Go Back
Strawberry Glazed French Crullers

Strawberry Glazed French Crullers for a Sweet Escape

Experience the delightful Strawberry Glazed French Crullers that offer a crunchy exterior and a sweet strawberry interior, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 crullers
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Choux Pastry
  • 1 cup water Provides essential moisture for the choux dough; no substitutions allowed.
  • 1 cup whole milk Adds richness; can swap with dairy-free alternatives.
  • 1/2 cup unsalted butter Ensures rich taste; margarine or dairy-free butter is a substitute.
  • 1/4 cup granulated sugar Sweetens the dough; coconut sugar can be used for less refined option.
  • 1 pinch salt Enhances flavor; no substitutions needed.
  • 1 1/2 cups bread flour Provides necessary structure; all-purpose can work but alters texture.
  • 4 large eggs Binds ingredients for puffy texture; use flaxseed for vegan option.
  • Vegetable or Canola oil Required for frying; avoid olive oil.
For the Strawberry Glaze
  • 1 cup powdered sugar Sweetens and thickens; no alternatives for consistency.
  • 2-3 tablespoons whole milk Adjusts glaze thickness; dairy-free alternatives acceptable.
For the Optional Strawberry Sugar

Equipment

  • Deep fryer or heavy skillet
  • Medium saucepan
  • Stand mixer
  • piping bag with star tip
  • Thermometer

Method
 

Step-by-Step Instructions
  1. Prepare parchment squares by cutting 18 squares of parchment paper into 4"x4" pieces. Optionally trace circles on the paper for guiding shapes.
  2. Combine 1 cup of water, 1 cup of whole milk, 1/2 cup of unsalted butter, 1/4 cup of granulated sugar, and a pinch of salt in saucepan. Heat until boiling.
  3. Remove from heat and stir in 1 1/2 cups of bread flour until the dough pulls away from the sides and forms a ball.
  4. Allow the dough to cool for 4-5 minutes, then beat in 4 large eggs one at a time until smooth and glossy.
  5. Pipe the dough onto prepared parchment squares, aiming for circular shapes about 2-3 inches wide.
  6. Heat vegetable or canola oil to 370°F (188°C) in a deep fryer or skillet, monitoring temperature closely.
  7. Fry the crullers in hot oil, carefully placing parchment squares with piped dough in. Fry for 2-3 minutes until golden brown.
  8. Drain the crullers on a cooling rack lined with paper towels, allowing excess oil to be absorbed.
  9. Make the glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of milk and pureed strawberries until smooth.
  10. Dip cooled crullers into the strawberry glaze and optionally sprinkle with freeze-dried strawberry sugar. Let set before serving.

Notes

Enjoy these crullers fresh for optimal flavor and texture; store or freeze as needed for later enjoyment.