Homemade French Crullers
Yield12 crullers
Prep30 minutes
Bake30 min
Rise30 minutes
LevelIntermediate
Texture goal
Light, airy crullers with a crisp exterior and a delicate, sweet glaze.
These Homemade French Crullers are a delightful treat, featuring a light and airy texture with a delicate glaze. Perfect for breakfast or a sweet afternoon snack, these crullers bring bakery-style indulgence to your kitchen.
Why you'll want it now, The perfect balance of crisp and airy, with a glossy glaze that melts in your mouth.
Why this recipe works
The key to these crullers is the pâte à choux dough, which puffs up beautifully when fried, creating a hollow center perfect for holding the sweet glaze. Frying at the right temperature ensures a crisp exterior while maintaining a tender inside.
Equipment
- Medium saucepan
- Wooden spoon
- Piping bag with large star tip
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Wire rack
- Baking sheet
How to make it
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer dough to a mixing bowl. Let cool for 5 minutes.
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract.
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe 3-inch (7.5 cm) circles onto parchment paper squares.
- Heat oil in a deep fryer to 350°F (175°C).
- Carefully place piped dough into the oil, parchment side up. Remove parchment with tongs.
- Fry crullers until golden brown, about 4-5 minutes per side.
- Drain on a wire rack over a baking sheet.
Enjoy these homemade French crullers with a cup of coffee for a truly delightful treat. Happy baking!
How you'll know it's ready
Look for crullers that are golden brown and feel light when lifted from the oil.
Convection oven? (and if you don't have one)
Since these crullers are fried, the oven type doesn't matter. If you choose to bake instead, set your convection oven 25°F lower than the recipe suggests and monitor closely for a golden color.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon for easy coating.
