Strawberry Glazed French Crullers

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There’s something about the delicate crispiness of a French cruller, with its light and airy interior, that makes it irresistible. When dipped in a fresh strawberry glaze and sprinkled with strawberry sugar, this classic French pastry transforms into a vibrant, fruity delight perfect for summer mornings, brunch gatherings, or any time you’re in the mood for a sweet, homemade treat. In this article, we’ll guide you through creating these Strawberry Glazed French Crullers step-by-step, ensuring your experience in the kitchen is enjoyable and rewarding.

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What Makes French Crullers Special?

French crullers are made from choux pastry (pâte à choux), a dough known for its unique composition that puffs up during cooking to create a hollow, airy structure. Unlike traditional donuts, crullers have a distinct shape achieved by piping the dough in rings. Their crisp exterior gives way to a delicate, melt-in-your-mouth center, and when paired with a sweet strawberry glaze, they’re elevated to a whole new level of indulgence.

Ingredient Breakdown

To make Strawberry Glazed French Crullers, you’ll need a mix of simple pantry staples and a few fresh components:

For the French Crullers:

• Water: ½ cup – Helps create steam for puffing up the choux pastry.
• Whole Milk: ½ cup – Adds richness to the dough.
• Unsalted Butter: ½ cup – Provides flavor and helps with the dough’s texture.
• Granulated Sugar: 2 tablespoons – Slightly sweetens the crullers.
• Salt: ½ teaspoon – Balances the sweetness and enhances flavors.
• Bread Flour: 1⅓ cups – High gluten content ensures the crullers hold their shape.
• Large Eggs: 4 – Essential for binding and creating the pastry’s airy structure.
• Vegetable or Canola Oil: For frying—enough to fill a deep fryer or halfway up a deep skillet.

For the Strawberry Glaze:

• Powdered Sugar: 2 cups (sifted) – The base for the smooth, sweet glaze.
• Fresh Strawberries: ¼ cup (cut and mashed or pureed) – Infuses the glaze with natural strawberry flavor.
• Whole Milk: 3-4 tablespoons – Helps achieve the desired consistency.

For the Strawberry Sugar (optional):

• Freeze-Dried Strawberries: ½ cup (processed into fine bits) – Adds an extra burst of strawberry flavor.
• Granulated Sugar: ¼ cup – Mixes with freeze-dried strawberries for a crunchy, sweet topping.

Step-by-Step Instructions

1. Prepare the Parchment Paper

Cut 18 pieces of parchment paper into 4” x 4” squares. Optional: Use a glass to trace a 3 – 3½-inch circle onto each square to guide your piping.

2. Make the Choux Pastry

In a medium saucepan, combine the water, whole milk, unsalted butter, granulated sugar, and salt. Stir the mixture over medium-high heat and bring it to a boil, ensuring it doesn’t boil over. Remove from heat and add the bread flour, stirring vigorously with a wooden spoon until a thick paste forms. Return the saucepan to medium-high heat and continue to stir and press the paste against the sides until it is smooth and pulls away cleanly.

Transfer the paste to a stand mixer fitted with a paddle attachment. Beat on medium speed until the steam dissipates and the mixture cools slightly (about 4-5 minutes). Add the eggs one at a time, ensuring each is fully incorporated before adding the next. The final batter should be smooth, glossy, and elastic-like.

Tip: To check if the batter is ready, lift the paddle from the mixture—it should form a V shape without breaking. Alternatively, stretch some batter between your fingers; it should not break when extended to 1-2 inches.

3. Pipe the Crullers

Transfer the batter to a piping bag fitted with a large star tip. Lightly spray a large baking sheet with baking spray and place the parchment squares on it, tracing side down. Pipe rings of batter onto each square, ensuring they close into full circles.

4. Fry the Crullers

Heat vegetable or canola oil in a deep fryer or large saucepan to 370ºF. Place 2-3 crullers into the oil, paper side up. After about 45 seconds, remove the parchment paper using tongs. Fry for 2-3 minutes per side or until they achieve a medium golden-brown color. Use a slotted spoon to remove them from the oil and place them on a wire rack lined with paper towels.

Preparing the Strawberry Glaze and Sugar

Strawberry Glaze

Combine the sifted powdered sugar, mashed strawberries, and 3-4 tablespoons of milk in a bowl. Stir until smooth and slightly runny. Adjust the consistency by adding more milk if necessary.

Strawberry Sugar (Optional)

Process freeze-dried strawberries in a food processor until they become fine bits. Mix with granulated sugar for a sweet, crunchy topping.

Finishing Touches

Once the crullers have cooled slightly, dip them into the strawberry glaze and let any excess drip off. Sprinkle with strawberry sugar for an added touch of flavor and texture. Place the glazed crullers back on the cooling rack to set.

Serving Suggestion: Serve these crullers fresh and warm for the best taste. Pair them with a light cup of tea or coffee for a delightful breakfast or brunch experience.

Flavor and Texture Descriptions

The initial bite of these crullers delivers a satisfying crunch that quickly gives way to a soft, airy interior. The strawberry glaze provides a bright, fruity sweetness balanced by the subtle buttery flavor of the pastry. The optional strawberry sugar adds a pleasant crunch and an extra burst of strawberry essence, making each bite as delightful as the last.

Tips for Ingredient Substitutions and Variations

• Dairy-Free Option: Substitute whole milk with almond, oat, or coconut milk.
• Flavor Twists: Experiment with different glazes, such as lemon, orange, or vanilla bean, for variety.
• Texture Enhancements: Add a dusting of powdered sugar or drizzle with white chocolate for a decorative touch.

Enjoy making these Strawberry Glazed French Crullers and share the joy of these light, airy, and fruity pastries with family and friends!