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This French Cruller The recipe yields a crunchy exterior with a soft and light interior coated in a sweetened glaze. These are the best and easiest homemade French crullers! My step-by-step instructions will help you fry these delicious donuts! Do you love donuts? You must try my other donut recipes on my website including my homemade glazed donuts.
Quick + Easy Donuts (No waiting for the dough to rise!)
Sweet, crunchy, tender, hot from the Fat Crullers. So these aren’t your typical donuts, but so delicious in their own way. If you’ve never had a cruller, get one. You will thank me later.
One thing I love about these donuts is that you can have the entire batch ready in about an hour! No waiting times. SCORE. The time thing REALLY made me fall in love with these little guys.
Use a candy thermometer when frying crullers
A candy thermometer can be used to ensure the oil used to fry French Crullers is at the correct temperature. If the dough is placed in oil that is too cool, the flatbreads will absorb too much oil and become greasy. On the other hand, if the oil is too hot, the outside of the crullers will burn before the inside is cooked.
The ideal oil temperature for frying these French Crullers is between 350-350°F (165-177°C). To use a candy thermometer, simply stick the thermometer into the oil and wait for it to stabilize at the right temperature before adding the crullers.
It is important that the thermometer is clean before using it, and also during the frying process, pay attention to the thermometer and adjust the heat accordingly to maintain the desired temperature. It’s a good idea to fry them in small batches to maintain the temperature of the oil and also to avoid overcrowding the pan which can cause the oil temperature to drop.
How to make french crullers
Simple ingredients come together to make Pate a choux, a French pastry dough used to make things like cream puffs and eclairs. In this case, we’re going to fry the batter to make crackers. See the recipe card below for full details on how to make Crullers from scratch, including ingredients and measurements. Here’s a step-by-step guide on how to do it:
Make pâte à choux
Bring butter and water cook in a small saucepan. Once the mixture boils, stir in flour and Salt until combined. Remove from the stove and let cool for 3 minutes.
Crack eggs in a small bowl. Mix eggs in the warm mix one at a time until the dough is completely smooth.
Pipe circles + Freeze
Transfer to piping bag with a large ribbed tip and spray on in a circular motion baking sheets lined with parchment paper.
space inside Freeze for 30 minutes.
make glaze
While the batter freezes, stir powdered sugar, milk, vanilla and lemon extract together for the icing until smooth and runny… but not too runny!
Fry Crull Donuts
While you can bake crullers, they will look more like cream puffs than crunchy donuts. So I recommend frying! I promise it’s not as hard as it seems.
Fill in oil + preheat
Pour vegetable oil Place in a large, high-sided saucepan so there is at least 3 inches of fat. heat oil be in between 325-350°F so these little boys can get crunchy and adorable. Use a candy thermometer so you know exactly how hot the oil is and avoid overly greasy crullers. See my note above about using a candy thermometer.
Fry Crullers
once yours oil is hot and you can peel your frozen buns off the parchment paper in one piece, give those babies a hot bath! Drop frozen crullers one by one in hot oil and Fry about 1 minute per side or until lightly golden.
glazing + chilling
Take the cruller out of the oil drain on a paper towel and then immediately cover with glaze. Place on a wire rack to allow excess glaze to drain. After about 40 minutes, the glaze should harden on the dough flakes. Best served warm, immediately from the glaze.
Store Crullers
French crepes are best enjoyed the same day they are made. Because the texture is light and airy, it can become bland and less crispy over time. However, if you find you need to store some, place them in an airtight container at room temperature. Avoid putting them in the fridge. The moisture makes them mushy.
If you must store French crullers, it’s best to store them in an airtight container at room temperature. Avoid using airtight bags as moisture can become trapped in the bag and cause crullers to go stale.
Can I advance and freeze Crullers?
Yes! Let them cool down completely. Wrap them in cling film or aluminum foil to keep them from drying out. Crullers stay fresh in the freezer for 2-3 months.
More donut recipes to try!
These Crull Donuts are the bomb. I had about 42 of these before stopping myself and dropping off the rest with neighbors.
The printable recipe card is below. If you try this recipe I would appreciate it if you would give this recipe a star rating. Have a great day, friends!
French Cruller
This French Cruller Donut Recipe is so easy and to die for! My step-by-step instructions will help you fry these delicious donuts!
instructions
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Bring butter and water to a boil in a small saucepan. Once the mixture boils, stir in the flour and salt until combined. Remove from the stove and cool for 3 minutes.
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Crack eggs into a small bowl. Mix the eggs one at a time into the warm mixture until the batter is completely smooth.
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Place in a piping bag with a large ribbed tip and pipe circles onto baking sheets lined with parchment paper. Place in the freezer for 30 minutes.
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Pour vegetable oil into a large, high-sided saucepan so that there is at least 3 inches of fat. Heat oil to 325-350 degrees. While the oil is heating, stir together all the ingredients for the glaze until smooth and runny… but not too runny!
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Place frozen donuts in hot oil one at a time and fry about 1 minute per side or until lightly golden. Place on kitchen paper to drain and brush immediately with glaze. Place on a wire rack to allow excess glaze to drain. After about 40 minutes, the glaze should harden on the dough flakes. Best served warm, immediately from the glaze.
nutrition
Calories: 103kcal | Carbohydrates: 14G | Protein: 1G | Fat: 4G | Saturated Fatty Acids: 2G | Cholesterol: 37mg | Sodium: 93mg | Potassium: 17mg | Sugar: 9G | Vitamin A: 160ie | Calcium: 7mg | Iron: 0.4mg