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Strawberry Glazed French Crullers coated in glossy strawberry glaze and freeze-dried strawberry crumbles, each topped with a fresh whole strawberry.

Strawberry Glazed French Crullers

Delicate, ridged donuts made from airy choux pastry, fried until golden and dipped in a vibrant glaze made from fresh strawberry puree.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup All-purpose flour Sifted
  • ½ cup Unsalted butter Cubed
  • ½ cup Whole milk Or water
  • ½ cup Water Filtered
  • 4 large Eggs Room temperature
  • 2 cups Powdered sugar For glaze
  • ½ cup Strawberry puree Strained
  • 1 qt Vegetable oil For frying

Equipment

  • 1 Large Star Piping Tip Wilton 1M or 2D
  • 1 Deep Fry Thermometer To track oil temp
  • 1 Heavy Bottomed Saucepan For dough

Method
 

  1. Boil milk, water, and butter; add flour and stir until a ball forms and a film appears on the pan.
  2. Transfer to a bowl and beat in eggs one at a time until the dough is glossy and holds a 'V' shape.
  3. Pipe rings onto squares of greased parchment paper using a large star tip.
  4. Fry the rings in 375°F oil, removing paper after 30 seconds, until golden brown on both sides.
  5. Whisk strawberry puree and powdered sugar; dip warm crullers into the glaze and let set.

Notes

Maintain your oil temperature at exactly 375°F; if the oil is too cool, the crullers will soak up grease and become heavy rather than light and hollow.