French Crullers Recipe
If you’ve ever bitten into a light, airy, and perfectly sweet doughnut that almost melts in your mouth, then you know the magic of the French Crullers Recipe. This delightful treat features a choux pastry base that fries up into a golden, crispy outside while staying wonderfully tender inside. Dressed with a gently sweet vanilla glaze, these crullers are not only a showstopper at breakfast or brunch but also an impressive and indulgent dessert that will have everyone asking for your secret. Let me guide you through this classic recipe that turns simple ingredients into a bakery-worthy masterpiece.
Ingredients You’ll Need
The magic of the French Crullers Recipe starts with just a handful of everyday ingredients, each playing its part to perfection. From the richness of butter to the airy structure brought by eggs, every element contributes to the texture, flavor, and beautiful golden color of these crullers.
- 1 cup water: The liquid base that helps create steam for the airy choux pastry texture.
- 6 tablespoons unsalted butter: Adds richness and flavor to the dough ensuring a tender bite.
- 1 tablespoon granulated sugar: Balances the dough’s flavor with just a hint of sweetness.
- ¼ teaspoon salt: Enhances and rounds out all the other flavors in the dough.
- 1 cup all-purpose flour: The foundation of the choux dough, providing structure and stability.
- 4 large eggs: Critical for the dough’s rise and glorious puffiness.
- ½ teaspoon vanilla extract: Infuses the dough with warm, comforting aromatic notes.
- Vegetable oil for frying: Ensures even, golden, and crisp crullers without imparting additional flavor.
- For the glaze: 1 cup powdered sugar – adds sweetness and gloss, 2 to 3 tablespoons milk – to smooth the glaze, ½ teaspoon vanilla extract – for that classic vanilla hint.
How to Make French Crullers Recipe
Step 1: Prepare the Choux Dough
Start by bringing water, butter, sugar, and salt to a boil in a saucepan over medium heat. This mixture blends the fat and liquid to create the perfect base. Once boiling, reduce the heat and quickly stir in all the flour at once, stirring vigorously until the dough pulls away from the pan and forms a smooth ball. This step is crucial for the dough’s elasticity. Then remove from heat and let it cool just enough before adding eggs so they don’t scramble.
Step 2: Incorporate Eggs and Vanilla
Add the eggs one at a time, whisking thoroughly after each addition to maintain a glossy, smooth dough. This process is essential for incorporating air and ensuring the dough can puff beautifully when fried. Finally, stir in vanilla extract for a subtle aroma that complements the crullers perfectly.
Step 3: Pipe the Crullers
Fit a piping bag with a large star tip and pipe 3-inch rings of dough onto lightly greased parchment paper squares. This creates the classic ridged shape. Parchment makes transferring the crullers easy and prevents sticking. For the best shape, you can freeze these for a short while before frying.
Step 4: Fry to Golden Perfection
Heat vegetable oil to 350°F (175°C) and carefully lower crullers, paper side up, into the hot oil. Remove the paper with tongs as soon as the dough hits the oil to avoid sogginess. Fry 2 to 3 at a time for about 2 minutes per side until they are puffy and golden. Drain on paper towel-lined racks to keep them crisp.
Step 5: Glaze the Crullers
Whisk powdered sugar, milk, and vanilla until smooth and slightly runny. Dip the tops of the warm crullers into this glaze, then place on a wire rack to set. This sweet, glossy finish gives them that irresistible bakery look and taste.
How to Serve French Crullers Recipe
Garnishes
While the classic vanilla glaze is a crowd-pleaser, you can sprinkle confectioners’ sugar, cinnamon, or even finely chopped nuts on top for texture and flavor contrast. A light dusting adds an elegant touch without masking the delicate doughnut flavor.
Side Dishes
French crullers pair beautifully with hot coffee, tea, or a fresh fruit salad. If you want to amp up your brunch, consider serving them alongside fluffy scrambled eggs or yogurt with berries to balance richness and freshness.
Creative Ways to Present
For special occasions, stack glazed crullers on a tiered stand or drizzle them with warm chocolate or caramel sauce. You can also pipe flavored cream inside the rings for a fancy filled treat. Presentation makes these crullers not just a dessert but a centerpiece that will delight your guests.
Make Ahead and Storage
Storing Leftovers
Because French crullers are best fresh, store any leftovers in an airtight container at room temperature for up to one day to preserve their delicate texture. Refrigeration can cause them to become soggy, so avoid it if possible.
Freezing
If you want to enjoy French crullers another day, freeze the piped dough on parchment squares before frying. Once frozen, transfer to a sealed bag. When ready, fry them straight from frozen, adding a minute or two to frying time. This method preserves shape and texture beautifully.
Reheating
To refresh crullers, warm them briefly in a 300°F oven for about 5 minutes; this restores crispness without drying them out. Avoid microwaving as it tends to make the dough tough or chewy.
FAQs
What makes French crullers different from regular doughnuts?
French crullers are made with choux pastry dough, which puffs up during frying to create a crisp exterior and light, airy inside, unlike regular doughnuts which use yeast or cake dough. This unique texture is what sets them apart.
Can I bake French crullers instead of frying?
French crullers are traditionally fried to achieve their signature crispy texture. While you can bake them, they won’t puff or crisp the same way, so frying is highly recommended for the authentic experience.
How do I know when the oil is at the right temperature for frying?
Use a deep-fry or candy thermometer to maintain oil at 350°F. If the oil is too hot, crullers may burn outside before cooking through; too cool, and they can become greasy. Proper temperature ensures golden, evenly cooked crullers.
Can I flavor the glaze differently?
Absolutely! Swap the vanilla in the glaze with almond extract, lemon juice, or a hint of maple syrup for delightful variations. It’s an easy way to customize the French Crullers Recipe to your taste.
Why are my crullers not puffing up?
Make sure your dough is cooked properly on the stovetop before adding eggs, and beat eggs in fully until smooth and glossy. Also, the oil temperature and how you handle the dough during frying impact puffing. Practice and precision will help perfect them.
Final Thoughts
There’s something so fulfilling about mastering the French Crullers Recipe—it combines just the right amount of patience and technique with simple ingredients to create something truly special. Whether for a weekend breakfast or an impressive dessert, these airy, glazed delights bring a little bit of joyful magic to your kitchen. Give it a try, and I promise these crullers will become one of your most beloved homemade treats.
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French Crullers Recipe
- Total Time: 40 minutes
- Yield: 10 crullers 1x
- Diet: Vegetarian
Description
French Crullers are light, airy doughnuts made from choux pastry, fried until golden and topped with a smooth vanilla glaze. This delightful French-American treat combines a crisp exterior with a melt-in-your-mouth texture, perfect for breakfast or dessert. Easy to prepare with simple ingredients, these homemade crullers elevate your classic doughnut experience.
Ingredients
Choux Pastry Dough
- 1 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- ½ teaspoon vanilla extract
- vegetable oil for frying
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the dough: In a medium saucepan, combine water, butter, sugar, and salt over medium heat. Bring to a boil, then reduce heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes. Remove from heat and let the dough cool for 5 minutes.
- Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in the vanilla extract. Transfer the dough to a piping bag fitted with a large star tip.
- Pipe the crullers: Cut out 4-inch squares of parchment paper and lightly grease them. Pipe 3-inch rings of dough onto the parchment squares to form the crullers.
- Heat the oil: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully place the crullers, paper side up, into the hot oil, then immediately remove the paper with tongs.
- Fry the crullers: Fry 2 to 3 crullers at a time for about 2 minutes per side, or until golden brown and puffed. Drain on a paper towel–lined rack to remove excess oil.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth and glossy.
- Glaze the crullers: Dip the tops of slightly cooled crullers into the glaze and place them on a wire rack to set. Allow glaze to firm up before serving.
Notes
- To maintain shape, pipe the crullers and freeze them for 10–15 minutes before frying.
- You can flavor the glaze with lemon juice, maple syrup, or almond extract for variation.
- Best enjoyed the day they’re made for optimal freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: French-American
