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This image shows beautifully arranged French crullers, showcasing their golden crisp exterior and glossy vanilla glaze, highlighting the classic dessert’s elegant presentation.

French Crullers Recipe

French crullers are airy, light doughnuts made from choux pastry, fried to a golden crisp, and coated with a sweet glaze. Their unique twisted shape and delicate texture make them a delectable treat for any occasion.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine French
Servings 12 people
Calories 233 kcal

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.
    This image shows the process of combining butter, water, milk, and sugar in a large saucepan, beginning the preparation of the choux pastry for making French crullers.
  • 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.
    This image shows flour being vigorously stirred into the boiling mixture, followed by the gradual addition of eggs to create a smooth and glossy choux dough for French crullers.
  • 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.
    This image shows star-shaped rings of chilled choux dough being piped onto small parchment paper squares using a pastry bag fitted with a large star tip, preparing the dough for frying.
  • Fry for about 1 minute before removing the parchment with tongs.
  • Continue frying until golden brown, 2-3 minutes per side.
    This image shows the piped dough rings being fried in hot oil, with the parchment paper being removed using tongs as the crullers turn golden brown during cooking.
  • Drain the crullers on paper towels.
    dipping warm fried crullers into a smooth vanilla glaze for a sweet and glossy finish
  • For the glaze, whisk together confectioners' sugar, milk, and vanilla until smooth, and dip the tops of the warm doughnuts into the glaze.
    This image shows a plate of freshly glazed French crullers with their distinctive twisted shape, golden color, and airy light texture, ready to be enjoyed.

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.