Pretty in Pink: Strawberry Glazed French Crullers That’ll Steal the Brunch Spotlight
Picture this: golden morning light streaming through the kitchen window, a platter of rose-tinted pastries gleaming like edible jewels, and that first bite—crisp, airy, and bursting with real strawberry sweetness. That’s the magic of these Strawberry Glazed French Crullers, my friends. I’m not just sharing a recipe today; I’m handing you a sparkly pink ticket to Become the Brunch Hero of Your Friend Group. These aren’t your average doughnuts—they’re lighter than a cloud, crispier than autumn leaves, and glazed with a strawberry kiss that’ll make your taste buds do a happy dance. Last weekend, I brought two dozen to my neighbor’s garden party… and let’s just say I left with six new Instagram followers and zero leftovers. Ready to make magic? Let’s fry!
When Life Gives You Squishy Strawberries… Make Art
Rewind to my 10th birthday party. My abuelita (grandma, but way cooler) let me “help” make churros for the first time. Flour everywhere, oil splatters on her vintage apron, and me piping wobbly dough rings that looked more like amoebas than circles. But when we dipped those crispy spirals in her secret strawberry syrup? Pure. Gold. Fast forward 20 years: I’m recreating that memory with French finesse (and fewer kitchen fires). The first time I nailed the cruller’s signature ridges? I texted my brother a boomerang of the glaze drip with the caption “BEHOLD, THE PINK TORUS OF TRIUMPH.” He still won’t let me live it down—but hey, art is worth the teasing.
Your Grocery List for Strawberry Glazed French Crullers
For the Crullers (Choux Pastry):
- 1/2 cup water
- 1/2 cup milk (whole milk preferred; almond milk for dairy-free)
- 1/2 cup unsalted butter (salted butter works too; just skip extra pinch of salt)
- 1 tbsp sugar
- 1 cup all-purpose flour (spoon and level)
- 4 large eggs (room temp)
- 1/2 tsp vanilla extract (clear vanilla keeps dough pale; bourbon vanilla adds depth)
Strawberry Glaze:
- 1/2 cup freeze-dried strawberries (blitz into powder)
- 1 cup powdered sugar (sifted)
- 2–3 tbsp milk or cream (heavy cream for thick, milk for drizzle)
- 1/2 tsp vanilla extract (optional)
How to Make Strawberry Glazed French Crullers: Step-by-Step
Step 1: The Boil That Bonds Us
Combine water, milk, butter, and sugar in a saucepan. Bring to a rolling boil—the kind that fills your kitchen with the warm scent of butter. Dump in all the flour at once. Stir with intensity. Cook for 2 minutes, stirring constantly, until the mixture forms a smooth dough ball and pulls away from the sides. This step is crucial for activating the starch in the flour, helping the crullers puff beautifully.
Step 2: Egg-cellent Adventure
Transfer the dough to a mixing bowl. Let it cool slightly to prevent scrambled eggs. Add the eggs one at a time, beating well after each addition. The dough may look broken, but keep going—it’ll come together like magic. Stir in vanilla extract. You’re looking for a pipeable dough with a thick, glossy consistency.
Step 3: Pipe It Like It’s Hot
Line a baking sheet with parchment. Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto the sheet. Freeze for 30 minutes. This ensures the crullers hold their shape in the hot oil.
Step 4: Time to Fry
Heat oil to 350°F in a deep pan or fryer. Gently place a few frozen cruller rings into the oil. Don’t crowd the pan. Fry for about 2–3 minutes per side until golden brown and puffed. Drain on paper towels.
Step 5: Glaze Game Strong
To make the glaze, whisk freeze-dried strawberry powder with sifted powdered sugar, milk, and vanilla. Dip the tops of warm crullers into the glaze and let excess drip off. Set on a wire rack until the glaze sets.
Serving: Pink Perfection on a Plate
Arrange the crullers on a pretty cake stand or a rustic wooden board. Garnish with halved strawberries and edible flowers for extra flair. Serve them warm, within two hours of frying for maximum crunch. For added drama, pair with strawberry mascarpone dip or a pot of floral tea.
Mix It Up: Crullers in Disguise
- Chocolate-Covered Strawberry: Add 1 tbsp cocoa powder to the dough and use chocolate glaze.
- Lemon-Berry Burst: Add lemon zest to the dough and top with raspberry glaze.
- Vegan Vibes: Use plant-based butter, flax eggs, and oat milk.
Chef’s Confessions & Cruller Chronicles
My first attempt at these Strawberry Glazed French Crullers ended in wonky, soggy spirals. I skipped the freezing step. Big mistake. Now I always chill the piped dough for at least 30 minutes. It keeps the shape tight and elegant in the oil. If your glaze seizes or thickens too much, add milk 1 tsp at a time and whisk. One time I added a pinch of ground cardamom to the dough for a hint of spice—it was an instant hit.
Cruller Crisis Hotline: Your FAQs Answered
Q: My dough looks curdled after adding eggs—help!
A: That’s normal. Keep mixing. It comes together beautifully after the third egg.
Q: Oil temp keeps dropping. Am I doomed?
A: Not at all. Let it reheat between batches. Fry only 3–4 crullers at a time.
Q: Can I air fry them?
A: Yes. Pipe rings onto parchment, freeze, then air fry at 375°F for 8–9 minutes. Spritz with oil for golden crust.
Nutrition (Per Glazed Cruller)
Calories: 210
Fat: 12g
Carbs: 22g
Protein: 4g
For a lighter version: air fry, use plant-based milk and a thinner glaze.
PrintStrawberry Glazed French Crullers
These delicate, airy French crullers are a total showstopper—with a fresh strawberry glaze that’s as vibrant as it is delicious. I made a batch for brunch last weekend, and let’s just say… there were no leftovers. Lightly crisp on the outside, melt-in-your-mouth soft inside, and kissed with real strawberry flavor—they’re the perfect sweet bite!
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Ingredients
For the Crullers (Choux Pastry):
½ cup water
½ cup milk
½ cup unsalted butter
1 tbsp sugar
1 cup all-purpose flour
4 large eggs
½ tsp vanilla extract
Oil for frying
Strawberry Glaze:
½ cup freeze-dried strawberries, crushed into powder
1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
Instructions
Bring water, milk, butter, and sugar to a boil. Stir in flour and cook until a dough forms.
Cool slightly, then beat in eggs one at a time, until smooth and glossy. Add vanilla.
Pipe dough into rings on parchment, freeze 30 mins.
Fry in hot oil (350°F) for 2–3 mins per side until puffed and golden. Drain on paper towels.
Whisk glaze ingredients together. Dip cooled crullers in glaze and let set.
Nutrition
- Serving Size: 1
- Calories: 210
- Fat: 12g
- Carbohydrates: 22g
- Protein: 4g
Final Thoughts
These strawberry glazed French crullers are everything you want in a pastry: crisp edges, airy interiors, and a punch of real berry flavor in every bite. They look impressive enough for bridal showers or Mother’s Day brunch, but are easy enough to whip up on a cozy Sunday morning. With just a handful of ingredients and a few pastry-chef tricks, you can bring a bit of magic into your kitchen. So next time you see a carton of berries whispering your name from the fridge, you know what to do.