French Crullers

Why You’ll Love French Crullers  Recipe

French crullers offer a delightful contrast in texture—crispy on the outside, light and tender on the inside. They look impressive but are surprisingly easy to make at home with simple ingredients. Unlike dense doughnuts, crullers have a unique, almost custard-like interior thanks to the choux pastry. The vanilla glaze adds just the right amount of sweetness without overpowering the delicate dough. Whether for a weekend brunch or a special breakfast, these pastries are sure to impress.

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

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.

2. Reduce the heat to low, add the flour all at once, and stir vigorously until the mixture pulls away from the sides of the pan and forms a ball—about 1 minute.

3. Remove from heat and let the dough cool for 5 minutes.

4. Beat in the eggs and egg white one at a time, mixing well after each addition until the dough is smooth and glossy.

5. Heat vegetable oil in a deep fryer or large pot to 370°F (187°C).

6. Transfer the dough to a piping bag fitted with a large star tip. Pipe rings of dough onto individual squares of parchment paper.

7. Carefully flip the parchment paper dough-side down into the hot oil. Once the cruller detaches, remove the paper with tongs.

8. Fry each cruller for about 2 minutes per side, or until golden brown.

9. Transfer to a wire rack to drain and cool.

10. To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.

11. Dip the tops of cooled crullers into the glaze and place them back on the wire rack to set.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: Makes 12 crullers
Calories: Approximately 200 kcal per serving

Variations

• Chocolate Glaze: Replace the vanilla glaze with a chocolate one by adding cocoa powder to the glaze mix.

• Lemon Twist: Add lemon zest and juice to the glaze for a citrusy finish.

• Spiced Dough: Mix a pinch of cinnamon or nutmeg into the dough for added warmth.

• Filled Crullers: Slice in half and fill with whipped cream or pastry cream for a decadent treat.

• Maple Glaze: Use maple syrup in place of vanilla extract in the glaze for a rich, earthy flavor.

Storage/Reheating

Store crullers in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be reheated in a 300°F (150°C) oven for 5–7 minutes to restore crispness. Avoid microwaving, as it will make them soggy. Glaze just before serving if making in advance.

FAQs

How are French crullers different from regular doughnuts?

French crullers are made from choux pastry, making them lighter and more airy than traditional yeast or cake doughnuts.

Can I bake French crullers instead of frying?

While traditionally fried, crullers can be baked at 425°F (220°C) for about 20–25 minutes, but they won’t have the same crisp exterior.

What type of oil is best for frying crullers?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Why did my crullers deflate after frying?

They may not have been cooked long enough or at the correct temperature. Make sure the oil stays at 370°F for best results.

Can I make the dough ahead of time?

Choux pastry is best piped and fried fresh. However, you can prepare the dough a few hours in advance and keep it refrigerated.

How do I get the perfect cruller shape?

Use a large star piping tip and pipe onto small parchment paper squares to help maintain the ring shape during frying.

Can I freeze French crullers?

It’s not recommended to freeze crullers after glazing. If needed, freeze unglazed crullers and reheat in the oven before glazing.

Do I need a stand mixer to make the dough?

No, a hand mixer or even a wooden spoon and elbow grease work fine for mixing the eggs into the dough.

What should the texture be like inside?

The interior should be light, airy, and slightly custard-like, typical of choux-based pastries.

Is there a gluten-free version of this recipe?

Yes, you can use a 1:1 gluten-free flour blend, though results may vary slightly in texture.

Conclusion

French crullers are a beautiful balance of texture and flavor—crispy on the outside, tender on the inside, and topped with a simple glaze that ties everything together. Whether you’re new to frying or a seasoned home baker, these crullers are a delicious project that brings a touch of Parisian café charm to your kitchen.