If you’ve ever dreamed of creating a pastry-shop treat right in your own kitchen, these Strawberry Glazed French Crullers are everything you crave—light-as-air, golden crisp, and wrapped in a shiny pink strawberry glaze that makes each bite absolutely enchanting. Their delicate spirals and finger-licking fruity topping make them an irresistible centerpiece for weekend brunch or special celebrations. Not only are they a joy to eat, they’re surprisingly fun (and manageable!) to make, with a little kitchen magic that transforms basic ingredients into pure delight. If you’re ready to fall in love with a new baking favorite, these crullers are calling your name.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples come together to create a spectacular treat like Strawberry Glazed French Crullers. Each ingredient plays a starring role in building the cruller’s signature texture, flavor, or that glossy berry finish we all adore.
- Water: Provides the moisture base for the dough and helps the crullers puff up beautifully.
- Unsalted butter: Gives richness and ensures tender, melt-in-your-mouth crullers.
- Granulated sugar: Adds just a touch of sweetness to keep the dough balanced.
- Salt: Enhances flavors and keeps the pastry from tasting flat.
- All-purpose flour: The backbone of the dough, creating structure and that gentle crisp on the outside.
- Large eggs: Make the dough irresistibly light and airy, essential for classic cruller texture.
- Vegetable oil for frying: Neutral flavor and high smoke point make for perfect frying conditions.
- Powdered sugar: The secret to a silky-smooth, shiny glaze.
- Strawberry puree: Brings natural color and a punch of fruity flavor to the glaze—use extra for a bolder strawberry kick.
- Vanilla extract: Subtly rounds out the glaze with warmth and depth.
- Milk: Helps thin the glaze to just the right coating consistency.
How to Make Strawberry Glazed French Crullers
Step 1: Prepare the Choux Pastry Base
Start by combining the water, butter, sugar, and salt in a medium saucepan over medium heat. You want the butter to melt completely and the mixture to gently bubble—this ensures the choux base gets just the right texture for those iconic ridges. Don’t rush this part; let everything mingle happily before moving on.
Step 2: Add the Flour
Once the mixture is boiling, lower the heat and dump in the flour all at once. Grab a sturdy spoon and stir confidently! At first, it’ll look pasty but watch how it transforms—soon, the dough will pull away from the sides and come together in a smooth, glossy ball. Let it cook and dry out a little (about 2 minutes), which sets you up for crullers that are crisp outside and airy inside.
Step 3: Incorporate the Eggs
Transfer your dough to a mixing bowl and give it a five-minute breather to cool slightly (this keeps the eggs from scrambling). Beat in the eggs one at a time. Each addition will seem gloppy and separated at first, but trust the process—keep mixing and you’ll end up with a luscious, pipeable dough that’s the hallmark of Strawberry Glazed French Crullers.
Step 4: Pipe the Crullers
Fit a piping bag with a large star tip and fill it with your choux dough. Prepare small parchment squares and give them a light spray or rub of oil so the crullers release easily. Pipe beautiful 3-inch circles onto each square, creating the rings that make crullers instantly recognizable. It’s oddly therapeutic—and don’t worry if they aren’t perfect; the glaze is very forgiving!
Step 5: Fry the Crullers
Heat your vegetable oil in a large pot to 350°F (a thermometer is your friend here). Carefully transfer the rings, parchment side up, into the oil. A little drama happens as the rings release from the parchment (use tongs—it’s hot!), and they’ll puff and turn perfectly golden in about 4–5 minutes per side. Drain them on a rack so they stay crispy.
Step 6: Make the Strawberry Glaze
Whisk together the powdered sugar, strawberry puree, vanilla, and enough milk to create a smooth, pourable glaze. For a more intense berry flavor or brighter pink color, feel free to use a concentrated strawberry reduction. Adjust the thickness by adding more milk if you like a thinner coat or more powdered sugar for a thicker topping.
Step 7: Glaze and Set
While the crullers are still a bit warm, dip the tops into the glaze and let any extra drip off before placing them on a rack. This step is pure joy—watch as the glaze turns glossy and sets up, beckoning you to reach for one (or three).
How to Serve Strawberry Glazed French Crullers
Garnishes
Give your crullers the finishing touch they deserve. Fresh sliced strawberries, a sprinkle of freeze-dried strawberry dust, or even a scattering of edible flowers all bring an extra pop of color and elegance to each cruller. If you want to go the classic route, a gentle shower of powdered sugar sets off the pink glaze beautifully.
Side Dishes
Treat these crullers as the star attraction on a fancy brunch tray, surrounded by fresh fruit, whipped cream, or even a scoop of vanilla ice cream. For a balanced breakfast feel, serve with lightly sweetened Greek yogurt or a frothy latte. They pair wonderfully with bright, tangy berries or a cup of strong, rich coffee to cut through the sweetness.
Creative Ways to Present
Arrange Strawberry Glazed French Crullers on a pastel platter for a spring celebration, or stack them tall for an eye-catching dessert tower at birthday parties and showers. You could even dip just half in glaze, leaving the other half naked for a beautiful two-tone look. For special occasions, thread them onto skewers with fresh berries between each cruller for a playful, delightful display.
Make Ahead and Storage
Storing Leftovers
Strawberry Glazed French Crullers are best enjoyed fresh, but if you have extras, let them cool completely first. Then, place the crullers in an airtight container at room temperature for up to one day. If you must store them longer, pop them in the fridge, though keep in mind they’ll lose their initial crispness over time.
Freezing
To freeze, skip the glaze step and store the fried, cooled crullers in a single layer in an airtight container for up to one month. When ready to indulge, thaw at room temperature and refresh them briefly in a low oven before glazing, so they taste nearly as good as new.
Reheating
For leftover crullers, a few minutes in a 300°F oven brings back that just-fried texture and aroma. Reheat without glaze, then add fresh strawberry glaze once they’ve warmed through. Microwaving works in a pinch but can make them soft, so the oven method wins for maintaining that crisp exterior.
FAQs
Can I use a different fruit for the glaze?
Absolutely! While the strawberry glaze is classic for these crullers, you can swap in raspberry puree, blueberry, or even a tangy lemon icing if you’re feeling adventurous. Adjust the amount of puree to suit your personal taste and desired consistency.
Why did my crullers come out flat?
Flat crullers usually result from dough that’s too loose or oil that’s not hot enough. Make sure the choux dough is firm and glossy, and always check your oil temperature before frying—you want that consistent 350°F so the crullers puff up beautifully and hold their shape.
Do I have to use a piping bag?
A piping bag with a star tip gives crullers their distinct, ridged look, but if you don’t have one, a zip-top plastic bag with the corner snipped off will work. The edges may not be as pronounced, but they’ll still taste delicious!
Can I bake Strawberry Glazed French Crullers instead of frying?
Frying is what renders French crullers extra light and crispy, but you can pipe them onto parchment and bake in a 400°F oven until golden and puffed, for a slightly different texture that’s still enjoyable. Just know they won’t get quite as shatteringly crisp as their deep-fried cousins.
How do I get my glaze extra pink and fruity?
To boost both color and flavor, try using a strawberry reduction or a smidgen of natural food coloring in the glaze. Freeze-dried strawberries, pulverized into powder, are another fabulous add-in for an all-natural berry burst in your Strawberry Glazed French Crullers.
Final Thoughts
There’s nothing more rewarding than pulling a batch of Strawberry Glazed French Crullers from your own kitchen, still warm, airy, and gleaming with that sweet strawberry finish. Share them with someone you love or savor every bite yourself—they’re bound to bring a moment of joy to any day. I hope you give these a try and let them become a new tradition in your home!
Print
Strawberry Glazed French Crullers Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 crullers
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in the delightful taste of these homemade Strawberry Glazed French Crullers. These light and airy pastries are fried to golden perfection and coated with a sweet strawberry glaze.
Ingredients
Dough:
- 1 cup water
- 8 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Dough Preparation: In a saucepan, boil water, butter, sugar, and salt. Add flour, stir until dough forms. Let cool, beat in eggs.
- Frying: Pipe dough rings onto parchment, fry in oil until golden brown.
- Glazing: Whisk powdered sugar, strawberry puree, vanilla, and milk. Dip crullers into glaze.
Notes
- For a stronger strawberry flavor, use concentrated strawberry reduction.
- Adjust glaze consistency by adding more milk or powdered sugar.
- Best enjoyed fresh.
Nutrition
- Serving Size: 1 cruller
- Calories: 220
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
