French Crullers Recipe

Introduction

French crullers are light, airy donuts with a delicate, twisted shape and a sweet glaze. They offer a perfect balance of crispness and tenderness, making them a delightful treat any time of day.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 2 cups powdered sugar
• 1/4 cup milk

Instructions

1. Step 1: In a saucepan over low heat, melt the butter with water, salt, and granulated sugar until combined. Bring the mixture to a gentle boil.
2. Step 2: Add the flour all at once and stir vigorously until it forms a smooth ball of dough.
3. Step 3: Allow the dough to cool slightly, then mix in the eggs one at a time until the dough is smooth and slightly sticky.
4. Step 4: Using a piping bag, pipe long strips onto parchment-lined baking sheets to create the cruller shapes.
5. Step 5: Heat oil in a deep pot to 350°F (175°C). Fry the crullers for about three minutes on each side, or until golden brown.
6. Step 6: Whisk the powdered sugar and milk together to make the glaze. Dip the warm crullers into the glaze and let the excess drip off before serving.

Tips & Variations

• For an extra flavor boost, add a pinch of cinnamon or nutmeg to the dough before cooking.
• If you don’t have a piping bag, use a sturdy plastic bag with a corner cut off to pipe the dough.
• Use a thermometer to maintain the oil temperature for perfectly fried crullers.
• Vanilla or almond extract can be swapped or combined depending on your taste preference.

Storage

Store leftover crullers in an airtight container at room temperature for up to 2 days. For longer storage, keep them frozen and reheat in a toaster oven or regular oven to restore their crispness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake French crullers instead of frying them?

French crullers are traditionally fried to achieve their signature crisp exterior and airy interior. Baking may result in a denser texture, but you can try baking at 375°F (190°C) for 15–20 minutes until golden, though results will differ.

Why is my cruller dough too runny or too stiff?

The dough should be smooth and slightly sticky. If it’s too runny, add a little extra flour a tablespoon at a time. If it’s too stiff, add a small amount of water or an extra egg yolk to loosen it.

French Crullers Recipe

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4.5 from 108 reviews

Deliciously light and airy French Crullers made from choux pastry, deep-fried to a perfect golden brown and coated with a sweet vanilla glaze. These classic French donuts have a delicate texture, making them an irresistible treat for any occasion.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 crullers 1x
• Category: Dessert
• Method: Frying
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup water

Glaze

• 2 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract (optional, to enhance glaze flavor)

Instructions

1. Melt Butter and Combine Ingredients: In a saucepan over low heat, melt the unsalted butter with water, granulated sugar, and salt until everything is combined and heated through. Bring the mixture to a gentle boil to prepare for the dough.
2. Add Flour and Form Dough: Add the all-purpose flour all at once to the boiling butter mixture. Stir vigorously using a wooden spoon or spatula until a smooth ball of dough forms and pulls away from the sides of the pan.
3. Cool and Add Eggs: Remove the dough from heat and allow it to cool slightly for a few minutes. Then, beat in the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth, shiny, and slightly sticky.
4. Pipe the Dough: Transfer the dough to a piping bag fitted with a large star tip. Pipe long, circular strips or rings onto baking sheets lined with parchment paper, ensuring even size for uniform cooking.
5. Heat Oil and Fry: Heat oil in a deep pot or deep-fryer to 350°F (175°C). Carefully place the piped dough rings into the hot oil, frying them for about 3 minutes per side or until they turn a deep golden brown and puff up beautifully.
6. Prepare the Glaze: While the crullers fry, whisk together powdered sugar and milk in a bowl until smooth and pourable. Add vanilla extract if desired for extra flavor.
7. Glaze the Crullers: Remove the fried crullers with a slotted spoon, drain excess oil on paper towels, then dip them into the glaze while still warm. Let the excess glaze drip off and set on a wire rack to dry slightly before serving.

Notes

• Ensure the oil temperature remains steady at 350°F (175°C) to avoid greasy or undercooked crullers.
• Do not overmix the dough after adding the eggs to keep it light and airy.
• The glaze can be flavored with a splash of vanilla extract or a bit of almond extract for variation.
• Serve crullers fresh for the best texture and flavor; they are best eaten the same day.
• Use a large star piping tip to achieve the classic ridged texture of French crullers.

Keywords: French crullers, choux pastry, fried donuts, vanilla glaze, French dessert, classic pastries