Strawberry Glazed French Crullers Recipe

If you love light, airy pastries with a fruity twist, you’re going to be obsessed with this Strawberry Glazed French Crullers Recipe. These delicate crullers are fried to golden perfection and then dipped in a luscious strawberry glaze that’s both sweet and slightly tangy. I absolutely love how this turns out because it feels like a fancy bakery treat made right in your own kitchen. Trust me, once you try this, your family and friends will go crazy for these—perfect for weekend brunch or a special dessert!

this …

Ingredients You’ll Need

These ingredients combine to create a timeless choux pastry dough that fries to crispy perfection paired with a luscious strawberry glaze that feels fresh and homemade. Keep an eye out for quality unsalted butter and fresh strawberries — they make all the difference in flavor here.

• Water: Helps create the steam that puffs up the dough beautifully during frying.
• Whole Milk: Adds richness and tenderness to the dough and the glaze.
• Unsalted Butter: Essential for flavor control and creating that smooth dough texture.
• Granulated Sugar: Adds a touch of sweetness to the dough and strawberry sugar garnish.
• Salt: Balances out the flavors perfectly.
• Bread Flour: Using bread flour gives the dough the right amount of structure and chew without being tough.
• Large Eggs: The magic binder that makes the dough elastic and pipeable.
• Vegetable or Canola Oil: For frying to get that golden, crispy exterior without overwhelming with flavor.
• Powdered Sugar: The base of the strawberry glaze, making it smooth and sweet.
• Fresh Strawberries: The star of the glaze — mashed or pureed for vibrant color and flavor.
• Freeze Dried Strawberries (optional): Used to make the strawberry sugar garnish for an extra fruity crunch.

Variations

I love making this Strawberry Glazed French Crullers Recipe my own depending on the occasion or what I have on hand. Don’t hesitate to play around with the glaze or toppings — it’s a great base for creativity.

• Flavor Swap: I once tried a lemon glaze instead of strawberry for a bright, zesty twist — it was a hit with my citrus-loving friends!
• Gluten-Free: For my gluten-sensitive guests, swapping bread flour for a gluten-free blend works surprisingly well if you’re careful with texture.
• Vegan Version: Using plant-based milk and a flax egg substitute lets you enjoy this treat without dairy or eggs — just expect a slight texture difference.
• Chocolate Drizzle: For an indulgent touch, drizzle melted dark chocolate over the glazed crullers. My family goes crazy for that combo.

How to Make Strawberry Glazed French Crullers Recipe

Step 1: Prepare Your Circles & Get the Dough Going

First things first, cut your parchment paper into 18 squares, about 4 inches each. I like to trace a 3 to 3 1⁄2 inch circle on the back with a pencil—that way, when you pipe the dough, you get perfectly sized rings. It’s a little step that totally ensures uniform crullers and makes frying easier later.

Next, combine the water, milk, butter, sugar, and salt in a medium saucepan. Heat over medium-high and bring it to a boil, stirring constantly but carefully so it doesn’t boil over. Once boiling, remove from heat and stir in the bread flour vigorously. You’ll want to return it to heat and keep stirring until the dough forms a thick, smooth paste that pulls away from the pan. This is my favorite step because you’ll notice the dough transforming into a silky ball—getting ready to puff up perfectly.

Step 2: Beat in the Eggs To Get the Perfect Consistency

Transfer the warm dough to your stand mixer with a paddle attachment (or use a hand mixer if that’s what you have). Beat on medium speed until the dough cools and most steam evaporates — about 4 to 5 minutes. Then, add eggs one at a time, making sure each egg is fully incorporated before adding the next. This slow addition results in a smooth, glossy dough with that elastic texture you want.

If you’re wondering how to tell when it’s ready, lift the paddle from the dough—you want to see it form a “V” shape without breaking. Or, pinch a small amount and stretch it 1 or 2 inches; if it doesn’t snap, you’re good to go!

Step 3: Pipe & Fry Your Crullers

Fill a large piping bag fitted with a big star tip with the dough. Lightly grease a baking sheet and place the parchment squares, pencil side down. Pipe a dough ring on each square, closing the circle fully so it puffs evenly. Pro tip: piping on the pencil side keeps your cruller rings neat without sticking to your parchment.

Heat your oil in a deep fryer or heavy skillet to 370ºF. I like using a digital thermometer here to keep steady heat—it really helps the crullers fry evenly. Carefully drop 2-3 crullers (with the parchment paper still attached, paper up) into the oil. After about 45 seconds, the paper will loosen and you can gently pull it off with tongs. Fry crullers about 2-3 minutes per side until golden brown and puffed. Don’t overcrowd the pan to keep the oil temperature steady.

Use tongs or a slotted spoon to transfer the crullers to a wire rack lined with paper towels to drain. Let them cool slightly before glazing.

Step 4: Whip Up the Strawberry Glaze & Garnish

While your crullers fry, puree fresh strawberries in a food processor or mash them well with a spoon until smooth. In a bowl, whisk together powdered sugar, strawberry puree, and milk starting with 3 tablespoons, adding more milk if needed for the perfect drizzle consistency. The glaze should be thick but pourable—this balance makes dipping satisfying without it sliding right off.

If you want to fancy things up, mix freeze-dried strawberry powder with granulated sugar for a pretty, flavorful sprinkle that adds a crisp bite and lovely color.

Dip each slightly cooled cruller into the glaze, let the excess drip off, then sprinkle or dip into the strawberry sugar. Set them back on your rack until the glaze sets just a little.

How to Serve Strawberry Glazed French Crullers Recipe

Garnishes

I usually keep garnishes simple—extra freeze-dried strawberry sugar adds a pop of color and texture, but a light dusting of powdered sugar works well too. Fresh strawberry slices or edible flowers make these look super special when serving guests.

Side Dishes

These crullers pair beautifully with a cup of freshly brewed coffee or a fruity tea. For brunch, I love serving them alongside scrambled eggs and crispy bacon for a perfect balance of sweet and savory.

Creative Ways to Present

On special occasions, I stack these crullers on a tiered cake stand, layering with fresh strawberries and mint leaves. It turns these simple pastries into an impressive centerpiece that everyone reaches for first!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (rare in my house!), store them in an airtight container in the refrigerator. They’re best eaten within a day to keep their lightness and the glaze’s freshness.

Freezing

I’ve frozen crullers before, but the glaze tends to soften after thawing. I recommend freezing just the plain crullers wrapped well, then glazing fresh after reheating for the best texture.

Reheating

To reheat, pop the crullers in a 325°F oven for about 5-7 minutes to restore some crispness. Then add your strawberry glaze fresh so it doesn’t get soggy or watery on reheating.

FAQs

Final Thoughts

I can’t recommend this Strawberry Glazed French Crullers Recipe enough if you want to impress yourself (and others) with something a little special but totally doable. It’s the kind of treat that makes weekend mornings feel fancy or dessert time ultra fun. I still remember the first time I nailed the perfect puff and the glaze just glistened beautifully—it’s a little moment of kitchen magic that I’m excited to share with you. Give it a go, and I promise you’ll be hooked!

Print