French Crullers

French Crullers are airy, light, and perfectly sweetened doughnuts with a delicate choux pastry base. Their golden, ridged rings and irresistible glaze make them a favorite for breakfast or a sweet indulgence.

They’re surprisingly easy to make and require just a handful of ingredients.

Kitchen Equipment Needed

• Medium saucepan
• Wooden spoon
• Large mixing bowl
• Pastry bag with a star tip
• Parchment paper
• Deep fryer or heavy-bottomed pot
• Slotted spoon
• Wire cooling rack

Ingredients Overview

• Choux Pastry: Butter, water, flour, and eggs form the base of these doughnuts.
• Glaze: A simple mix of powdered sugar, milk, and vanilla adds a sweet finish.
• Frying Oil: A neutral oil like vegetable or canola ensures even frying.

Ingredients

For the Crullers

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract

For the Glaze

• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Make the Choux Pastry

1. In a medium saucepan, combine butter, water, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
2. Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes.
4. Transfer the mixture to a large bowl or stand mixer. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in vanilla extract.

2. Prepare for Frying

1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
2. Line a baking sheet with parchment paper. Cut the parchment into small squares, one for each cruller.
3. Transfer the dough to a pastry bag fitted with a large star tip. Pipe rings of dough onto the parchment squares.

3. Fry the Crullers

1. Carefully place the crullers, still on the parchment squares, into the hot oil. After a few seconds, the parchment will release, and you can remove it with tongs.
2. Fry the crullers for 2-3 minutes per side, until golden brown and puffed.
3. Use a slotted spoon to transfer the crullers to a wire rack to drain and cool slightly.

4. Make the Glaze

1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
2. Dip the top of each cooled cruller into the glaze, letting excess drip off.
3. Place the glazed crullers back on the wire rack to set.

5. Serve and Enjoy

Enjoy your French Crullers fresh, as they are best eaten the same day.

Recipe Tips

• Avoid Overcrowding: Fry the crullers in small batches to maintain the oil temperature.
• Choux Pastry Consistency: If the dough is too thick to pipe, add a little extra egg or milk to loosen it.
• Storage: While best eaten fresh, crullers can be stored in an airtight container for up to 1 day, though they may lose some crispness.

What to Serve With This Recipe

• Coffee or Tea: The light, sweet crullers pair perfectly with a hot beverage.
• Fresh Fruit: Add a refreshing side of berries or orange slices.
• Whipped Cream: For an extra indulgence, serve with a dollop of whipped cream.

Frequently Asked Questions

Can I bake these instead of frying?
Yes! Pipe the crullers onto a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until golden and puffed.

Why do my crullers deflate?
Deflation can occur if the dough is undercooked. Ensure they are golden brown and fully set before removing from the oil.

Can I make the dough ahead of time?
Yes, the choux pastry can be stored in an airtight container in the fridge for up to 1 day before frying.

Serving Suggestions

French Crullers are best enjoyed warm with a drizzle of extra glaze or a dusting of powdered sugar. They make a delightful addition to a brunch spread or as a sweet treat with afternoon tea.

French Crullers

French Crullers are airy, light, and perfectly sweetened doughnuts with a delicate choux pastry base. Their golden, ridged rings and irresistible glaze make them a favorite for breakfast or a sweet indulgence.

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Equipment

• Medium saucepan
• Wooden spoon
• Large mixing bowl
• Pastry bag with a star tip
• Parchment paper
• Deep fryer or heavy-bottomed pot
• Slotted spoon
• Wire cooling rack

Ingredients

  

• For the Crullers
• 1/2 cup 1 stick unsalted butter
• 1 cup water
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• For the Glaze
• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

 

• Make the Choux Pastry
• In a medium saucepan, combine butter, water, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
• Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
• Remove from heat and let cool for 5 minutes.
• Transfer the mixture to a large bowl or stand mixer. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in vanilla extract.
• Prepare for Frying
• Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
• Line a baking sheet with parchment paper. Cut the parchment into small squares, one for each cruller.
• Transfer the dough to a pastry bag fitted with a large star tip. Pipe rings of dough onto the parchment squares.
• Fry the Crullers
• Carefully place the crullers, still on the parchment squares, into the hot oil. After a few seconds, the parchment will release, and you can remove it with tongs.
• Fry the crullers for 2-3 minutes per side, until golden brown and puffed.
• Use a slotted spoon to transfer the crullers to a wire rack to drain and cool slightly.
• Make the Glaze
• In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
• Dip the top of each cooled cruller into the glaze, letting excess drip off.
• Place the glazed crullers back on the wire rack to set.
• Serve and Enjoy