French Cruller Donut Recipe

If you’ve ever bitten into a light, airy, and beautifully ridged pastry that melts in your mouth, then you already know why the French Cruller Donut Recipe is so beloved. These donuts are a delightful combination of crisp outside and tender inside, achieved through a unique choux pastry that puffs up in hot oil. Unlike regular yeast donuts, French crullers have a delicate texture with a slightly sweet glaze that makes every bite irresistibly delightful. Trust me, once you try making your own French Cruller Donut Recipe at home, it might just become your go-to treat for breakfast, brunch, or a special dessert.

Ingredients You’ll Need

The magic of this French Cruller Donut Recipe lies in its simplicity. With just a handful of pantry staples, each ingredient plays a vital role in creating the donut’s signature lightness and gorgeous shape. From the rich butter to the eggs that provide structure, everything comes together to deliver that perfect cruller texture.

• 1 cup water: Creates the steam that helps the dough puff up beautifully during frying.
• 1/2 cup unsalted butter (cubed): Adds richness and a silky texture to the dough.
• 1/4 teaspoon salt: Balances the sweetness and enhances flavor depth.
• 1 teaspoon vanilla extract: Infuses the dough with comforting, warm flavor.
• 1 cup all purpose flour (spooned and leveled): The base that holds everything together without weighing it down.
• 1/2 teaspoon baking powder: Gives just a touch of extra lift for that perfect puff.
• 4 large eggs (room temperature): Essential for creating that airy and tender crumb.
• 2 Tablespoons granulated white sugar: Sets the right balance of sweetness in the dough.
• 1 1/4 cups powdered sugar: For the irresistibly smooth and sweet glaze.
• 2 Tablespoons milk: Helps achieve the perfect glaze consistency.
• 1/2 teaspoon vanilla extract: Enhances the glaze with a lovely vanilla aroma.
• 6 cups vegetable oil: Needed for frying to achieve the crullers’ classic golden crispiness.

How to Make French Cruller Donut Recipe

Step 1: Create the Base Dough

Start by combining water, cubed butter, salt, and vanilla extract in a medium saucepan. Heat the mixture over medium-high until it reaches a gentle boil, stirring occasionally to melt the butter thoroughly. This step forms the flavorful liquid base that will combine with the flour to create the choux dough.

Step 2: Add the Flour

Remove the pan from heat once boiling, and stir in all the flour at once. Use a sturdy wooden spoon to vigorously mix until the dough pulls away from the sides and forms a cohesive ball. This is the exciting moment where the dough begins transforming into something magical.

Step 3: Cook and Finish the Dough

Return the pan to low heat and stir continuously for 2 to 3 minutes. This helps evaporate excess moisture and ensures the dough is smooth, glossy, and lump-free—an essential texture for great French crullers.

Step 4: Cool and Prepare for Eggs

Transfer the hot dough to a large bowl or the bowl of your stand mixer, then spread it thinly to help it cool faster. It’s important that the dough reaches room temperature before you add eggs, or else you risk scrambling them!

Step 5: Incorporate the Eggs

Attach the paddle to your mixer, and add eggs one at a time at medium speed. Make sure each is fully mixed in before adding the next. The dough consistency will thicken and become silky. You might not need all 4 eggs — look for a “v test” consistency where the dough forms a smooth, continuous ribbon when lifted.

Step 6: Sweeten the Dough

Once the eggs are blended perfectly, stir in the granulated sugar until fully incorporated, providing just the right touch of sweetness to your French cruller donuts.

Step 7: Chill the Dough

Place your bowl of dough into the refrigerator, covering it with cling wrap. Chilling for at least one hour (or overnight) firms the dough, making it easier to pipe perfect rings later.

Step 8: Prepare to Pipe

Cut parchment paper into twelve roughly 4-inch squares. This helps you pipe and transfer each cruller easily into the hot oil without sticking.

Step 9: Heat the Oil

Pour vegetable oil into a deep, heavy-bottomed pot and heat to about 175ºF. If you don’t have a thermometer, test by dropping a small piece of dough in – it should bubble and rise steadily but not burn immediately.

Step 10: Pipe the Crullers

Fit a piping bag with a large open star tip and fill it with chilled dough. On each parchment square, pipe a smooth ring about 3 inches in diameter, making sure the ends connect seamlessly to hold their shape in the oil.

Step 11: Fry the Donuts

Using a slotted spoon, carefully slide each parchment square with its dough ring into the hot oil, parchment side up. Fry 3-4 at a time, flipping so the paper is on top. After about a minute, gently peel off the parchment, then fry for another 2 to 3 minutes per side until the crullers are crisp and deep golden brown all around.

Step 12: Cool and Drain

Remove the fried donuts using a slotted spoon and transfer them to a wire rack set over paper towels. This allows excess oil to drain off and keeps the crullers perfectly crisp.

Step 13: Glaze the Crullers

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip or drizzle the warm crullers with this glaze, letting it set for a few minutes. This final touch gives the French Cruller Donut Recipe its signature shiny sweetness.

How to Serve French Cruller Donut Recipe

Garnishes

While the classic glaze is a favorite, sprinkling powdered sugar on top adds an elegant simplicity. For a fun twist, dip one half of the cruller in melted dark or white chocolate, or sprinkle finely chopped toasted nuts to add crunch and extra flavor.

Side Dishes

French cruller donuts pair beautifully with freshly brewed coffee, a frothy latte, or chai tea. For a weekend brunch, serve alongside fresh berries and whipped cream to create a well-rounded, indulgent experience that’s bound to impress.

Creative Ways to Present

Try stacking a few glazed crullers on a pretty cake stand or layering them with dollops of pastry cream in between for a spectacular donut tower. You can also pipe pastry cream or custard into the center of each cruller for an elevated, decadent dessert treat.

Make Ahead and Storage

Storing Leftovers

If you have any leftover French cruller donuts, keep them in an airtight container at room temperature for up to two days. They’re best enjoyed fresh, but storing properly helps maintain their crisp exterior as much as possible.

Freezing

For longer storage, freeze unglazed crullers in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep well for up to one month. When ready, thaw at room temperature before glazing or reheating.

Reheating

To revive that fresh-from-the-fryer texture, warm your crullers in a 350°F oven for about 5 minutes. Avoid microwaving as it can make the dough chewy rather than crisp. A gentle oven heat brings back the light, delicate crispness you love.

FAQs

What makes a French cruller different from regular donuts?

French crullers are made from choux pastry rather than yeast or cake dough, which gives them a lighter, airier texture and a distinctive ridged shape. They are crisp on the outside but tender and hollow inside.

Can I use baking spray instead of parchment paper for frying?

Parchment paper is important because it helps the delicate dough keep its shape when first dropped into the hot oil. Baking spray would not provide the same support, so it’s recommended to stick with the parchment method for best results.

Is it okay to pipe smaller or larger crullers?

You can adjust the size, but keep in mind that smaller crullers cook faster and larger ones need more time, so frying times will vary. It’s best to maintain a consistent size for even cooking.

Can I substitute vegetable oil with other oils for frying?

Yes, neutral oils with high smoke points like canola or sunflower oil work well. Avoid strongly flavored oils like olive oil, which can affect the taste of the donuts.

How do I know if the dough needs more or fewer eggs?

The “v test” is your best guide: when you pull the paddle attachment out of the dough, it should fall off in a smooth ribbon forming a soft “v” shape without breaking immediately. Add eggs gradually until you achieve this texture.

Final Thoughts

I truly hope you give this French Cruller Donut Recipe a try because nothing compares to the joy of biting into a homemade cruller with its crisp ridges and melt-in-your-mouth interior. It’s a recipe that fills your kitchen with warmth and the kind of sweet aroma that invites everyone to the table. Whether you enjoy them plain, glazed, or with creative twists, these donuts are guaranteed to brighten any day.

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