Why You’ll Love French Crullers Recipe
These French crullers are wonderfully light compared to traditional yeast donuts, making them perfect for breakfast, brunch, or an afternoon indulgence.
They have a delicate, airy texture that practically melts in your mouth.
The dough comes together quickly with simple pantry ingredients.
There’s no need to wait for yeast to rise, which means you can enjoy fresh crullers in under an hour.
The classic vanilla glaze complements the subtle sweetness of the dough without overpowering it.
They look beautifully elegant with their signature ridged rings, yet they are surprisingly easy to make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
1 cup water
6 tablespoons unsalted butter
2 teaspoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
1 egg white
Vegetable oil, for frying
For the Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
Remove the pan from heat and allow the dough to cool for 5 minutes.
Beat in the eggs and egg white one at a time, mixing thoroughly after each addition, until the dough becomes smooth and glossy.
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 370°F (187°C).
Transfer the dough to a piping bag fitted with a large star tip. Pipe rings of dough onto small squares of parchment paper.
Carefully lower each dough ring into the hot oil, parchment side up. As the crullers fry, the parchment paper will loosen and detach; remove it with tongs.
Fry for about 2 minutes per side, or until golden brown and puffed. Transfer the crullers to a wire rack to drain.
To prepare the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the tops of the slightly warm crullers into the glaze, then return them to the rack to allow the glaze to set before serving.
Servings and timing
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 12 crullers
Calories: Approximately 200 kcal per serving
Variations
Chocolate Glaze: Replace the vanilla glaze with a chocolate glaze made from powdered sugar, cocoa powder, milk, and a touch of butter.
Citrus Twist: Add a teaspoon of lemon or orange zest to the glaze for a bright, refreshing flavor.
Maple Glaze: Substitute maple syrup for part of the milk in the glaze for a warm, rich finish.
Dusting Option: Skip the glaze entirely and dust the warm crullers with powdered sugar.
Filled Crullers: Pipe pastry cream or lightly sweetened whipped cream into the center for an extra indulgent treat.
Storage/Reheating
French crullers are best enjoyed the day they are made, as their light texture is at its peak when fresh.
If needed, store them in an airtight container at room temperature for up to 1 day. For slightly longer storage, refrigerate for up to 2 days, though the texture may soften.
To refresh, warm them briefly in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving, as this can make them chewy rather than crisp.
FAQs
What makes French crullers different from regular donuts?
French crullers are made from choux pastry dough rather than yeast or cake batter, giving them a lighter, airier texture.
Can I bake French crullers instead of frying them?
Traditional crullers are fried for their signature crisp exterior, but you can bake piped rings at 375°F (190°C) until puffed and golden, though the texture will differ slightly.
Why did my crullers deflate after frying?
They may have been undercooked. Ensure they are golden brown and fully cooked inside before removing them from the oil.
Do I need a piping bag with a star tip?
Yes, the star tip creates the classic ridged shape, which helps the crullers cook evenly and hold the glaze.
Can I make the dough ahead of time?
Choux dough is best used immediately, but you can refrigerate it for a few hours before piping and frying.
What oil is best for frying crullers?
Neutral oils with high smoke points, such as vegetable or canola oil, work best.
How do I know when the oil is ready?
Use a thermometer to maintain 370°F (187°C). Proper temperature ensures even cooking and prevents greasy crullers.
Can I freeze French crullers?
They can be frozen without glaze in an airtight container for up to 1 month. Thaw and reheat before glazing.
Why is my dough too runny?
The eggs may have been added before the dough cooled sufficiently, or they may have been too large. Add eggs gradually to achieve a smooth but pipeable consistency.
Can I double this recipe?
Yes, simply double all ingredients and fry in batches to avoid overcrowding the pot.
Conclusion
French crullers are a delightful homemade pastry that combines elegance with simplicity. Their light, airy texture and delicate glaze make them an irresistible treat for any occasion. With just a handful of ingredients and straightforward steps, you can create bakery-quality crullers right in your own kitchen.
