Strawberry Glazed French Crullers Recipe

If you’re craving a light, airy treat with a fresh, fruity twist, you’re going to adore this Strawberry Glazed French Crullers Recipe. I absolutely love how these crullers come out puffy and golden, with that perfectly sweet strawberry glaze that adds just the right pop of flavor. Whether you’re making these for a weekend brunch or just as a special indulgence, stick with me because this recipe is fan-freaking-tastic and really worth every step.

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Ingredients You’ll Need

This recipe blends classic choux pastry ingredients with a simple fresh strawberry glaze. I always try to use the freshest strawberries I can find because they really make the glaze pop, and high-quality butter helps the dough come out rich and tender.

• Water: Helps create steam during frying, puffing up the cruller walls perfectly.
• Whole Milk: Adds richness and helps balance the dough’s texture.
• Unsalted Butter: I love using unsalted so I can control the saltiness perfectly.
• Granulated Sugar: Just a touch for sweetness inside the dough and for the strawberry sugar optional garnish.
• Salt: Brings out the flavors and balances the sweetness.
• Bread Flour: Gives strength to the dough so it puffs nicely without collapsing.
• Large Eggs: Essential for structure and that elastic, glossy batter we’re aiming for.
• Vegetable or Canola Oil: Neutral-flavored oil for frying—important so the crullers don’t taste oily.
• Powdered Sugar: For the strawberry glaze, sifted so it dissolves smoothly.
• Fresh Strawberries: Mashed or pureed for the glaze—fresh is best for bright flavor.
• Freeze-Dried Strawberries: Optional, to mix into granulated sugar for a strawberry sugar garnish that’s both pretty and flavorful.

Variations

One of my favorite things about this Strawberry Glazed French Crullers Recipe is how easy it is to tweak. Play around with the glaze flavors or the frying method to make it your own! Trust me, personalization is where the real fun begins.

• Lemon Glaze Variation: I once swapped out strawberries for lemon zest and juice in the glaze, and my family couldn’t get enough of the tangy brightness.
• Chocolate Dipped: For a decadent twist, dip half the cruller into melted dark chocolate after glazing—it’s a showstopper.
• Gluten-Free Version: I’ve experimented using gluten-free flour blends and found a decent result, but expect slightly less puff.
• Air Fryer Friendly: Try baking the piped dough rings in an air fryer at 375°F—results are crispier, though less traditional.

How to Make Strawberry Glazed French Crullers Recipe

Step 1: Prepare Your Parchment and Dough Base

Start by cutting parchment paper into 4-inch squares—freezing or tracing a circle helps keep your crullers uniform. Then, heat water, milk, butter, sugar, and salt in a medium saucepan over medium-high heat until it just boils—keep an eye so it doesn’t overflow! Once boiling, remove from heat and add bread flour all at once. Stir vigorously until it forms a thick, smooth paste that pulls away from the pan sides cleanly. This part reminds me of making pâte à choux, and it’s key for that classic cruller texture.

Step 2: Beat in the Eggs for That Perfect Elastic Dough

Transfer the dough to a stand mixer fitted with a paddle attachment—if you don’t have one, a hand mixer works too. Beat on medium speed until the dough cools and steam evaporates, about 4-5 minutes. Then, add eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides to keep everything evenly mixed. The dough should become glossy and elastic, forming a “V” shape without breaking when lifted. This stretch test is something I learned after a few attempts—it really saved me from over- or under-mixing.

Step 3: Pipe and Ready for Frying

Fit a large piping bag with a star tip, fill it with dough, and pipe rings onto the parchment squares—placing the penciled side down, so you’re not piping directly onto the markings. Spray the parchment lightly with baking spray to prevent sticking. Then, let them rest as you prep your frying setup. Heat oil in a deep fryer or heavy skillet to 370°F. This oil temperature is critical for a crisp outside and airy inside.

Step 4: Fry to Golden Perfection

Drop 2-3 crullers (still on parchment) into the hot oil with the paper side up. Fry for about 45 seconds, then carefully remove the paper with tongs. Continue frying each side for 2-3 minutes, until the crullers turn a beautiful medium golden brown. Remove and drain on a wire rack lined with paper towels. Frying them at this temp and time is something I fine-tuned—too hot and they brown too fast; too cool and they soak up oil.

Step 5: Whip Up the Fresh Strawberry Glaze

Puree fresh strawberries in a food processor—or just mash them with a spoon if you prefer a chunkier glaze. Whisk powdered sugar, strawberry puree, and 3 tablespoons of whole milk together in a bowl until smooth. Add up to one more tablespoon of milk if needed for the right dipping consistency. I usually make this while the crullers cool—it’s so quick and makes your kitchen smell incredible.

Step 6: Glaze and Garnish

Dip the cooled crullers in the strawberry glaze, allowing excess to drip off, then sprinkle with optional strawberry sugar (a mix of freeze-dried strawberry bits and granulated sugar) for extra flavor and color. Place them back on the rack for the glaze to set. They’re best enjoyed fresh, trust me on this, but can be stored briefly if needed.

How to Serve Strawberry Glazed French Crullers Recipe

Garnishes

I love sprinkling the crullers with the optional strawberry sugar for a little extra crunch and color—it just lifts the overall look and flavor. If you want to get fancy, a few edible flowers or a dusting of powdered sugar also look stunning.

Side Dishes

These crullers pair beautifully with a cup of freshly brewed coffee or tea, and I often serve them alongside a simple mixed berry salad or vanilla yogurt. It’s a light yet indulgent combo that makes my brunch guests rave every time.

Creative Ways to Present

For special occasions, I love arranging these crullers on a tiered stand with different glazes or drizzles—think chocolate or lemon alongside the strawberry glaze. Adding fresh strawberry slices on top and little mint sprigs really amps up the presentation, turning a humble treat into a centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have any crullers left over (which is rare!), store them in an airtight container at room temperature for up to a day. I’ve noticed they’re best fresh, but a short storage keeps them enjoyable without losing too much crispness.

Freezing

I haven’t had much luck freezing these fried crullers because they tend to lose their crisp and puffiness after thawing. If you want leftovers later, I recommend making the dough ahead and frying fresh.

Reheating

To revive leftover crullers, pop them in a 350°F oven for about 5 minutes—they crisp up nicely again, though the glaze might soften. Avoid microwaving to keep that satisfying texture intact.

FAQs

Final Thoughts

This Strawberry Glazed French Crullers Recipe has become one of my absolute favorites to make when I want to impress yet keep things approachable. The light puff of the crullers paired with that fresh and fruity strawberry glaze is a combination my family goes crazy for every single time. I hope you give this recipe a try—you’ll love the process almost as much as the delicious results. Trust me, once you nail these crullers, you won’t want to go back to store-bought donuts again!

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