Homemade French Crullers

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Introduction:

French Crullers are light, airy doughnuts with a delicate crispness on the outside and a tender, custard-like interior. Unlike typical yeast doughnuts, crullers are made from pâte à choux—a classic French pastry dough also used for cream puffs and éclairs. Fried until golden and dipped in a sweet glaze, these doughnuts are elegant, simple, and incredibly satisfying when made at home.

Origin:

French Crullers trace their roots back to France, where pâte à choux has long been a foundation of many pastries. The American version of the cruller evolved from French and Dutch immigrants, but the true French-style cruller uses piped choux pastry that’s fried and glazed—creating a beautifully ridged, ring-shaped doughnut.

Ingredients:

For the Crullers:

  • 1 cup water
  • 6 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 tsp vanilla extract
  • Vegetable oil (for frying)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk (or heavy cream for a richer glaze)
  • 1/2 tsp vanilla extract

Optional Ingredients/Substitutions:

  • Add a touch of lemon zest or almond extract to the glaze for flavor variation
  • Use honey or maple syrup instead of a sugar glaze for natural sweetness
  • Sprinkle with cinnamon sugar instead of glazing
  • Swap whole milk with non-dairy milk (almond, oat, etc.) for dietary preferences

Instructions:

  1. Prepare the dough (pâte à choux):
    In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
    Once boiling, add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball (about 2 minutes).
  2. Cool and add eggs:
    Remove from heat and let cool for 5 minutes. Add vanilla.
    Beat in eggs one at a time, making sure each is fully incorporated before adding the next. The final dough should be smooth and pipeable.
  3. Pipe the crullers:
    Transfer the dough to a piping bag fitted with a large star tip (like Ateco 826 or 828).
    Pipe 3-inch rings onto individual squares of parchment paper (this helps with easy transfer to oil).
  4. Fry the crullers:
    Heat 2–3 inches of oil in a deep pan to 350°F (175°C). Carefully drop the crullers (with parchment side up) into the oil; the paper will release after a few seconds—remove it with tongs.
    Fry 2–3 at a time for about 2–3 minutes per side or until golden brown.
  5. Drain and glaze:
    Remove crullers with a slotted spoon and drain on a paper towel-lined rack.
    While warm, dip the tops into the glaze and let set on a cooling rack.

Tips for Success:

  • Keep the oil temperature steady around 350°F. Too low = greasy; too high = burnt outside/raw inside.
  • If dough is too stiff to pipe, add a teaspoon of egg or milk to loosen it.
  • Use parchment squares to avoid damaging crullers during transfer.
  • Let the glaze set for a clean, professional finish.

Recommendations:

  • Best served fresh, but you can reheat unglazed crullers in a warm oven to restore crispness.
  • Pair with coffee, tea, or hot chocolate for a classic French-inspired breakfast.
  • Dust with powdered sugar for a lighter presentation if you prefer no glaze.

Nutrition (Per Cruller, glazed – approx.):

  • Calories: 190
  • Fat: 12g
  • Carbohydrates: 17g
  • Sugar: 8g
  • Protein: 3g
  • Cholesterol: 85mg
  • Sodium: 90mg

(Values are approximate and will vary based on exact ingredients and frying oil.)

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