Strawberry Glazed French Crullers Recipe

Introduction

Strawberry Glazed French Crullers are light, airy, and delightfully crispy donuts with a luscious strawberry glaze. Perfect for a special breakfast or an indulgent treat, these crullers combine classic choux pastry with a fruity twist that’s sure to impress.

Ingredients

• ½ cup Water
• ½ cup Whole Milk
• ½ cup Unsalted Butter
• 2 tbsp Granulated Sugar
• ½ tsp Salt
• 1 1/3 cup Bread Flour
• 4 Large Eggs
• Vegetable or Canola Oil (for frying – enough to fill a deep fryer or halfway in a deep skillet)
• 2 cups Powdered Sugar (sifted)
• ¼ cup Fresh Strawberries (cut and mashed or pureed)
• 3-4 tbsp Whole Milk
• ½ cup Freeze Dried Strawberries (processed into fine strawberry bits)
• ¼ cup Granulated Sugar

Instructions

1. Step 1: Cut parchment paper into 18 squares measuring 4” x 4”. Optionally, trace a 3 to 3½ inch diameter circle on each square and set aside.
2. Step 2: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Bring to a boil over medium-high heat, stirring to prevent boiling over.
3. Step 3: Remove from heat and stir in bread flour vigorously until combined. Return to medium-high heat and stir continuously, pressing the dough into the sides until thick and smooth. The dough should pull away cleanly from the pan.
4. Step 4: Transfer dough to a stand mixer with a paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough cools slightly.
5. Step 5: Add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down bowl sides between additions. The batter should be smooth, elastic, and form a V shape when lifted.
6. Step 6: Fill a large piping bag fitted with a large star tip with the dough. Lightly spray a baking sheet and place parchment squares on it, spray each square. Place parchment with the traced circle facing down.
7. Step 7: Pipe a closed ring of dough onto each parchment square and set aside.
8. Step 8: Heat oil in a deep fryer or deep skillet to 370ºF (use a thermometer). Fry 2-3 crullers at a time with the paper side up for about 45 seconds, then remove the paper with tongs.
9. Step 9: Fry crullers for 2-3 minutes per side until medium golden brown. Remove with tongs or slotted spoon and drain on a wire rack lined with paper towels.
10. Step 10: Once cool enough to handle, dip crullers into strawberry glaze, sprinkle with strawberry sugar, and place back on the cooling rack. Optionally, replace paper towels with parchment before glazing.
11. Step 11: Prepare the strawberry glaze by pureeing fresh strawberries in a food processor or mashing them with a spoon.
12. Step 12: In a bowl, combine sifted powdered sugar, pureed strawberries, and 3 tablespoons whole milk. Whisk until smooth, adding up to 1 more tablespoon milk if needed.
13. Step 13: Make strawberry sugar by processing freeze-dried strawberries into fine bits, then pulsing with granulated sugar. Store in an airtight container if not using immediately.
14. Step 14: These crullers are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to one day.

Tips & Variations

• For best piping results, make sure the dough is slightly cooled before adding eggs to prevent scrambling.
• Use a thermometer to maintain the oil temperature at 370ºF for perfectly fried crullers.
• Try swapping fresh strawberries for raspberries in the glaze for a different berry flavor.
• Freeze-dried strawberry sugar adds a lovely crunch but granulated sugar alone works if you don’t have freeze-dried berries.

Storage

Store leftover crullers in an airtight container in the refrigerator for up to one day. To enjoy later, gently warm them in a microwave for 10-15 seconds or in a low oven for a few minutes. Avoid storing at room temperature as the glaze may soften and the crullers will lose their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to pipe and fry the dough immediately after preparing for optimal texture. The dough can be prepared and cooled slightly, but refrigerating may affect how it pipes and fries.

What can I use if I don’t have freeze-dried strawberries?

If you don’t have freeze-dried strawberries, simply use granulated sugar alone or try finely chopped dried strawberries as a substitute for the strawberry sugar topping.

Strawberry Glazed French Crullers Recipe

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★★★★★

4.5 from 145 reviews

Delight in these light and airy French crullers, fried to a perfect golden brown and finished with a luscious homemade strawberry glaze and strawberry sugar sprinkle. This recipe combines the classic texture of crullers with a fresh, fruity twist, making for an irresistible treat perfect for brunch or dessert.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 34 minutes
• Total Time: 54 minutes
• Yield: 18 crullers 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

French Crullers

• ½ cup Water
• ½ cup Whole Milk
• ½ cup Unsalted Butter
• 2 tbsp Granulated Sugar
• ½ tsp Salt
• 1 1/3 cup Bread Flour
• 4 Large Eggs
• Vegetable or Canola Oil (for frying – enough to fill a deep fryer or deep skillet halfway)

Strawberry Glaze

• 2 cups Powdered Sugar (sifted)
• ¼ cup Fresh Strawberries (cut and mashed or pureed)
• 3–4 tbsp Whole Milk

Strawberry Sugar

• ½ cup Freeze Dried Strawberries (processed into fine strawberry bits)
• ¼ cup Granulated Sugar

Instructions

1. Prepare parchment squares: Cut parchment paper into 18 squares measuring 4” x 4”. Optionally, trace a 3 to 3½ inch circle on each square to guide piping. Set aside.
2. Make dough base: Combine water, whole milk, unsalted butter, granulated sugar, and salt in a medium saucepan. Heat over medium-high heat, stirring constantly until the mixture reaches a boil, being careful to prevent it from boiling over.
3. Add flour: Remove saucepan from heat. Add bread flour all at once and stir vigorously with a wooden spoon until combined. Return to medium-high heat, stirring and pressing the dough against the pan sides until it forms a thick, smooth paste that pulls away cleanly from the pan.
4. Cool dough: Transfer dough to a stand mixer fitted with the paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and the dough cools slightly.
5. Incorporate eggs: Add the eggs one at a time, fully mixing each before adding the next. Scrape down the bowl edges between additions. The final batter will be smooth, glossy, thick, and elastic, able to stretch without breaking.
6. Prepare for piping: Fit a large piping bag with a large star tip. Lightly spray a baking sheet and each parchment square with baking spray. Place parchment squares spray-side down on the baking sheet.
7. Pipe crullers: Pipe a closed ring of dough onto each parchment square inside the traced circle. Set aside.
8. Heat oil: Heat vegetable or canola oil in a deep fryer or a deep skillet filled halfway with 2-3 inches of oil to 370°F, using a thermometer to monitor temperature.
9. Begin frying: Carefully place 2-3 crullers (with parchment paper) into hot oil paper-side up. After about 45 seconds, remove the parchment with tongs.
10. Finish frying: Fry crullers 2-3 minutes per side until medium golden brown. Remove with tongs or slotted spoon and drain on a wire rack lined with paper towels.
11. Glaze crullers: Once crullers are cooled enough to handle, dip each into the strawberry glaze, then sprinkle with strawberry sugar. Return to the rack for the glaze to set. Swap paper towels for parchment paper on the rack for glazing if desired.
12. Serve or store: Serve immediately for best texture. Store in an airtight container in the refrigerator for up to 1 day.
13. Make strawberry glaze: Puree fresh strawberries using a food processor or by mashing with a spoon. In a bowl, whisk together sifted powdered sugar, pureed strawberries, and 3 tablespoons of whole milk; add an additional tablespoon if needed to reach desired consistency.
14. Prepare strawberry sugar: Process freeze-dried strawberries into fine bits using a food processor. Add granulated sugar and pulse to combine evenly. Store in an airtight container for future use.

Notes

• Use a candy or digital thermometer to maintain precise oil temperature for frying, which ensures the dough crisps evenly and cooks through.
• Removing the parchment paper after 45 seconds of frying prevents burning and allows the crullers to fry directly in the oil.
• Fresh strawberry glaze is best consumed the same day to maintain its vibrant flavor and texture.
• Freeze-dried strawberry sugar adds a delightful, natural fruit flavor to the final glaze finish and can be stored for several weeks.
• Ensure eggs are fully incorporated one at a time to achieve the correct dough elasticity and consistency.
• Use a large star tip for piping to achieve the classic ridged surface of French crullers.

Keywords: French crullers, strawberry glaze, fried doughnuts, homemade crullers, strawberry sugar, dessert recipe, French pastries