Name: Strawberry Glazed French Crullers Recipe
Prep time: 30 min
Cook time: 24 min
Total time: 54 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 a 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 strawberry bits; ¼ cup Granulated Sugar

If you’re craving a donut that’s light, airy, and dipped in luscious sweetness, you *have* to try this Strawberry Glazed French Crullers Recipe. These crullers are a delightful twist on a classic treat, with their beautiful ridged shape and the most incredible strawberry glaze that just melts in your mouth. When I first made these, my kitchen smelled heavenly and my family literally went crazy for them—so I’m excited to share every little detail so you can nail this at home too!

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Why You’ll Love This Recipe

Elegant &airy results: The pâte à choux dough puffs up beautifully, giving you that light, pillowy donut that’s anything but dense.
Fresh strawberry glaze: The glaze is bursting with real strawberry flavor that balances sweetness with a little fruity zing.
Perfectly golden crullers: Frying at the right temperature creates a golden crust that’s crispy outside and tender inside every time.
Fun to make & impressive to serve: Whether for a breakfast treat or dessert, these crullers look fancy but are surprisingly approachable to make at home.

The image shows six round, twisted donuts on a white tray with parchment paper. Each donut has a light pink shiny glaze drizzled over the top and is dusted with red crumbs. There is a small white bowl filled with the same red crumbs at the bottom left corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Strawberry Glazed French Crullers, French Crullers with Strawberry Glaze, Easy Strawberry Glullers Recipe, Light and Airy Donuts with Strawberry Glaze, Homemade Strawberry Glullers

Ingredients You’ll Need

Each ingredient plays a key role in making the perfect Strawberry Glazed French Crullers Recipe. I’ve shared a few tips for shopping and prepping so you get the best results.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of whole milk, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of salt, a small white ceramic bowl of bread flour, four large whole uncracked eggs with clean shells, a small white ceramic bowl of pureed fresh strawberries, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of freeze-dried strawberry bits, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Strawberry Glazed French Crullers, French Crullers with Strawberry Glaze, Easy Strawberry Glullers Recipe, Light and Airy Donuts with Strawberry Glaze, Homemade Strawberry Glullers

Water: This hydrates the dough, helping it puff up perfectly when fried.
Whole Milk: Adds richness and tenderness to the cruller dough.
Unsalted Butter: Use unsalted to control salt levels; it also contributes flakiness and flavor.
Granulated Sugar: Sweetens the dough subtly and helps with browning.
Salt: Enhances all the other flavors in the crullers.
Bread Flour: I prefer bread flour here for its higher protein; it gives the crullers structure and that perfect chew.
Large Eggs: These bind the dough and create the elasticity needed for puffing.
Vegetable or Canola Oil: Neutral oil with a high smoke point is best for deep frying crisp crullers.
Powdered Sugar: For the glaze—sifted to avoid lumps for a smooth finish.
Fresh Strawberries: Real fruit flavor shines through in this glaze, so fresh and ripe strawberries are ideal.
Freeze-Dried Strawberries (optional): For that pretty pink strawberry sugar sprinkle with an intense fruity kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Strawberry Glazed French Crullers Recipe is. You can tweak it to match your flavor preferences and dietary needs—because, honestly, who doesn’t like a little freedom when baking?

Gluten-Free: I tried swapping bread flour for a gluten-free blend with xanthan gum, and while the texture was slightly different, the crullers still puffed nicely and were delicious.
Flavor Variations: Try swapping the strawberry glaze with lemon or raspberry glaze for a different fruity twist. I added vanilla extract to the glaze last time, and it gave a lovely aromatic boost.
Vegan Version: Using plant-based milk and egg replacers took a bit of trial, but it’s doable with careful adjustments to maintain the dough’s elasticity.

How to Make Strawberry Glazed French Crullers Recipe

Step 1: Make the pâte à choux dough

Start by combining the water, whole milk, butter, sugar, and salt in a saucepan over medium-high heat. Stir as it comes to a boil, but watch carefully so it doesn’t boil over—it’s an easy trap if you get distracted! Once boiling, remove from heat and quickly stir in the bread flour until it forms a smooth paste. Then put it back on the heat and keep stirring for a couple minutes; you’ll see the dough pull from the pan and dry out slightly—that’s exactly what you want.

Step 2: Cool and incorporate the eggs

Transfer the dough to your mixer and beat on medium speed until the steam is mostly gone and the batter cools down a bit—this usually takes around 4-5 minutes. Then add eggs one at a time, mixing thoroughly before adding the next. The dough should become glossy, thick, and stretchy. Here’s a fun test: grab some dough between your fingers and stretch it gently; if it doesn’t break quickly and forms a silky ribbon, you’re good to go.

Step 3: Pipe the crullers and prep for frying

Fit a large star tip on your piping bag and pipe rings of dough onto the parchment squares (tip: pipe over the penciled circle to keep them uniform). Don’t forget to lightly spray the parchment with baking spray—this helps prevent sticking when you’re frying! Set these aside while you heat your oil. I use a deep fryer set to 370ºF, but a deep skillet with enough oil works just as well—just don’t fill it more than halfway to avoid spills.

Step 4: Fry to golden perfection

Carefully slide 2-3 crullers (still on their parchment squares) into the hot oil with the paper side up. After about 45 seconds, gently remove the parchment with tongs—it peels away beautifully and lets the crullers fry evenly. Fry each side for 2-3 minutes until a gorgeous medium golden brown develops. Don’t overcrowd the pan; temperature drops can make them soggy. Remove with tongs or slotted spoon and drain on paper towels placed over a wire rack.

Step 5: Make the strawberry glaze and dip

Puree fresh strawberries in a food processor or mash thoroughly with a fork. Combine with sifted powdered sugar and start whisking in whole milk little by little until the glaze is smooth but thick enough to coat the crullers. When the crullers are cool enough to handle but still slightly warm, dip them into the glaze, then sprinkle with the optional strawberry sugar for an extra pop of flavor and color. Let them set on a cooling rack for a few minutes before digging in.

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Pro Tips for Making Strawberry Glazed French Crullers Recipe

Keep an eye on oil temperature: If your oil cools too much, crullers soak up oil instead of puffing up crispy; using a thermometer helps maintain the right heat.
Don’t skip the parchment squares: They make piping easier and keep your crullers perfectly round—plus, removing the paper from hot oil is a breeze.
Add eggs slowly: Adding eggs too fast can mess with the dough’s texture. Patience here yields the perfect stretchy, glossy consistency.
Pipe just the right size: About 3 to 3.5 inches diameter works great for frying evenly without getting soggy or doughy centers.

How to Serve Strawberry Glazed French Crullers Recipe

Strawberry Glazed French Crullers Recipe - Serving

Garnishes

I’m a sucker for sprinkling the crullers with a bit of the strawberry sugar—made from freeze-dried strawberries and granulated sugar—after glazing. It adds a vibrant color and that extra touch of berry flavor. Fresh mint leaves on the side also brighten things up nicely if you want to get fancy!

Side Dishes

These crullers pair wonderfully with a cup of strong coffee or a fruity tea. For an indulgent brunch, I like serving them alongside fresh fruit salad or creamy yogurt topped with granola. Trust me, it’s a full sensory experience and a crowd-pleaser!

Creative Ways to Present

For special occasions, I’ve arranged these crullers stacked on a pretty tiered cake stand. Adding edible flowers around them makes an elegant centerpiece. You can also drizzle extra glaze on the plate and scatter fresh strawberry slices for a beautiful, photo-worthy dessert.

Make Ahead and Storage

Storing Leftovers

I usually store leftover crullers in an airtight container in the refrigerator—just keep in mind they’re best enjoyed fresh since the glaze can soften the crust a bit overnight. Still, I’ve found they hold up decently for a day without losing their charm.

Freezing

If you want to freeze them, I recommend freezing the plain crullers before glazing. Lay them on a tray so they don’t stick together, freeze until solid, then transfer to a freezer bag. When ready to eat, thaw and reheat crisp before adding the strawberry glaze fresh.

Reheating

To reheat, pop the crullers into a 350ºF oven for 5-7 minutes on a wire rack to help them crisp back up without getting soggy. Avoid microwaving if you want to keep that delicate crunchiness.

FAQs

Can I make these Strawberry Glazed French Crullers Recipe without a deep fryer?

Absolutely! A deep skillet or heavy-bottomed saucepan filled with enough oil (about 2-3 inches) works well. Just keep a candy or digital thermometer handy to ensure your oil stays at the right temperature, around 370ºF, for even frying.
Why is my cruller dough too runny or too thick?

The dough consistency depends on how much water evaporates during cooking and the egg incorporation. If it’s too runny, it might mean eggs were added too quickly or not enough flour was cooked in. If too thick, you might have overcooked the dough or added too many eggs. Follow the stretchy test for the perfect consistency.
Can I substitute freeze-dried strawberries for fresh in the glaze?

The freeze-dried strawberries are mainly for the strawberry sugar topping to add a concentrated flavor and texture. For the glaze itself, fresh strawberries or pureed frozen strawberries work best to keep a smooth consistency.
How do I prevent the crullers from getting greasy?

Maintaining the oil temperature around 370ºF is key. If the oil is too cool, the crullers absorb excess oil. Also, don’t overcrowd the pan to avoid temperature drops. Drain them on paper towels placed over a wire rack to keep them crisp.

Final Thoughts

I absolutely love how this Strawberry Glazed French Crullers Recipe turns out every single time—there’s something so satisfying about frying these beautiful, tender donuts and dragging them through that luscious fresh strawberry glaze. It’s become a weekend favorite in my house and an instant conversation starter whenever I share them. Give it a try—you’ll find the process surprisingly manageable, and the results are beyond worth it. Treat yourself and your loved ones; these crullers are pure love in donut form!