French Crullers Recipe

If you’ve ever wandered into a Paris boulangerie and marveled at those golden, airy circles of delight in the pastry case, you know the magic of French Crullers. These elegant donuts boast a delicate crisp exterior that yields to a tender, eggy interior—impossibly light and just sweet enough, especially with a snowy drift of powdered sugar on top. Each bite practically melts away, making them irresistible for breakfast, with coffee, or as an anytime sweet treat.

this Recipe

Ingredients You’ll Need

The beauty of French Crullers is how such simple, everyday ingredients transform into something extraordinary. Every component is essential to create that signature lightness and gorgeous color—so don’t skip or substitute!

• Water: The base for your choux pastry, providing moisture and steam to make the crullers puff up.
• Unsalted butter: Enriches the dough and gives each bite a tender, slightly decadent flavor.
• Salt: Just a pinch sharpens all the flavors and balances sweetness.
• All-purpose flour: Creates the structure for these airy pastries, giving the crullers their signature bite.
• Eggs: The secret to both puff and softness—eggs deliver richness and help the dough rise.
• Oil, for frying: Neutral oil ensures an even, golden crispiness without overpowering the delicate taste.
• Powdered sugar, for dusting: Nothing finishes French Crullers quite like a flurry of sweet, snowy sugar.

How to Make French Crullers

Step 1: Make the Pâte à Choux Dough

Start by combining water, unsalted butter, and salt in a medium saucepan. Bring everything to a gentle boil over medium heat. Once the butter is fully melted and those aromatic vapors begin to rise, you’re ready for the magic to start!

Step 2: Stir in Flour and Form the Dough

Add your flour in one confident, swift pour—no trickling! Immediately stir the mixture vigorously with a wooden spoon. Before your eyes, it’ll come together as a glossy dough ball that pulls away from the sides of the pan. Keep stirring for another minute or two, just to dry it out slightly and set you up for that signature light texture.

Step 3: Bring on the Eggs

Take the pan off the heat, and let your dough cool for about 5 to 7 minutes—this helps prevent scrambling your eggs. Then beat the eggs in, one at a time, ensuring each is fully absorbed before the next. Your patience here pays off, resulting in a beautifully thick, pipeable batter that’s satiny and smooth.

Step 4: Pipe and Chill

Spoon your dough into a piping bag fitted with a large star tip. Pipe neat rings onto squares of parchment paper, which not only gives the French Crullers their signature ridges but also helps with tidy transferring. Pop these in the freezer for 10 to 15 minutes; the dough will firm up, making them far easier to handle come frying time.

Step 5: Fry to Golden Perfection

Heat oil in a deep pan to 350°F (175°C). Working gently, lower each parchment-topped cruller into the oil, paper side up. The parchment will naturally detach after a few seconds—just lift it away with tongs. Fry for 2 to 3 minutes per side, until your French Crullers are puffed up, crispy and gloriously golden.

Step 6: Drain and Dust

Carefully lift the crullers out with a slotted spoon and let them drain on paper towels. Once they’re cool enough to handle yet still a touch warm, dust generously with powdered sugar. There’s truly nothing quite like witnessing the transformation from humble dough to elegant, cloud-light French Crullers!

How to Serve French Crullers

Garnishes

A classic dusting of powdered sugar really is all you need to let the crullers shine. If you’re feeling playful, a quick drizzle of vanilla glaze or a scattering of finely grated citrus zest adds a lovely pop of flavor and color. Don’t be afraid to customize according to your craving.

Side Dishes

French Crullers are practically made for coffee or a robust black tea. For a brunch spread, pair them with a bowl of fresh berries or a fruit salad to balance the sweetness. They also love the company of a simple yogurt parfait, elevating even the most casual morning.

Creative Ways to Present

Try stacking the crullers in a pyramid for a dramatic, bakery-style centerpiece or string them onto wooden skewers for a whimsical donut bouquet. For festive occasions, you can even shape the dough into small rings and serve as bite-sized “cruller holes.” Every approach is a fresh way to showcase these delicate pastries.

Make Ahead and Storage

Storing Leftovers

To keep their signature texture, store leftover French Crullers in an airtight container at room temperature for up to one day. Beyond that, their crispness fades, but a quick reheat can bring some of it back! Avoid refrigeration, as it tends to toughen the crumb.

Freezing

French Crullers can be frozen, though they are best enjoyed fresh. If you need to freeze, allow them to cool completely, then place in a single layer in a freezer bag or airtight container. They’ll keep well for up to one month; just dust with powdered sugar after thawing.

Reheating

Simply pop crullers into a 300°F (150°C) oven for 5 minutes to refresh their exterior and warm their delightful insides. This little trick restores some of the magic, especially if you’re enjoying them a day or two later. Avoid the microwave, which can make them soggy.

FAQs

Can I bake French Crullers instead of frying?

While authentic French Crullers are traditionally fried for that perfect crunch, you can pipe them onto a baking sheet and bake at 400°F for 20-25 minutes. They won’t be quite as crisp, but the interior will still be soft and eggy.

Why did my crullers deflate after frying?

Deflation usually happens if there’s too much moisture in the dough or the oil isn’t hot enough. Make sure to dry the dough on the stovetop, freeze before frying, and keep your oil temperature steady at 350°F for the best results.

Can I add flavors to the dough?

Absolutely! Try mixing in a little vanilla extract, orange zest, or even a touch of almond essence into the dough for a subtle but delightful twist on classic French Crullers.

What type of oil is best for frying?

Choose a neutral, high smoke-point oil like canola, sunflower, or grapeseed. These ensure your French Crullers stay light and pure-tasting, letting their delicate flavor shine through.

How do I get perfect ridges on my crullers?

A large star piping tip is key! Pipe with steady, even pressure onto parchment squares so each French Cruller holds its shape and those lovely ridges crisp up beautifully in the oil.

Final Thoughts

There’s something truly special about making French Crullers at home—a perfect mix of artistry, simplicity, and pure joy. Give them a try, share the magic with friends or family, and watch these golden beauties disappear faster than you can dust on the sugar. Happy frying!

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