I’ve become slightly obsessed with strawberry glazed crullers lately, and I can’t wait to share this recipe with you. There’s something magical about biting into that crispy exterior, only to discover the airy, tender center hiding beneath. And when topped with that vibrant pink strawberry glaze? Pure heaven. If you’ve never tried making crullers at home, don’t worry—they might look fancy, but I’ll walk you through each step. Ready to discover the secret to these showstopping pastries?
Why You’ll Love these Strawberry Glazed Crullers
Once you’ve tried these strawberry glazed crullers, you’ll wonder how you ever lived without them. The contrast between the crispy exterior and the light, airy inside creates a texture that’s truly magical. And that vibrant pink glaze? It’s not just gorgeous—it delivers a punch of real strawberry flavor that store-bought donuts can only dream about.
I’m convinced these are the perfect weekend treat. Who doesn’t want to start their morning with something that’s both elegant and indulgent? Trust me, the moment that strawberry-scented steam hits your kitchen, you’ll be hooked.
What Ingredients are in Strawberry Glazed Crullers?
These strawberry glazed crullers might look fancy, but they actually require pretty standard pantry ingredients with a few special additions to create that gorgeous pink glaze.
- ½ cup water
- ½ cup whole milk
- ½ cup unsalted butter
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1⅓ cups bread flour
- 4 large eggs
- Vegetable oil (for frying)
- 2 cups powdered sugar
- ¼ cup fresh strawberries (pureed)
- 3-4 tablespoons milk
- Optional: ½ cup freeze-dried strawberries and ¼ cup granulated sugar for strawberry sugar topping
While most of these ingredients are kitchen staples, the star of the show is definitely the strawberries—fresh for the glaze and freeze-dried for the optional (but highly recommended) strawberry sugar that takes these crullers to the next level of flavor.
How to Make these Strawberry Glazed Crullers
In a medium saucepan, combine ½ cup water, ½ cup whole milk, ½ cup unsalted butter, 2 tablespoons granulated sugar, and ½ teaspoon salt. Bring this mixture to a boil over medium heat, watching carefully so it doesn’t boil over.
Step 2: Add Flour and Form the Dough
Once boiling, add 1⅓ cups bread flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the sides of the pan. This happens rather quickly, usually within 30-60 seconds of continuous stirring.
Step 3: Cool the Dough Before Adding Eggs
Remove the dough from heat and let it cool for about 5 minutes—just enough that it won’t cook the eggs when you add them. Nobody wants scrambled eggs in their cruller dough, trust me.
Step 4: Beat in the Eggs
Add the 4 large eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough will seem like it’s separating at first, but keep mixing and it’ll come together into a smooth, glossy paste with a slight sheen. For professional-level incorporation, a quality stand mixer would make this step effortless and ensure perfectly smooth dough.
Step 5: Pipe the Cruller Rings
Transfer the dough to a piping bag fitted with a large star tip. Pipe rings onto squares of parchment paper, making them about 3 inches in diameter. The star tip creates those signature ridges that make crullers so delightfully unique.
Step 6: Fry Until Golden
Heat vegetable oil to 350°F in a heavy-bottomed pot or deep fryer. Working in batches, carefully slide the cruller rings (parchment and all) into the hot oil, then quickly peel away the parchment with tongs. Fry for 3-4 minutes per side until they’re a beautiful golden brown.
Step 7: Make the Strawberry Glaze
While the crullers cool on a rack, whisk together 2 cups powdered sugar, ¼ cup fresh strawberry puree, and 3-4 tablespoons milk until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable—add more milk or powdered sugar as needed to adjust.
Step 8: Glaze and Finish the Crullers
Dip the top of each cooled cruller into the pink strawberry glaze, allowing excess to drip off. For an extra burst of flavor, sprinkle with strawberry sugar (made by pulsing freeze-dried strawberries with granulated sugar) before the glaze sets completely.
What to Serve with Strawberry Glazed Crullers
These airy, sweet crullers make a delightful breakfast or afternoon treat, and they’re just begging for the right companion. A strong cup of coffee provides the perfect bitter contrast to the strawberry sweetness—try a dark roast or espresso to really balance things out. For a fruitier pairing, a small bowl of fresh berries (blackberries and blueberries work wonderfully) continues the berry theme without overwhelming.
If you’re serving these for brunch, a savory egg dish like a simple frittata creates that sweet-and-salty combination we all crave. My personal favorite? A cold glass of almond milk or, for the grown-ups, a mimosa with a splash of strawberry puree instead of orange juice. The effervescence cuts through the richness of the fried dough in the most satisfying way.
Strawberry Glazed Crullers Substitutions and Variations
- Flour Options: All-purpose flour works in a pinch, though the texture won’t be quite as airy. For gluten-free needs, try a cup-for-cup gluten-free flour blend plus 1/4 teaspoon xanthan gum.
- Dairy Alternatives: Substitute plant-based butter and almond or coconut milk for a dairy-free version. The flavor will change slightly, but deliciously so!
- Berry Swaps: No strawberries? Raspberries, blackberries, or even blueberries make wonderful glazes with their own unique character.
- Flavor Twists: Add 1/2 teaspoon vanilla extract to the dough, or try almond extract for a sophisticated pairing with strawberries. A touch of lemon zest brightens everything up for summer.
- Garnish Ideas: Beyond strawberry sugar, try chopped pistachios, white chocolate drizzle, or edible dried rose petals for a truly Instagram-worthy finish.
Leftovers and Storage for these Strawberry Glazed Crullers
French crullers are truly at their prime when fresh, but don’t worry if you have extras! Here’s how to handle the leftovers:
- Same-day storage: Keep uncovered at room temperature for up to 8 hours to maintain that delicate crisp exterior.
- Refrigeration: Place in an airtight container with parchment between layers for up to 2 days. The glaze might soften a bit, which some folks actually prefer!
- Freezing option: Unglazed crullers freeze beautifully for up to 1 month. Wrap individually in plastic, then place in a freezer bag.
- Refreshing: To revive day-old crullers, pop them in a 350°F oven for 3-4 minutes. They won’t be exactly like fresh, but they’ll regain some of that lovely texture.
Final Thoughts
These strawberry glazed French crullers combine the delicate, airy texture of choux pastry with the bright, sweet flavor of fresh strawberries. There’s something almost magical about biting through that slightly crisp exterior into the tender, eggy interior, all while the fruity glaze melts on your tongue. They’re perfect for weekend brunches when you have a bit more time to devote to something special, or as a impressive treat to share with friends over coffee. While they might seem intimidating at first glance, the joy they bring to the table is well worth the effort—and honestly, watching them puff up in the hot oil is one of baking’s simple pleasures.