There’s something magical about Strawberry Glazed French Crullers—light, airy, and perfectly crisp on the outside, with a soft, melt-in-your-mouth center. These elegant pastries are deep-fried to golden perfection and coated in a sweet, fruity strawberry glaze. Whether you’re making them for a special breakfast, brunch, or just to satisfy a donut craving, this recipe is sure to impress!
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Why You’ll Love These Strawberry Glazed French Crullers
- Light & Airy – Made with pâte à choux dough, giving them a delicate, crispy texture.
- Sweet & Fruity Glaze – The fresh strawberry glaze adds a vibrant, tangy sweetness.
- Easier Than You Think – No yeast needed, just simple ingredients and frying!
- Perfect for Any Occasion – A fancy treat that’s surprisingly simple to make at home.
Ingredients for Strawberry Glazed French Crullers
For the Crullers
- 1 cup water – The base for the pâte à choux dough.
- 6 tbsp unsalted butter – For a rich, tender pastry.
- 1 tbsp granulated sugar – Adds a slight sweetness.
- ½ tsp salt – Balances the flavors.
- 1 cup all-purpose flour – The structure of the crullers.
- 3 large eggs – For the perfect choux pastry texture.
- 1 tsp vanilla extract – Enhances the flavor.
- Vegetable oil, for frying – A neutral oil for crisp frying.
For the Strawberry Glaze
- ½ cup fresh strawberries, mashed – The key to a bright, fruity glaze.
- 1 ½ cups powdered sugar – Creates a smooth, sweet glaze.
- 1 tbsp lemon juice – Enhances the strawberry flavor.
- ½ tsp vanilla extract – Adds warmth and depth.
Tools You’ll Need
- Medium saucepan
- Whisk
- Piping bag with a large star tip (like Wilton 1M or 2D)
- Parchment paper
- Baking sheet
- Deep fryer or heavy-bottomed pot
- Slotted spoon or tongs
How to Make Strawberry Glazed French Crullers
Step 1: Make the Choux Pastry Dough
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Reduce heat to low and add flour all at once, stirring vigorously until the dough pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Stir in the vanilla extract.
Step 2: Pipe the Crullers
- Line a baking sheet with parchment paper and lightly grease it.
- Fill a piping bag fitted with a large star tip with the choux dough.
- Pipe 2-3 inch circles onto the parchment paper.
- Freeze the piped crullers for 15-20 minutes—this helps them keep their shape while frying.
Step 3: Fry to Perfection
- Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C).
- Carefully drop the frozen crullers into the hot oil, frying 2-3 at a time.
- Fry for 4-5 minutes per side, until golden brown and puffed.
- Use a slotted spoon to remove them from the oil and place them on a wire rack to drain.
Step 4: Make the Strawberry Glaze
- In a bowl, mix mashed strawberries, powdered sugar, lemon juice, and vanilla extract until smooth.
- If the glaze is too thick, add a splash of milk. If too thin, add more powdered sugar.
Step 5: Glaze & Serve
- Dip each warm cruller into the strawberry glaze, letting the excess drip off.
- Place back on the wire rack for the glaze to set.
- Serve fresh and enjoy!
Serving Suggestions
- Pair with a hot cup of coffee or tea for the ultimate treat.
- Garnish with fresh strawberry slices for an elegant touch.
- Dust with a little extra powdered sugar for a bakery-style finish.
Tips for the Best French Crullers
- Use the Right Piping Tip – A large star tip creates the classic cruller shape.
- Freeze Before Frying – Helps them hold their shape while cooking.
- Keep the Oil at 350°F – Too hot, and they burn; too cool, and they absorb oil.
- Work in Batches – Fry only 2-3 at a time to maintain the oil temperature.
Storage Instructions
- Best Fresh: French crullers are best enjoyed the day they are made.
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a 300°F (150°C) oven for 5 minutes.
- Freeze: Freeze unglazed crullers for up to 1 month. Reheat and glaze before serving.
Frequently Asked Questions (FAQ)
Q1: Can I bake these instead of frying?
A: Yes! Bake at 375°F (190°C) for 25-30 minutes until golden brown. Let cool, then glaze.
Q2: Can I use frozen strawberries for the glaze?
A: Yes! Thaw and mash them before mixing with powdered sugar.
Q3: Why are my crullers dense instead of light and airy?
A: Make sure to fully cook the flour in the saucepan before adding eggs, and don’t overmix the dough.
Conclusion: A Bakery-Style Treat at Home!
These Strawberry Glazed French Crullers bring the perfect balance of crispy, airy pastry and sweet, fruity glaze right to your kitchen. Whether you’re making them for a weekend brunch or a special treat, they’re sure to impress!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your creations.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Nutritional Information (per cruller)
Calories: 250
Protein: 4g
Carbohydrates: 32g
Fat: 12g
Fiber: 1g
Enjoy these homemade crullers, and share them with your loved ones!
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Strawberry Glazed French Crullers
- Total Time: 40 minutes
Description
There’s something magical about Strawberry Glazed French Crullers—light, airy, and perfectly crisp on the outside, with a soft, melt-in-your-mouth center. These elegant pastries are deep-fried to golden perfection and coated in a sweet, fruity strawberry glaze. Whether you’re making them for a special breakfast, brunch, or just to satisfy a donut craving, this recipe is sure to impress!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
Scale
For the Crullers
- 1 cup water – The base for the pâte à choux dough.
- 6 tbsp unsalted butter – For a rich, tender pastry.
- 1 tbsp granulated sugar – Adds a slight sweetness.
- ½ tsp salt – Balances the flavors.
- 1 cup all-purpose flour – The structure of the crullers.
- 3 large eggs – For the perfect choux pastry texture.
- 1 tsp vanilla extract – Enhances the flavor.
- Vegetable oil, for frying – A neutral oil for crisp frying.
For the Strawberry Glaze
- ½ cup fresh strawberries, mashed – The key to a bright, fruity glaze.
- 1 ½ cups powdered sugar – Creates a smooth, sweet glaze.
- 1 tbsp lemon juice – Enhances the strawberry flavor.
- ½ tsp vanilla extract – Adds warmth and depth.
Instructions
Step 1: Make the Choux Pastry Dough
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Reduce heat to low and add flour all at once, stirring vigorously until the dough pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Stir in the vanilla extract.
Step 2: Pipe the Crullers
- Line a baking sheet with parchment paper and lightly grease it.
- Fill a piping bag fitted with a large star tip with the choux dough.
- Pipe 2-3 inch circles onto the parchment paper.
- Freeze the piped crullers for 15-20 minutes—this helps them keep their shape while frying.
Step 3: Fry to Perfection
- Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C).
- Carefully drop the frozen crullers into the hot oil, frying 2-3 at a time.
- Fry for 4-5 minutes per side, until golden brown and puffed.
- Use a slotted spoon to remove them from the oil and place them on a wire rack to drain.
Step 4: Make the Strawberry Glaze
- In a bowl, mix mashed strawberries, powdered sugar, lemon juice, and vanilla extract until smooth.
- If the glaze is too thick, add a splash of milk. If too thin, add more powdered sugar.
Step 5: Glaze & Serve
- Dip each warm cruller into the strawberry glaze, letting the excess drip off.
- Place back on the wire rack for the glaze to set.
- Serve fresh and enjoy!
Notes
- Use the Right Piping Tip – A large star tip creates the classic cruller shape.
- Freeze Before Frying – Helps them hold their shape while cooking.
- Keep the Oil at 350°F – Too hot, and they burn; too cool, and they absorb oil.
- Work in Batches – Fry only 2-3 at a time to maintain the oil temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: French
