Homemade Strawberry Glazed French Crullers: Light, Airy Pastry with Sweet Berry Glaze
There is something undeniably special about biting into a freshly made French cruller. With its delicate ridges, crisp exterior, and airy, almost custard-like interior, this classic pastry has charmed bakery lovers for generations. Now imagine that tender choux pastry coated in a glossy, vibrant strawberry glaze bursting with fresh berry flavor. These Homemade Strawberry Glazed French Crullers combine elegance, nostalgia, and irresistible sweetness in every bite.
Unlike traditional cake donuts, French crullers are made from pâte à choux — the same dough used for éclairs and cream puffs. The result is a lighter texture with beautiful piped ridges that hold glaze perfectly. When topped with a homemade strawberry glaze made from real strawberries, these crullers become a show-stopping dessert ideal for brunch, holidays, or weekend baking projects.
In this detailed guide, you’ll learn how to master homemade French crullers step by step, along with expert tips, creative variations, and serving ideas that elevate this strawberry dessert to bakery-quality perfection.
What Makes French Crullers Special?
French crullers differ from traditional yeast or cake donuts in both preparation and texture. Instead of relying on yeast or chemical leaveners, crullers use steam to puff and expand. The high moisture content in choux pastry creates a hollow, airy interior when cooked, producing that signature light texture.
Key characteristics of classic French crullers include:
- Distinct ridged ring shape
- Light, airy center
- Slightly crisp outer shell
- Glaze-friendly surface
When paired with a strawberry glaze, the ridges capture every drop of fruity sweetness, ensuring flavor in every bite.
Ingredients
For the French Cruller Dough
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- Oil for frying (or baking spray if baking)
For the Strawberry Glaze
- 1 cup fresh strawberries, finely pureed
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
1. Prepare the Choux Base
In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Stir until the butter melts completely and the mixture begins to simmer gently.
2. Add the Flour
Remove the saucepan from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the pan.
Return the pan to low heat and cook for 1–2 minutes, stirring constantly. This step helps remove excess moisture.
3. Cool the Dough Slightly
Transfer the dough to a mixing bowl. Let it cool for about 5 minutes. The dough should still be warm but not hot enough to scramble eggs.
4. Incorporate Eggs
Add eggs one at a time, mixing thoroughly after each addition. The dough will look separated at first — keep mixing until smooth. Stir in vanilla extract. The final dough should be glossy and pipeable.
5. Pipe the Crullers
Transfer dough to a piping bag fitted with a large star tip. Pipe rings onto small squares of parchment paper, about 3 inches in diameter.
6. Fry the Crullers
Heat oil in a heavy pot to 350°F (175°C). Carefully lower each cruller (with parchment attached) into the oil. The parchment will release after a few seconds — remove it with tongs.
Fry for 3–4 minutes per side until golden brown and puffed. Transfer to a wire rack to cool completely.
(For a baked version, bake at 375°F (190°C) for 25–30 minutes until golden and crisp.)
7. Prepare the Strawberry Glaze
In a bowl, whisk powdered sugar, strawberry puree, and vanilla. Add milk gradually until you reach a smooth, pourable glaze consistency.
8. Glaze the Crullers
Dip cooled crullers into the strawberry glaze, allowing excess to drip off. Place back on the wire rack and let glaze set for 15–20 minutes before serving.
Expert Tips for Perfect Crullers
1. Don’t Skip the Drying Step
Cooking the flour mixture briefly after combining ensures the dough isn’t too wet, which helps create structure.
2. Egg Consistency Matters
Eggs must be added gradually. The dough should fall slowly from a spoon in a thick ribbon.
3. Oil Temperature Control
Maintain steady oil temperature at 350°F. Too hot and the outside browns too quickly; too cool and the crullers absorb excess oil.
4. Use Fresh Strawberries
Fresh puree gives the glaze natural sweetness and color without artificial dyes.
5. Glaze While Cool
Only glaze once crullers are fully cooled to prevent melting or sliding glaze.
Variations to Try
Chocolate Strawberry Crullers
Drizzle melted dark chocolate over the strawberry glaze for a decadent finish.
Lemon Strawberry Twist
Add 1 teaspoon lemon zest to the glaze for a bright, citrusy contrast.
Filled Strawberry Crullers
Pipe sweetened whipped cream or strawberry pastry cream into the center for a bakery-style upgrade.
Powdered Sugar Classic
Skip glaze and dust with powdered sugar for a lighter option.
Serving Suggestions
These Homemade Strawberry Glazed French Crullers shine in many settings:
- Weekend brunch spread
- Mother’s Day breakfast
- Valentine’s Day dessert
- Baby showers
- Spring gatherings
- Afternoon tea parties
Serve alongside:
- Fresh fruit salad
- Sparkling lemonade
- Cappuccino or espresso
- Vanilla latte
- Hot tea
Their elegant ridged shape makes them especially beautiful for celebrations.
Storage and Make-Ahead Tips
French crullers are best enjoyed the same day. However:
- Store unglazed crullers in an airtight container for up to 1 day.
- Reheat briefly in the oven to refresh crispness.
- Glaze just before serving for best texture.
The strawberry glaze can be made ahead and refrigerated for up to 3 days.
Why You’ll Love This Recipe
- Light, airy texture
- Made from scratch
- Real strawberry flavor
- Beautiful presentation
- Perfect for special occasions
- Customizable glaze options
This homemade French crullers recipe brings bakery-quality results into your kitchen with approachable, step-by-step guidance.
Fun Fact: The Origin of Crullers
French crullers are believed to have European roots, later popularized in North America. The name “cruller” may derive from the Dutch word krullen, meaning “to curl,” referencing the pastry’s twisted or ridged shape.
Today, they remain a beloved treat in bakeries worldwide, especially in spring and summer when fruit glazes are most popular.
Final Thoughts
If you’ve ever admired the delicate ridges of French crullers behind a bakery window, now is your chance to recreate them at home. These Homemade Strawberry Glazed French Crullers combine classic pastry technique with fresh strawberry sweetness, resulting in a dessert that feels both nostalgic and refined.
With their airy center and glossy pink finish, they are as beautiful as they are delicious. Whether you’re baking for a brunch gathering or simply treating yourself, this strawberry glazed dessert delivers elegance in every bite.
Homemade Strawberry Glazed French Crullers
Ingredients
Equipment
Method
- Heat water, butter, sugar, and salt until simmering.
- Add flour and stir until dough forms and pulls from sides.
- Cool slightly, then mix in eggs one at a time and add vanilla.
- Pipe rings onto parchment squares.
- Fry at 350°F for 3–4 minutes per side until golden.
- Cool completely on wire rack.
- Whisk glaze ingredients until smooth.
- Dip cooled crullers into glaze and let set before serving.
