French Crullers
This recipe brings a touch of high-end patisserie into your home kitchen with light, crisp, and airy French Crullers. These divine donuts feature a golden, ridged exterior and a soft, delicate center that is almost custardy, making every bite feel like a dream. While they look and feel a little fancy, mastering the dough and piping technique makes the process incredibly rewarding for any home baker.
Frying up these treats results in a beautiful deep golden finish that holds its shape perfectly once glazed. They are the ultimate weekend project to share with someone special, as the light and dreamy texture is truly unforgettable. Once you get the technique down, these crullers are so worth the effort and are best enjoyed fresh the same day they are made.
Highlights Of This Recipe
Custardy Texture: The interior stays delicate, soft, and almost custardy.
Signature Ridges: The outside fries up golden with pretty ridges.
Light as Air: These donuts are light, crisp, and airy.
Perfect for Sharing: They are the kind of treat you make for someone you love.
Essential Prep for Success
Parchment Squares: Cut a large sheet of parchment paper into 4x4-inch squares before starting.
The Right Tip: Use a piping bag fitted with a large open star tip.
Cooling Station: Prepare a baking sheet lined with paper towel and a cooling rack on top before you begin frying.
Secrets for the Perfect Recipe
The Dough Film: Cook the dough until it pulls together and leaves a light film on the bottom of the pan.
Temperature Stability: Keep the oil between 340–350°F so the outside doesn't brown before the inside is cooked.
Freshness: These are best enjoyed the same day they are made, especially once freshly glazed.
Enjoy these divine donuts this weekend. They’re light, crisp, airy, and so dreamy once glazed. The outside fries up golden with those pretty ridges, while the inside stays soft, delicate, and almost custardy. They’re the kind of donut that feels a little fancy, but once you get the dough and piping down, they’re so worth it. Make them for someone you love and they might honestly love you for life.
Yield: 12–14
Ingredients
Cruller Dough
110 g whole milk
90 g water
90 g unsalted butter
14 g granulated sugar
1 tsp honey
4 g salt
155 g all-purpose flour
4 large eggs
1 egg yolk, optional, if dough feels too thick
Simple Vanilla Glaze
180 g powdered sugar
30–45 ml milk
1 tsp vanilla extract
Pinch of salt
Instructions
Make the Crullers
Cut a large sheet of parchment paper into 4x4-inch squares. Set aside.
Fit a piping bag with a large open star tip.
In a medium saucepan, combine the water, milk, butter, sugar, honey, and salt.
Place over medium heat. Once the mixture comes to a very gentle simmer and the butter is fully melted, add the flour all at once.
Mix immediately with a spatula. Cook the dough for about 1 minute, stirring constantly, until it pulls together and leaves a light film on the bottom of the pan.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed for about 1 minute to cool the dough slightly.
Add the eggs one at a time, letting each egg fully incorporate before adding the next.
The dough should be smooth, glossy, and pipeable. If it feels too thick, add the extra egg yolk and mix again.
Transfer the dough to the prepared piping bag.
Pipe 3-inch rings onto the parchment squares, keeping the dough in one even layer.
Fry
Add 2–3 litres of vegetable or canola oil to a large heavy-bottomed pot. The pot should only be filled about ⅓ to ½ full — no more than that.
Prepare a baking sheet lined with paper towel and place a cooling rack on top.
Heat the oil to 340°F.
Carefully place the piped crullers into the hot oil with the parchment attached. The parchment will release as they fry.
Use metal tongs to remove the parchment from the oil.
Fry the crullers for 5–6 minutes, keeping the oil between 340–350°F.
Once the crullers are deep golden, crisp, and fully fried, remove them from the oil and let them drain on the prepared rack.
Glaze
Whisk together the powdered sugar, vanilla, salt, and the smaller amount of milk.
Add more milk as needed until you have a smooth, glossy glaze.
While the crullers are still slightly warm, dip the tops into the vanilla glaze.
Let the excess drip off.
Place back onto the rack and let the glaze set slightly.
Enjoy warm or fresh the same day.
Notes
Dough Texture: The dough texture is the most important part. It should be glossy and thick enough to hold its shape when piped, but not so stiff that it’s hard to pipe.
Oil Temperature: Keep the oil temperature steady. If the oil is too hot, the outside will brown before the inside cooks; if it’s too cool, the crullers can absorb too much oil.
Best Served: These are best the day they’re made, especially once freshly glazed.
FAQs About French Crullers
Q. How do I know if the dough is the right consistency?
The dough should be smooth, glossy, and pipeable. If it feels too thick after adding the eggs, you can use the optional egg yolk to reach the right texture.
Q. What happens if my oil temperature fluctuates?
Steady heat is crucial. High heat browns the outside too fast, while low heat makes the donuts greasy.
Q. Do I have to use the parchment paper squares?
Yes, they allow you to safely drop the piped rings into the oil without ruining their shape. The paper will release itself during frying.
Show Me Your Work
I love seeing your creations! If you whip up a batch of these French Crullers, share your results and tag @sashacakeschicago on Instagram.
If you loved the results of these French Crullers, take your skills further with my One Fold: Incredible Croissants & Amazing Cruffins ebook. This guide is designed for home bakers who want a perfect honeycomb interior every time. 🍰✨.
Download my One Fold: Incredible Croissants & Amazing Cruffins ebook here.
Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
French Crullers
This recipe brings a touch of high-end patisserie into your home kitchen with light, crisp, and airy French Crullers. These divine donuts feature a golden, ridged exterior and a soft, delicate center that is almost custardy, making every bite feel like a dream. While they look and feel a little fancy, mastering the dough and piping technique makes the process incredibly rewarding for any home baker.
Ingredients
- 110 g whole milk
- 90 g water
- 90 g unsalted butter
- 14 g granulated sugar
- 4 g salt
- 155 g all-purpose flour
- 4 large eggs
- 1 egg yolk, optional, if dough feels too thick
- 180 g powdered sugar
- 30–45 ml milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Cut a large sheet of parchment paper into 4x4-inch squares. Set aside.
- Fit a piping bag with a large open star tip.
- In a medium saucepan, combine the water, milk, butter, sugar, and salt.
- Place over medium heat. Once the mixture comes to a very gentle simmer and the butter is fully melted, add the flour all at once.
- Mix immediately with a spatula. Cook the dough for about 1 minute, stirring constantly, until it pulls together and leaves a light film on the bottom of the pan.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed for about 1 minute to cool the dough slightly.
- Add the eggs one at a time, letting each egg fully incorporate before adding the next.
- The dough should be smooth, glossy, and pipeable. If it feels too thick, add the extra egg yolk and mix again.
- Transfer the dough to the prepared piping bag.
- Pipe 3-inch rings onto the parchment squares, keeping the dough in one even layer.
- Add 2–3 litres of vegetable or canola oil to a large heavy-bottomed pot. The pot should only be filled about ⅓ to ½ full — no more than that.
- Prepare a baking sheet lined with paper towel and place a cooling rack on top.
- Heat the oil to 340°F.
- Carefully place the piped crullers into the hot oil with the parchment attached. The parchment will release as they fry.
- Use metal tongs to remove the parchment from the oil.
- Fry the crullers for 5–6 minutes, keeping the oil between 340–350°F.
- Once the crullers are deep golden, crisp, and fully fried, remove them from the oil and let them drain on the prepared rack.
- Whisk together the icing sugar, vanilla, salt, and the smaller amount of milk.
- Add more milk as needed until you have a smooth, glossy glaze.
- While the crullers are still slightly warm, dip the tops into the vanilla glaze.
- Let the excess drip off.
- Place back onto the rack and let the glaze set slightly.
- Enjoy warm or fresh the same day.
Notes
- Dough Texture: The dough texture is the most important part. It should be glossy and thick enough to hold its shape when piped, but not so stiff that it’s hard to pipe.
- Oil Temperature: Keep the oil temperature steady. If the oil is too hot, the outside will brown before the inside cooks; if it’s too cool, the crullers can absorb too much oil.
- Best Served: These are best the day they’re made, especially once freshly glazed.
