Strawberry Glazed French Crullers

Pretty in Pink: Strawberry Glazed French Crullers That’ll Steal the Spotlight

Hey there, fellow foodies! Chef Jamie here, ready to spill the tea (or should I say glaze?) on the most whimsical, crowd-pleasing treat you’ll ever whip up: Strawberry Glazed French Crullers. Imagine biting into a cloud—airy, lightly crisp, and bursting with real strawberry sweetness. These aren’t your average doughnuts, friends. They’re elegance meets comfort, and I guarantee they’ll vanish faster than you can say “seconds, please!”

Last weekend, I hosted a brunch for my *extra* opinionated foodie squad. I needed a showstopper, so I gambled on these pink-glazed beauties. Spoiler: They were a smash. One friend tried to hide the last cruller in her purse. (Nice try, Sarah.) Whether you’re a choux pastry newbie or a frying pro, I’ll walk you through every step—with plenty of chef hacks to keep it stress-free. Let’s make magic!

My First Cruller Crush: A Love Story with Batter

My obsession with crullers started at 12, during a family trip to Paris. We stumbled into this tiny patisserie, and there they were: golden, delicate rings piled like edible jewelry. One bite, and I was hooked. The baker (a cheeky grandpa with flour in his beard) caught me staring and let me “help” pipe dough. Spoiler: My first attempt looked like a squid. But he high-fived me anyway and said, “C’est la vie—taste beats looks!”

Years later, I added the strawberry glaze twist during a summer picnic. My niece, a self-proclaimed “pink food critic,” declared them “unicorn-approved.” Now, they’re my signature—a happy mashup of Parisian finesse and playful nostalgia. Pro tip: Blast French jazz while frying. It’s 10% better, scientifically.

Your Grocery List: Simple Ingredients, Big Flavor

For the Crullers (Choux Pastry):

½ cup water – The steam helps puff the pastry. No sub here!
½ cup milk – Whole milk = richer texture. Dairy-free? Almond milk works!
½ cup unsalted butter – Control the salt yourself. In a pinch? Salted butter’s fine—just skip added salt later.
1 tbsp sugar – A hint of sweetness. Coconut sugar adds a caramel note if you’re feeling fancy.
1 cup all-purpose flour – Spoon & level it! Gluten-free? Swap 1:1 with a GF blend (add ¼ tsp xanthan gum).
4 large eggs – Room temp = smoother dough. Vegan? See variations below!
½ tsp vanilla extract – Or almond extract for a floral kick.
Oil for frying – Neutral oils like canola or vegetable. Save that fancy olive oil for salad!

Strawberry Glaze:

½ cup freeze-dried strawberries – The flavor bomb! Fresh berries add water, but in a pinch, reduce 1 cup mashed fresh strawberries + 1 extra tbsp powdered sugar.
1 cup powdered sugar – Sift it! No one likes lumpy glaze.
2–3 tbsp milk or cream – Cream = thicker, milk = lighter. Vegan? Coconut milk rocks.
½ tsp vanilla extract – Optional, but why skip joy?

Let’s Fry the Drama: Step-by-Step Cruller Mastery

Step 1: Boil, Baby, Boil! In a saucepan, combine water, milk, butter, and sugar. Medium heat until it’s bubbling like a spa jacuzzi. Chef Hack: Stir occasionally so the butter doesn’t stage a bottom-burn mutiny.

Step 2: Flour Power. Dump in the flour all at once! Stir aggressively with a wooden spoon until it forms a smooth ball (1-2 mins). It should pull away from the pan like a clingy ex. Tip: Cook 1 extra minute to eliminate raw flour taste.

Step 3: Egg-cellent Adventure. Let the dough cool 5 mins (no scrambled eggs, please!). Beat in eggs one at a time. Dough should be glossy and fall slowly from the spoon. Pro Move: Use a stand mixer if your arm needs a break.

Step 4: Pipe Dreams. Fit a piping bag with a star tip (I use Wilton 1M). Pipe 3-inch rings onto parchment squares. Fun Fact: Piping upward creates taller crullers. Freeze 30 mins—this prevents oil splatter and holds their shape!

Step 5: Fry, Baby! Heat oil in a deep pot to 350°F (use a thermometer, not vibes). Carefully lower the crullers (parchment and all) into the hot oil. After about 30 seconds, the paper will loosen—tug it out with tongs. Fry 2–3 at a time until golden brown and puffed (about 2–3 minutes per side). Place on a wire rack with a paper towel underneath. Chef Tip: Don’t overcrowd! Give those crullers their spa day space.

Step 6: Glaze Craze. While crullers cool, blitz your freeze-dried strawberries in a blender or food processor until powdered. Mix with powdered sugar, vanilla, and your milk/cream of choice until smooth. Dip each cruller top-down into the glaze, let the excess drip off, and set on a rack until it sets like a glossy pink crown.

How to Serve Your Strawberry Glazed French Crullers

French crullers are best served fresh and slightly warm—basically when the glaze is just set, and they’re whispering, “Eat me now!”

Brunch Showstopper: Pile them high on a cake stand, scatter with edible flowers, and let guests ooh and aah.
Tea Party Treat: Serve with a pot of Earl Grey or pink lemonade for major Bridgerton vibes.
Dessert Platter Perfection: Pair with chocolate-dipped strawberries and mini macarons for a dreamy, Paris-meets-picnic situation.
Kid-Approved Fun: Add rainbow sprinkles or a drizzle of white chocolate if your little helpers want to get involved.

Bonus: If you have leftovers (which is rare), zap them in the microwave for 5–10 seconds. Not as good as fresh, but still pretty fabulous.

Twists to the Classic Strawberry Glazed French Crullers Recipe

Want to remix your crullers and keep things fresh? Here are some delicious detours:

Chocolate Dipped: Swap the strawberry glaze for dark chocolate ganache + sea salt. Très chic.
Lemon Glaze: Add zest and juice to the glaze for a tart and tangy twist. Perfect for spring.
Pumpkin Spice: Stir pumpkin puree and cinnamon into the choux dough and dip in maple glaze for autumn magic.
Matcha Moment: Use matcha powder in your glaze and top with toasted sesame seeds—green goddess status unlocked.
Mini Crullers: Pipe smaller rings for bite-size snacks. Dangerous, because you’ll “accidentally” eat ten.

Chef Confessions

Okay, real talk: I’ve burned more crullers than I care to admit. My first few attempts were more “cruller chaos” than culinary brilliance. Here are a few humbling truths:

I once forgot to freeze the piped dough and ended up with oil-slicked blobs. Still tasty, but definitely not Instagram-worthy.
I’ve eaten glaze by the spoonful like it was frosting. No regrets.
My piping technique? Let’s just say my early crullers looked like donut aliens. Now I embrace the wonkiness—it’s rustic!
Pro Hack I learned the hard way: If your dough feels too runny to pipe, chill it for 10 minutes. Overmixed eggs can loosen the texture too much.

Remember, baking is part art, part science, and 100% learning curve. Your crullers don’t need to be perfect to be fabulous.

Recipe FAQs

Q: Can I bake these instead of frying?
A: Technically yes—but you’ll get more of a cream puff than a true cruller. If you try it, use a high-heat oven (425°F), spritz them with water before baking, and bake until golden. Just know: no crispy fried magic.

Q: Can I make them ahead of time?
A: You can pipe and freeze the raw rings overnight. Fry them fresh the next morning for brunch-ready ease! Glazed crullers are best eaten within 6–8 hours.

Q: How do I store leftovers?
A: In an airtight container at room temp for up to 1 day. Don’t refrigerate—they get soggy! Re-crisp briefly in a toaster oven or air fryer.

Q: Can I use fresh strawberries in the glaze?
A: Yes, but they add moisture. Use mashed strawberries and increase the powdered sugar to keep it thick. Freeze-dried = more intense flavor without the drips.

Q: Are these gluten-free friendly?
A: Totally doable with a 1:1 GF flour mix and a touch of xanthan gum. Texture might be slightly different, but still delicious.

Nutritional Facts (Per Cruller – Approximate)

Here’s a rough breakdown based on standard ingredients and one medium-sized cruller:

Calories: 230
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 80mg
Sodium: 60mg
Total Carbohydrates: 22g
Sugars: 11g
Protein: 3g

Note: These numbers vary depending on frying oil, glaze thickness, and cruller size. If you’re tracking macros, consider weighing ingredients or using a nutrition calculator.

And there you have it, food lovers—Strawberry Glazed French Crullers that are as pretty as they are irresistible. Whether you’re piping with confidence or flour-dusted and figuring it out as you go, trust the process—and enjoy every bite.