Introduction to French Crullers

Few pastries strike the perfect balance between delicate texture and bold flavor like the French cruller. Known for their beautifully piped ridges, crisp exterior, and melt-in-your-mouth center, these donuts are a light and airy alternative to heavier yeast or cake donuts. Finished with a silky vanilla glaze, they’re an elegant yet accessible treat you can easily make at home.

What makes French crullers truly special is their use of choux pastry—a classic French dough also used in éclairs and cream puffs. Unlike traditional donuts that require rising or proofing, crullers puff naturally when fried, thanks to the steam created inside the dough. Curious how this dough works its magic? Learn more about choux pastry and its many culinary uses across French baking.

This step-by-step recipe is ideal for beginner and seasoned bakers alike. With a few pantry staples and the help of a piping bag, you’ll be frying up perfectly ridged crullers in no time. Want to explore more creative finishes? Browse French cruller topping ideas for chocolate drizzles, citrus zests, and more sweet glaze inspirations.

Why You’ll Love This Recipe

If you’re craving a bakery-style donut that’s crisp, airy, and finished with a silky glaze, this French cruller recipe will exceed expectations. Made with simple pantry ingredients and a few key techniques, crullers deliver elegance without the need for yeast, proofing, or complex tools. Whether you’re a donut enthusiast or a weekend baker, this recipe turns your kitchen into a pastry shop.

The secret lies in the dough. Unlike traditional donuts made with yeast or cake batter, French crullers use choux pastry, a light, egg-based dough that puffs naturally when fried. This creates a tender, hollow interior and a delicate crust that soaks in just enough glaze. Want to understand what gives choux its rise? Check out the breakdown of choux pastry to see why it’s a game changer for both sweet and savory recipes.

This recipe also offers convenience and flexibility. By piping the dough onto parchment squares, you ensure consistent shapes and easy transfer to the oil. Glazing while warm allows that signature shine to cling to the ridges. If you’re seeking variations, browse this cruller donut ideas board for different flavors like maple, chocolate, or lemon.

What Makes This Cruller Recipe a Favorite

• No yeast required – Skip the rise time and get frying faster

• Classic texture and flavor – Crisp edges with a light, airy center

• Versatile glaze options – Customize with flavors or colors

• Beginner-friendly method – Great for home bakers new to piping

• Impressive yet approachable – A standout addition to any brunch or dessert table

If you’ve only had crullers from a donut shop, you’ll be amazed how easy and rewarding they are to make at home. This is the kind of recipe that looks fancy, but feels totally doable—even on a lazy Saturday morning.

Ingredient Breakdown and Substitutions

The ingredients in this French cruller recipe come together to create that signature puffed, ridged donut texture. Most are pantry staples, and the substitutions are flexible enough for you to customize without compromising the light and airy result.

For the Choux Pastry

• Whole milk & water (½ cup each) – Using both gives a tender crumb and good puff.

• Unsalted butter (½ cup) – Adds richness and structure. Melted with the liquids to bind the dough.

• Granulated sugar (1 tbsp) – Enhances browning and adds a touch of sweetness.

• Salt (¼ tsp) – Balances flavor.

• All-purpose flour (1 cup) – The backbone of the dough; creates steam when cooked.

• Eggs (4 large) – Provide lift and structure. Beat them in one at a time after cooling the dough.

Choux pastry is a classic component in French desserts. For more on its uses beyond crullers, explore choux pastry basics and how it shapes everything from cream puffs to gougères.

For the Glaze

• Powdered sugar (1½ cups) – Melts into a silky coating.

• Milk (2–3 tbsp) – Adjusts the glaze’s consistency.

• Vanilla extract (½ tsp) – Adds a warm, sweet flavor.

Want inspiration for alternative glaze flavors? Check out homemade donut glaze ideas for citrus, maple, and coffee variations.

For Frying

• Vegetable oil – Choose a neutral oil like canola or sunflower with a high smoke point.

Substitutions

• Use water only if you’re out of milk.

• Add almond or maple extract to glaze for flavor twists.

• For dairy-free, use margarine and plant-based milk.

Step-by-Step Instructions

Follow these clear steps to achieve beautifully puffed homemade French crullers with crisp edges and a smooth vanilla glaze.

1. Boil liquid base

   • In a saucepan, combine milk, water, butter, sugar, and salt. Bring to a gentle boil, stirring occasionally.

2. Add flour and cook the dough

   • Remove from heat. Stir in flour all at once. Return to low heat and stir until the dough forms a ball and pulls from the sides (about 2 minutes).

3. Cool and beat in eggs

   • Transfer dough to a mixing bowl and cool for 5–10 minutes.

   • Beat in eggs one at a time until dough is smooth and pipeable.

4. Pipe crullers

   • Transfer to a piping bag with a large star tip (Ateco #826).

   • Pipe 3-inch rings onto parchment squares.

5. Fry the donuts

   • Heat oil in a deep pan to 350°F. Add crullers parchment-side up.

   • After 30 seconds, remove parchment with tongs.

   • Fry each side for 2–3 minutes until golden and puffed.

6. Make and apply glaze

   • Mix powdered sugar, milk, and vanilla.

   • Dip warm crullers in glaze and let set on a wire rack.

Never piped choux before? Get visual help from donut piping techniques to ensure even rings.

Tips for the Best French Crullers

• Use a star tip for proper ridges and crisp texture.

• Cool the dough before adding eggs to prevent scrambling.

• Fry in small batches to avoid crowding and dropping oil temperature.

• Don’t skip parchment – it ensures perfect donut shapes.

• Glaze while warm so it clings and sets beautifully.

Need troubleshooting advice? Review this fried donut success guide for common issues and fixes.

How to Serve French Crullers

These elegant donuts are great for any occasion—from casual breakfasts to special brunches. Try serving them:

• Fresh with coffee or espresso

• Topped with citrus zest or crushed freeze-dried berries

• Glazed with chocolate or maple for variety

• With whipped cream and fruit as a plated dessert

• On a donut tower for events or parties

For creative serving styles, visit this cruller plating inspiration.

Storage and Reheating Tips

French crullers are best the same day but can be stored short-term:

• Room temp: Store in an airtight container for up to 1 day.

• Refrigerator: 1–2 days max (glaze may absorb moisture).

• Reheating: 300°F oven for 3–5 minutes revives texture.

• Freezing: Not recommended due to delicate structure.

Need help storing your pastries? Check homemade donut storage tips.

Variations and Add-Ons

Customize your crullers with these flavorful ideas:

• Cinnamon glaze – Add ground cinnamon to the glaze

• Coffee glaze – Replace milk with brewed espresso

• Chocolate drizzle – Top with dark chocolate ganache

• Filled crullers – Pipe whipped cream into the center

• Nut topping – Sprinkle chopped hazelnuts or pistachios while glaze is wet

Explore more cruller topping inspirations to get creative in the kitchen.

Common Mistakes to Avoid

Avoid these pitfalls for bakery-perfect crullers:

• Overmixing the dough – Results in tough texture

• Adding eggs too early – Scrambles them if dough is hot

• Cold oil or overcrowding – Leads to soggy, greasy donuts

• Using small tips – Won’t give enough ridges for classic shape

• Skipping parchment – Makes frying messy and uneven

Still unsure? See our internal guide on how to fry choux-based donuts successfully for a full walkthrough.

French Crullers vs Yeast Donuts

Though both are fried, these donuts differ in dough, texture, and taste:

• French crullers use pâte à choux – no yeast or rising time

• Yeast donuts are fluffier and breadier

• Crullers are crispier and lighter, with hollow centers

• Crullers fry faster and absorb less oil

• Both are glazed, but crullers often feature vanilla or citrus glazes

Explore more on donut types and history in this donut comparison article.

FAQs – People Also Ask

Can I bake French crullers instead of frying?
Yes, but the texture won’t be the same. For best results, fry in hot oil for a crisp shell.

Why did my crullers deflate after frying?
They may have been undercooked. Ensure the oil is at 350°F and fry until golden brown.

Can I make the dough ahead of time?
Yes. You can refrigerate it for up to 1 day before piping and frying.

What’s the best piping tip to use?
A large open star tip (like Ateco #826 or Wilton 1M) creates the signature ridges.

How do I keep the glaze from melting?
Let crullers cool slightly before glazing, and allow them to dry on a rack before storing.

The Best French Cruller Recipe with Classic Glaze

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• Author: The coozy plate

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Description

These French crullers are light, crisp, and delicately sweet—made from classic pâte à choux dough and fried to golden perfection. Topped with a smooth vanilla glaze, they offer an elegant twist on traditional donuts and are surprisingly easy to make at home.

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Ingredients

Scale 1x2x3x

For the Choux Pastry:

½ cup whole milk

½ cup water

1 stick (½ cup) unsalted butter

1 tablespoon granulated sugar

¼ teaspoon salt

1 cup all-purpose flour

4 large eggs
2–3 tablespoons milk

For the Glaze:

1 ½ cups powdered sugar

½ teaspoon vanilla extract

For Frying:

Vegetable oil, for deep frying

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Instructions

In

Notes

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Cooling & Piping: 10–15 minutes

• Total Time: ~50 minutes

• Yield: 10–12 crullers

• Best eaten: Day-of for peak crispness

• Not freezer-friendly

• Essential tools: Large star piping tip, parchment squares, thermometer

• Suggested toppings: Maple glaze, citrus zest, chocolate drizzle