French Crullers

Why You’ll Love This Recipe

French crullers are light, airy, and delightfully crisp on the outside while being soft and tender on the inside. Made from classic choux pastry and fried to golden perfection, these delicate doughnuts are then glazed with a sweet vanilla icing. They are the perfect homemade treat for breakfast, brunch, or an indulgent snack.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crullers:

• Water
• Unsalted butter
• Granulated sugar
• Salt
• All-purpose flour
• Eggs
• Vanilla extract
• Vegetable oil (for frying)

For the Glaze:

• Powdered sugar
• Milk
• Vanilla extract

Directions

1. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
2. Reduce heat to low and stir in the flour, mixing continuously until the dough forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool slightly before adding the eggs, one at a time, stirring well after each addition. Mix in the vanilla extract.
4. Transfer the dough to a piping bag fitted with a large star tip.
5. Pipe rings of dough onto small parchment squares.
6. Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (175°C).
7. Carefully drop the crullers, parchment side up, into the oil. Remove the parchment paper with tongs.
8. Fry until golden brown, about 2-3 minutes per side. Drain on a wire rack.
9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
10. Dip each warm cruller into the glaze and place back on the wire rack to set.
11. Serve fresh and enjoy!

Servings and Timing

• Servings: 10-12 crullers
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Variations

• Chocolate Glaze: Replace vanilla glaze with a rich chocolate ganache.
• Lemon Crullers: Add lemon zest and a splash of lemon juice to the glaze for a citrusy twist.
• Cinnamon Sugar Coating: Toss freshly fried crullers in cinnamon sugar instead of glazing.
• Baked Crullers: Pipe the dough onto a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, then glaze.

Storage/Reheating

• Storage: Store leftover crullers in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze unglazed crullers for up to 1 month. Reheat and glaze before serving.
• Reheating: Warm in a 300°F (150°C) oven for a few minutes to refresh their texture.

FAQs

Can I make crullers ahead of time?

Yes, but they taste best fresh. Store unglazed crullers and glaze before serving.

Why did my crullers deflate?

Make sure the oil is at the right temperature and avoid undercooking, which can cause them to collapse.

Can I bake these instead of frying?

Yes, but they will have a different texture. Bake at 375°F (190°C) for 20-25 minutes.

What’s the best oil for frying?

Use a neutral oil with a high smoke point, such as vegetable or canola oil.

How do I get the perfect cruller shape?

Use a large star tip and pipe evenly sized rings to ensure uniform frying.

Can I use a stand mixer for the dough?

Yes, use a paddle attachment to mix in the eggs until smooth.

How do I prevent the dough from being too runny?

Add eggs one at a time and check consistency before adding more.

Can I add flavorings to the dough?

Yes! Try almond extract, citrus zest, or a pinch of cinnamon for extra flavor.

Why is my glaze too thin?

Add more powdered sugar to thicken it or refrigerate for a few minutes.

Can I use alternative flours?

All-purpose flour works best, but you can try a 1:1 gluten-free flour substitute.

Conclusion

French crullers are a delicious, light, and airy doughnut that’s easy to make at home. With a crisp exterior, tender interior, and sweet glaze, they’re the perfect bakery-style treat. Try different variations and enjoy these classic pastries fresh from your kitchen!

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