There’s something undeniably magical about biting into a perfectly crisp, airy French cruller. With its delicate ridges, golden-brown exterior, and a light, melt-in-your-mouth center, this classic pastry is pure bliss. Whether enjoyed with a hot cup of coffee in the morning or as an afternoon indulgence, French crullers bring a little bit of Parisian bakery charm into your home.
These delightful pastries are made from pâte à choux, the same dough used for cream puffs and éclairs. When fried, the dough puffs up beautifully, creating a hollow, airy texture that’s impossible to resist. And let’s not forget the glaze—a thin, sweet coating that seeps into the ridges, making every bite a perfect balance of crispy and soft, sweet and buttery.
If you’ve never made homemade doughnuts before, French crullers are a great place to start. The dough comes together easily, and piping the signature ring shape is simpler than it looks. Plus, since they’re fried instead of baked, you get that classic crispiness that makes them so special. Ready to bring a little French pastry magic into your kitchen? Let’s dive in!
Why You’ll Love This Recipe
- Light and airy texture – Unlike dense cake doughnuts, crullers are crisp on the outside and almost weightless on the inside.
- No yeast required – No waiting for dough to rise, making this a quicker way to enjoy fresh homemade doughnuts.
- Simple ingredients – Everything you need is likely already in your pantry!
- Perfectly glazed – The sweet glaze seeps into the grooves, giving just the right amount of sweetness without being overpowering.
Ingredients You’ll Need
For the Crullers:
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
How to Make French Crullers
Making French crullers might seem intimidating, but once you break it down, it’s actually quite simple! Follow these step-by-step instructions, and you’ll be enjoying homemade crullers in no time.
Step 1: Make the Pâte à Choux Dough
In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is fully melted and the mixture just starts to boil.
Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. Continue cooking and stirring for about a minute to remove excess moisture.
Transfer the dough to a mixing bowl and let it cool for a few minutes. You want it warm but not so hot that it cooks the eggs when added.
Step 2: Incorporate the Eggs
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the dough for about a minute to release more heat. Then, add the eggs one at a time, mixing well after each addition. The dough will look separated at first but will come together into a smooth, glossy batter.
Step 3: Pipe the Crullers
Transfer the dough to a piping bag fitted with a large star tip. Cut out small squares of parchment paper (about 3×3 inches) and lightly grease them. Pipe rings of dough onto each square, ensuring the ends connect.
Step 4: Fry to Perfection
Heat about 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully place the crullers in the hot oil, parchment side up. After a few seconds, use tongs to remove the parchment paper. Fry for about 2-3 minutes per side or until golden brown and puffed. Transfer to a wire rack lined with paper towels to drain excess oil.
Step 5: Glaze and Enjoy
While the crullers cool, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Dip each cruller into the glaze, allowing the excess to drip off. Let them set on a wire rack until the glaze firms up. Then, dig in!
Helpful Tips
- Use a large star piping tip – This creates the signature ridges that help the crullers crisp up beautifully.
- Maintain oil temperature – Too hot, and they’ll burn on the outside before cooking inside; too cool, and they’ll absorb too much oil. Keep it steady at 350°F.
- Work in batches – Fry only a few at a time to avoid overcrowding the pot, which can drop the oil temperature.
- Glaze while warm – This helps the glaze seep into the grooves for the perfect balance of sweetness.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 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 a corner cut off, but the ridges won’t be as pronounced.
- French crullers are best enjoyed the same day they’re made, as they tend to lose their crispness over time.
- If you prefer a chocolate glaze, swap the vanilla glaze for a simple chocolate version using cocoa powder and milk.
Nutritional Information (Per Cruller)
- Calories: ~180
- Carbohydrates: 22g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 10g
- Sodium: 80mg
Frequently Asked Questions
Can I bake these instead of frying?
Yes! While they won’t have the same crispiness, you can bake them at 375°F (190°C) for about 25-30 minutes until golden brown. Let them cool slightly before glazing.
Why are my crullers deflating after frying?
This happens when they aren’t fully cooked. Make sure they are deeply golden and hollow inside before removing them from the oil.
Can I make the dough ahead of time?
Yes! You can refrigerate the pâte à choux dough for up to a day before piping and frying. Let it sit at room temperature for about 30 minutes before using.
Storage Instructions
French crullers are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to a day. Avoid refrigerating, as it makes them soggy. If they lose their crispness, you can briefly reheat them in the oven at 300°F for a few minutes.
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Conclusion
There’s nothing quite like biting into a freshly made French cruller—crispy on the outside, light as air on the inside, and covered in a sweet, delicate glaze. While they may look fancy, they’re actually quite simple to make with just a few ingredients and some basic frying skills. So why not bring a taste of a Parisian bakery into your own kitchen? Try this recipe, and treat yourself to one of the most delightful doughnuts ever created!
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French Crullers
Description
There’s something undeniably magical about biting into a perfectly crisp, airy French cruller. With its delicate ridges, golden-brown exterior, and a light, melt-in-your-mouth center, this classic pastry is pure bliss. Whether enjoyed with a hot cup of coffee in the morning or as an afternoon indulgence, French crullers bring a little bit of Parisian bakery charm into your home.
These delightful pastries are made from pâte à choux, the same dough used for cream puffs and éclairs. When fried, the dough puffs up beautifully, creating a hollow, airy texture that’s impossible to resist. And let’s not forget the glaze—a thin, sweet coating that seeps into the ridges, making every bite a perfect balance of crispy and soft, sweet and buttery.
If you’ve never made homemade doughnuts before, French crullers are a great place to start. The dough comes together easily, and piping the signature ring shape is simpler than it looks. Plus, since they’re fried instead of baked, you get that classic crispiness that makes them so special. Ready to bring a little French pastry magic into your kitchen? Let’s dive in!
Ingredients
For the Crullers:
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Pâte à Choux Dough
In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is fully melted and the mixture just starts to boil.
Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. Continue cooking and stirring for about a minute to remove excess moisture.
Transfer the dough to a mixing bowl and let it cool for a few minutes. You want it warm but not so hot that it cooks the eggs when added.
Step 2: Incorporate the Eggs
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the dough for about a minute to release more heat. Then, add the eggs one at a time, mixing well after each addition. The dough will look separated at first but will come together into a smooth, glossy batter.
Step 3: Pipe the Crullers
Transfer the dough to a piping bag fitted with a large star tip. Cut out small squares of parchment paper (about 3×3 inches) and lightly grease them. Pipe rings of dough onto each square, ensuring the ends connect.
Step 4: Fry to Perfection
Heat about 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully place the crullers in the hot oil, parchment side up. After a few seconds, use tongs to remove the parchment paper. Fry for about 2-3 minutes per side or until golden brown and puffed. Transfer to a wire rack lined with paper towels to drain excess oil.
Step 5: Glaze and Enjoy
While the crullers cool, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Dip each cruller into the glaze, allowing the excess to drip off. Let them set on a wire rack until the glaze firms up. Then, dig in!
Notes
- If you don’t have a piping bag, you can use a zip-top bag with a corner cut off, but the ridges won’t be as pronounced.
- French crullers are best enjoyed the same day they’re made, as they tend to lose their crispness over time.
- If you prefer a chocolate glaze, swap the vanilla glaze for a simple chocolate version using cocoa powder and milk.
