French Crullers are the ultimate treat for donut lovers craving something light, delicate, and irresistibly sweet. Known for their airy, hollow texture and smooth, shiny glaze, these pastries melt in your mouth with every bite. Unlike traditional donuts, French Crullers boast a unique ridged shape and a crisp exterior combined with a cloud-like inside that keeps you coming back for more. Whether enjoyed with coffee or as a delightful dessert, French Crullers offer a sublime experience that’s hard to beat.
Why You’ll Love This Recipe
- Light and airy delight: The choux pastry dough creates a fluffy and tender texture that feels almost weightless.
- Sweet, melt-in-your-mouth glaze: The simple sugar glaze adds a perfect touch of sweetness without overpowering the delicate dough.
- Easy to customize: This recipe adapts beautifully to flavors like vanilla, citrus, or even chocolate drizzles for a personal twist.
- Classic French elegance: Impress friends and family with a pastry that looks as elegant as it tastes.
- Perfect breakfast or dessert: Enjoy French Crullers any time, from a weekday morning treat to weekend indulgence.
Ingredients You’ll Need
Simple ingredients come together harmoniously to create the perfect French Crullers. Each plays a role in building the ideal texture, flavor, and appearance that makes this recipe shine.
- Water and butter: The foundation for a rich yet light choux pastry dough that puffs beautifully when fried.
- Flour: Provides the structure and body needed for the dough to rise and hold its shape.
- Eggs: Key to the dough’s airy, elastic texture and helps in browning during frying.
- Vegetable oil: Essential for frying; use a high smoke point oil for crisp, golden crullers.
- Powdered sugar: The base for the classic glaze that adds sweetness and shine.
- Milk or water for glaze: Thins out the powdered sugar to the perfect consistency for dipping.
- Vanilla extract: Adds a warm, aromatic note to the glaze for enhanced flavor.
Variations for French Crullers
This recipe is incredibly flexible, allowing you to tailor French Crullers to taste preferences, dietary desires, or seasonal ingredients with ease. Here are some ideas to get creative in your kitchen.
- Chocolate dipped: Dip finished crullers into melted dark or milk chocolate for a decadent twist.
- Citrus glaze: Add lemon or orange zest and juice to the glaze for a bright, refreshing flavor.
- Gluten-free version: Substitute with a gluten-free flour blend suitable for choux pastry to accommodate gluten sensitivities.
- Spiced glaze: Incorporate cinnamon, nutmeg, or cardamom into the glaze for a warm, cozy touch.
- Filled crullers: Pipe in crème pâtissière, pastry cream, or fruit preserves for a surprising filling.
How to Make French Crullers
Step 1: Prepare the Dough
Heat water and butter together in a saucepan until the butter melts completely. Remove from heat and immediately stir in flour until the mixture forms a ball and pulls away from the pan. Let it cool slightly.
Step 2: Incorporate Eggs
Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. This step is crucial for achieving the right airy texture.
Step 3: Pipe the Crullers
Transfer the dough into a piping bag fitted with a large star tip. Pipe rings onto parchment-lined baking sheets or trays, shaping each cruller into its classic ridged form.
Step 4: Fry Until Golden
Heat vegetable oil to 350°F (175°C). Fry the piped dough rings in small batches until they puff up and turn golden brown, about 2–3 minutes per side.
Step 5: Prepare the Glaze
While the crullers cool slightly on a wire rack, whisk powdered sugar with vanilla and milk or water until smooth and pourable.
Step 6: Dip and Dry
Dip each fried cruller into the glaze, allowing excess to drip off. Set aside to let the glaze harden slightly for that perfect glossy finish.
Pro Tips for Making French Crullers
- Fresh oil temperature: Use a thermometer to maintain consistent frying temperature for even browning and puffing.
- Pipe with confidence: Keep the piping pressure steady and stick close to the tray to form perfect ridges.
- Use room temperature eggs: This helps the dough incorporate eggs smoothly without curdling.
- Drain properly: Place fried crullers on paper towels to absorb excess oil before glazing.
- Let glaze set: Patience is key—allow the glaze to harden slightly for a satisfying crisp bite and shiny look.
How to Serve French Crullers
Garnishes
Sprinkle powdered sugar lightly over glazed crullers for a snow-kissed effect or add a few fresh berries alongside for a pop of color and freshness.
Side Dishes
Serve French Crullers with a rich cup of coffee, creamy hot chocolate, or a glass of cold milk to balance their sweetness perfectly.
Creative Ways to Present
Arrange French Crullers on a tiered cake stand for a stunning breakfast spread or stack a few with delicate edible flowers for a brunch centerpiece that dazzles.
Make Ahead and Storage
Storing Leftovers
Keep leftover French Crullers in an airtight container at room temperature for up to 2 days to preserve their texture and flavor.
Freezing
Place cooled, unglazed crullers in a freezer-safe bag or container and freeze for up to one month; freeze glaze separately if desired for best results.
Reheating
Reheat crullers in a preheated 300°F (150°C) oven for about 5 to 7 minutes to restore crispness before glazing or serving.
FAQs
What makes French Crullers different from regular donuts?
French Crullers use choux pastry, which results in a light, airy texture with a hollow center, unlike regular donuts made from yeast or cake dough. Their distinctive ridged ring shape and delicate glaze set them apart.
Can I bake French Crullers instead of frying?
Yes, French Crullers can be baked for a lighter alternative, but frying gives them their signature crisp exterior and tender inside that baking doesn’t fully replicate.
Is French Cruller dough gluten-free friendly?
Traditional recipes use wheat flour, but it’s possible to try gluten-free flour blends suited for choux pastries; some adjustments may be necessary for texture and structure.
How long do French Crullers stay fresh?
They are best enjoyed fresh but will keep well for up to 2 days at room temperature when stored properly in an airtight container.
Can I add fillings to French Crullers?
Absolutely! After frying and glazing, you can pipe in creams, custards, or jams for a delightful surprise inside the cruller.
Final Thoughts
If you’ve never tried French Crullers before, now is the perfect time to discover their light texture and sweet, delicate glaze that makes them a standout treat. Easy to make, endlessly customizable, and absolutely delightful with coffee or as a dessert, French Crullers are sure to become one of your favorite indulgences. Give this recipe a try, and treat yourself to a little bit of French pastry magic!
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French Crullers
- Total Time: 35 minutes
- Yield: 12 crullers 1x
- Diet: Vegetarian
Description
French Crullers are delicate, light, and airy choux pastry donuts with a distinctive ridged shape and a crisp exterior. Frying creates a golden, hollow texture that melts in your mouth, perfectly complemented by a simple, sweet vanilla glaze. Ideal for breakfast or dessert, these French pastries are elegant, versatile, and irresistible.
Ingredients
Dough Ingredients
- 1/2 cup water
- 1/4 cup unsalted butter
- 3/4 cup all-purpose flour
- 3 large eggs (room temperature)
- Vegetable oil (for frying, enough for deep frying)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk or water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Heat water and butter together in a saucepan over medium heat until the butter melts completely. Remove from heat and immediately stir in the flour until the mixture forms a ball and pulls away from the sides of the pan. Let it cool slightly.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. This ensures an airy, elastic texture for the crullers.
- Pipe the Crullers: Transfer the dough into a piping bag fitted with a large star tip. Pipe rings onto parchment-lined baking sheets or trays, creating the classic ridged shape of the crullers.
- Fry Until Golden: Heat vegetable oil to 350°F (175°C). Fry the piped dough rings in small batches, about 2–3 minutes per side, until puffed up and golden brown. Remove and drain on paper towels.
- Prepare the Glaze: While crullers cool slightly on a wire rack, whisk powdered sugar with vanilla extract and milk or water until smooth and pourable.
- Dip and Dry: Dip each fried cruller into the glaze, allowing excess to drip off. Set aside so the glaze can harden slightly, creating a smooth, shiny finish.
Notes
- Use a thermometer to maintain oil temperature at 350°F (175°C) for even frying and puffing.
- Keep piping pressure steady and pipe close to the tray to form perfect ridges.
- Use room temperature eggs to ensure smooth incorporation without curdling.
- Drain crullers on paper towels to absorb excess oil before glazing.
- Allow the glaze to set and harden slightly for the best texture and appearance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 cruller
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 75 mg