If ever there was a pastry that could instantly lift your spirits and add magic to your morning, Strawberry Glazed French Crullers are it. Imagine a delicately crisp, airy ring, billowing with rich vanilla notes and crowned with the sunniest pink glaze made from fresh strawberries. This treat is the very definition of “special occasion meets everyday joy”—whether you’re hosting a brunch, celebrating something sweet, or simply want to treat yourself, these crullers promise to surprise and delight with every tender bite.

Ingredients You’ll Need

Strawberry Glazed French Crullers Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Strawberry Glazed French Crullers is that the ingredients list is refreshingly simple—yet every item is crucial in building those signature layers of light pastry and fruity glaze. Here’s a peek at what you’ll need, plus some quick tips to help each shine in your homemade crullers.

Water: It keeps the pâte à choux perfectly steamy inside, ensuring the iconic cruller puff.
Unsalted butter (cut into pieces): Brings richness and helps emulsify the batter for glossy, tender rings.
Granulated sugar: Slight sweetness amps up the golden finish and balances the strawberry glaze on top.
Salt: Just a pinch brightens flavor and heightens all the other ingredients.
All-purpose flour: The backbone of the dough, providing structure as it bakes and fries to perfection.
Large eggs: Essential for volume, creaminess, and that glossy, irresistible dough texture.
Vegetable oil for frying: Neutral and great for high-heat frying, giving you crispy exteriors every time.
Fresh strawberries (hulled and chopped): The hero in the glaze, delivering naturally bright flavor and color.
Powdered sugar: Gives the glaze its silky, thick consistency and classic sweetness.
Lemon juice: Adds a pop of tartness that makes the strawberry flavor sing.
Pinch of salt: A tiny bit makes the glaze more vibrant and balanced.

How to Make Strawberry Glazed French Crullers

Step 1: Prepare the Pâte à Choux Dough

Start by setting a medium saucepan over medium heat and combine water, butter, sugar, and salt. Bring this mixture to a lively boil—this is the start of your classic choux pastry! As soon as it comes together, toss in the flour all at once and stir vigorously with a wooden spoon. In seconds, you’ll see everything transform from a loose mixture to a glossy dough that pulls away from the sides of the pan, forming a perfect ball. Keep stirring for another minute or two to cook off any extra moisture, which will give your crullers strength and puff.

Step 2: Cool and Incorporate the Eggs

Give the dough five minutes to cool slightly—this keeps the eggs from scrambling. Next, add the eggs one at a time, beating well after each. You’ll notice the dough go from lumpy and resistant to smooth, shiny, and pipe-able. This may require a little muscle, but it’s worth it: those eggs create the lift that gives Strawberry Glazed French Crullers their signature airy texture.

Step 3: Pipe the Crullers

Spoon your dough into a piping bag fitted with a large star tip. Pipe 3-inch dough rings onto small squares of parchment paper—it’s okay if they look rustic, just keep the rings even and slightly thick for best results. Using the parchment makes it easy to transfer the delicate dough straight into hot oil without losing their pretty shape.

Step 4: Fry to Golden Perfection

Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Carefully lower the crullers, parchment-side up, into the oil. Once they float, gently remove the parchment with tongs. Fry each cruller for about 2 to 3 minutes per side, turning once, until they’re deeply golden and puffed. Use a slotted spoon to transfer them onto paper towels to drain. The house will smell like a bakery!

Step 5: Make the Fresh Strawberry Glaze

In a blender or food processor, puree the hulled, chopped strawberries until smooth. For extra elegance, strain the puree through a fine mesh sieve to remove seeds (trust me, it’s worth the small extra effort). Whisk this velvety strawberry liquid with powdered sugar, lemon juice, and a pinch of salt until it’s perfectly pink and glossy. You can adjust the thickness by adding more sugar or less puree, depending on how boldly you want your glaze to coat.

Step 6: Glaze and Set

When your crullers are completely cool, dip each one into the strawberry glaze, letting any extra drip off. Place them on a wire rack set over parchment so the glaze can set without making a mess. Watching the glaze firm up and turn shiny is honestly mesmerizing—and the berry aroma is irresistible!

How to Serve Strawberry Glazed French Crullers

Garnishes

For a wow finish, sprinkle your Strawberry Glazed French Crullers with a pop of freeze-dried strawberry powder, a dusting of powdered sugar, or a few thinly sliced fresh berries. Even a tiny pinch of lemon zest can add a bright, citrusy note that brings the whole pastry to life. If you’re feeling fancy, edible flowers turn them into the star of any brunch table.

Side Dishes

Crullers are sensational all on their own, but pairing them with fresh fruit salad, a dollop of whipped cream, or a petite scoop of vanilla ice cream makes them brunch-worthy. For a contrasting flavor, serve with a tart yogurt parfait or a sparkling raspberry mimosa to complement their strawberry notes.

Creative Ways to Present

Arrange the crullers in a vintage cake stand for a striking centerpiece, or serve mini versions piled high on a platter for a party. You can even thread smaller crullers onto skewers or present individually in festive cupcake liners. For a playful twist, drizzle with a little melted white chocolate before the glaze sets—or let kids dip and decorate their own!

Make Ahead and Storage

Storing Leftovers

Strawberry Glazed French Crullers taste best the same day, but if you have a few left over, store them uncovered at room temperature for up to 12 hours or lightly covered for up to a day. This helps maintain their crisp outside and pillowy middle—though be warned, they tend to disappear fast!

Freezing

If you want to prepare ahead, freeze the unglazed, cooled crullers in a single layer on a sheet pan, then transfer to an airtight bag. They’ll keep well for up to a month. When ready to serve, simply thaw at room temperature, then glaze fresh for that just-made vibe.

Reheating

Reheat day-old or thawed crullers in a 325°F (160°C) oven for 5–7 minutes to help revive their crispness—just avoid microwaving, which can make them soggy. Always add glaze after reheating, unless you don’t mind a slightly melty, sticky finish!

FAQs

Can I make the Strawberry Glazed French Crullers dough in advance?

Absolutely. The pâte à choux dough can be covered and chilled for up to one day. When you’re ready, let it come to room temperature briefly, then pipe and fry fresh for maximum puff and flavor.

Can I bake these crullers instead of frying?

While true crullers are traditionally fried, you can pipe the rings onto a baking sheet and bake at 400°F (200°C) for 22–25 minutes, then glaze as usual. The result is a little less crisp but still airy and delightful.

Is it possible to use frozen strawberries for the glaze?

Yes! Thaw and drain frozen strawberries before pureeing so you don’t water down the glaze. The color and flavor may be a bit different, but you’ll still get that fruity pink finish.

What’s the best way to get a perfectly smooth strawberry glaze?

Puree the berries thoroughly and strain out seeds for extra-silky glaze. Whisk in the powdered sugar slowly to avoid lumps, and adjust with more sugar or puree to reach your desired consistency—it should coat the crullers without dripping right off.

Can I double the recipe to serve a crowd?

Definitely! Simply double all ingredients and fry in batches so you don’t crowd the pot. Glaze the crullers when all are completely cool, and watch them vanish at your next gathering.

Final Thoughts

There’s something so joyful about biting into these Strawberry Glazed French Crullers—the perfect blend of crisp, airy pastry and lusciously sweet strawberry glaze. I can’t wait for you to make a batch and discover just why this recipe always brightens my day. Roll up your sleeves, grab your favorite apron, and treat yourself and your loved ones to a few glorious, berry-topped rings—you’ll be making them again and again!

Strawberry Glazed French Crullers Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 50 minutes
Yield: 10 crullers 1x
Diet: Vegetarian

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Description

Learn how to make delicious Strawberry Glazed French Crullers at home with this easy recipe. These light and airy fried pastries are topped with a fresh strawberry glaze for a delightful treat.

Ingredients

Scale

For the Crullers:

1 cup water
1/2 cup unsalted butter (cut into pieces)
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
vegetable oil for frying

For the Strawberry Glaze:

1/2 cup fresh strawberries (hulled and chopped)
1 1/2 cups powdered sugar
1 teaspoon lemon juice
pinch of salt

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Instructions

Prepare the Cruller Dough: In a saucepan, combine water, butter, sugar, and salt. Cook, then add flour and stir until a ball forms. Let cool, then beat in eggs.
Fry the Crullers: Pipe dough rings onto parchment paper and fry in hot oil until golden brown.
Make the Glaze: Blend strawberries, strain, and mix with powdered sugar, lemon juice, and salt. Dip cooled crullers in glaze.