There’s a certain charm in the artistry of French baking, and nothing embodies that more than the French cruller. With its delicate, airy texture and light, sweet glaze, the cruller is the epitome of indulgence, yet it’s surprisingly easy to make at home.
Unlike traditional doughnuts, French crullers are made from choux pastry, the same dough used for éclairs and cream puffs, which gives them their signature lightness and beautiful, ridged shape.
One of the things that first drew me to making French crullers was the challenge of mastering choux pastry. I remember the first time I piped the dough into perfect little rings, slightly nervous but excited to see them puff up in the hot oil.
The result? A golden, crisp exterior that gives way to a soft, tender interior with just a touch of sweetness. The glaze, made from powdered sugar and a hint of vanilla, adds the perfect finishing touch.
There’s something so satisfying about biting into a cruller, with its delicate layers and melt-in-your-mouth texture.
If you’ve never tried making your own French crullers, now’s the time. I’d love to hear about your experience, whether you stick to the classic vanilla glaze or experiment with something new like a lemon or maple glaze. And if you’re looking for a light accompaniment, Greek Yogurt or a Coffee Loophole would pair beautifully with these delightful treats.
French Crullers Recipe
Equipment
- Deep fryer
- Pastry Bag with Star Tip
- Metal tongs
- Electric Skillet or Deep Fryer
Ingredients
- ½ cup water
- 4 large eggs
- ½ cup butter cubed
- Oil for deep-fat frying
- ½ cup milk
- 1 tbsp sugar
- 1 cup all-purpose flour
- ¼ tsp salt
Glaze
- 1½ cups confectioners' sugar
- 1 tsp vanilla extract
- 3 tbsp milk
Instructions
- In a large saucepan, combine butter, water, milk, and sugar, and bring to a rolling boil.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the pan.
- Remove from heat and let it sit for 5 minutes.
- Gradually mix in the eggs one by one, beating well after each addition until the dough is smooth and glossy.
- Fit a large star tip into a pastry bag and fill it with the dough.
- Chill the dough in the refrigerator for at least an hour.
- Heat oil to 375°F (190°C) in an electric skillet or deep fryer.
- Cut parchment paper into eighteen 3-inch squares, pipe a 3-inch circle of dough onto each square, and lower them carefully into the hot oil, parchment side down.
- Fry for about 1 minute before removing the parchment with tongs.
- Continue frying until golden brown, 2-3 minutes per side.
- Drain the crullers on paper towels.
- For the glaze, whisk together confectioners' sugar, milk, and vanilla until smooth, and dip the tops of the warm doughnuts into the glaze.
Notes
- Keep the oil temperature consistent at 375°F (190°C) for even frying.
- If the oil is too hot or too cool, the crullers may not cook evenly or may absorb excess oil.
Nutrition Value
| Nutrition | Value |
|---|---|
| Calories | 233 kcal |
| Carbohydrates | 25 g |
| Protein | 4 g |
| Sugar | 16 g |
Tips Which May Help
Tip 1: Use oils with a high smoke point, like vegetable oil, avocado oil, or canola oil, to fry French crullers. Avoid oils with low smoke points, such as olive oil, coconut oil, or flaxseed oil.
Tip 2: Chill the dough thoroughly before frying and maintain a consistent oil temperature of 375°F (190°C) to achieve a light and airy texture.
