French Crullers

There’s something undeniably special about French crullers. Their delicate, airy texture, crisp golden exterior, and light, sweet glaze make them an irresistible treat. Unlike traditional donuts, crullers are made from pâte à choux—a classic French pastry dough that puffs up beautifully when fried, creating a soft and hollow interior.

French crullers have a certain charm that feels both elegant and nostalgic. They bring back memories of leisurely mornings in cozy cafés, sipping coffee while enjoying a freshly made pastry. Whether you’re making them for a weekend breakfast, a special occasion, or just because you’re craving something sweet, this recipe will guide you through creating these delightful pastries at home.

Why You’ll Love This Recipe

• Light and airy texture – Thanks to the pâte à choux dough, crullers are incredibly soft on the inside and crispy on the outside.
• Simple ingredients – You likely already have everything you need in your kitchen.
• Better than store-bought – Freshly fried crullers are miles ahead of anything you can buy at a bakery.
• Customizable glaze – You can go classic with vanilla or experiment with different flavors like chocolate, citrus, or even maple.

Ingredients You’ll Need

For the Crullers:

• ½ cup water
• ½ cup whole milk
• 8 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract
• Oil for frying (vegetable or canola)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

How to Make French Crullers

Making French crullers may seem intimidating, but once you break it down step by step, it’s surprisingly simple. The key is to get the pâte à choux dough just right and to fry them at the correct temperature for the perfect texture.

Step 1: Prepare the Dough

In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter melts and the mixture comes to a gentle boil.

Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a ball. Continue stirring for about 1-2 minutes to cook out any excess moisture.

Transfer the dough to a mixing bowl and let it cool slightly—just enough so that the eggs don’t cook when added.

Step 2: Incorporate the Eggs

Using a hand mixer or stand mixer, beat the dough for a minute to release some steam. Then, add the eggs one at a time, beating well after each addition. The dough will look lumpy at first but will eventually become smooth and glossy.

Mix in the vanilla extract and continue beating until the dough forms a thick but pipeable consistency.

Step 3: Pipe the Crullers

Transfer the dough to a piping bag fitted with a large star tip. Cut small squares of parchment paper (about 3×3 inches) and lightly grease them.

Pipe rings of dough onto the parchment squares, making sure the ends meet to form a complete circle.

Step 4: Fry to Perfection

Heat about 2 inches of oil in a deep pan or Dutch oven to 350°F (175°C). Carefully place the crullers, parchment-side up, into the hot oil. After a few seconds, the parchment will naturally release, and you can remove it with tongs.

Fry each cruller for about 2-3 minutes per side, or until golden brown and puffed up. Remove and drain on a paper towel-lined plate.

Step 5: Glaze and Enjoy

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip each cruller into the glaze while they are still slightly warm, allowing the excess to drip off.

Let the crullers set on a wire rack for a few minutes before serving.

Helpful Tips

• Watch the dough consistency – After adding the eggs, the dough should be smooth and thick enough to hold its shape when piped. If it’s too runny, the crullers won’t hold their signature ridges.
• Keep the oil at the right temperature – Too hot, and the crullers will brown too quickly without fully puffing up; too cool, and they’ll absorb too much oil.
• Use a piping bag with a large star tip – This gives the crullers their beautiful ridged shape, which helps them cook evenly.
• Don’t overcrowd the pan – Fry in small batches so the oil temperature stays consistent.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10-12 crullers
• Category: Dessert, Breakfast
• Method: Frying
• Cuisine: French
• Diet: Vegetarian

Notes

• If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off.
• These are best enjoyed fresh but can be reheated briefly in the oven for a crisp texture.
• Try adding a little citrus zest or cinnamon to the glaze for a fun twist!

Nutritional Information

Per cruller (approximate):

• Calories: 180
• Carbohydrates: 22g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 120mg
• Sugar: 10g

Frequently Asked Questions

Can I bake these instead of frying?

Yes! While traditional crullers are fried, you can bake them at 375°F (190°C) for about 25-30 minutes until golden brown. They won’t have the same crispness, but they’ll still be delicious.

Why are my crullers flat?

If your crullers aren’t puffing up, it could be due to the oil temperature being too low or the dough being too runny. Make sure to follow the steps carefully for the right consistency.

How do I get the classic ridged shape?

Using a large open star piping tip is key. If you don’t have one, they’ll still taste great, but they won’t have the signature texture.

Can I make these ahead of time?

Crullers are best when fresh, but you can prepare the dough a few hours in advance and keep it in the fridge. Just let it come to room temperature before frying.

Storage Instructions

• Room Temperature: Store unglazed crullers in an airtight container for up to 1 day.
• Refrigerator: They can be stored for 2-3 days, but they will lose some crispness.
• Freezing: Freeze unglazed crullers in an airtight container for up to a month. Reheat in the oven at 300°F (150°C) to refresh the texture.

Related Recipes

If you loved these French crullers, you might also enjoy:

• Savory French Toast: A Flavorful Twist on a Breakfast Classic
• Overnight Crème Brûlée French Toast
• French Onion Beef Sausage Rolls
• Vanilla French Beignets

Conclusion

Making French crullers at home is a rewarding experience that brings bakery-quality pastries right to your kitchen. Whether you’re an experienced baker or a beginner, this step-by-step guide ensures you’ll end up with light, airy, and beautifully glazed crullers every time. So grab your ingredients, heat up that oil, and treat yourself to one of the most delicate and delicious donuts you’ll ever make!

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