French Crullers

There are doughnuts, and then there are French crullers—delicate, airy rings of choux pastry that are impossibly light and satisfyingly crisp. Unlike traditional cake or yeast doughnuts, crullers get their ethereal texture from pâte à choux, the same versatile dough used for cream puffs and éclairs . When fried, the high egg content causes them to puff dramatically, creating that signature webbed, honeycomb interior that’s absolutely irresistible .

What I love most about making crullers at home is how rewarding the process is. The dough comes together on the stovetop in minutes, and while piping the rings takes a little practice, the results are truly spectacular. They’re the kind of treat that feels both elegant and comforting—perfect for weekend brunches, special occasions, or just because you deserve something delightful.

Ingredients

For the Crullers:

1 cup (240g) water
½ cup (1 stick/113g) unsalted butter, cubed
1 tablespoon granulated sugar
¼ teaspoon salt
1 cup (135g) all-purpose flour
3 large eggs, room temperature
1 large egg white, room temperature
½ teaspoon vanilla extract
Vegetable oil, for frying

For the Vanilla Glaze (Optional):

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Directions

Make the choux dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally to melt the butter . Reduce heat to medium and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes .
Cool and incorporate eggs:Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed for about 2 minutes to cool slightly . Add the eggs one at a time, beating until fully incorporated after each addition. The batter may appear broken but will come together . Beat in the egg white and vanilla until the dough is smooth and glossy . The dough should be thick enough to hold its shape when piped .
Pipe the crullers: Cut out 10 (4-inch) squares of parchment paper and lightly grease them . Transfer the dough to a large piping bag fitted with a ½-inch open star tip (Ateco #827 or similar) . Pipe 3-inch rings of dough onto the parchment squares, overlapping the ends slightly and smoothing them with a wet finger . Let stand at room temperature for 20 minutes .
Heat the oil: In a large, heavy-bottomed saucepan or Dutch oven, heat 2-3 inches of vegetable oil to 370°F (188°C) . Use a deep-fry thermometer for accuracy.
Fry the crullers: Working in batches, carefully place the piped crullers into the hot oil, parchment side up . Use tongs to remove the parchment as it releases. Fry until puffed and golden brown, about 2-3 minutes per side . Using a slotted spoon or spider strainer, transfer to a wire rack to drain .
Make the glaze: While the crullers cool slightly, whisk together the powdered sugar, milk, and vanilla until smooth . Dip the tops of the crullers into the glaze and return to the wire rack to set, about 15 minutes .

Variations

Citrus Glaze: Add 2 teaspoons of lemon zest and ½ teaspoon of orange zest to the glaze for a bright, fresh flavor .
Maple Crullers: Replace the vanilla in the glaze with 1-2 tablespoons of maple syrup and reduce the milk slightly.
Honey Glaze: Whisk 2 tablespoons of honey into the powdered sugar with just enough water for a smooth, honey-sweetened glaze .
Cinnamon Sugar: Skip the glaze and toss warm crullers in a mixture of ⅔ cup sugar and 1 tablespoon cinnamon .
Chocolate Glaze: Melt 2 ounces of semisweet chocolate into the glaze for a rich, chocolaty finish.
Baked Version: Pipe the dough onto a parchment-lined baking sheet and bake at 400°F for 20-25 minutes until puffed and golden .

Expert Tips

Don’t rush the drying step:Cooking the dough on the stovetop until a film forms on the bottom of the pan is essential for evaporating excess moisture. This ensures your crullers hold their shape during frying .
Test the consistency: The dough should be glossy, smooth, and hold its shape when piped. If it’s too stiff, beat in the remaining egg white; if too loose, chill it for 30 minutes to firm up .
Use a thermometer: Maintaining the correct oil temperature (370°F/188°C) is crucial. If the oil is too hot, the outside will burn before the inside cooks; if too cool, the crullers will absorb excess oil .
Increase frying time if needed: If your crullers deflate soon after removal from the oil, they weren’t fried long enough. Add a little more time to the next batch .
Best enjoyed fresh: Crullers are at their peak the day they’re made. While they can be stored, the delicate texture is best appreciated when freshly fried and glazed .

Storage

Store unfrosted crullers in an airtight container at room temperature for up to 1 day. Glazed crullers can be stored at room temperature for several hours but are best enjoyed fresh. Crullers do not freeze well, as the texture becomes soggy upon thawing.

Frequently Asked Questions

What is a cruller made of? French crullers are made from pâte à choux, a cooked pastry dough made with butter, flour, water, and eggs .
Why are my crullers flat or deflated? This usually means the dough was too thin, the oil temperature was too low, or they weren’t fried long enough. Make sure to cook the dough thoroughly on the stovetop, maintain oil temperature, and increase frying time slightly if they collapse .
Can I bake crullers instead of frying? Yes! Pipe the dough onto a parchment-lined baking sheet and bake at 400°F for 20-25 minutes until puffed and golden. They won’t have the same crispy exterior, but they’ll still be delicious .
Do I need a star tip? Yes, the star tip is essential for creating the classic ridged shape that gives crullers their signature texture and nooks for the glaze to cling to .
Why do I need to pipe them onto parchment? Piping the crullers onto parchment squares allows you to carefully transfer them to the hot oil without them losing their shape .

What to Serve With This Dish

A hot cup of coffee, café au lait, or cappuccino.
Fresh berries for a bright, tart contrast.
A glass of cold milk or hot chocolate for a classic pairing.
Alongside a brunch spread with quiche, fruit salad, and crispy bacon.

Final Thoughts

These French crullers are the kind of pastry that makes any morning feel special. They’re light, airy, and utterly delightful—the perfect project for a weekend baking session. While they require a little patience and practice, the reward is a batch of ethereal, golden doughnuts that rival any bakery. I hope you find as much joy in making (and eating!) them as I do.