Strawberry Glazed French Crullers Recipe

Introduction

Strawberry Glazed French Crullers are light, airy doughnuts with a delicate crispy exterior and a sweet, fruity glaze. Perfect for a special breakfast or an elegant dessert, these crullers combine classic choux pastry with a fresh strawberry twist.

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 deep skillet halfway)
• 2 cups Powdered Sugar (sifted)
• ¼ cup Fresh Strawberries (cut and mashed or pureed)
• 3-4 tbsp Whole Milk (for glaze)
• ½ cup Freeze Dried Strawberries (processed into fine strawberry bits)
• ¼ cup Granulated Sugar (for strawberry sugar)

Instructions

1. Prepare parchment: Cut parchment paper into 18 squares, each 4” x 4”. Optionally, trace a 3 to 3 ½ inch circle on each square with a glass. Set aside.
2. Make pastry dough: In a medium saucepan, combine water, whole milk, butter, granulated sugar, and salt. Heat over medium-high until it boils, watching carefully to avoid overflow.
3. Add flour: Remove from heat and stir in bread flour vigorously until combined. Return to heat and stir constantly until the dough thickens and pulls away cleanly from the pan’s sides.
4. Cool dough: Transfer dough to a stand mixer with paddle attachment. Beat on medium until steam dissipates and dough cools slightly, about 4-5 minutes.
5. Add eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape sides between additions. The final dough should be smooth, glossy, and elastic.
6. Pipe crullers: Fill a large piping bag fitted with a large star tip. Lightly grease a baking sheet and parchment squares. Place parchment squares on the sheet, traced side down. Pipe closed rings of dough onto each square.
7. Heat oil: Preheat oil in a deep fryer or large deep skillet to 370ºF. Use enough oil to submerge the crullers halfway and monitor temperature carefully.
8. Fry crullers: Place 2-3 crullers with parchment paper side up in oil. After 45 seconds, remove the paper with tongs. Fry crullers 2-3 minutes per side until golden brown.
9. Drain: Remove crullers with tongs or slotted spoon and place on a wire rack over paper towels to cool and drain excess oil.
10. Make strawberry glaze: Puree fresh strawberries in a food processor or mash by hand. In a bowl, whisk together powdered sugar, pureed strawberries, and 3-4 tablespoons milk until smooth.
11. Make strawberry sugar: Process freeze-dried strawberries into fine bits in a food processor, then pulse with granulated sugar. Store in an airtight container if not using immediately.
12. Glaze crullers: When crullers are cool enough to handle, dip each into the strawberry glaze, then sprinkle with strawberry sugar. Place back on the rack to set.
13. Serve: Enjoy immediately for best texture and flavor, or proceed to storage instructions below.

Tips & Variations

• Use a piping bag with a large star tip to achieve the traditional ridged texture of crullers.
• Ensure oil temperature remains steady at 370ºF for even frying and to prevent greasy doughnuts.
• Substitute freeze-dried strawberries in the sugar topping with finely chopped freeze-dried raspberries for a slight flavor twist.
• Make the dough and glaze a day ahead; store dough refrigerated and bring to room temperature before piping.

Storage

Store glazed crullers in an airtight container in the refrigerator for up to one day. For best results, reheat briefly in a warm oven (about 300ºF for 5 minutes) to restore some crispness before serving. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cruller dough without a stand mixer?

Yes, you can vigorously stir and beat the dough by hand with a wooden spoon, but it requires more effort to incorporate eggs smoothly and achieve the right texture.

What if I don’t have freeze-dried strawberries for the sugar topping?

You can omit the strawberry bits and simply dust the glazed crullers with powdered sugar or use finely grated fresh strawberries mixed with sugar, though the texture will differ slightly.

Strawberry Glazed French Crullers Recipe

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★★★★★

4.7 from 725 reviews

Delight in these light and airy Strawberry Glazed French Crullers, featuring a perfectly crispy choux pastry dough fried to golden perfection and dipped in a luscious homemade strawberry glaze. Finished with a sprinkle of strawberry sugar, these crullers are an irresistible treat perfect for breakfast, brunch, or dessert.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 34 minutes
• Total Time: 54 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: French
• Diet: Vegetarian

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 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 bits)
• ¼ cup Granulated Sugar

Instructions

1. Prepare Parchment Squares: Cut parchment paper into 18 squares measuring 4″ x 4″ each. Optionally, trace a circle 3 to 3½ inches in diameter onto each square for piping guidance, then set aside.
2. Make Dough Base: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high, stirring occasionally, until mixture boils without overflowing.
3. Add Flour and Cook Paste: Remove pan from heat and vigorously stir in bread flour with a wooden spoon until fully combined. Return to medium-high heat and stir continuously, pressing dough against pan sides until the mixture forms a thick, smooth paste that pulls away cleanly from the pan.
4. Cool Dough: Transfer dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 4-5 minutes until steam dissipates and dough cools slightly.
5. Add Eggs: Add eggs one at a time, beating thoroughly after each addition and scraping down bowl sides to ensure full incorporation. The dough should become smooth, glossy, thick, and elastic. Test by lifting paddle to check for a stable ‘V’ shape or stretch between fingers without breaking.
6. Pipe Crullers: Transfer dough into a large piping bag with a large star tip. Lightly spray a large baking sheet and the parchment squares with baking spray. Place parchment squares spray-side down onto the sheet. Pipe closed rings of dough onto each square using the traced circles as a guide.
7. Heat Oil: Preheat vegetable or canola oil in a deep fryer, deep skillet, or large saucepan to 370°F. Use enough oil to fill pan halfway (2-3 inches) and a thermometer to monitor temperature.
8. Fry Crullers: Carefully place 2-3 crullers with parchment paper into hot oil paper-side up. Fry for about 45 seconds to loosen the paper, then remove the paper using tongs.
9. Continue Frying: Fry crullers for 2-3 minutes per side or until medium golden brown and crisp. Remove with tongs or slotted spoon and place on a wire rack lined with paper towels to drain excess oil and cool.
10. Glaze Crullers: Once cool enough to handle, dip each cruller into the prepared strawberry glaze, then sprinkle with strawberry sugar. Return to the cooling rack for glazing to set.
11. Serve or Store: Enjoy the strawberry glazed French crullers immediately for best texture. Store leftovers in an airtight container in the refrigerator for up to 1 day.
12. Make Strawberry Glaze: Puree fresh sliced strawberries using a food processor or mash by hand. In a medium bowl, whisk together sifted powdered sugar, strawberry puree, and 3 tablespoons whole milk; add an extra tablespoon if needed until smooth.
13. Prepare Strawberry Sugar: Process freeze-dried strawberries into fine bits using a food processor. Combine with granulated sugar and pulse to mix evenly. Store in an airtight container for future use.

Notes

• Maintain oil temperature at 370°F to ensure crullers cook evenly and achieve the right crispness without absorbing excess oil.
• Be sure to remove parchment paper shortly after placing crullers in the hot oil to avoid burning the paper and affecting flavor.
• The elasticity and smoothness of the dough is essential for piping; if batter breaks easily, eggs may need to be beaten in more thoroughly.
• Strawberry glaze can be adjusted in thickness by adding more or less milk according to preference.
• Fresh strawberry puree adds authentic flavor, but glazed crullers are also delicious with plain powdered sugar in a pinch.
• Crullers are best eaten fresh; refrigeration can cause loss of crispness.

Keywords: French crullers, strawberry glaze, fried doughnuts, choux pastry, strawberry sugar, dessert, French pastry