If you’ve ever bitten into a light-as-air, delicately glazed donut and wondered how to recreate that magic at home, you’re in for a treat with this French Crullers Recipe. With their beautifully piped ridges and sweet vanilla glaze, French crullers are a classic pastry shop favorite—yet surprisingly easy to make in your own kitchen. This recipe walks you through every step, ensuring you get that irresistible, melt-in-your-mouth texture and just the right touch of sweetness that makes these crullers impossible to resist.
Ingredients You’ll Need
The beauty of this French Crullers Recipe is that each simple ingredient works together to create a pastry that’s both elegant and comforting. Don’t be fooled by the short list—each item plays a key role in the flavor, structure, and signature finish of your crullers.
- Water (1/2 cup): Essential for giving the choux pastry its signature lightness and puff.
- Whole milk (1/2 cup): Adds richness and a tender crumb to the dough.
- Unsalted butter (1/2 cup, cut into cubes): Infuses the pastry with buttery flavor and keeps it soft.
- Granulated sugar (1 tablespoon): Just enough to enhance the delicate sweetness of the crullers.
- Salt (1/4 teaspoon): Balances the flavors and sharpens the overall taste.
- All-purpose flour (1 cup): The backbone of the choux dough, providing structure and stability.
- Large eggs (4): Each egg is vital for the dough’s richness, color, and that perfect puff.
- Powdered sugar (1 cup): For a silky, sweet glaze that sets beautifully on the crullers.
- Milk (2–3 tablespoons): Loosens the glaze so it coats each cruller just right.
- Vanilla extract (1/2 teaspoon): Adds aromatic warmth and depth to the glaze.
How to Make French Crullers Recipe
Step 1: Prepare the Choux Pastry Base
Begin by combining the water, milk, cubed butter, granulated sugar, and salt in a medium saucepan. Bring this mixture to a gentle boil over medium heat, making sure the butter fully melts and everything is well blended. This liquid base is crucial for the choux pastry’s signature texture.
Step 2: Add the Flour
Once your mixture is bubbling and the butter has completely melted, reduce the heat to low and add the flour all at once. Stir vigorously with a sturdy wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This step cooks out the raw flour taste and gets your dough ready for eggs.
Step 3: Incorporate the Eggs
Transfer the hot dough to a mixing bowl or the bowl of a stand mixer. Allow it to cool for about 5 minutes—just enough so the eggs won’t scramble. Then, beat in the eggs one at a time, ensuring each is fully absorbed before adding the next. The finished dough should be smooth, glossy, and pipeable, with a texture that holds its shape but isn’t stiff.
Step 4: Pipe and Chill
Spoon the dough into a piping bag fitted with a large star tip. Pipe 3-inch rings onto small squares of parchment paper. This not only helps the crullers keep their iconic ridged shape but also makes transferring them to the oil a breeze. Pop the piped rings into the freezer for 15–20 minutes—this helps them hold up during frying and turn out beautifully puffy.
Step 5: Fry to Perfection
Heat about 2 inches of oil in a heavy-bottomed pot to 350°F. Gently place each cruller (parchment-side up) in the oil. After a few seconds, use tongs to carefully peel away the parchment. Fry for 2–3 minutes per side until they’re golden brown and puffed. Transfer them to a paper towel-lined rack to drain and cool completely. The transformation is magical—the dough puffs up light and airy, ready for a sweet finish.
Step 6: Glaze and Set
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the cooled crullers into the glaze, letting any excess drip off before placing them on a wire rack to set. The glaze hardens into a delicate, shiny shell that adds just the right amount of sweetness to every bite.
How to Serve French Crullers Recipe
Garnishes
This French Crullers Recipe is all about the perfect glaze, but don’t hesitate to jazz them up even more! Try a sprinkle of finely chopped pistachios, a dusting of citrus zest, or even a gentle shake of cinnamon-sugar over the wet glaze. Each adds a pop of color and flavor that elevates the crullers from delightful to downright irresistible.
Side Dishes
Crullers are wonderful with a hot cup of coffee or an espresso, but they’re also fabulous with fresh berries or a dollop of whipped cream on the side. For a brunch spread, pair them with fruit salad, mimosas, or a platter of cheese and charcuterie for a sweet-and-savory balance.
Creative Ways to Present
Make your French Crullers Recipe the star of the show by stacking them on a tiered cake stand, or arrange them in a wreath shape for a festive twist. For parties, serve them as mini crullers on skewers with dipping sauces like chocolate or berry coulis. They’ll be the talk of the table, guaranteed!
Make Ahead and Storage
Storing Leftovers
Crullers are at their absolute best the day you make them, but if you find yourself with extras, store them in an airtight container at room temperature for up to 1 day. The glaze helps keep them from drying out, but they’re most delicious when fresh.
Freezing
For longer storage, freeze unglazed crullers in a single layer on a baking sheet, then transfer to a freezer bag for up to a month. When you’re ready to enjoy, reheat them in the oven before adding glaze—they’ll taste almost as good as new!
Reheating
Bring crullers back to life by placing them in a 300°F oven for 5–7 minutes. This refreshes their crispy exterior and softens them inside. If they’re already glazed, keep a close eye to avoid melting the glaze too much.
FAQs
Can I make French crullers in advance?
Absolutely! You can prepare and pipe the crullers ahead of time, then freeze them unglazed. When you’re ready, fry straight from the freezer and finish with fresh glaze for the best results.
My choux dough is too runny—what went wrong?
This is usually due to adding all the eggs too quickly, or if the dough was too hot when you started. Make sure to let your dough cool a bit and add the eggs one by one, mixing thoroughly until you reach the desired consistency.
Can I bake the crullers instead of frying?
While traditional French crullers are fried, you can bake them at 400°F for about 20–22 minutes until golden. They won’t be quite as airy or crisp, but they’ll still be delicious!
What’s the best oil for frying crullers?
Choose a neutral oil with a high smoke point, such as canola or peanut oil. These oils let the flavor of the French Crullers Recipe shine and ensure a crisp, golden finish.
Can I add flavors to the glaze?
Definitely! The classic vanilla glaze is wonderful, but try adding lemon zest, maple extract, or a touch of almond extract to mix things up. You can even dip the glazed crullers in toasted coconut or sprinkles for extra flair.
Final Thoughts
There’s something so special about sharing a platter of homemade French crullers—especially when you’ve made them yourself! This French Crullers Recipe is my go-to whenever I want to wow friends or treat myself to a little luxury with my morning coffee. Give them a try, and I promise you’ll keep coming back to this recipe for years to come.
