French crullers are a delightful twist on traditional doughnuts, known for their light, airy texture and delicate, crispy exterior. Unlike regular doughnuts, which are made with yeast or cake batter, French crullers are crafted from pâte à choux—a classic pastry dough used in éclairs and profiteroles. This unique dough creates the signature soft, almost custard-like interior that makes crullers so irresistible.

Originating from French pastry traditions, crullers have become a favorite worldwide, often enjoyed with a sweet glaze or dusting of powdered sugar. Their distinct ridged shape is achieved by piping the dough through a large star tip, ensuring each cruller maintains its iconic look when fried.

The secret to perfecting these doughnuts lies in understanding pâte à choux. Unlike yeast doughnuts, crullers don’t require proofing, making them a quicker alternative for homemade pastries. If you’re curious about how this versatile dough works, check out this detailed guide on pâte à choux, which explains its role in various desserts.

In this article, we’ll take you through everything you need to know about making French crullers, from the ingredients and equipment needed to a step-by-step guide on achieving the perfect texture. Whether you’re a beginner or an experienced baker, mastering these delicate pastries is both rewarding and delicious.

What Are French Crullers?

French crullers are a type of fried pastry, known for their light, airy texture and distinctive ridged appearance. Unlike traditional yeast or cake doughnuts, French crullers are made from pâte à choux, a special dough that puffs up when fried, creating a crispy exterior and a soft, almost custard-like interior.

The Unique Characteristics of French Crullers

Light & Airy Texture – Thanks to the high moisture content in the dough, crullers develop a hollow, tender structure when fried.
Signature Ridged Shape – Achieved by piping the dough through a large star tip, creating a beautiful, fluted ring.
Delicate Sweetness – Traditionally coated with a simple vanilla glaze, though variations include chocolate, maple, and citrus flavors.

Compared to American-style crullers, which are often denser and more cake-like, French crullers have a crispy, melt-in-your-mouth quality. If you’re curious about how different doughnuts compare, this history of doughnuts provides an insightful look into the evolution of fried pastries across cultures.

Because they don’t rely on yeast fermentation, crullers can be made relatively quickly. The absence of baking powder or soda means their rise depends entirely on the steam created inside the dough, making the frying process crucial for achieving the perfect texture. This is why understanding the fundamentals of deep-frying is essential to mastering French crullers at home.

The Key Ingredients for French Crullers

Making French crullers requires a few simple ingredients, but each plays a crucial role in achieving the perfect texture and flavor. Below is a breakdown of the essential components used in both the dough and the glaze.

Ingredients for the Dough

Water & Whole Milk – A combination of water and milk provides the right balance of moisture and richness. The liquid content in pâte à choux helps create steam, which causes the dough to puff up when fried.
Unsalted Butter – Butter adds flavor and tenderness to the dough. Using unsalted butter allows for better control over the final taste.
Granulated Sugar – A small amount of sugar enhances the sweetness without overpowering the delicate texture.
Salt – Helps to balance the flavors and strengthen the dough’s structure.
All-Purpose Flour – Provides the foundation for the crullers, giving them structure while remaining light. The flour is added all at once to the liquid, creating the base for pâte à choux.
Large Eggs – Essential for creating the crullers’ airy texture. The eggs provide moisture, structure, and richness, ensuring the dough remains soft inside while crispy outside.
Vanilla Extract – Adds a delicate depth of flavor, enhancing the crullers’ overall taste.

If you’re interested in learning more about how pâte à choux works, check out this guide on choux pastry, which explains its role in various desserts like éclairs and cream puffs.

Ingredients for the Glaze

Powdered Sugar – The base for the smooth and sweet glaze. Unlike granulated sugar, powdered sugar dissolves easily, creating a glossy finish.
Milk – Helps to thin out the glaze, making it easy to coat the crullers evenly.
Vanilla Extract – Infuses the glaze with warm, aromatic flavor, complementing the light texture of the pastry.

The glaze is what gives French crullers their signature shiny, slightly crisp coating. While the classic version uses vanilla, you can experiment with different flavors like maple, chocolate, or citrus for a unique twist. Looking for inspiration? Browse these homemade doughnut glaze recipes to explore creative variations!

Equipment Needed to Make French Crullers

To achieve the perfect French crullers, having the right tools is just as important as using the correct ingredients. Below is a list of essential kitchen equipment that ensures your crullers turn out light, airy, and beautifully shaped.

Essential Tools for Making French Crullers

1. Saucepan

A medium-sized saucepan is necessary for cooking the pâte à choux dough. The flour needs to be mixed into the hot liquid mixture over heat, so a sturdy pan that distributes heat evenly is ideal.

2. Mixing Bowl & Wooden Spoon

Once the dough is cooked, it must be transferred to a mixing bowl for cooling before adding eggs. A wooden spoon or silicone spatula is recommended for mixing, as the dough can be quite stiff.

3. Piping Bag with a Large Star Tip

One of the defining features of French crullers is their ridged, circular shape, achieved by piping the dough with a large star tip. This step is crucial, as it ensures even cooking and the classic appearance of crullers. If you’re unfamiliar with how piping bags work, this guide on pastry bags explains their role in pastry making.

4. Parchment Paper

Before frying, crullers are piped onto parchment paper squares to maintain their shape. This makes it easy to transfer them into the hot oil without disrupting their delicate form.

5. Deep Fryer or Heavy-Bottomed Pot

Since French crullers are deep-fried, a deep fryer or a heavy-bottomed pot is essential. The pot should be deep enough to submerge the crullers while maintaining a steady oil temperature of 350°F (175°C). If you’re new to deep-frying, this guide on deep-frying techniques will help you understand the process.

6. Cooking Thermometer

A candy or deep-fry thermometer is highly recommended to keep the oil at the correct temperature. If the oil is too hot, the crullers will burn on the outside while remaining raw inside; if it’s too cool, they will absorb too much oil and become greasy.

7. Slotted Spoon or Tongs

A slotted spoon or tongs are useful for safely transferring crullers in and out of the hot oil.

8. Wire Rack

Once fried, crullers should be placed on a wire rack to drain excess oil and allow air circulation, keeping them crispy.

9. Small Bowl & Whisk (for Glaze)

To make the vanilla glaze, you’ll need a small bowl and a whisk to mix powdered sugar, milk, and vanilla extract until smooth. If you’re looking for different glaze variations, check out these French pastry techniques for expert-level ideas.

By using the right equipment, you’ll be able to create French crullers with perfect texture, shape, and flavor, just like a professional baker!

Step-by-Step Instructions for Making French Crullers

Now that you have all the necessary ingredients and equipment, it’s time to make French crullers! Follow this detailed, step-by-step guide to ensure your crullers turn out light, airy, and perfectly crisp.

Making the Dough

Heat the Liquid & Butter – In a medium saucepan, combine ½ cup water, ½ cup whole milk, 8 tablespoons (1 stick) unsalted butter, 1 tablespoon granulated sugar, and ½ teaspoon salt. Heat over medium heat until the butter melts and the mixture comes to a gentle boil.
Add the Flour – Reduce the heat to low, then add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon. The dough will come together into a smooth, thick mass and pull away from the sides of the pan.
Cook the Dough – Continue stirring and cooking for about 2 minutes to remove excess moisture. This step helps ensure the crullers puff up properly when fried.

For a deeper understanding of how pâte à choux works in pastries, check out this detailed guide on choux pastry.

Mixing the Eggs & Vanilla

Cool the Dough Slightly – Transfer the dough to a mixing bowl and let it cool for 5 minutes. This prevents the eggs from scrambling when added.
Incorporate the Eggs One by One – Add 4 large eggs, mixing one at a time with a hand mixer or wooden spoon. The dough may look curdled at first, but keep mixing until each egg is fully absorbed.
Add Vanilla Extract – Stir in 1 teaspoon vanilla extract and mix until the dough is smooth, glossy, and pipeable. The final dough should be thick enough to hold its shape when piped but still soft enough to flow smoothly.

If the dough seems too thick, add an extra egg yolk to loosen it up. If too runny, let it rest for a few minutes before piping.

Piping the Crullers

Prepare the Piping Bag – Fit a piping bag with a large star tip (such as Ateco #825 or Wilton 1M). This creates the crullers’ classic ridged design. If you’re new to piping, this pastry bag guide explains the technique.
Pipe the Dough Onto Parchment Paper – Cut small squares of parchment paper (about 3×3 inches). Pipe rings of dough onto each square, about 2½ inches wide.
Chill the Piped Dough (Optional) – If your kitchen is warm, place the piped crullers in the fridge for 10-15 minutes. This helps them hold their shape when frying.

Now that your crullers are piped and ready, it’s time for the most crucial step—frying!

Frying the Crullers

Frying is the most important step in making French crullers, as it determines their texture, puffiness, and golden color. Follow these instructions carefully to ensure your crullers are perfectly fried.

1. Heat the Oil

Pour vegetable oil or canola oil into a deep fryer or heavy-bottomed pot, filling it about 2 inches deep.
Heat the oil to 350°F (175°C) using a deep-fry thermometer to maintain an accurate temperature. If the oil is too hot, the crullers will brown too quickly while remaining raw inside. If it’s too cool, they’ll absorb excess oil and turn greasy.

Maintaining the right frying temperature is crucial. If you’re new to frying techniques, this guide on deep-frying explains the science behind perfect frying temperatures.

2. Fry the Crullers

Carefully lower a piped cruller (with the parchment paper still attached) into the hot oil. After about 10 seconds, use tongs to peel away the parchment paper.
Fry each cruller for 2-3 minutes per side, flipping once until they are golden brown and puffed up.
Avoid overcrowding the fryer—fry in small batches to maintain even heat.

3. Drain the Crullers

Use a slotted spoon or tongs to remove the crullers from the oil.
Transfer them to a wire rack placed over a baking sheet to allow excess oil to drain.
Let them cool slightly before glazing.

A properly fried cruller should feel light and hollow inside, with a crisp exterior. If your crullers are dense or oily, the oil temperature may have been too low, or the dough might have been too wet.

Now that the crullers are fried, it’s time to coat them in a delicious vanilla glaze! If you’re interested in alternative glaze ideas, check out these homemade doughnut glaze recipes for unique flavor inspirations.

Making the Glaze & Dipping the Crullers

A perfectly glazed French cruller has a thin, shiny coating that adds just the right amount of sweetness without overpowering the delicate pastry. The glaze also gives crullers their signature lightly crisp exterior while keeping the inside soft and airy.

1. Prepare the Glaze

In a small bowl, whisk together:
- 1½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Whisk until the mixture is smooth and pourable. If the glaze is too thick, add a few drops of milk; if too thin, add more powdered sugar.

For those who love experimenting, check out these French pastry techniques for creative ways to customize your glaze with flavors like maple, coffee, or citrus zest.

2. Dip the Warm Crullers

While the crullers are still slightly warm, dip the top of each cruller into the glaze.
Let the excess glaze drip off before placing the crullers back on the wire rack.

3. Let the Glaze Set

Allow the crullers to sit for 5-10 minutes so the glaze can harden slightly, forming a glossy finish.
Serve immediately for the best texture—French crullers taste best when freshly made!

Now that your crullers are glazed and ready, let’s explore some common mistakes to avoid when making them.

Common Mistakes to Avoid When Making French Crullers

Making French crullers can be tricky, especially for first-time bakers. Here are the most common mistakes and how to avoid them to ensure your crullers turn out light, airy, and perfectly crisp.

1. Dough is Too Runny or Too Thick

Problem: If the dough is too thin, the crullers won’t hold their shape when piped. If it’s too thick, they won’t puff up properly.
Solution: The dough should be smooth, glossy, and pipeable. If it’s too thick, add a small amount of beaten egg until it reaches the right consistency. If it’s too runny, let it rest for a few minutes before piping.

2. Not Piping the Correct Shape

Problem: If the crullers are piped too thinly or the rings don’t connect, they may lose their shape during frying.
Solution: Use a large star tip (such as Wilton 1M) and ensure that the ends of each ring slightly overlap to maintain a circular shape.

For more piping tips, check out this guide on pastry bags to improve your technique.

3. Oil Temperature is Too High or Too Low

Problem: If the oil is too hot, the crullers will brown too quickly but remain raw inside. If it’s too cold, they’ll absorb too much oil and turn greasy.
Solution: Maintain an oil temperature of 350°F (175°C) using a deep-fry thermometer. If you don’t have one, test the oil by dropping in a small piece of dough—it should sizzle gently and float within a few seconds.

For more details on maintaining the correct frying temperature, read this guide on deep-frying.

4. Overcrowding the Fryer

Problem: Frying too many crullers at once lowers the oil temperature, making them soggy.
Solution: Fry in small batches of 2-3 crullers at a time to maintain even heat distribution.

5. Skipping the Draining Step

Problem: If crullers aren’t properly drained, they can become greasy.
Solution: Always place fried crullers on a wire rack instead of paper towels. This allows excess oil to drip off without making the bottoms soggy.

Avoiding these common pitfalls will help you achieve perfectly crisp and airy French crullers every time! Now, let’s explore some fun variations and flavor enhancements

Variations & Flavor Enhancements

While classic French crullers are traditionally glazed with vanilla icing, there are countless ways to customize their flavor. Whether you prefer a touch of citrus, a rich chocolate glaze, or a hint of spice, here are some delicious variations to try!

1. Chocolate-Glazed Crullers

For chocolate lovers, a rich chocolate glaze is the perfect way to elevate classic crullers.

How to Make It: Replace the vanilla glaze with a mixture of powdered sugar, cocoa powder, milk, and vanilla extract.
Optional Topping: Sprinkle with mini chocolate chips or shaved chocolate for added texture.

2. Maple-Glazed Crullers

A maple glaze adds a warm, caramel-like sweetness that pairs beautifully with the delicate texture of French crullers.

How to Make It: Mix powdered sugar, pure maple syrup, and a splash of milk until smooth.
Perfect Pairing: Serve with a cup of hot coffee or chai tea for a cozy treat.

If you’re looking for more unique glaze ideas, check out these homemade doughnut glaze recipes for extra inspiration.

3. Citrus-Infused Crullers

A touch of citrus zest adds a bright, refreshing twist to crullers.

How to Make It: Add lemon, orange, or lime zest to the dough before piping.
Glaze Option: Mix powdered sugar with fresh citrus juice for a tangy finish.

4. Cinnamon-Sugar Crullers

For a simpler, non-glazed version, toss the freshly fried crullers in a cinnamon-sugar mixture while still warm.

How to Make It: Combine ½ cup granulated sugar with 1 teaspoon cinnamon and coat each cruller generously.

5. Coffee-Glazed Crullers

A coffee-flavored glaze is a sophisticated twist that enhances the rich, buttery taste of French crullers.

How to Make It: Dissolve instant espresso powder in warm milk, then mix with powdered sugar to create a coffee-infused glaze.

If you love experimenting with different flavors, browse these French pastry techniques to discover other creative ways to enhance your crullers!

By trying these variations, you can enjoy a new flavor experience every time while still keeping the light, airy texture that makes French crullers so irresistible. Next, let’s go over the best ways to store and reheat crullers to keep them fresh.

Storage & Reheating Tips

French crullers are best enjoyed fresh, but if you have leftovers, proper storage and reheating will help maintain their delicate texture and flavor. Here’s how to keep them crispy and delicious for as long as possible.

1. Storing French Crullers

Since French crullers are made with pâte à choux, they tend to dry out or become soggy if not stored correctly.

At Room Temperature (Best for 1 Day)
- Store crullers in an airtight container lined with parchment paper.
- Keep them in a cool, dry place, away from direct sunlight or heat.
- Avoid stacking crullers directly on top of each other to prevent sticking.
In the Refrigerator (Up to 3 Days)
- Refrigeration can make crullers turn slightly chewy, but it extends their shelf life.
- Store in a sealed container, preferably with a paper towel inside to absorb moisture.
In the Freezer (Up to 1 Month)
- Freeze crullers before glazing for the best results.
- Place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag.
- Label with the date and use within 4 weeks for optimal freshness.

For more general pastry storage tips, check out this guide on French pastry techniques.

2. Reheating French Crullers

To bring back their crispy texture, crullers should be reheated properly.

Oven (Best Method)
- Preheat oven to 325°F (163°C).
- Place crullers on a baking sheet and heat for 5-7 minutes until warm and crisp.
Air Fryer (Quick & Effective)
- Set the air fryer to 325°F (163°C).
- Heat crullers for 3-5 minutes until they regain their crispiness.
Microwave (Not Recommended for Crispness)
- While microwaving is convenient, it makes crullers soft and chewy rather than crisp.
- If using a microwave, heat for 10-15 seconds, then let sit for a minute before eating.

By following these storage and reheating methods, you can enjoy your French crullers even days after making them, without losing their signature lightness and crispiness. Now, let’s answer some frequently asked questions about making these pastries!

FAQs About French Crullers

Here are some of the most frequently asked questions about making French crullers, based on common challenges and Google’s “People Also Ask” section.

1. What makes French Crullers different from regular doughnuts?

Unlike traditional doughnuts, which are made with yeast or cake batter, French crullers are made from pâte à choux, a dough that puffs up due to steam rather than a leavening agent. This gives them a light, airy texture instead of a dense, bready consistency. For a deep dive into doughnut varieties, check out this history of doughnuts.

2. Can I bake French Crullers instead of frying?

Yes, but they won’t have the same crispy exterior. To bake crullers:

Preheat the oven to 375°F (190°C).
Pipe the dough onto a parchment-lined baking sheet.
Bake for 25-30 minutes, then let them cool.
For added crispness, brush with melted butter and bake for another 5 minutes.

While baked crullers are lighter, frying is what gives them their classic golden crispness.

3. Why are my crullers not puffing up?

If your crullers are coming out flat or dense, it could be due to:

Dough too wet or too dry – The consistency should be thick but pipeable.
Oil temperature too low – If the oil isn’t hot enough, crullers absorb oil instead of puffing up.
Overmixing the eggs – Adding eggs too quickly can break the structure of the dough.

For more insights on how pâte à choux reacts to heat, read this choux pastry guide.

4. How do I make French Crullers without a piping bag?

If you don’t have a piping bag, you can:

Use a zip-top bag with a corner cut off.
Roll small pieces of dough into rings by hand (though the ridges may not form).

A piping bag with a large star tip is highly recommended to get the classic cruller shape. Learn more about piping techniques in this pastry bag guide.

5. Can I make French Crullers ahead of time?

Yes! You can:

Make the dough ahead – Store unpiped dough in the fridge for up to 24 hours.
Pipe & freeze – Freeze piped crullers on a tray, then fry straight from frozen.
Store fried crullers – Keep at room temperature for 1 day, or freeze for later.

French Crullers

Author: Christopher

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Description

French crullers are light, airy doughnuts made from pâte à choux, a classic French pastry dough used in éclairs and cream puffs. Unlike traditional doughnuts, they rely on steam for leavening, creating a crisp exterior and a soft, hollow interior. Their signature ridged shape comes from piping the dough through a large star tip, and they are typically coated in a sweet vanilla glaze. These delicate pastries are perfect for breakfast, brunch, or as a delightful treat with coffee or tea.

Ingredients

Scale

For the dough:

1/2 cup water
1/2 cup whole milk
8 tablespoons (1 stick) unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract

For the glaze:

1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil, then reduce heat to low.

Add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool for a few minutes.

Transfer the dough to a mixing bowl. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large star tip. Pipe rings onto parchment-lined baking sheets.

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the crullers in batches, cooking for about 2-3 minutes per side until golden brown. Drain on a wire rack.

In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Dip the warm crullers into the glaze, allowing excess to drip off. Let them set on a wire rack before serving.

Notes

Perfect Dough Consistency: The dough should be smooth, thick, and glossy—not too runny or too stiff.
Oil Temperature Matters: Keep the oil at 350°F (175°C) for even frying; too hot, and the crullers burn; too cool, and they turn greasy.
Piping is Key: Use a large star tip to achieve the classic cruller shape. Ensure the dough rings slightly overlap when piped.
Fry in Small Batches: Overcrowding lowers the oil temperature and affects puffing.
Best When Fresh: While crullers can be stored, they are best enjoyed the same day for peak crispiness.
Flavor Variations: Try different glazes like chocolate, maple, coffee, or citrus-infused icing for unique twists.