French Crullers Recipe

Introduction

French Crullers are light, airy donuts with a delicate, crisp texture that’s perfect for breakfast or an afternoon treat. Their distinctive twisted shape and sweet glaze make them irresistible and fun to eat.

Ingredients

• 1 cup water
• 6 tablespoons salted butter, diced
• 2 teaspoons sugar
• 1 cup all-purpose flour
• 3 large eggs
• 2 egg whites
• 1 1/2 cups powdered sugar
• 1 tablespoon honey
• 4 tablespoons milk

Instructions

1. Step 1: Preheat your deep fryer to 365°F (185°C).
2. Step 2: Cut wax or parchment paper into about twelve 4″x4″ squares and set aside.
3. Step 3: In a saucepan, combine the butter, water, and sugar. Heat over medium heat until boiling and the butter has melted.
4. Step 4: Once boiling vigorously, stir in the flour all at once until well combined. Continue stirring and cooking the dough for 4–5 minutes to cook out any excess moisture.
5. Step 5: Remove the dough from heat and transfer it to a large bowl. Let it cool slightly.
6. Step 6: Using a hand mixer, add the eggs one at a time, beating well after each addition until the mixture is smooth.
7. Step 7: In a small bowl, whisk the egg whites until glossy but still stiff enough to hold their shape. Gradually fold them into the dough, using your judgment to achieve a pipeable but sturdy texture.
8. Step 8: Transfer the dough into a piping bag fitted with a large open star tip.
9. Step 9: Spray each parchment square with non-stick cooking spray. Pipe the dough into approximately 3-inch circles onto the paper.
10. Step 10: Carefully lower each cruller, paper side up, into the hot oil. The paper will separate from the dough—remove it immediately with tongs. Fry for 1–2 minutes on each side until golden brown.
11. Step 11: Remove the crullers from the oil and let them drain and cool on a paper towel-lined cooling rack. Repeat with remaining dough.
12. Step 12: In a bowl, mix together the powdered sugar, honey, and milk to create the glaze. Dip the tops of the cooled crullers into the glaze and set aside to allow it to set.
13. Step 13: Serve the crullers fresh and enjoy!

Tips & Variations

• Use room temperature eggs for easier mixing and better texture.
• If you don’t have a deep fryer, use a heavy pot with a thermometer to maintain the oil temperature.
• Try flavored glazes by adding vanilla extract or citrus zest to the glaze mixture.
• If you prefer less sweet, dust with powdered sugar instead of the glaze.

Storage

Store crullers in an airtight container at room temperature for up to 2 days to maintain their crispness. To reheat, warm them briefly in an oven at 350°F (175°C) for about 5 minutes. Avoid refrigeration as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to pipe and fry the dough fresh for optimal texture, but you can refrigerate the dough for a few hours if needed. Let it come to room temperature before piping.

What oil is best for frying French crullers?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil to ensure even frying without imparting unwanted flavors.

French Crullers Recipe

Print Recipe

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French Crullers are light, airy, and delicate deep-fried pastries made from choux dough, perfectly crisp on the outside and tender on the inside. These delightful donuts are topped with a sweet honey glaze, making them an irresistible treat ideal for breakfast, brunch, or dessert.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 crullers 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup water
• 6 tablespoons salted butter, diced
• 2 teaspoons sugar
• 1 cup all-purpose flour
• 3 large eggs
• 2 egg whites

Glaze Ingredients

• 1 1/2 cups powdered sugar
• 1 tablespoon honey
• 4 tablespoons milk

Instructions

1. Preheat fryer: Preheat your deep fryer to 365°F (185°C) to ensure the oil is hot enough for frying the crullers evenly and quickly.
2. Prepare parchment paper: Cut wax or parchment paper into about twelve 4 inch by 4 inch squares and set aside; these will be used to pipe and transfer the dough for frying.
3. Make choux dough base: In a saucepan, combine the water, diced butter, and sugar. Heat over medium until boiling and the butter melts completely.
4. Add flour and cook dough: Once boiling, vigorously stir in the flour all at once until well combined, then continue heating and stirring for 4 to 5 minutes to cook out excess moisture and form a smooth dough.
5. Cool dough: Remove the saucepan from heat and transfer the dough to a large mixing bowl. Let it cool slightly so the eggs can be added without cooking.
6. Incorporate eggs: Using a hand mixer, add the 3 large eggs one at a time, mixing thoroughly after each addition until fully combined.
7. Fold in egg whites: In a separate small bowl, lightly beat the 2 egg whites. Gradually fold them into the dough little by little until the mixture turns glossy and holds stiffness suitable for piping. Use judgment to avoid adding all egg whites if the dough becomes too loose.
8. Fill piping bag: Transfer the dough to a piping bag fitted with a large open star tip for shaping the crullers.
9. Pipe onto parchment: Spray the parchment paper squares with non-stick cooking spray. Pipe the dough into approximately 3 inch diameter rings on each parchment square.
10. Fry crullers: Carefully drop the dough rings, paper side up, into the hot oil. The parchment paper will separate from the dough; use tongs to remove the paper promptly. Fry each side for 1 to 2 minutes until golden brown and puffed.
11. Drain and cool: Remove crullers with tongs and place on a paper towel-lined cooling rack to drain excess oil and cool completely. Repeat frying for remaining dough.
12. Prepare glaze: While crullers cool, mix together the powdered sugar, honey, and milk to create a smooth glaze.
13. Glaze crullers: Dip the tops of cooled crullers into the honey glaze and set aside to allow the glaze to set.
14. Serve: Once glaze has set, serve the French crullers fresh and enjoy this light, sweet treat.

Notes

• Ensure oil temperature remains steady at 365°F to avoid greasy or undercooked crullers.
• The consistency of the dough is crucial; it should be glossy and hold its shape to pipe intricate cruller shapes.
• If the glaze is too thick, add a bit more milk; if too thin, add more powdered sugar to reach desired coating consistency.
• Use a large open star tip to get the traditional ridged cruller texture.
• French crullers are best enjoyed the same day they are made for optimal crispness.

Keywords: French Crullers, choux pastry donuts, glazed donuts, deep fried pastries, honey glaze crullers