French cruller doughnuts are a classic pastry shop favorite, prized for their delicate, ridged ring shape and impossibly light, airy texture. Unlike yeast or cake doughnuts, crullers are made from pâte à choux, the same dough used for cream puffs and éclairs, which is first cooked on the stovetop, then enriched with eggs and fried. The result is a tender, custardy interior with a beautifully crisp, crackly exterior—a truly special treat that is surprisingly achievable at home.
Ingredients
- 1 cup (240 ml) water
- 8 tablespoons (115 g) unsalted butter, cut into pieces
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (about 200 g), at room temperature
- 1 teaspoon vanilla extract
- 4 cups (960 ml) vegetable or canola oil, for frying
- For the glaze:
- 1 1/2 cups (180 g) powdered sugar
- 3 tablespoons (45 ml) milk or water
- 1/2 teaspoon vanilla extract
Instructions
- Make the pâte à choux dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally, until the butter is fully melted and the mixture is bubbling.
- Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Continue to cook, stirring constantly, for 1–2 minutes to dry out the dough slightly. It should look like a thick paste.
- Transfer the dough to a large mixing bowl and let it cool for 5 minutes. It should be warm, not hot, when you add the eggs.
- Add the eggs one at a time, beating well after each addition. The dough will look lumpy at first, then suddenly become smooth and glossy. After all eggs are added, stir in the vanilla extract. The dough should be thick but soft enough to pipe.
- Prepare for piping: Fit a large piping bag with a large star tip (about 1/2-inch or 1.25 cm wide, such as an open star tip). Fill the bag with the dough. Cut out 12 squares of parchment paper, about 3 inches (7.5 cm) each.
- Pipe the crullers: Pipe a 3-inch (7.5 cm) ring onto each parchment square. Start at the center and pipe a spiral outward, then stop and lift the tip to create a neat ring. The ring should be about 3 inches in diameter and 1 inch tall. Place the piped crullers on a baking sheet and refrigerate for 15 minutes to firm up—this makes them easier to handle and fry.
- Heat the oil: While the crullers chill, pour the oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Fry the crullers: Carefully lift one parchment square with the cruller and gently slide it into the hot oil, parchment side up. The parchment will release easily after a few seconds; you can then remove it with tongs. Fry 2–3 crullers at a time, being careful not to overcrowd. Fry for 2–3 minutes per side, until deep golden brown and puffed. The internal temperature of the dough should reach 165°F (74°C) for food safety, but since the dough is fully cooked before frying, this is mainly for texture.
- Using a slotted spoon or spider, transfer the fried crullers to a wire rack set over a baking sheet to drain. Let them cool slightly while you fry the remaining batches.
- Make the glaze: In a shallow bowl, whisk together the powdered sugar, milk, and vanilla until smooth. The glaze should be thin enough to coat the back of a spoon, but not too runny.
- Glaze the crullers: While the crullers are still warm (but not hot), dip the top of each into the glaze, letting any excess drip off. Place them back on the wire rack to set for about 10 minutes.
Tips
- Use a large star tip: The ridged shape is essential for the classic cruller look and helps create the crispy exterior. A plain round tip will produce a different, less textured result.
- Don’t overmix the dough: After adding the eggs, stop mixing as soon as the dough is smooth and glossy. Overmixing can make the dough too thin, causing the crullers to flatten during frying.
- Keep the oil at 350°F (175°C): If the oil is too hot, the outside will brown before the inside cooks; if too cool, the crullers will absorb oil and become greasy. Use a thermometer and adjust the heat between batches.
- Substitute for butter: For a dairy-free version, you can use a high-quality plant-based butter, but the texture may be slightly less tender. The glaze can be made with water instead of milk.
Serving Suggestions
French crullers are best enjoyed the same day they are made, while the exterior is still crisp and the interior is soft. Serve them for breakfast with a cup of strong coffee or tea, or as an afternoon treat with a glass of cold milk. They also make a lovely dessert when paired with fresh berries or a scoop of vanilla ice cream.
Variations
- Chocolate glaze: Whisk 2 tablespoons of unsweetened cocoa powder into the powdered sugar glaze for a rich chocolate version.
- Citrus glaze: Replace the milk with fresh orange juice and add 1 teaspoon of orange zest to the glaze for a bright, tangy twist.
- Spiced crullers: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dough along with the flour for a warm, spiced flavor.
- Savory crullers: Omit the sugar and vanilla, and add 1/2 teaspoon of black pepper and 1/4 cup of grated Parmesan cheese to the dough. Glaze with a simple herb butter instead of sugar.
Storage and Reheating
French crullers are best eaten fresh, but you can store them in an airtight container at room temperature for up to 1 day. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes to revive the crispness. Do not microwave, as they will become soggy. For longer storage, freeze unglazed crullers in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat frozen crullers directly in a 350°F (175°C) oven for 10 minutes, then glaze while warm.
Frequently Asked Questions
Why did my crullers deflate after frying? This usually happens if the dough was too wet or the oil was not hot enough. Make sure to cook the dough thoroughly on the stovetop to evaporate excess moisture, and maintain the oil temperature at 350°F (175°C). Also, avoid overcrowding the pot.
Can I bake these instead of frying? Yes, you can pipe the crullers onto a parchment-lined baking sheet and bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) for 10–15 minutes until golden. They will be less crispy and more like a cream puff, but still delicious.
Why is my dough too runny? This can happen if the eggs were too large or added too quickly. The dough should be thick enough to hold its shape when piped. If it’s too runny, you can try adding 1–2 tablespoons of flour to thicken it, but be careful not to overmix.
Can I use a different type of flour? All-purpose flour works best for the classic texture. Bread flour can make the crullers slightly chewier, while cake flour may make them more delicate and prone to breaking. Whole wheat flour is not recommended.
How do I know when the oil is at the right temperature? Use a deep-fry thermometer for accuracy. If you don’t have one, a small piece of dough dropped into the oil should sizzle and float to the surface within 30 seconds. If it browns too quickly, the oil is too hot.
Can I make the dough ahead of time? Yes, you can pipe the crullers onto parchment squares and refrigerate them for up to 2 hours before frying. You can also freeze the piped, uncooked crullers for up to 1 month; fry them directly from frozen, adding 1–2 minutes to the cooking time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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