Homemade French Crullers Recipe: Light, Crispy, and Perfectly Glazed

Welcome to the wonderful world of homemade French Crullers! Forget everything you thought you knew about donuts. These delicate pastries offer a unique, airy texture unlike any other. You will create light, crispy results with a heavenly vanilla glaze right in your own kitchen. Get ready to impress yourself and your loved ones with these delightful treats!

Why You’ll Love These French Crullers

• Unrivaled Texture: Enjoy a uniquely light and airy texture, a delightful departure from typical cake or yeast donuts.
• Crispy Perfection: Each bite delivers a satisfyingly crispy exterior, giving way to a soft, tender interior.
• Delicious Glaze: A sweet, simple vanilla glaze coats every ridge, adding the perfect touch of sweetness.
• Surprisingly Simple: Despite their impressive appearance, making these French Crullers at home is straightforward and rewarding.
• Unique Treat: Offer something truly special that stands out from other baked goods.

What Are French Crullers?

French Crullers are a distinctive type of donut known for their unique shape and light, airy texture. While often associated with French patisseries, their origin can be traced back to Dutch influence. Unlike traditional donuts made from yeast-leavened dough, crullers are crafted from pâte à choux. This classic French pastry dough is the same base used for éclairs and profiteroles.

According to culinary historians, the development of choux pastry evolved significantly in the 18th century thanks to French chefs who refined its lightness and versatility.

Pâte à choux relies on steam to puff up, creating a hollow, delicate interior. This gives crullers their characteristic ridged, star-like shape and wonderfully crispy, yet tender, consistency. The dough is piped into rings, fried until golden brown, and then typically finished with a sweet glaze. It’s a truly elegant take on a fried pastry.

Ingredients

To create these delightful French Crullers, gather these simple ingredients. Fresh, quality components make all the difference in achieving that signature light and airy texture. You’ll be amazed at the transformation of basic pantry staples into a gourmet treat.

• ½ cup (4floz/115ml) whole milk
• ½ cup (4floz/115ml) water
• ½ cup (4oz/115g) butter
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (5oz/142g) all-purpose flour
• 4 large eggs, room temperature
• Zest from 1 lemon
• 6 cups (48 fl oz/1440 ml) Vegetable oil (for frying)
• Vanilla doughnut glaze

Notes & Substitutions

Whole milk adds richness to the choux pastry; however, you can use 2% milk if preferred, though it may alter the richness slightly. For the butter, unsalted butter is ideal for better control over the saltiness; if using salted, reduce the added salt by half. Granulated sugar provides a touch of sweetness to the dough, but you can omit it if you prefer a less sweet base.

Vegetable oil is excellent for frying due to its high smoke point and neutral flavor. Other good options include canola oil or grapeseed oil. Ensure your eggs are at room temperature. This helps them incorporate smoothly into the dough, creating a more uniform and emulsified choux.

Equipment

Having the right tools makes baking French Crullers a breeze. Each piece of equipment plays a crucial role in achieving perfect results.

• Heavy-bottomed saucepan for dough
• Stand mixer or electric hand mixer
• Parchment paper and scissors
• Piping bag with large open star tip (Wilton 1M or Ateco 826)
• Deep pot or Dutch oven for frying
• Candy/deep-fry thermometer for accuracy
• Slotted spoon or spider strainer
• Wire rack and baking sheet for draining

Instructions

Making homemade French Crullers is a rewarding process, broken down into easy, manageable steps. Follow these instructions carefully for light, airy pastries every time.

Preparing the Choux Pastry

• In a large, heavy-bottomed saucepan, combine the milk, water, butter, sugar, and salt. Bring this mixture to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat. Dump all the all-purpose flour into the hot liquid at once. Immediately stir vigorously with a wooden spoon or heatproof spatula until the flour is fully incorporated and a thick ball of dough forms.

• Return the saucepan to medium heat. Continue stirring and pressing the dough against the bottom and sides of the pan for 2-3 minutes. This step dries out the dough, which is crucial for a light choux. The dough should become smooth and pull away from the sides of the pan.
• Remove the dough from the heat and transfer it to the bowl of a stand mixer or a large mixing bowl. Spread the dough out to help it cool faster. Let it cool for about 15 minutes, until it is just warm to the touch.

• With the mixer on low speed, or using an electric hand mixer, add the eggs one at a time. Beat thoroughly after each addition until the egg is fully incorporated into the dough. The mixture may look curdled initially, but keep beating until it smooths out. Finally, mix in the lemon zest until combined.
• Transfer the dough to a medium bowl. Press cling wrap directly onto the surface of the pastry to prevent a skin from forming. Chill the dough in the refrigerator for at least 1 hour, or up to 24 hours. Chilling helps the dough become stiffer and easier to pipe.

Shaping the Crullers

• While your choux pastry is chilling, prepare the parchment paper squares. Using scissors, cut eighteen 3-inch (7 ½ cm) squares of parchment paper. These will act as a convenient base for lowering your crullers into the hot oil.

• Once the dough has chilled and firmed up, transfer it to a piping bag fitted with a large open star tip. Pipe a 3-inch (7 ½ cm) circle of dough onto the center of each parchment square. Ensure the piped ends connect to form a complete ring. Take care to create well-defined ridges, as these will crisp up beautifully during frying.

Frying the Crullers

• Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it reaches a depth of about 2 inches. Clip a deep-fry thermometer to the side of the pot. Heat the oil over medium heat until it reaches a consistent temperature of 350°F (180°C). If you do not have a thermometer, heat the oil on medium and test with a small piece of dough; it should sizzle gently.

• Maintaining the optimal oil temperature for deep frying, typically between 350-375°F (175-190°C), is crucial for achieving crispy results and preventing greasy food.

• Place a wire rack over a baking sheet near your frying station. Position your bowl of vanilla doughnut glaze nearby. Once the oil reaches the correct temperature, carefully pick up a parchment square with a piped cruller on it using a slotted spoon or spider strainer. Gently lower the cruller, still on its parchment, into the hot oil. Repeat with one or two more crullers, ensuring not to overcrowd the pot.

• After about 1 minute in the hot oil, the parchment paper will usually separate from the cruller. Use metal tongs to carefully pull the parchment paper out of the oil. Fry the crullers for approximately 2-3 minutes on one side until they turn a beautiful golden brown. Flip them over with tongs or the slotted spoon and fry the other side for another 2-3 minutes, until evenly golden and crisp.

Glazing and Serving

• Once the French Crullers are golden brown and cooked through, remove them from the oil using the slotted spoon. Allow any excess oil to drip off briefly. Immediately dip the warm crullers into the vanilla doughnut glaze, ensuring both sides are coated.

• Let the glazed crullers drain and cool slightly on the wire rack set over the baking sheet. This allows the glaze to set and any excess to drip away. Repeat the frying and glazing process with the remaining crullers, frying only 2-3 at a time. This helps maintain the oil’s temperature. Serve the homemade French Crullers immediately for the absolute best taste and texture.

Pro Tips & Troubleshooting

French Crullers are a joy to make, and these tips ensure your success. Remember, consistent technique yields perfect results.

• Dough Consistency: The choux pastry should be sticky but firm enough to hold its shape when piped. If it’s too runny, you may need a bit more chilling time.
• Chill the Dough: Chilling is non-negotiable. Cold dough pipes cleanly and holds its shape better in the hot oil. You can even freeze piped crullers on parchment for 15 minutes for easier handling.
• Oil Temperature is Key: Maintain the oil at a steady 350°F (180°C). Too cool, and crullers become greasy; too hot, and they burn before cooking through. Use a thermometer.
• Frying Safety: Always be careful around hot oil. Ensure your frying area is clear and free of water. Never let the oil smoke.
• Dense Crullers: If your crullers are dense or collapse, it might be due to insufficient cooking of the flour mixture or eggs not being fully incorporated. Ensure the dough is properly dried on the stove.
• Avoid Overcrowding: Fry only 2-3 crullers at a time. Overcrowding lowers the oil temperature and leads to greasy, undercooked results.
• Egg Incorporation: Beat the eggs into the dough one at a time, ensuring each is fully absorbed before adding the next. This creates a smooth, emulsified choux pastry.

Serving, Storage, & Variations

These homemade French Crullers are best enjoyed fresh and warm. Serve them with a hot cup of coffee or tea for a delightful breakfast or dessert. Their light texture makes them perfect for a sweet treat any time of day.

Storage

Crullers taste best the day they are made, offering optimal crispness. If you have leftovers, store them in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days. Reheat briefly in a toaster oven for a slight crisp restore, but they won’t be as good as fresh.

Variations

• Different Glazes: Experiment with other glazes. A chocolate glaze, maple glaze, or even a citrus glaze using orange or lemon juice instead of vanilla extract, can add a new flavor dimension.
• Cinnamon Sugar: Skip the glaze and toss warm crullers in a mixture of cinnamon and granulated sugar for a classic donut shop feel.
• Filled Crullers: For an extra indulgence, once cooled, carefully pipe pastry cream, lemon curd, or your favorite jam into the side of the crullers using a small round tip.
• Mini Crullers: Pipe smaller 1.5-2 inch rings for bite-sized treats. Adjust frying time accordingly.

Nutrition Information

Please note that this nutrition information is an approximate estimate for one glazed French Cruller. Values can vary based on specific ingredient brands, exact measurements, and oil absorption during frying. This is provided as a general guideline.

French Crullers FAQs

Conclusion

You’ve now learned how to create incredibly light, delicate, and perfectly glazed French Crullers right in your own kitchen. This recipe proves that mastering these unique pastries is entirely achievable for any home baker. Enjoy the satisfaction of frying up these beautiful treats and delighting in their crispy, airy texture.

We encourage you to try this recipe, share your successes, and perhaps even experiment with your own glaze variations. Happy baking!

Homemade French Crullers Recipe: Light, Crispy, and Perfectly Glazed

Master the art of making light, crispy, and perfectly glazed French crullers at home. This recipe guides you through creating a choux pastry that fries up beautifully, ready for a sweet vanilla doughnut glaze.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 18 crullers

Calories 250 kcal

Equipment

• large, heavy-bottomed saucepan
• stand mixer (or large mixing bowl)
• cling wrap
• Parchment paper
• Piping bag
• large open star tip
• large, heavy-bottomed pot
• thermometer
• wire rack
• baking sheet
• bowl
• Slotted Spoon
• metal tongs

Ingredients

  

Choux Pastry

• ½ cup (4floz/115ml) whole milk
• ½ cup (4floz/115ml) water
• ½ cup (4oz/115g) butter
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (5oz/142g) all-purpose flour
• 4 large eggs room temperature
• 1 lemon zest

For Frying & Glazing

• 6 cups (48 fl oz/1440 ml) Vegetable oil for frying
• Vanilla doughnut glaze

Instructions

 

Choux Pastry

• Bring milk, water, butter, sugar, and salt to a boil in a large, heavy-bottomed saucepan.
• Turn off the heat, add all-purpose flour all at once, and stir vigorously to combine.
• Return to medium heat, stirring constantly for 2-3 minutes until a thick, smooth dough forms.
• Remove from heat and spread the dough in a stand mixer bowl or large mixing bowl to cool quickly for about 15 minutes.
• Once slightly warm, beat in the eggs one at a time, followed by the lemon zest, and mix until fully incorporated.
• Transfer the dough to a medium bowl, cover directly with cling wrap to prevent a skin, and chill for at least 1 hour but up to 24 hours.

Preparation & Frying

• While the dough chills, cut eighteen 3-inch (7 ½ cm) squares of parchment paper.
• Once chilled, place the dough in a piping bag fitted with a large open star tip and pipe 3-inch circles onto each parchment square, ensuring ends connect.
• Heat vegetable oil to 350°F (180°C) in a large, heavy-bottomed pot (or medium heat if no thermometer); prepare a wire rack on a baking sheet and a bowl of glaze nearby.
• Carefully lower crullers with their parchment squares into the hot oil using a slotted spoon, frying 2-3 at a time.
• After 1 minute, remove the parchment paper with metal tongs; fry each side for 2-3 minutes until golden brown.
• Remove crullers from oil, dip in the vanilla glaze, and let drain and cool on the wire rack; repeat with remaining crullers, frying in small batches to maintain oil temperature.
• Serve immediately, as crullers are best eaten the day they are made; store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

For the best flavor and texture, French crullers should be enjoyed the day they are made. If you have any leftovers, store them in an airtight container in the refrigerator and consume within 2 days. Keeping the oil at the correct temperature is crucial for perfectly fried crullers, so fry in small batches.