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Strawberry Glazed French Crullers

Irresistible Strawberry Glazed French Crullers for Summer Bliss

This Strawberry Glazed French Crullers recipe combines airy choux pastry with vibrant strawberry glaze for a delightful summer treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 crullers
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crullers
  • ½ cup Water Adds moisture to the batter, creating that perfect airy texture.
  • ½ cup Whole Milk Enhances richness and contributes to a tender texture.
  • ½ cup Unsalted Butter Provides fat for flavor and richness.
  • 2 tbsp Granulated Sugar Sweetens the pastry subtly.
  • ½ tsp Salt Balances sweetness and enhances flavors.
  • 1 ⅓ cups Bread Flour Gives the structure necessary for rising.
  • 4 Large Eggs Binds ingredients and contributes to leavening.
  • Vegetable or Canola Oil Enough to fill a deep fryer or skillet halfway.
For the Strawberry Glaze
  • 2 cups Powdered Sugar Sweetens and gives a smooth consistency.
  • ¼ cup Fresh Strawberries Adds natural fruity flavor and vibrant color.
  • 3-4 tbsp Whole Milk Used to achieve the desired consistency of the glaze.
Optional for Garnish
  • ½ cup Freeze-Dried Strawberries Adds concentrated strawberry flavor for making strawberry sugar.
  • ¼ cup Granulated Sugar Mix with freeze-dried strawberries for a delightful garnish.

Equipment

  • Medium saucepan
  • Stand Mixer
  • piping bag
  • star tip
  • deep fryer
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Begin by cutting out 18 squares of parchment paper, each measuring approximately 4"x4".
  2. In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high until boiling.
  3. Add in bread flour all at once, stirring until the dough pulls away from the sides of the pan, about 3-5 minutes.
  4. Transfer the hot dough to a stand mixer and allow it to cool slightly. Then add eggs one at a time, mixing until smooth.
  5. Prepare a piping bag fitted with a star tip and fill it with the choux pastry. Pipe rings onto the parchment squares.
  6. Heat the vegetable or canola oil in a deep fryer to 370°F. Fry the crullers until golden brown, about 2-3 minutes per side.
  7. In a mixing bowl, combine powdered sugar, pureed fresh strawberries, and milk to prepare the glaze. Dip the cooled crullers in the glaze.

Nutrition

Serving: 1crullerCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 15gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Enjoy freshly made crullers on the same day for the best taste. Store in an airtight container for up to 1 day in the fridge or freeze for up to 1 month.

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