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French Crullers

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 crullers 1x
  • Category: Dessert, Breakfast
  • Method: Frying
  • Cuisine: French

Description

These French Crullers are classic, delicate donuts made from pâte à choux dough, fried until golden brown, and coated in a simple vanilla glaze. Light and airy with a crisp exterior, they’re the perfect treat with coffee or tea!

Ingredients

Units Scale
For the Crullers:
  • 1 cup water
  • 6 tablespoons unsalted butter
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (optional, for extra puff)
  • Vegetable oil (for frying)
For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk (adjust for consistency)
  • 1 teaspoon vanilla extract

Instructions

1. Make the Pâte à Choux Dough:
  1. In a saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a simmer.
  2. Add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
  3. Remove from heat and let cool for 5 minutes.
2. Add the Eggs:
  1. Add the eggs one at a time, mixing well after each addition. The dough should be smooth, glossy, and pipeable.
  2. Stir in vanilla extract and baking powder (if using).
3. Shape the Crullers:
  1. Transfer the dough to a piping bag fitted with a large star tip.
  2. Pipe 2-3 inch circles onto parchment paper squares.
4. Fry the Crullers:
  1. Heat 2-3 inches of vegetable oil in a deep pan to 350°F (175°C).
  2. Carefully drop each piped cruller (parchment side up) into the oil. Remove the parchment paper with tongs as it releases.
  3. Fry for 2-3 minutes per side, until golden brown.
  4. Drain on a paper towel-lined plate.
5. Make the Glaze & Coat:

  1. Whisk together powdered sugar, milk, and vanilla until smooth.
  2. Dip the warm crullers into the glaze, letting excess drip off.
  3. Let set on a wire rack for a few minutes before serving.

Notes

  • No deep frying? Bake at 400°F (200°C) for 20-25 minutes until golden and puffed, then glaze.
  • Extra flavor? Add ½ teaspoon cinnamon or lemon zest to the dough.
  • Best enjoyed fresh but can be stored in an airtight container for 1 day.

Find it online: https://recipe.ukfinda.com/french-crullers.htm