Name: Strawberry Glazed French Crullers Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: ½ cup Water; ½ cup Whole Milk; ½ cup Unsalted Butter; 2 tbsp Granulated Sugar; ½ tsp Salt; 1 1/3 cup Bread Flour; 4 Large Eggs; Vegetable or Canola Oil (for frying; enough to fill a deep fryer or deep skillet halfway); 2 cups Powdered Sugar (sifted); ¼ cup Fresh Strawberries (cut and mashed or pureed); 3-4 tbsp Whole Milk; ½ cup Freeze Dried Strawberries (processed into fine bits); ¼ cup Granulated Sugar

Ingredients

½ cup Water

½ cup Whole Milk

½ cup Unsalted Butter

2 tbsp Granulated Sugar

½ tsp Salt

1⅓ cup Bread Flour

4 Large Eggs

Vegetable or Canola Oil (for frying – enough to fill a deep fryer or deep skillet halfway)

2 cups Powdered Sugar (sifted)

¼ cup Fresh Strawberries (cut and mashed or pureed)

3-4 tbsp Whole Milk

½ cup Freeze Dried Strawberries (processed into fine bits)

¼ cup Granulated Sugar

Instructions

Step 1: Cut parchment paper into 18 squares, each about 4” x 4”. Optionally, trace a 3 to 3½-inch circle onto each square with a glass. Set aside.

Step 2: In a medium saucepan, combine water, whole milk, unsalted butter, granulated sugar, and salt. Heat over medium-high, stirring, and bring to a boil without letting it overflow.

Step 3: Remove from heat. Add bread flour all at once and stir vigorously with a wooden spoon until smooth. Return to medium-high heat and stir continuously, pressing the mixture against the pan sides until thick and pulling away cleanly.

Step 4: Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on medium speed until steam dissipates and dough cools slightly, about 4-5 minutes.

Step 5: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl sides between eggs. The batter should be smooth, glossy, and elastic—forming a V shape when lifted or stretching 1-2 inches without breaking.

Step 6: Fill a large piping bag fitted with a large star tip with the dough. Lightly spray a baking sheet and each parchment square. Place parchment squares pencil side down on the sheet.

Step 7: Pipe rings onto each parchment square, closing the circles completely. Set aside.

Step 8: Heat oil in a deep fryer or deep skillet to 370ºF. If using a skillet, fill halfway with 2-3 inches of oil and monitor temperature with a thermometer.

Step 9: Fry 2-3 crullers at a time with parchment side up. After about 45 seconds, remove the parchment with tongs.

Step 10: Continue frying crullers for 2-3 minutes per side until medium golden brown. Remove with tongs or a slotted spoon and drain on a paper towel–lined wire rack.

Step 11: When crullers are cool enough to handle, dip them in the strawberry glaze (recipe below), then sprinkle with strawberry sugar. Return to the cooling rack for glazing to set.

Step 12: Enjoy the crullers immediately or store in an airtight container in the refrigerator for up to 1 day.

Step 13: Strawberry Glaze: Puree fresh strawberries using a food processor or mash with a spoon.

Step 14: In a medium bowl, whisk together sifted powdered sugar, pureed strawberries, and 3 tablespoons whole milk. Add more milk if needed for a smooth but thick glaze.

Step 15: Strawberry Sugar: Process freeze-dried strawberries into fine bits, then pulse with granulated sugar to combine. Store in an airtight container.

Tips & Variations

Use a large star piping tip to achieve the traditional cruller ridges and light texture.

If you don’t have freeze-dried strawberries, substitute lightly crushed freeze-dried raspberries or omit the strawberry sugar topping.

Monitor oil temperature carefully to prevent burning or undercooking the crullers.

For a vegan version, replace butter with vegan butter and use flax eggs (1 tbsp flaxseed meal + 3 tbsp water each) instead of eggs.

FAQs

Can I bake these French crullers instead of frying?

French crullers are traditionally fried to achieve their signature crisp texture, but you can bake them at 375ºF for 15-20 minutes until golden and puffed. Keep in mind the texture will be slightly different and less crispy.

How do I know the dough is the right consistency for piping?

The dough should be smooth, glossy, and elastic. When you lift the paddle attachment, the batter should form a V shape without breaking. Additionally, you can stretch some dough between your fingers about 1-2 inches; if it doesn’t break, it’s ready for piping.