If you’ve ever dreamed of biting into a light, airy, and irresistibly sweet treat, then this French Crullers Recipe is just for you. These delightful donuts are a perfect balance of crisp exterior and tender, pillowy choux pastry inside, all draped in a glossy vanilla glaze that melts in your mouth. It’s no wonder French crullers have such a devoted following around the world. Making them at home is simpler than you might think, and you’ll quickly see why these delicate beauties stand apart from your average donut.
Ingredients You’ll Need
Gathering simple, kitchen-staple ingredients is key to recreating this French Crullers Recipe with ease. Each component plays a vital role, from the rich butter that adds depth to the dough, to the all-important eggs responsible for that signature rise and texture.
- 1 cup water: The base liquid that helps hydrate the dough and create steam for puffing.
- 6 tablespoons unsalted butter: Adds richness and flavor without overpowering the delicate dough.
- 2 teaspoons granulated sugar: Just a touch to balance flavors and feed the yeastiness.
- 1 teaspoon vanilla extract: Infuses the dough and glaze with a comforting aromatic sweetness.
- 1 cup all-purpose flour: The structural foundation of your crullers, lending tenderness when mixed properly.
- 4 large eggs: Essential for binding and creating the airy texture typical of choux pastry.
- 1 large egg white: Helps achieve a smooth, pipeable dough consistency.
- Vegetable oil for frying: Ensures even, golden-brown crust development with a neutral flavor.
- 1 1/2 cups powdered sugar: For the luscious glaze that crowns your crullers perfectly.
- 3–4 tablespoons milk: To lighten the glaze and help it spread smoothly.
- 1 teaspoon vanilla extract (for glaze): Elevates the glaze with extra vanilla warmth, tying the flavors together.
How to Make French Crullers Recipe
Step 1: Prepare the Choux Dough
Start by heating the water, butter, granulated sugar, and vanilla extract in a saucepan over medium heat until it just begins to simmer. This creates the perfect base for the choux dough. Quickly add all the flour at once, stirring vigorously as the mixture pulls away from the pan’s sides and forms a smooth dough ball. Cooking this dough a bit longer helps remove excess moisture, ensuring your crullers will puff nicely.
Step 2: Cool and Incorporate Eggs
Transfer your dough to a mixing bowl and let it cool for about five minutes—this step is important to prevent the eggs from cooking when added. Then, add the eggs one at a time, mixing well after each addition. The egg white comes last, whisked in to create a glossy, smooth, and pipe-ready dough that will puff into the iconic cruller shape.
Step 3: Pipe the Crullers
Fit a piping bag with a large star tip, then pipe 3-inch rings onto small squares of parchment paper. The ridges from the star tip create the crinkled edges that give French crullers their beautiful texture and charm. Make sure your piping is consistent for even frying.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a heavy pot to 360°F. Carefully place each cruller ring, parchment-side up, into the oil. After a few seconds, gently use tongs to peel away the parchment, letting the dough float freely. Fry each cruller for 3 to 4 minutes, turning once, until it’s puffed and golden all over. Drain your freshly fried crullers on a cooling rack to keep them crisp.
Step 5: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. While the crullers are still warm, dip them into this shiny glaze, letting the excess drip off for a perfectly coated finish that’s sweet and inviting.
How to Serve French Crullers Recipe
Garnishes
While the classic vanilla glaze delivers plenty of sweetness, you can jazz up your French crullers with light dustings of cinnamon sugar or even a drizzle of melted chocolate for a luscious touch. Fresh berries or edible flowers also make a stunning, fresh compliment when serving for a special occasion.
Side Dishes
French crullers pair beautifully with a hot cup of coffee, espresso, or a creamy latte, perfect for breakfast or brunch times. For a fuller treat, add fresh fruit salads or yogurt on the side to balance the richness while keeping things fresh and vibrant.
Creative Ways to Present
Imagine a tiered serving tray with crullers stacked high at your next gathering—each glazed cruller glistening under soft lights. Or arrange them around a small bowl of dipping sauces like salted caramel or raspberry coulis to turn an ordinary snack into a party centerpiece that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store leftover crullers in an airtight container at room temperature for up to two days. This keeps them tender, although best enjoyed fresh within the first day, as the crust may soften over time.
Freezing
If you want to save crullers for later, freeze them on a baking sheet first, then transfer to an airtight container or freezer bag. They keep well for up to one month and can be thawed at room temperature.
Reheating
To revive that just-fried crispness, warm crullers in a 350°F oven for about 5 minutes. Avoid microwaving as it can make them soggy. Reapply glaze or dust with a little powdered sugar after reheating for best results.
FAQs
What makes French crullers different from regular donuts?
French crullers are made from choux pastry, which uses steam to create a hollow, airy interior and a light texture—unlike traditional yeast or cake donuts that rely on yeast or baking powder.
Can I use a different oil for frying?
Yes, vegetable oil is preferred for its neutral flavor and high smoke point, but you can also use canola or sunflower oil without affecting the taste much.
How do I know when the oil is the right temperature?
An oil thermometer is your best bet to keep the temperature steady at 360°F, which ensures even puffing and golden color without greasiness.
Can I make the glaze ahead of time?
Absolutely, the glaze can be mixed and stored in the fridge for a day or two—give it a quick stir before dipping your warm crullers for that perfect shine.
What if my dough feels too thick to pipe?
Add a teaspoon or two of beaten egg gradually until the consistency is smooth and pipeable—this helps achieve those beautiful ridges and puff.
Final Thoughts
There’s something truly magical about homemade French crullers, from their delicate texture to the swirls of vanilla glaze that crown them perfectly. This French Crullers Recipe is a wonderful excuse to spend a little time in the kitchen and treat yourself to something special. Once you make these light, flaky delights, they’ll surely become a beloved staple in your dessert repertoire. Enjoy every bite!
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French Crullers Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 crullers
- Category: Dessert
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Crullers recipe features light, airy choux pastry donuts that are perfectly fried to a golden crisp and glazed with a sweet vanilla icing. These delicate, ring-shaped treats are a delightful dessert or breakfast item, loved for their tender texture and shiny glaze.
Ingredients
Dough
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg white
- Vegetable oil for frying
Glaze
- 1 1/2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the choux dough: Combine the water, butter, sugar, and vanilla extract in a saucepan over medium heat and bring to a simmer. Add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a smooth ball. Continue cooking and stirring for 1 to 2 minutes to slightly dry the dough.
- Cool and incorporate eggs: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the eggs one at a time, mixing well after each addition to fully integrate. Then add the egg white and beat the dough until smooth, glossy, and pipeable.
- Pipe the crullers: Fit a piping bag with a large star tip and fill it with the dough. Pipe 3-inch rings onto small squares of parchment paper to prepare for frying.
- Heat oil to fry: In a heavy pot, heat vegetable oil to 360°F (182°C). Carefully place each cruller with the parchment paper side up into the hot oil, and after a few seconds, remove the parchment paper using tongs.
- Fry until golden: Fry the crullers for 3 to 4 minutes, turning once, until they puff up and turn a beautiful golden color. Remove them from the oil and drain on a wire rack.
- Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth, creating a shiny glaze.
- Glaze and serve: Dip the warm crullers into the glaze, allowing excess to drip off. Serve immediately for the best texture and shine.
Notes
- If the dough feels too thick to pipe, add an additional teaspoon or two of beaten egg to loosen it.
- Maintain a steady oil temperature around 360°F to ensure even puffing and frying of the crullers.
- Glaze the crullers while they are still warm for the best shiny finish and optimal flavor.
