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Strawberry Glazed French Crullers

Irresistibly Sweet Strawberry Glazed French Crullers Recipe

Enjoy these light, airy Strawberry Glazed French Crullers—crispy outside, soft inside, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 crullers
Course: Desserts
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 1 cup water Adds moisture to the choux pastry; no direct substitutions for proper texture.
  • 1 cup whole milk Contributes rich flavor and texture; substitute with non-dairy milk for dairy-free option.
  • ½ cup unsalted butter Provides fat for richness; can be replaced with dairy-free butter.
  • 1 tbsp granulated sugar Sweetens the dough; essential for balance.
  • a pinch salt Enhances overall flavor; omit only if sodium-restricted.
  • 1½ cups bread flour Key for structure; yields better texture than all-purpose flour.
  • 4 large eggs Adds structure and moisture; vital for rise.
For Frying
  • to taste vegetable or canola oil Necessary for crispy texture; don’t substitute with lower smoke point oils.
For the Strawberry Glaze
  • 1 cup powdered sugar Base for glaze, providing sweetness and smooth texture.
  • ¼ cup pureed fresh strawberries Adds natural sweetness.
  • 2 tbsp whole milk Helps to thin the glaze; substitute with a dairy-free milk if needed.
For Garnish
  • to taste freeze-dried strawberries Creates beautiful strawberry sugar; optional if unavailable.

Equipment

  • Stand Mixer
  • Deep skillet or fryer
  • Piping Bag
  • thermometer

Method
 

Step-by-Step Instructions
  1. Prepare Parchment Squares: Cut 18 squares of parchment paper, each measuring 4”x4”. Trace circles on each piece to guide piping.
  2. Make the Choux Pastry: Combine water, whole milk, unsalted butter, sugar, and salt in a medium saucepan. Heat over medium-high until mixture boils.
  3. Incorporate the Flour: Remove from heat, quickly add bread flour, and stir until forming a smooth, thick dough. Return to heat for 1-2 minutes to dry out slightly.
  4. Add the Eggs: Transfer dough to a mixer, let cool slightly, then add eggs one at a time, mixing until fully incorporated and glossy.
  5. Pipe the Crullers: Scoop pastry into a piping bag fitted with a large star tip. Pipe circles on prepared parchment.
  6. Heat the Oil: Heat vegetable or canola oil to 370°F (188°C) for frying.
  7. Fry the Crullers: Carefully place crullers into hot oil and fry until golden brown, about 2-3 minutes per side.
  8. Drain and Cool: Transfer fried crullers to a wire rack to cool and drain excess oil.
  9. Prepare the Strawberry Glaze: Combine powdered sugar, pureed strawberries, and milk in a bowl; whisk until smooth.
  10. Glaze the Crullers: Dip tops of crullers into the glaze, let excess drip off, and sprinkle with freeze-dried strawberry sugar if desired.

Nutrition

Serving: 1crullerCalories: 200kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 130mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 7mgCalcium: 30mgIron: 0.5mg

Notes

Enjoy making these delightful Strawberry Glazed French Crullers that are sure to impress!

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