French Crullers Recipe

French Crullers are the sort of decadent treat that has the power to turn an ordinary morning into an event. With their airy, tender interiors and impossibly crisp, glazed exterior, these delightfully light pastries offer a little moment of Paris right in your kitchen. If you’ve ever strolled past a bakery window gazing at those golden, lacy doughnuts and wondered how to make them, you’re in for a delicious surprise—making French Crullers at home is a joyful and rewarding adventure for all bakers, no matter your experience level.

Ingredients You’ll Need

Each ingredient in this recipe is a must for achieving that signature melt-in-your-mouth lightness and subtle sweetness that define French Crullers. The simplicity of the list keeps the process unfussy while ensuring that every flavor and texture is just right.

• All-purpose flour: This gives structure to the dough, allowing those airy pockets to form while frying.
• Unsalted butter: Essential for richness and adds that unmistakable French pastry flavor.
• Large eggs: Provide the lift and springy texture that make French Crullers so gorgeously puffy.
• Granulated sugar: Sweetens the dough just enough to balance the glaze.
• Vanilla extract: Infuses the crullers with aromatic, classic notes for an irresistible fragrance.
• Baking powder: Gives an extra lift to ensure your pastries fry up fluffy and light.
• Salt: Enhances all those sweet and rich flavors throughout the dough.
• Powdered sugar: Forms the dreamy, glossy glaze that clings perfectly to every curve.
• Milk: Loosens the glaze so it glides over the crullers for just the right sheen.

How to Make French Crullers

Step 1: Combine the Base

Start by melting unsalted butter with water, granulated sugar, and salt in a saucepan over low heat. Take your time and whisk gently to ensure everything melds together. Once the mixture is homogeneous, bring it to a gentle boil—this primes everything for perfect pastry dough down the line.

Step 2: Add Flour and Stir

With the liquid at a gentle boil, toss in the whole cup of flour at once. Immediately take a wooden spoon and stir with gusto—you’re looking for the mixture to thicken and pull away from the pan, forming a smooth, cohesive ball. This step is all about building structure for those iconic French Crullers ridges.

Step 3: Incorporate the Eggs

Let your dough cool briefly so the eggs don’t scramble when added. One at a time, add the eggs, mixing thoroughly after each addition. The dough will look like it’s breaking apart at first—don’t worry, keep going! Soon you’ll have a glossy, slightly sticky mixture perfect for piping.

Step 4: Pipe the Crullers

Spoon your dough into a piping bag fitted with a large star tip. Pipe out elegant long strips onto parchment-lined baking sheets. The signature ridges are what set French Crullers apart from other doughnuts, so have fun with your piping—the more dramatic, the better!

Step 5: Fry to Perfection

Heat your oil in a deep pot to 350°F (175°C). Fry the crullers gently, about three minutes on each side, until they puff up and turn a radiant golden brown. Keep an eye out—they cook quickly and you want that gorgeous, even color and a delicate crispness all around.

Step 6: Make and Apply the Glaze

Whisk together powdered sugar and milk until smooth and slightly runny. Once the crullers are still warm (but not scalding hot), dip them carefully in the glaze. Let any excess drip away before placing them on a rack to set, resulting in that iridescent, sweet shell we all swoon for in French Crullers.

How to Serve French Crullers

Garnishes

While the classic sugar glaze is pure perfection, a sprinkle of citrus zest or a dusting of extra powdered sugar can make French Crullers even more special. If you love a hint of spice, try a whisper of cinnamon—just a touch brings warmth and intrigue without overpowering the delicate texture.

Side Dishes

Pairing French Crullers with a cup of velvety hot chocolate or a shot of bold espresso turns an everyday treat into a café-worthy experience. For breakfast delight, serve them with fresh fruit or a dollop of lightly whipped cream for a colorful, luxurious pairing.

Creative Ways to Present

Arrange French Crullers on a pretty cake stand and drizzle with a little extra glaze for a stunning party centerpiece. Or go playful: serve them mini-style on skewers, alternating with fresh berries for brunch spreads. If you’re entertaining, nestle them in bakery boxes tied with ribbon—perfect as a sweet take-home favor guests will rave about.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra French Crullers (a rare occurrence!), store them in a loosely covered container at room temperature for up to two days. Lining the bottom with parchment paper helps maintain their crispiness, and leaving them uncovered just a little helps prevent sogginess from the glaze.

Freezing

French Crullers can be frozen, but for best results, freeze them unglazed. Once cooled, arrange the crullers on a baking sheet and freeze until solid before transferring to a zip-top bag. They keep beautifully for up to one month, ready to be thawed and glazed whenever a craving hits.

Reheating

To refresh your French Crullers, pop them in a 300°F oven for just a few minutes. They’ll regain a bit of their crunch and warmth, as if they just came out of the fryer. If you froze them, let them thaw at room temperature first, then glaze and reheat gently to restore that magic.

FAQs

What makes French Crullers different from regular doughnuts?

French Crullers are made with choux pastry, resulting in an incredibly light, almost custard-like interior and a crisp exterior. Their distinctive ridges and the delicate sugar glaze set them apart from the more bread-like texture of traditional doughnuts.

Can I bake French Crullers instead of frying them?

While traditional crullers are fried to achieve that signature texture, you can bake them at 400°F until golden. The texture will be lighter—almost like a pâte à choux puff—with a slightly less crisp crust, but still delicious!

Do I need a piping bag for making French Crullers?

A piping bag fitted with a large star tip helps create the beautiful ridges that define French Crullers and help the glaze cling, but if you don’t have one, you can use a zip-top bag with the corner snipped off for a rustic effect.

Can I flavor the glaze with something other than vanilla?

Absolutely! Experiment with citrus zest, a hint of almond extract, or even a dash of coffee in your glaze for a personal twist on the classic French Crullers flavor.

Why did my crullers collapse after frying?

This sometimes happens if they weren’t cooked quite long enough or if the dough was too loose. Make sure to fry until deeply golden and let them cool on a rack so they keep their airy shape and don’t steam themselves soggy.

Final Thoughts

Baking a fresh batch of French Crullers at home feels a little bit like magic and a whole lot like love. From that first bite of tender pastry and sweet glaze, you’ll know it was worth every swirling, piping, and frying moment. Don’t wait for your next trip to Paris—let these golden beauties bring their charm right into your kitchen. Give French Crullers a try, and see just how joyful homemade pastries can be!

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