Name: French Crullers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 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; 1/2 cup powdered sugar; 1-2 tablespoons milk; 1/2 teaspoon vanilla extract

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Why You’ll Love French Crullers Recipe

French crullers stand apart from typical donuts due to their pâte à choux base, the same dough used for cream puffs and éclairs. This gives them their signature airy texture and delicate chew. They’re not overly sweet, making the vanilla glaze the perfect finishing touch without overpowering the cruller itself. Easy to make at home, these pastries are elegant yet comforting, and always a crowd-pleaser.

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 water, butter, sugar, and salt. Bring to a boil over medium heat.
Reduce heat to low, add the flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
Remove from heat and let the mixture cool for 5 minutes.
Beat in the eggs and egg white, one at a time, until the dough becomes smooth and glossy.
Heat vegetable oil in a deep fryer or large pot to 370°F (187°C).
Transfer the dough to a piping bag fitted with a large star tip. Pipe rings of dough onto squares of parchment paper.
Carefully place the dough rings into the hot oil with the parchment side up. The parchment will release as they fry; remove it using tongs.
Fry the crullers until golden brown, about 2 minutes per side. Transfer to a wire rack to drain excess oil.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to create the glaze.
Dip the tops of the cooled crullers into the glaze and return them to the wire rack to let the glaze set.

Servings and timing

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

Variations

Chocolate Glaze: Replace vanilla extract with cocoa powder and use a touch more milk for a silky chocolate glaze.
Cinnamon Sugar: Skip the glaze and toss freshly fried crullers in cinnamon sugar for a classic donut shop twist.
Lemon Glaze: Add fresh lemon juice and zest in place of vanilla extract for a zesty variation.
Filled Crullers: Carefully slice and fill with whipped cream or pastry cream for an indulgent upgrade.
Mini Crullers: Pipe smaller rings for bite-sized versions, perfect for parties or sharing.

Storage/Reheating

French crullers are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. If glazed, keep them in a single layer to avoid sticking.

To reheat, place crullers in a 300°F (150°C) oven for about 5 minutes. Avoid microwaving, as it can make them soggy.

FAQs

How do French crullers differ from regular donuts?

French crullers are made from pâte à choux dough, which gives them a lighter, more airy texture than traditional yeast or cake donuts.

Can I bake French crullers instead of frying?

Traditional French crullers are fried for their signature texture, but you can bake them at 425°F (220°C) for 20–25 minutes. However, they won’t have the same crispy exterior.

What type of piping tip should I use?

Use a large star tip to achieve the iconic ridged cruller shape, which helps them cook evenly and gives them their classic look.

Why did my crullers deflate?

If the dough is undercooked or the oil temperature is too low, crullers may collapse. Ensure your oil is hot enough and don’t overcrowd the fryer.

Can I make the dough ahead of time?

You can prepare the dough a few hours in advance and refrigerate it, but it’s best piped and fried while still fresh for optimal puffiness.

How do I prevent my crullers from being greasy?

Keep the oil at a consistent 370°F (187°C). If the oil is too cool, the crullers will absorb excess oil and become greasy.

Can I double the recipe?

Yes, the recipe doubles well. Just be sure not to overcrowd your pot when frying and work in batches.

Is it necessary to use parchment paper when frying?

Yes, parchment paper makes it easier to transfer the delicate dough rings into the oil without distorting their shape.

What kind of oil is best for frying crullers?

Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal for frying crullers.

Can I freeze crullers?

Unglazed crullers can be frozen for up to one month. Reheat in the oven and glaze before serving.

Conclusion

French crullers bring the charm of a Parisian bakery straight to your kitchen. With their delicate texture, subtle sweetness, and light glaze, they’re a perfect treat for breakfast or dessert. Whether you’re making them for a brunch gathering or just to satisfy a sweet craving, these homemade crullers are sure to impress. Give them a try and enjoy the magic of French pastry at home.

French Crullers