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!
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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