid baking spray interfering with the circle shape.
Nutrition
- Serving Size: 1 cruller
- Calories: 220
- Sugar: 15g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
