Strawberry Glazed French Crullers

The sizzle of dough hitting hot oil on a Saturday morning is a sound that changes the entire mood of a kitchen. My neighbor walked in once while I was midway through piping choux rings and stood frozen in the doorway, mesmerized by the whole process. These strawberry glazed French crullers are the kind of project that feels fussy until you actually do it, and then you realize it is just a series of small, satisfying steps.

I made a double batch for a brunch potluck last spring and watched three people skip the entire savory spread just to hover near the cruller plate.

Ingredients

• Water (1 cup): The foundation of your choux, and it needs to come to a full gentle boil before the flour goes in.
• Unsalted butter, cubed (1/2 cup): Cubing helps it melt evenly so you never get greasy pockets in the dough.
• Granulated sugar (1 tablespoon): Just enough sweetness in the dough without competing with the glaze.
• Salt (1/4 teaspoon): Do not skip this, because it makes the butter taste like actual butter.
• All-purpose flour (1 cup): Add it all at once and stir like you mean it for the smoothest result.
• Large eggs (4): Added one at a time, they transform the thick paste into something glossy and pipeable.
• Vegetable oil for frying: You need about three inches of oil in a heavy pot for proper floating and puffing.
• Powdered sugar, sifted (1 cup): Sifting prevents those annoying little lumps in your glaze.
• Fresh strawberries, hulled (3 to 4): Mashed and strained, they give the glaze its vivid pink color and real fruit tang.
• Lemon juice (2 teaspoons): Brightens the strawberry flavor and keeps the glaze from tasting flat.
• Milk (1 to 2 teaspoons): Use only as needed to thin the glaze to a dippable consistency.

Instructions

Set up your station:

Line two baking sheets with parchment and fit a piping bag with a large star tip so everything is ready before the hot dough needs your attention.

Build the choux base:

Combine water, cubed butter, sugar, and salt in a saucepan and bring it to a gentle boil over medium heat until the butter has fully melted into the water.

Incorporate the flour:

Pour in all the flour at once and stir vigorously with a wooden spoon until the mixture pulls cleanly from the pan sides and forms a smooth ball, roughly one to two minutes.

Cool slightly:

Take the pan off the heat and let it rest for five minutes so the eggs do not scramble when you add them.

Add the eggs:

Beat in one egg at a time, mixing thoroughly after each until the batter turns glossy and falls from the spoon in a thick ribbon.

Pipe the rings:

Transfer the batter to your piping bag and pipe three inch rings onto the parchment, leaving space between each one for expansion.

Freeze until firm:

Slide the trays into the freezer for twenty minutes so the crullers hold their shape when they hit the oil.

Fry in batches:

Heat oil to 350 degrees Fahrenheit, gently lift each cruller with a spatula, and fry for two to three minutes per side until deeply puffed and golden, then drain on a wire rack.

Make the strawberry glaze:

Mash the hulled strawberries with lemon juice until very juicy, then strain out the seeds and whisk the pink liquid into the sifted powdered sugar with a splash of milk until thick but pourable.

Glaze and set:

Dip each cooled cruller into the glaze, place back on the rack, and let them sit for about ten minutes until the coating sets into a thin, crackly shell.

Save

The moment I pulled the first perfectly golden cruller from the pot and heard that hollow tap when I set it on the rack, I actually laughed out loud in my empty kitchen.

Getting the Oil Temperature Right

A clip on thermometer is your best friend here because guessing oil temperature by sight is how you end up with either raw centers or burnt shells. I ruined an entire batch once by rushing the heat and watching them darken in under a minute. Keep the burner at a steady medium and adjust in small increments between batches.

Piping Without the Stress

Piping rings feels intimidating until you realize you can always smooth a wobbly one with a damp finger before freezing. I like to pipe in a single confident motion rather than trying to be precious about it.

Serving and Storing

These crullers are at their absolute best within two hours of glazing, when the exterior is still lightly crisp and the glaze has not fully soaked through. If you need to make them ahead, fry and freeze the unglazed crullers, then reheat in a warm oven before glazing fresh.

• A sprinkle of freeze dried strawberry powder over the wet glaze adds a tart punch and a pretty speckled finish.
• Serve them alongside strong coffee or a cold glass of rosé for a brunch that feels unexpectedly fancy.
• Always glaze on a wire rack set over a sheet pan to catch drips and save yourself from sticky countertops.

Save

There is something deeply satisfying about making something so delicate and beautiful from scratch with your own hands. Share them generously, because the people around your table will remember the morning you did.

Recipe FAQs

→ Why did my crullers collapse after frying?

Crullers usually collapse when the oil temperature drops too low or when the dough hasn't been cooked long enough on the stovetop. Make sure your oil stays at 350°F and cook the flour mixture until it forms a smooth ball that pulls away from the pan sides.

→ Can I bake these crullers instead of frying?

Traditional French crullers are fried for their signature crisp exterior and airy interior. Baking produces a different texture—more like a cream puff. For authentic results, stick with frying in oil at a consistent 350°F.

→ How do I get the perfect round shape when piping?

Use a large star tip and pipe directly onto parchment paper squares. Freezing the piped rings for 20 minutes firms them up, making them easy to lift and slide into the oil. The frozen dough also helps hold its shape during frying.

→ Can I make the glaze with frozen strawberries?

Yes, frozen strawberries work well. Thaw them completely and mash them with the lemon juice as directed. You may need slightly less liquid since frozen berries release more juice. Strain out the seeds for the smoothest glaze.

→ How should I store leftover crullers?

Crullers are best eaten the day they're made. If you need to store them, keep them in an airtight container at room temperature for up to one day. Re-crisp in a warm oven at 300°F for about 5 minutes before serving.

→ What oil temperature is best for frying crullers?

Maintain oil at 350°F (175°C) throughout frying. Use a deep-fry thermometer to monitor the temperature. Too hot and the outside burns before the inside cooks; too cool and the crullers absorb excess oil and become greasy.