Strawberry Glazed French Crullers

The oil cracked and popped the first time I attempted crullers in my tiny apartment kitchen, and I nearly dropped the whole batch into the grease sideways. What emerged, though, were these absurdly golden, ridged little crowns that tasted like something from a Parisian bakery window. A strawberry glaze seemed like the natural next step, and now these show up at every brunch I host.

I brought a plate of these to a friends rooftop potluck last June, and three people asked if I had secretly ordered them from a bakery. One woman stood near the platter eating four of them while pretending to check her phone, which I consider the highest compliment a home cook can receive.

Ingredients

• Water (1 cup): The base of your pâte à choux, and it needs to be plain water, not milk, to keep the crust crisp during frying.
• Unsalted butter (1/2 cup, cubed): Cut it into small cubes so it melts evenly with the water before the flour goes in.
• Granulated sugar (1 tablespoon): Just enough sweetness in the dough without competing with the glaze.
• Salt (1/4 teaspoon): Don't skip this, because it makes the butter taste like butter.
• All-purpose flour (1 cup): Add it all at once and stir like your life depends on it to avoid lumps.
• Large eggs (4): These create the hollow interior, and they must be added one at a time so the dough stays smooth.
• Vegetable oil (for frying): You need about 2 to 3 inches of oil in a heavy pot for proper frying.
• Powdered sugar (1 cup, sifted): Sifting is nonnegotiable here unless you want a lumpy glaze.
• Fresh strawberries (3 to 4, hulled): Ripe, fragrant berries make all the difference in both color and flavor.
• Lemon juice (2 teaspoons): Brightens the strawberry flavor and keeps the glaze from being cloying.
• 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 paper and fit a piping bag with a large star tip about half an inch wide. Getting this ready before your hands are covered in dough saves so much stress.

Build the Choux Base:

Combine water, butter, sugar, and salt in a medium saucepan and bring it to a gentle boil over medium heat. Let the butter melt completely before moving forward.

Incorporate the Flour:

Add all the flour at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball. This takes about 1 to 2 minutes and your arm will feel it.

Cool Slightly:

Remove the saucepan from the heat and let the dough cool for about 5 minutes so the eggs don't scramble when you add them.

Add the Eggs:

Beat in the eggs one at a time, mixing thoroughly after each addition until the batter is smooth, glossy, and falls from the spoon in a thick ribbon. The first egg makes it look wrong, but keep going.

Pipe the Rings:

Transfer the batter to your piping bag and pipe 3 inch rings onto the parchment paper, spacing them a couple inches apart. They don't have to be perfect circles, so don't overthink it.

Freeze Until Firm:

Slide the trays into the freezer for about 20 minutes until the crullers are firm enough to lift with a spatula without collapsing. This step is what keeps their shape in the hot oil.

Fry in Batches:

Heat oil in a deep heavy pot to 350 degrees Fahrenheit and gently lower each cruller in, frying 2 to 3 minutes per side until deeply puffed and golden. Drain them on a wire rack set over paper towels.

Make the Strawberry Glaze:

Mash the strawberries with lemon juice in a bowl until very juicy, then strain out the seeds and reserve the liquid. Mix the powdered sugar with 2 to 3 tablespoons of that vibrant pink juice and add milk only if needed for consistency.

Glaze and Set:

Dip each cooled cruller face down into the glaze, letting the excess drip off, then place on a wire rack for about 10 minutes until the glaze firms up. Try not to eat them all before they set.

Save Pin

There is a specific quiet that settles over a kitchen when crullers come out of the oil right, that brief moment where they sit puffing and golden and you realize you actually did it.

Getting the Oil Temperature Right

I use a candy thermometer clipped to the side of the pot, and I still check with a small piece of dough before committing a full cruller. The oil should bubble gently around the test piece without aggressively splattering. If it browns too fast, pull everything off the heat and let the temperature come down.

Piping Without Losing Your Mind

Wet hands help smooth the piped rings if they look ragged, and a light press with a damp finger seals the join where the circle closes. You can also pipe directly onto squares of parchment and lower the whole square into the oil, then peel it away with tongs after about 30 seconds. This method feels fussy but saves a lot of misshapen crullers.

Serving and Storing

These are at their absolute best within two hours of glazing, when the exterior is still lightly crisp and the glaze has a soft shell. Leftovers can be revived in a 325 degree oven for about 5 minutes, though the texture is never quite the same as fresh.

• A dusting of freeze dried strawberry powder over the wet glaze adds a tart punch and a pretty speckled finish.
• Serve these with strong coffee or a glass of dry rosé for a brunch that feels unnecessarily fancy in the best way.
• Never refrigerate glazed crullers, because condensation destroys the texture almost immediately.

Save Pin

Some recipes demand perfection, but crullers mostly demand courage and a willingness to stand near hot oil for a while. The reward is a pastry that makes people close their eyes when they take the first bite.

Recipe FAQs

→ Can I bake these crullers instead of frying them?

Traditional French crullers rely on deep frying to achieve their signature puffed, airy texture and crisp exterior. Baking won't produce the same results, as the hot oil rapidly steams the moisture in the pâte à choux, creating the characteristic hollow center and golden crust.

→ Why did my crullers collapse after frying?

Collapsing usually happens when the oil temperature is too low or too high. Maintain the oil at 350°F (175°C) and avoid overcrowding the pot. Also, ensure the crullers are firm from the freezer before frying — this helps them hold their shape during cooking.

→ Can I use frozen strawberries for the glaze?

Yes, frozen strawberries work well. Thaw them completely and mash them with the lemon juice as directed. You may need slightly less milk since thawed berries tend to release more liquid than fresh ones.

→ How do I get smooth, round cruller shapes?

Use a piping bag fitted with a large star tip and pipe 3-inch rings onto parchment paper squares. Freezing the piped dough for 20 minutes firms them up, making them easier to transfer into the oil without distorting the shape.

→ How should I store leftover crullers?

Crullers are best eaten the day they are made. If needed, store them in an airtight container at room temperature for up to one day. You can re-crisp them in a warm oven (300°F/150°C) for a few minutes, though the glaze may soften slightly.

→ What oil is best for frying crullers?

A neutral oil with a high smoke point works best, such as vegetable oil, canola oil, or peanut oil. Avoid olive oil or butter, as they have low smoke points and will burn at the required 350°F frying temperature.