If you are craving a delicate, airy, and utterly irresistible treat, this French Crullers Recipe is about to become your new favorite indulgence. These golden, lacy delights are made from a light choux pastry dough that puffs beautifully when fried, offering a perfect balance of fluffy texture and crisp edges. Coated in a glossy vanilla glaze, French crullers are a dreamy marriage of simplicity and elegance, making them an absolute must-make for anyone who loves homemade donuts with a touch of French flair.
Ingredients You’ll Need
This French Crullers Recipe relies on a handful of simple, classic ingredients, each carefully chosen to create that signature lightness and flavor. Every component plays a crucial role—from the richness of butter and eggs to the sweetness and smoothness of the glaze, all coming together in harmony.
- 1 cup water: The base liquid that steams the dough into light puffiness during frying.
- 6 tablespoons unsalted butter: Adds rich flavor and helps achieve the perfect dough texture.
- 2 teaspoons granulated sugar: Balances the flavor with a subtle sweetness in the dough.
- ¼ teaspoon salt: Enhances all other flavors and prevents flatness in taste.
- 1 cup all-purpose flour: The structural foundation of the choux pastry.
- 4 large eggs: Provide moisture, emulsification, and give that classic glossy finish and elasticity to the dough.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor to the dough.
- 1½ cups powdered sugar: The base for a smooth, sweet glaze coating.
- 2–3 tablespoons milk or water: Thins out the glaze for the perfect dip consistency.
- ½ teaspoon vanilla extract: Infuses the glaze with a lovely aromatic note.
How to Make French Crullers Recipe
Step 1: Prepare the Choux Dough
Begin by combining water, butter, sugar, and salt in a medium saucepan over medium heat. As these melt and come to a boil, anticipation builds, as this is the starting point for your airy crullers. Once boiling, reduce to low heat and swiftly add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the pan’s sides and forms a smooth dough ball, about 1 to 2 minutes. This step is the secret to creating that tender yet sturdy shell.
Step 2: Incorporate the Eggs
Remove the dough from heat and let it cool for about 5 minutes — patience here prevents scrambled eggs in your batter. Then beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This process transforms the dough into a silky, glossy paste that pipes beautifully. Stir in the vanilla extract to infuse a lift of fragrant sweetness.
Step 3: Pipe and Chill the Crullers
Transfer the dough to a large piping bag fitted with a large star tip. Pipe 3-inch rings onto parchment paper squares—the characteristic ridged edges come alive here, promising that perfect crispness when fried. Freeze the piped rings for 20 to 30 minutes to help them hold their shape in the hot oil without losing their outline.
Step 4: Fry to Golden Perfection
Heat 2 to 3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully lower the crullers (parchment side up) into the hot oil. After just a few seconds, gently peel away the parchment paper using tongs. Fry 2 to 3 crullers at a time for about 2 minutes per side, until they puff up and turn a gorgeous golden brown. Drain them on paper towels to prepare for glazing.
Step 5: Glaze and Finish
Whisk together the powdered sugar, milk or water, and vanilla extract until smooth and pourable. Dip the cooled crullers into the glaze, then set them on a wire rack so the excess glaze drips off and the coating sets to a shiny finish. This final step gives the crullers their signature sweet and silky glaze that complements their airy interior.
How to Serve French Crullers Recipe
Garnishes
While the classic vanilla glaze shines on its own, adding a sprinkle of finely grated lemon zest or a dusting of cinnamon powder can elevate the flavor experience and make your crullers even more special. Edible flowers or a light drizzle of chocolate sauce can also add a festive flair if you’re serving these at a brunch or gathering.
Side Dishes
French crullers pair beautifully with a robust cup of coffee or tea, making them a perfect breakfast treat or afternoon snack. For a more decadent approach, serve alongside fresh berries or a dollop of whipped cream to add freshness and a creamy contrast to the crispy sweetness.
Creative Ways to Present
If you want to impress friends, try stacking a few crullers on a cake stand, or serve them in individual dessert cups with fresh fruit and a drizzle of flavored syrup. You can also fill the center with pastry cream or jam for a delightful surprise. The French Crullers Recipe is versatile and always presents beautifully when you get a little creative.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store crullers in an airtight container at room temperature for up to one day. Because these treats are best enjoyed fresh, they may begin to lose their crispness and delicate texture after this timeframe.
Freezing
You can freeze unfrosted crullers by placing them in a single layer on a baking sheet until firm, then transferring to an airtight container or freezer bag for up to a month. When ready, thaw at room temperature and reheat carefully before glazing for best results.
Reheating
To recapture some of that freshly fried magic, reheat crullers in a low oven (about 300°F or 150°C) for 5 to 7 minutes. Avoid microwaving as it tends to make them chewy instead of crisp. Once warm, dip in glaze and enjoy immediately.
FAQs
What makes French crullers different from other donuts?
French crullers are made from choux pastry, which puffs up when fried, creating a light, airy interior with crisp ridges. This contrasts with yeast or cake donuts, which have denser textures. The glaze adds a sweet, glossy finish rather than a heavy sugar coating.
Can I bake crullers instead of frying them?
While traditional French crullers are fried to achieve their distinctive texture, it is possible to bake them, though they won’t puff or crisp in quite the same way. Frying creates that characteristic golden crunch and delicate chew that defines this recipe.
How do I prevent my crullers from losing shape during frying?
Freezing the piped dough for 20 to 30 minutes before frying is key. This chilling step helps solidify the shape so the crullers hold their charming ridged ring form when dropped into hot oil.
What if I don’t have a large star tip for piping?
A large star tip helps create those classic ridges, but if you don’t have one, you can try a large plain round tip or even pipe lines to form circles. The texture will differ slightly, but the crullers will still taste delicious!
Can I flavor the glaze with other extracts?
Absolutely! Beyond vanilla, try lemon zest or maple extract in your glaze for a delightful twist. These add unique, fresh notes that complement the light pastry perfectly without overpowering.
Final Thoughts
This French Crullers Recipe is a delightful exploration into the art of making classic choux pastry donuts at home. With its simple ingredients and straightforward steps, it transforms your kitchen into a little French bakery. Whether you’re treating yourself for breakfast or impressing friends at brunch, these airy, sweet crullers never fail to bring joy. Give it a try—you’ll be amazed at how quickly they disappear once served!
Print
French Crullers Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus optional freezing time)
- Yield: 12 crullers
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
This French Crullers recipe features light and airy choux pastry dough, fried to golden perfection and coated with a smooth, sweet vanilla glaze. Perfectly crisp on the outside and tender on the inside, these classic French-American donuts are an irresistible treat best enjoyed fresh.
Ingredients
For the Dough
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
For the Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk or water
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a medium saucepan, combine the water, butter, sugar, and salt over medium heat. Bring the mixture to a boil, then reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 1 to 2 minutes. Remove from heat and let cool for 5 minutes.
- Incorporate the Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. Stir in the vanilla extract to flavor the dough.
- Pipe the Crullers: Transfer the dough to a large piping bag fitted with a large star tip. Pipe 3-inch rings onto parchment paper squares. Freeze the piped dough for 20 to 30 minutes to help retain their shape during frying.
- Heat the Oil: In a heavy-bottomed pot, heat 2 to 3 inches of oil to 350°F (175°C) for frying.
- Fry the Crullers: Carefully lower the crullers, parchment side up, into the hot oil. After a few seconds, use tongs to remove the parchment paper. Fry 2 to 3 crullers at a time for about 2 minutes per side or until golden brown and puffed. Drain on paper towels to remove excess oil.
- Make the Glaze: Whisk together powdered sugar, milk or water, and vanilla extract until smooth and pourable.
- Glaze the Crullers: Dip the cooled crullers into the glaze and place them on a wire rack to allow excess glaze to drip off and set.
Notes
- For extra crispiness, let the crullers cool in a warm oven for a few minutes after frying.
- Enhance the glaze with lemon zest or maple extract to add unique flavors.
- Crullers are best enjoyed fresh on the same day they are made.
