Quick Benefits
French Crullers are delightfully light, airy, and beautifully glazed doughnuts that look impressive but are surprisingly simple to make. Unlike traditional yeast doughnuts, these are made with pâte à choux dough, meaning no yeast or rising time! Perfect for breakfast, brunch, or an indulgent dessert, they offer a crisp exterior with a melt-in-your-mouth interior—all with fewer ingredients and quicker prep than you might expect.
Essential Ingredients
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 egg white
- Vegetable oil (for frying)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation Steps
- Prepare the choux dough: In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Reduce heat to low and stir in the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the pan.
- Cool and mix eggs: Remove from heat and let the dough cool for 5 minutes. Add eggs and egg white one at a time, beating until smooth and glossy.
- Pipe the dough: Transfer to a piping bag fitted with a large star tip. Pipe rings onto small squares of parchment paper.
- Fry the crullers: Heat oil to 370°F (187°C). Fry each cruller (with parchment paper attached), removing the paper as it loosens. Fry until golden—about 2 minutes per side.
- Drain and glaze: Transfer crullers to a wire rack to drain. In a small bowl, whisk powdered sugar, milk, and vanilla into a smooth glaze. Dip the tops of the crullers and return to the rack to set.
- Serve warm and enjoy fresh!
Health Benefits
While French Crullers are a sweet indulgence, they are typically lighter than regular doughnuts due to the airy choux dough and absence of dense yeast or heavy fillings. They’re best enjoyed in moderation, providing a treat without overwhelming richness.
Serving Suggestions
- Serve crullers fresh and warm with coffee or tea.
- Present them on a platter dusted with powdered sugar for elegance.
- Add a fruit compote or whipped cream on the side for a brunch-worthy twist.
- Pair with a hot espresso or vanilla latte for a dreamy café-style treat.
Creative Variations
- Chocolate Glaze: Swap vanilla for cocoa powder and drizzle with melted chocolate.
- Cinnamon Sugar: Toss warm crullers in cinnamon sugar instead of glazing.
- Lemon Glaze: Add lemon zest and juice to the glaze for a zesty finish.
- Filled Version: Pipe in a touch of pastry cream or whipped jam for a decadent surprise.
Storage Tips
- Best served fresh the day they’re made.
- Store leftovers in an airtight container at room temperature for up to 1 day.
- To refresh: Reheat in the oven at 300°F for 5 minutes.
- Avoid refrigeration, as it may make them soggy.
Pro Tips
- Temperature control is key! Use a thermometer to maintain consistent oil heat.
- Don’t overcrowd the fryer—fry in small batches for even cooking.
- Let dough cool slightly before adding eggs to avoid scrambling.
- Pipe onto parchment for easy transfer into oil without losing shape.
Frequently Asked Questions
Q: Can I bake French Crullers instead of frying them?
A: Yes, you can bake them at 375°F for 25–30 minutes until golden, but the texture may be less crisp.
Q: Why are my crullers deflating?
A: They may be undercooked. Ensure they’re golden and firm before removing from oil.
Q: What type of oil is best for frying?
A: Use neutral oils with high smoke points, like canola or vegetable oil.
Q: Can I freeze the dough or crullers?
A: You can freeze the piped dough before frying. Fry directly from frozen, adding 1–2 minutes to the cooking time.
French Crullers
French Crullers are light, airy doughnuts made from a choux pastry dough, deep-fried until golden, and topped with a sweet vanilla glaze. They have a crisp exterior and a soft, melt-in-your-mouth interior. These elegant pastries are perfect for breakfast, brunch, or an indulgent dessert, offering bakery-quality results right from your kitchen.
- Total Time: 40 minutes
Ingredients
1 cup water
6 tablespoons unsalted butter
2 teaspoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
1 egg white
Vegetable oil, for frying
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
In a medium saucepan, combine the water, unsalted butter, sugar, and salt. Bring this mixture to a boil over medium heat.
Once boiling, reduce the heat to low. Add the flour all at once, stirring vigorously. Keep stirring until the mixture forms a ball and pulls away from the sides of the pan, which should take about 1 minute.
Remove the pan from the heat and allow your dough to cool for 5 minutes.
Now it’s time to add the eggs. Beat in the eggs and the egg white, one at a time, until the dough is smooth and glossy.
In a deep fryer or large pot, heat the vegetable oil to 370°F (187°C).
Transfer the dough into a piping bag fitted with a large star tip. Pipe rings of dough onto squares of parchment paper.
Carefully lower the dough rings into the hot oil, parchment paper side up. The parchment will detach as they begin to fry; use tongs to remove it. Fry the crullers until they are golden brown, roughly 2 minutes on each side. Then, transfer them to a wire rack to drain.
For the glaze, in a separate bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy.
Dip the tops of each cruller into the glaze, then set them back on the wire rack to let the glaze set.
These are best served fresh, so enjoy them while they are warm!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert / Breakfast Pastry
- Cuisine: French-American
Nutrition
- Serving Size: 12 crullers
- Calories: Approximately 200 kcal per cruller
