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Strawberry Glazed French Crullers

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Strawberry Glazed French Crullers are a delightful twist on the classic French pastry, combining the delicate, airy texture of crullers with a sweet and tangy strawberry glaze. These light and crispy pastries are perfect for breakfast, brunch, or a special treat any time of day. The irresistible combination of a golden, crisp exterior and a soft, tender interior makes each bite a burst of flavor. The strawberry glaze adds a refreshing sweetness that beautifully complements the rich dough, making these crullers an unforgettable indulgence.

Ingredients

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For the Crullers:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 teaspoon vanilla extract

For the Strawberry Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh strawberry puree (or strawberry jam)
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions

Prepare the Cruller Dough:

  1. Cook the Butter Mixture: In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally until the butter melts and the sugar dissolves.
  2. Add the Flour: Once the mixture is boiling, add the flour all at once. Stir constantly with a wooden spoon until the dough comes together and pulls away from the sides of the pan, about 2-3 minutes.
  3. Cool the Dough: Remove the pan from the heat and let the dough cool for about 5 minutes, just enough so that it’s warm but not too hot to touch.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate each egg into the dough. Stir in the vanilla extract.

Fry the Crullers:

  1. Heat the Oil: Fill a deep pot or Dutch oven with about 3 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer to monitor the temperature to ensure the oil stays hot enough to fry the crullers.
  2. Pipe the Dough: Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 3-4-inch long cruller shapes into the hot oil. You can pipe a simple loop or twist for that signature cruller look.
  3. Fry the Crullers: Fry the crullers in batches, turning them occasionally, until they are golden brown and crisp, about 3-4 minutes per batch. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.

Make the Strawberry Glaze:

  1. Combine Glaze Ingredients: In a small bowl, whisk together the powdered sugar, strawberry puree, milk, vanilla extract, and salt until smooth and well combined.
  2. Dip the Crullers: Once the crullers have cooled slightly, dip each one into the strawberry glaze, ensuring the top is fully coated. Allow the excess glaze to drip off before placing the crullers on a wire rack to set.

Serve and Enjoy:

  1. Let the Glaze Set: Allow the glaze to set for a few minutes before serving. The crullers can be served warm or at room temperature.

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