Strawberry Glazed French Crullers

Alright, these Strawberry Glazed French Crullers? Light, airy, and dipped in the prettiest pink glaze. They’ve got that perfect crisp outside and a soft, eggy middle—like a fancy donut cloud.

I made them for a weekend treat, and wow… that fresh strawberry glaze was the star. Sweet, a little tangy, and totally dreamy.

They look fancy, but they’re easier than you think. Just pipe, fry, and glaze. Let’s make a batch together—you’re gonna love every bite!

Why You’ll Love This Recipe

• Bakery-Style, Made at Home: No need to visit a pastry shop—these crullers turn out just as beautiful and tasty as those in a bakery display.
• Airy, Crisp Texture: The choux pastry dough puffs up as it fries, giving you that signature cruller texture—light, soft, and a little crispy on the outside.
• Real Strawberry Glaze: The glaze uses real strawberries, not artificial flavoring. The flavor is fresh, sweet, and natural, and the color is pretty and inviting.
• Family-Friendly Project: Kids love to help shape the rings or dip them in the glaze, making this recipe a fun weekend baking project.
• Perfect for Celebrations: These crullers look impressive, making them ideal for brunch, parties, or sharing with friends and family.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: About 25 minutes to make the dough and get everything ready.
• Cook Time: About 25 minutes to fry the crullers in batches.
• Decorating & Cooling: Give yourself 30 minutes to let the crullers cool and glaze them properly.
• Total Time: You’ll need about 1 hour and 20 minutes from start to finish.

Servings

• This recipe makes around 12 crullers.
  (If you want more or fewer, you can easily double or halve the ingredients.)

Skill Level

• The process is very beginner-friendly. The only “tricky” part is piping the dough into ring shapes, but even if your rings are a little wonky, they’ll still taste delicious. Practice makes perfect!

Key Points to Remember

• Choux pastry is different from regular dough—it’s cooked briefly on the stovetop before adding eggs. This creates the puffy, airy texture when fried.
• Don’t overcrowd the pan: Fry just a few crullers at a time for even cooking and to keep the oil temperature steady.
• Glazing: Glaze while the crullers are just barely warm, not hot, so the glaze sticks well and looks smooth.

Required Kitchen Tools

Here are the tools that will make your crullers turn out great:

• Medium Saucepan: For cooking the choux pastry dough.
• Wooden Spoon or Sturdy Spatula: To stir the dough as it cooks.
• Large Mixing Bowl: For beating in the eggs and mixing the dough.
• Electric Mixer (optional): Makes adding eggs easier, but you can do it by hand.
• Piping Bag & Large Star Tip: For shaping the dough into rings. (If you don’t have these, a plastic zip-top bag with the corner snipped off can work too, though the ridges won’t be as defined.)
• Parchment Paper: Prevents sticking when piping the rings and makes it easy to transfer them into the oil.
• Baking Sheet: To hold the piped dough rings before frying.
• Deep Frying Pan or Dutch Oven: For frying the crullers safely.
• Slotted Spoon: Lets you lift the crullers out of the oil and drain excess oil.
• Wire Rack: Lets crullers cool and excess glaze drip off after decorating.
• Small Bowls: For mixing the glaze and strawberry sugar.

Ingredients for Strawberry Glazed French Crullers

Here’s exactly what you’ll need for each part of the recipe. (Full measurements are listed later in the recipe card for easy reference.)

For the French Crullers:

• Water & Whole Milk: These keep the dough soft and moist.
• Unsalted Butter: Adds flavor and richness.
• Granulated Sugar & Salt: Just a touch for flavor balance.
• Bread Flour: Gives structure, helping the crullers puff up and hold their shape.
• Large Eggs: Eggs make the dough glossy and help the crullers rise as they cook.
• Vegetable or Canola Oil: For frying. Pick a neutral-flavored oil with a high smoke point.

For the Strawberry Glaze:

• Powdered Sugar: Makes the glaze smooth and sweet.
• Fresh Strawberries: Pureed or mashed, these bring real fruit flavor.
• Whole Milk: Helps thin out the glaze to the perfect dipping consistency.

Optional Strawberry Sugar (for extra color & crunch):

• Freeze-Dried Strawberries: Crush into a powder for bold strawberry flavor and color.
• Granulated Sugar: Adds crunch and a sweet finish.

Variations for Strawberry Glazed French Crullers

• Lemon Glaze: Use fresh lemon juice and zest instead of strawberries in the glaze for a bright, tangy flavor.
• Chocolate Glaze: Swap the strawberry glaze for a simple chocolate glaze using melted chocolate and powdered sugar.
• Vanilla Bean Glaze: Stir vanilla bean seeds into the classic powdered sugar glaze for a subtle, creamy sweetness.
• Mini Crullers: Pipe smaller rings for bite-sized crullers, adjusting frying time as needed.
• Strawberry Sugar Finish: After glazing, sprinkle with homemade strawberry sugar for a vibrant color and a sweet-tart crunch.

How to Make Strawberry Glazed French Crullers: Step-by-Step Instructions

1. Prepare the Choux Pastry Dough

a. Combine Wet Ingredients:
In a medium saucepan, add ½ cup water, ½ cup whole milk, ½ cup unsalted butter, 2 tablespoons granulated sugar, and ½ teaspoon salt. Place over medium heat and stir until the butter melts and the mixture just begins to simmer.

b. Add Flour:
Once simmering, turn heat to low. Quickly add 1⅓ cups bread flour, all at once. Stir vigorously with a wooden spoon. The dough will come together and pull away from the sides of the pan, forming a smooth ball.

c. Dry Out the Dough:
Continue stirring and cooking for another 1-2 minutes to remove excess moisture. This step helps the crullers puff up during frying.

2. Beat in the Eggs

Transfer the dough to a large bowl. Allow it to cool for 5 minutes.

Add 4 large eggs, one at a time. Beat well after each addition. (The dough will look separated at first but becomes smooth and glossy as you keep mixing.) If using a mixer, beat on medium speed. You want a thick, pipeable dough—soft but able to hold its shape.

3. Pipe the Crullers

Cut parchment paper into 12 small squares (about 4×4 inches each). Arrange them on a baking sheet.

Fill a piping bag fitted with a large star tip (or use a zip-top bag with the corner cut off) with the choux dough.

Pipe a ring of dough onto each parchment square, about 3 inches wide, joining the ends neatly.

4. Fry the Crullers

Pour vegetable or canola oil into a deep pan to about 2 inches deep. Heat oil to 350°F (175°C).

Working in batches, gently lower each parchment square with the piped dough into the oil. After 1-2 minutes, use tongs to remove the parchment (it will easily peel away as the cruller sets).

Fry crullers for 2-3 minutes per side, or until puffed and deep golden. Don’t overcrowd the pan—fry just 2-3 at a time.

Use a slotted spoon to remove the crullers. Let them drain on a wire rack set over paper towels.

Serving and Decoration

Let the crullers cool slightly but not completely—just until warm. Dip the top of each cruller in the fresh strawberry glaze, letting any extra drip off. Place back on the wire rack.

For a special finish, sprinkle glazed crullers with strawberry sugar before the glaze sets. The result: beautiful, glossy pink doughnuts with a gentle crunch and real strawberry flavor.

Crullers are best enjoyed fresh but stay delicious for a few hours after glazing. Serve on a platter for breakfast, brunch, or as a festive dessert.

Storing Strawberry Glazed French Crullers

• Fresh is Best: French crullers are at their most delicate and crisp just after glazing. Try to enjoy them the same day you make them.
• Short-Term Storage: If you have leftovers, store them in a single layer in an airtight container at room temperature for up to 1 day. They may soften, but will still taste good.
• Do Not Refrigerate: Refrigeration can make crullers soggy.
• Make-Ahead: You can pipe the dough rings onto parchment ahead of time and freeze them. Fry directly from frozen—just add an extra minute or two to the frying time.

Tips and Tricks for Success

• Watch the Oil Temperature: Use a thermometer to keep oil at 350°F (175°C). Too hot and the crullers brown too quickly; too cool and they’ll soak up oil.
• Don’t Rush the Eggs: Add eggs one at a time, mixing well, to get a smooth, shiny dough.
• Practice Piping: If you’re new to piping, practice on a sheet of parchment before piping the real rings. Even imperfect shapes fry up beautifully.
• Let the Crullers Cool Slightly Before Glazing: Glazing while just warm helps the glaze set smoothly without melting off.
• Serve the Same Day: For best texture and flavor, enjoy the crullers within a few hours of glazing.

Nutrition

Serving Size	Calories	Fat (g)	Carbs (g)	Sugar (g)	Protein (g)
1 cruller	185	8	25	11	4

Nutrition values are approximate and may vary depending on specific ingredients used.

Strawberry Glazed French Crullers FAQs

Q: Can I bake the crullers instead of frying them?
A: Crullers are traditionally fried to get their signature crispy texture. Baking is possible, but the result will be softer and more like a cream puff than a doughnut.

Q: Why is my dough too runny or too stiff?
A: Dough consistency depends on how well the flour is cooked into the liquids. If too runny, it may need more flour; if too stiff, try beating in an extra egg (one tablespoon at a time).

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but bread flour gives a bit more structure and puff. All-purpose flour will still work—it just might result in slightly softer crullers.

Q: How do I get my glaze smooth and glossy?
A: Sift the powdered sugar before mixing and stir until completely smooth. If it’s too thick, add milk one teaspoon at a time. If too thin, add more sugar.

Q: Can I make these ahead for a party?
A: You can prepare the dough rings ahead and freeze them on parchment. Fry and glaze just before serving for the best texture and appearance.

Conclusion

Strawberry Glazed French Crullers bring together delicate texture and fresh flavor in a pastry that looks elegant but is surprisingly simple to make. By following this detailed guide, even beginners can achieve bakery-quality results at home. These light, airy doughnuts are perfect for brunch, special breakfasts, or as a beautiful dessert centerpiece. With a natural strawberry glaze and the option of a fruity sugar topping, every bite delivers flavor and satisfaction without being overly sweet. Make them once, and you’ll want to add them to your weekend baking rotation.