If you’ve ever sunk your teeth into a light, airy, and delightfully twisted treat, you know exactly why the French Cruller Donut Recipe has earned a special spot in so many hearts and kitchens. This classic French-inspired pastry is all about that perfect balance of a crispy exterior and a tender, almost cloud-like interior. What makes this recipe so exciting is how simple ingredients combine to create a donut that feels both elegant and comforting at the same time. Whether you’re new to making donuts from scratch or you want a trusted recipe that never fails, this French Cruller Donut Recipe will quickly become your go-to for a nostalgic, homemade indulgence.
Ingredients You’ll Need
This French Cruller Donut Recipe calls for everyday pantry staples that pack a punch when it comes to flavor and texture. Each ingredient is carefully chosen to create the perfect dough that puffs up just right and a glaze that adds the ideal touch of sweetness and shine.
- 1 cup water: Provides the moisture needed to create the dough’s structure and steam for puffing.
- 1/2 cup unsalted butter (cubed): Adds richness and a silky texture to the dough.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 teaspoon vanilla extract: Infuses the dough with a warm, aromatic note.
- 1 cup all-purpose flour (spooned and leveled): Forms the base of the dough, giving it structure and chew.
- 1/2 teaspoon baking powder: Helps with lightness and a subtle rise.
- 4 large eggs (at room temperature): Key to the dough’s elasticity and richness; they also contribute to the airy texture.
- 2 tablespoons granulated white sugar: Adds a hint of sweetness to the dough itself.
- 1 1/4 cups powdered sugar: Perfect for making a smooth, sweet glaze.
- 2 tablespoons milk: Softens the glaze for a luscious finish.
- 1/2 teaspoon vanilla extract: Enhances the glaze with a gentle vanilla flavor.
- 6 cups vegetable oil: Used for frying, this neutral oil ensures the crullers cook evenly and get that golden brown color without overpowering the flavor.
How to Make French Cruller Donut Recipe
Step 1: Create the dough base
Begin by combining water, butter, salt, and vanilla extract in a medium saucepan. Bring it to a vigorous boil over medium-high heat, stirring occasionally to melt the butter fully. This boiling mixture sets the foundation for the dough’s structure and ensures a tender interior.
Step 2: Incorporate the flour
Once boiling, remove the pan from heat and add the flour all at once. This is where the magic starts! Stir vigorously with a wooden spoon until the mixture pulls away cleanly from the pan’s sides, transforming into a side-kick dough that’s smooth and ready to puff during frying.
Step 3: Cook the dough
Place the pan back on medium heat and stir continuously for 2-3 minutes. This step evaporates any excess moisture and develops a glossy sheen in the dough that makes it elastic and perfect for piping. Watch how the dough forms a ball and thickens — this is your sign of success.
Step 4: Cool the dough
Immediately transfer your hot dough into the bowl of a stand mixer. Spread it out thinly along the sides and bottom to speed cooling. Letting it cool down to room temperature is crucial before adding eggs, so be patient here; it prevents cooking the eggs in advance.
Step 5: Add the eggs carefully
Fit your mixer with a paddle attachment and begin adding eggs one at a time while mixing on medium speed. The eggs bring moisture and structure, and the dough will become glossy and smooth. Be mindful: you might not need all four eggs—watch the dough’s consistency carefully. It should pass the “v test” where the dough slowly drips off a spoon in a thick ribbon with a v shape.
Step 6: Sweeten the dough
Mix in the granulated sugar to sweeten the batter just right. This balancing act enhances the pastry’s flavor without making it overly sugary so that the glaze can truly shine.
Step 7: Chill the dough
Transfer the dough to a bowl and cover it. Refrigerate for at least an hour or overnight to let the dough firm up and make it easier to pipe perfectly-shaped cruller rings.
Step 8: Prepare to pipe
Cut parchment paper into 12 squares about 4 inches each side. These will help in transferring your delicate crullers into the hot oil without breaking or distorting their shape.
Step 9: Heat the oil
Fill a large deep pot with vegetable oil, heating it to 175ºF. Achieving the correct temperature is a game-changer for that crisp, golden crust and perfectly cooked interior.
Step 10: Pipe the crullers
Fit a piping bag with a large open star tip and fill it with chilled dough. Pipe smooth rings about 3 inches in diameter on each parchment square, making sure the ends meet to seal the circle fully. This star tip is what gives crullers their signature ridged texture.
Step 11: Fry the crullers
Carefully slide the parchment square holding the cruller into the hot oil using a slotted spoon, flipping immediately so the parchment faces up. Fry in batches of 3-4 for about a minute, then gently peel off the parchment paper with tongs. Continue frying for 2-3 minutes on each side until golden and crisp, then transfer to a wire rack over paper towels to drain any excess oil.
How to Serve French Cruller Donut Recipe
Garnishes
Classic crullers are lovely on their own with just a light dusting of powdered sugar or a thin vanilla glaze. You might also try a drizzle of chocolate ganache or a sprinkle of cinnamon sugar for extra flair. These garnishes add layers of flavor that elevate your French Cruller Donut Recipe to café-level indulgence at home.
Side Dishes
Pair your French crullers with rich, hot coffee or a creamy latte to cut through the sweetness in the most satisfying way. Fresh seasonal fruit or a berry compote can bring a refreshing contrast that brightens your donut experience beautifully.
Creative Ways to Present
Try stacking crullers in a decorative pyramid for brunch or dipping one end into melted chocolate and then rolling it in chopped nuts or colorful sprinkles. You might also place them alongside ice cream for a fun dessert platter that combines warm, crispy, and cold, creamy textures in every bite.
Make Ahead and Storage
Storing Leftovers
French crullers are best eaten fresh to enjoy their delicate crispness, but if you do have leftovers, store them in an airtight container at room temperature for up to 24 hours. They may lose some crunch but will still taste wonderful when reheated.
Freezing
You can freeze unfried piped cruller dough on the parchment squares. Once frozen solid, transfer the dough rings to a freezer bag for up to one month. Fry them directly from frozen, extending your French Cruller Donut Recipe’s convenience without sacrificing quality.
Reheating
To revive stored crullers, warm them gently in a 350ºF oven for 5-7 minutes. This short heat refreshes the crust without drying out the interior, helping to recapture the freshly fried texture and taste.
FAQs
What makes this French Cruller Donut Recipe different from regular donuts?
The biggest difference lies in the dough and texture. French crullers use a choux pastry dough that puffs up and becomes light and airy with ridged edges, unlike traditional yeast or cake donuts which have denser or bread-like textures.
Can I use any other type of oil for frying?
Vegetable oil is preferred due to its high smoke point and neutral flavor, but you can also use canola oil or peanut oil. Avoid olive oil as it can add unwanted flavors and has a lower smoke point.
Why is it important to add eggs one at a time in the dough?
Adding eggs gradually helps control the dough’s consistency, ensuring it becomes smooth without being too loose. This step is essential for achieving the perfect texture and puff during frying.
What is the “v test” mentioned in the recipe?
The “v test” checks the dough’s readiness after adding eggs: when you lift a spoon with dough, it should flow off slowly, forming a ribbon or “v” shape. This means the dough has the correct elasticity and moisture.
Can I make a chocolate-glazed version of these crullers?
Absolutely! Melt some high-quality chocolate with a splash of cream for a shiny ganache glaze. Dip cooled crullers into this mixture and let them set for a decadent twist on the classic French Cruller Donut Recipe.
Final Thoughts
Making this French Cruller Donut Recipe is such a joyful kitchen adventure, turning simple ingredients into a masterpiece that everyone will love. Once you taste that pillowy interior with a crisp, golden crust, you’ll understand why these donuts become a beloved treat time and again. So why wait? Grab your piping bag, heat that oil, and get ready to fall in love with homemade French crullers that feel as special as any bakery creation.
Print
French Cruller Donut Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: French
Description
This recipe guides you through making classic French Cruller Donuts with a light, airy choux pastry dough that is fried to a crispy golden brown and finished with a sweet vanilla glaze. Perfect for an indulgent breakfast or dessert treat, these donuts combine delicate texture with a rich, vanilla-scented flavor.
Ingredients
Dough
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 4 large eggs, at room temperature
- 2 Tablespoons granulated white sugar
Glaze
- 1 1/4 cups powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Frying
- 6 cups vegetable oil
Instructions
- Prepare boiling mixture: In a medium saucepan, combine water, butter, salt, and vanilla extract. Bring the mixture to a boil over medium-high heat, stirring occasionally until the butter is fully melted.
- Add flour: Remove the boiling mixture from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
- Cook dough: Return the pan to medium heat and stir continuously for 2-3 minutes until the dough forms a thick, smooth, and glossy ball with no lumps.
- Cool dough: Transfer the dough immediately to a large bowl and spread it thinly. Allow it to cool to room temperature completely.
- Incorporate eggs: Using a stand mixer with paddle attachment, add eggs one at a time, beating at medium speed after each addition until fully incorporated. Scrape the bowl as needed. Stop adding eggs if the dough passes the choux pastry “v test” (dough falls in ribbons forming a “V” shape).
- Add sugar: Mix in the granulated sugar until fully combined with the dough.
- Chill dough: Cover the dough with cling wrap and refrigerate for at least 1 hour or overnight to firm up.
- Prepare parchment: Cut parchment paper into 12 squares approximately 4×4 inches each to pipe dough onto.
- Heat oil: Heat vegetable oil in a deep large pot to 175ºF (80ºC). If no thermometer is available, test with a small amount of dough to see if it sizzles gently.
- Pipe dough rings: Transfer chilled dough into a piping bag fitted with a large open star tip. Pipe 3 inch diameter rings onto each parchment square, ensuring the ends meet to form a closed circle.
- Start frying: Using a slotted spoon, place a parchment square with the choux ring into the hot oil with the parchment side facing down. Immediately flip the cruller so the parchment is facing up. Fry 3-4 crullers at a time for about 1 minute.
- Peel parchment and finish frying: Carefully peel off the parchment with kitchen tongs. Fry the crullers for an additional 2-3 minutes on each side until crisp and a dark golden brown.
- Drain and cool: Remove donuts with a slotted spoon and transfer to a wire rack set over paper towels to drain excess oil.
- Prepare glaze: In a bowl, mix powdered sugar, milk, and vanilla extract until smooth.
- Glaze and serve: Dip the cooled crullers into the glaze or drizzle glaze over them. Allow glaze to set briefly before serving.
Notes
- Do not add all eggs if the dough reaches the correct consistency early; use the choux pastry “v test” to check readiness.
- If you don’t have a thermometer, test oil by dropping a small bit of dough; it should bubble gently but not burn.
- Working in batches prevents overcrowding and ensures even frying.
- Chilling dough helps it hold shape when piped and fried.
- Use a large open star tip for the classic French cruller ridged shape.
- Allow donuts to cool slightly before glazing to prevent melting the glaze too much.
