If you’re on the hunt for a light, airy, and irresistibly delicate treat, this French Crullers Recipe will quickly become your new favorite. These beautiful golden rings boast a tender, pillowy interior and a satisfyingly crisp exterior, making each bite melt in your mouth. Crafted from a simple choux pastry dough that’s fried to perfection and finished with a dusting of powdered sugar, this recipe captures the elegant indulgence of classic French patisserie in the comfort of your own kitchen. Whether it’s a weekend brunch or a sweet snack any day of the week, French crullers deliver pure joy with every bite.
Ingredients You’ll Need
Don’t let the few ingredients fool you; each one plays a crucial role in creating the perfect texture and flavor of this French Crullers Recipe. From the richness of butter to the delicate sweetness of sugar, everything combines for that signature light and airy finish.
- 1 cup water: Provides the necessary moisture to create the dough and steams to puff up the crullers.
- 1/2 cup unsalted butter: Adds creaminess and richness while helping form a smooth dough.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall flavors.
- 1 tablespoon granulated sugar: Adds a subtle sweetness and helps with browning.
- 1 cup all-purpose flour: The backbone of the dough, giving structure and tenderness.
- 3 large eggs: Essential for binding and creating that light, airy texture when fried.
- 1 teaspoon vanilla extract: Infuses a gentle, warm aroma that lifts the flavor.
- Vegetable oil for frying: Neutral flavor oil that crisps the crullers without overpowering them.
- Powdered sugar for dusting: The perfect finishing touch adding sweetness and a delicate look.
How to Make French Crullers Recipe
Step 1: Make the Dough Base
Start by combining water, unsalted butter, salt, and granulated sugar in a medium saucepan. Heat this mixture over medium heat, stirring occasionally until the butter melts completely and the liquid starts to boil. This creates the perfect hot base to mix in the flour, setting up the structure for those light crullers.
Step 2: Add the Flour
Once boiling, promptly take the pan off the heat and stir in all the flour at once. It might look a bit overwhelming at first, but keep stirring until the dough forms a smooth ball that pulls away cleanly from the sides of the pan. This ensures the dough has the right consistency for piping.
Step 3: Cool the Dough Slightly
Let the dough rest for about five minutes. This cooling period is crucial so when you add the eggs next, they don’t cook prematurely but instead blend in smoothly, creating a silky dough.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This step is where the magic happens — the eggs give the dough elasticity and lightness. By the end, the dough should be glossy, thick, and easily pipeable.
Step 5: Flavor with Vanilla
Stir in the vanilla extract for a touch of sweetness and those classic bakery aromas that immediately make you feel at home.
Step 6: Pipe Your Crullers
Transfer your dough to a piping bag fitted with a star-shaped tip — this shape helps give the crullers their signature ridges and beautiful twists. Pipe into rings or slightly twisted ropes, right into hot vegetable oil heated to 375°F (190°C). This direct frying method ensures the crullers puff perfectly, achieving that airy inside and crisp outside.
Step 7: Fry Until Golden
Work in batches so the oil temperature stays consistent and crullers fry evenly. Typically, 2 to 3 minutes per side is enough for that gorgeous golden color. Remove with a slotted spoon and let them drain on paper towels to keep them crisp but not greasy.
Step 8: Dust and Serve
After cooling slightly, dust your crullers generously with powdered sugar. This final flourish adds delicate sweetness and an inviting look that’s hard to resist.
How to Serve French Crullers Recipe
Garnishes
A simple powdered sugar dusting is classic, but you can also add a light drizzle of chocolate glaze or a dust of cinnamon for extra flair. Fresh berries alongside add pops of color and brightness to the plate.
Side Dishes
French crullers pair wonderfully with a hot cup of coffee, tea, or even a rich hot chocolate. Light fruit salads or creamy yogurt parfaits make excellent companions to balance out the sweetness while keeping the brunch vibe delightful.
Creative Ways to Present
Turn crullers into mini dessert towers by stacking them with layers of whipped cream and fresh fruit, or use them as edible cup holders for ice cream. Their unique shape and texture make them perfect for playful, eye-catching presentations at any gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — though they rarely last long — keep your French crullers recipe freshly fried in an airtight container at room temperature for up to two days. This helps maintain their texture, so they stay crisp on the outside and tender inside.
Freezing
You can freeze fried crullers by placing them on a parchment-lined tray first, then transferring to a freezer-safe bag once frozen solid. Freeze for up to two months. When ready to enjoy, thaw at room temperature before reheating.
Reheating
The best way to revive crullers is in a preheated oven at 350°F (175°C) for about 5 to 7 minutes. This method crisps them up without drying them out, bringing back that just-fried magic.
FAQs
What makes French crullers different from other doughnuts?
French crullers are made from choux pastry, which gives them a light, airy texture that’s different from traditional yeast or cake doughnuts. Their ridged shape and crisp exterior combined with a delicate interior really set them apart.
Can I bake French crullers instead of frying?
While frying is traditional and yields the signature texture, you can bake them at 400°F (205°C) until golden and puffed, usually about 20 minutes. However, frying remains the best way to achieve that crispy outside with a tender inside.
Is it necessary to use a star tip when piping?
Using a star tip is recommended because it creates the characteristic ridges and texture of French crullers. Without it, your shapes may look smooth and less traditional, but the taste will still shine.
Can I make the dough ahead of time?
The dough is best used fresh for the most puff and texture, but you can prepare it a few hours ahead and keep it refrigerated. Bring it back to room temperature before piping and frying.
What oil is best for frying French crullers?
Neutral oils with high smoke points, like vegetable, canola, or sunflower oil, work best. They don’t add unwanted flavors and allow the crullers to fry evenly without burning.
Final Thoughts
This French Crullers Recipe is truly a treasure worth making whenever you want to feel the joy of eating a light, sweet, and perfectly crispy treat. The straightforward ingredients and steps come together to create something both elegant and comforting — a real crowd-pleaser you’ll want to share again and again. So grab your piping bag and get frying, your taste buds are in for an exquisite adventure!
Print
French Crullers Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 12-15 crullers
- Category: Dessert
- Method: Frying
- Cuisine: French
Description
French Crullers are light, airy, and delicately crispy fried pastries made from choux dough. These charming ring-shaped treats are perfect for breakfast or dessert, fried to a golden brown and generously dusted with powdered sugar for sweetness.
Ingredients
Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
For Frying and Finishing:
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Combine liquids and fat: In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1/4 teaspoon salt, and 1 tablespoon granulated sugar.
- Heat mixture: Place the saucepan over medium heat and stir occasionally until the butter melts completely and the mixture comes to a boil.
- Add flour: Once boiling, remove the saucepan from heat and immediately stir in 1 cup all-purpose flour.
- Form dough: Stir the mixture vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Cool dough: Let the dough cool for about 5 minutes to a temperature safe for handling.
- Incorporate eggs: Add eggs one at a time, mixing thoroughly after each addition until fully integrated and smooth.
- Add vanilla: Stir in 1 teaspoon vanilla extract to flavor the dough.
- Prepare piping bag: Transfer dough to a large piping bag fitted with an open star tip for shaping.
- Heat oil: Heat vegetable oil in a deep pan or pot to 375°F (190°C), ensuring the oil is deep enough to submerge the crullers.
- Pipe shapes: Pipe dough directly into the hot oil forming rings or twisted cruller shapes carefully to avoid splashes.
- Fry crullers: Fry in batches without overcrowding, cooking each side for about 2 to 3 minutes until golden brown and puffed.
- Drain excess oil: Remove with a slotted spoon or tongs and place on paper towels to drain.
- Cool and dust: Allow crullers to cool slightly before dusting generously with powdered sugar.
- Serve: Serve immediately for best texture and flavor or store in airtight container for later enjoyment.
Notes
- Make sure oil temperature is steady at 375°F for even cooking and crispiness.
- Do not overcrowd the frying pan to avoid temperature drops and soggy crullers.
- The dough is sticky and thick; piping it quickly ensures the best shape retention.
- French crullers are best eaten fresh to enjoy their light, airy texture.
- Use a deep-frying thermometer to regulate oil temperature accurately for safety and optimal results.
