There’s something special about the airy, crisp texture of a French cruller. Light as a cloud with a golden, ridged exterior and a delicate eggy interior, this pastry stands out from the typical doughnut. Despite looking like something from a fancy bakery, French crullers are surprisingly simple to make at home. With just a few ingredients and basic techniques, you can whip up a batch of homemade crullers that are every bit as delicious as the ones from your favorite café. This easy French cruller recipe is perfect for weekend baking or when you want a treat that feels elegant yet achievable.
What Makes a French Cruller Unique?
Unlike yeast-raised or cake doughnuts, French crullers are made from choux pastry also known as pâte à choux. This is the same dough used to make éclairs and cream puffs. The high moisture content creates steam while frying, resulting in a pastry that puffs up with a hollow center and a crisp outer shell. The signature ridged shape comes from piping the dough into rings using a star-shaped piping tip.
Ingredients for an Easy French Cruller Recipe
All the ingredients for French crullers are pantry staples. You likely have most of them in your kitchen already. The glaze adds the perfect final touch sweet, shiny, and subtly flavored to complement the light pastry.
For the choux pastry:
- 1 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the glaze:
- 1 1/2 cups powdered sugar
- 23 tablespoons milk (or water)
- 1/2 teaspoon vanilla extract (optional)
Tools You’ll Need
- Piping bag fitted with a large star tip (such as Wilton 1M or Ateco 824)
- Large saucepan
- Mixing spoon or spatula
- Stand mixer or hand mixer (optional but helpful)
- Deep frying thermometer
- Slotted spoon or spider strainer
- Cooling rack and parchment paper
Step-by-Step Instructions
Step 1: Prepare the choux pastry
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, then reduce the heat and add the flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a ball. This takes about 12 minutes and helps cook off some of the moisture.
Step 2: Cool and add eggs
Remove the pan from heat and let the dough cool for 510 minutes. If it’s too hot, the eggs may scramble. Once slightly cooled, add the eggs one at a time, beating well after each addition. The dough will look slippery at first but will come together into a smooth, thick batter. You can mix by hand or use a stand mixer fitted with a paddle attachment.
Step 3: Pipe the crullers
Cut parchment paper into 3- to 4-inch squares and lightly grease each piece. Place the choux dough into a piping bag fitted with a star tip. Pipe rings onto each parchment square. The ridged edges help the crullers puff up evenly and give them their traditional look.
Step 4: Heat oil for frying
In a heavy-bottomed pot, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to monitor the temperature, as it will drop slightly when you add the dough. Carefully lower each parchment square into the oil with the cruller side down. After 30 seconds, use tongs or a slotted spoon to remove the parchment from the oil.
Step 5: Fry until golden
Fry the crullers for 23 minutes per side or until golden brown and puffed. Do not overcrowd the pan; fry in small batches. Once done, transfer to a wire rack lined with paper towels to drain excess oil.
Step 6: Make the glaze
While the crullers cool, mix the powdered sugar, milk (or water), and vanilla extract in a small bowl. Adjust the consistency by adding more liquid a few drops at a time until the glaze is pourable but thick enough to cling to the cruller.
Step 7: Glaze the crullers
Dip each cruller into the glaze or drizzle it over the top. Let them sit on a wire rack until the glaze sets. You can serve them immediately or within a few hours for best texture.
Flavor Variations
French crullers are delicious with a simple vanilla glaze, but they also welcome creative flavor twists. Here are a few easy ways to switch up the glaze:
- Maple glaze: Add 1 tablespoon of maple syrup to the glaze for warm, rich flavor.
- Lemon glaze: Use fresh lemon juice and zest in place of milk for a citrusy kick.
- Cinnamon-sugar topping: Skip the glaze and roll warm crullers in cinnamon sugar.
- Chocolate drizzle: Melt dark or white chocolate and drizzle over the glazed crullers.
Storage Tips
French crullers are best enjoyed fresh, as they lose their crispness over time. However, if you need to store them:
- Keep unglazed crullers in an airtight container at room temperature for up to 1 day.
- If glazed, store them in a single layer in the fridge for up to 2 days and reheat lightly before serving.
- The choux pastry dough can be made ahead and stored in the fridge for up to 2 days before piping and frying.
Why This Recipe Works
This easy French cruller recipe is all about simplicity and results. By sticking to classic ingredients and using choux dough, the crullers puff beautifully in the oil and have the signature airy texture. Frying them on parchment makes them easier to handle and helps maintain their shape. The glaze adds sweetness without overpowering the delicacy of the pastry. Whether you’re an experienced baker or a beginner, this recipe is a great way to bring a touch of French pastry magic into your home kitchen.
If you’ve been hesitant to try making French crullers at home, this easy recipe proves that you don’t need to be a pastry chef to succeed. With a bit of patience and the right technique, you can enjoy these light, crisp, and beautifully glazed pastries fresh from your own kitchen. Perfect with coffee or tea, they make a lovely breakfast treat or an elegant dessert. Try different glazes, add your favorite toppings, and make the recipe your own. Once you master the basics, French crullers may become your go-to indulgence.