French Crullers

French Crullers are light, airy, and perfectly sweet pastries made from choux pastry and fried to golden perfection. These delicate doughnuts have a crisp exterior, a soft and tender inside, and are finished with a sweet glaze that melts in your mouth. Whether enjoyed with a cup of coffee or as a special treat, these homemade crullers are a bakery-quality delight that’s surprisingly easy to make at home!

Why You’ll Love This Recipe

• Light & Airy – Made with choux pastry, these crullers are crispy on the outside and tender on the inside.
• Easier Than You Think – No yeast required, and the dough comes together in minutes.
• Authentic Bakery Flavor – A classic French pastry that’s even better homemade.
• Perfectly Glazed – A simple vanilla glaze adds the perfect touch of sweetness.
• Great for Any Occasion – Enjoy them for breakfast, brunch, or as an indulgent dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crullers:

• Water
• Unsalted butter
• Granulated sugar
• Salt
• All-purpose flour
• Eggs
• Vanilla extract
• Oil (for frying)

For the Glaze:

• Powdered sugar
• Milk or heavy cream
• Vanilla extract

Directions

this recipe

1. Make the Choux Pastry

1. Boil the liquid – In a saucepan, heat water, butter, sugar, and salt until the butter is melted and the mixture is simmering.
2. Add flour – Remove from heat and stir in the flour all at once. Mix vigorously until a dough forms.
3. Cook the dough – Return to low heat and cook for 1-2 minutes, stirring continuously, until the dough pulls away from the sides of the pan.
4. Cool slightly – Let the dough cool for a few minutes before adding eggs.
5. Add eggs – Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
6. Pipe the dough – Transfer the dough to a piping bag fitted with a large star tip. Pipe circles onto parchment paper.

2. Fry the Crullers

1. Heat the oil – In a deep pan or fryer, heat oil to 350°F (175°C).
2. Fry in batches – Gently slide the piped crullers into the hot oil and fry for 2-3 minutes per side, until golden brown.
3. Drain & Cool – Remove with a slotted spoon and place on a wire rack lined with paper towels.

3. Make the Glaze & Finish

1. Mix glaze ingredients – In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
2. Dip the crullers – Once the crullers are slightly cooled, dip them into the glaze and let excess drip off.
3. Set & Serve – Let the glaze set for a few minutes before serving.

Servings and Timing

• Servings: 8-10 crullers
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Chocolate Glaze – Add cocoa powder to the glaze for a chocolatey twist.
• Lemon Crullers – Add lemon zest to the dough and use lemon juice in the glaze.
• Cinnamon Sugar – Skip the glaze and coat the warm crullers in cinnamon sugar instead.
• Baked Crullers – Pipe the dough onto a parchment-lined tray and bake at 400°F (200°C) for 20-25 minutes.

Storage/Reheating

• Storage: Best eaten fresh but can be stored in an airtight container at room temperature for 1-2 days.
• Reheating: Warm in a 300°F (150°C) oven for a few minutes to crisp them up again.
• Freezing: Freeze unglazed crullers for up to 2 months. Thaw and glaze before serving.

FAQs

What makes French crullers different from regular doughnuts?

French crullers are made with choux pastry, which gives them a light, airy texture, unlike traditional doughnuts that use yeast or baking powder.

Can I bake crullers instead of frying?

Yes! Bake at 400°F (200°C) for 20-25 minutes, then dip in glaze while warm.

Why is my cruller dough too runny?

If the dough is too thin, it may be from adding eggs too quickly. Let the dough cool slightly before adding eggs one at a time.

What’s the best oil for frying crullers?

Use neutral oils like canola, vegetable, or peanut oil for the best results.

Can I make crullers ahead of time?

Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours before frying.

Why did my crullers deflate?

Crullers may collapse if undercooked. Make sure they are golden brown and fully cooked inside before removing from the oil.

Can I make mini crullers?

Yes! Pipe smaller rings and reduce frying time to 1-2 minutes per side.

What’s the best way to pipe crullers?

Use a large star piping tip (like Wilton 1M or Ateco 826) for the classic ridged look.

How do I prevent crullers from sticking to the parchment paper?

Lightly grease the parchment paper before piping, and chill the piped dough for 10 minutes before frying.

Can I use a different glaze?

Absolutely! Try maple glaze, coffee glaze, or a simple honey drizzle for variation.

Conclusion

Homemade French Crullers are light, airy, and melt-in-your-mouth delicious! These delicate pastries are surprisingly simple to make and taste just like a bakery-style treat. Whether you fry or bake them, glaze them with vanilla, chocolate, or lemon, they’re sure to become a new favorite. Try this recipe today and enjoy these irresistible French doughnuts!

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