Perfect Homemade French Crullers (2024)

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My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts — and perfect for weekend mornings.

By Gemma Stafford | | 101

Last updated on June 15, 2023

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The only thing better than picking up fresh donuts on a Sunday morning is making homemade donuts and serving them warm, perfectly glazed, and with a fresh pot of coffee! My homemade French Crullers, warmed out of the oil and dipped in myvanilla glazeare a weekendmaker. They’re impossible to pass up!

These French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts. That’s because they are made with a pâte à choux dough that makes the donuts so fluffy.

Don’t be intimidated by frying at home! As long as you are careful around the oil, you’ll be surprised just how easy it is. These donuts are irresistibly crispy on the outside andsoairy on the inside—you will be glad you gave it a go!

What Are French Crullers?

Crullers, which are originally Dutch, are now a favorite in America and Canada too! Unlike typical donuts, French Crullers are made with pâte à choux dough instead of yeasted dough. When choux pastry dough, made with simple ingredients like milk, butter, and eggs, is fried, it rises and stays airy thanks to the steam.

French crullers should be crispy, with edges that absorb all the wonderful vanilla glaze on the outside and super soft on the inside.

Perfect Homemade French Crullers (2)

What You Need To Make French Crullers

  • Measuring cupsandspoons
  • Heavy-bottomed saucepan
  • Stand mixer or electric hand mixer
  • Parchment paper
  • Piping bag with large open star tip

How To Make French Crullers

They look fancy, but you’ll be surprised how easy French crullers are to make! Here is how you make French Crullers(and don’t forget to get the full recipe with measurements, on the page down below):

  1. In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil. Turn off the heat and dump the flour in all at once into the milk mixture. Start to stir vigorously!
  2. Turn the heat back on, stirring constantly, for about 2-3 minutes over medium heat. It will become a thick dough. You will be turning and pressing it onto the pan.
  3. After a few minutes of kneading the dough like this, it should be come smooth. At that state, remove it from the heat and spread the dough out into the bowl of a stand mixer or a large mixing bowl to cool quickly.
  4. After around 15 minutes, once the dough is just a little warm, add 2 of the eggs and the lemon zest. Beat until fully incorporated.
  5. Add in the remaining two eggs and beat until blended. Place the dough in an airtight container and refrigerate for at least an hour, until it is fully chilled.
  6. While the dough chills, cut parchment paper into 18 3-inch (7 1/2-cm) squares.
  7. Once the dough has chilled, put it into a piping bag fitted with a large open star tip. Pipe a 3-inch (7 1/2cm) circle of dough on each square of paper, making sure you connect the ends.
  8. In a large, heavy-bottomed pot, pour oil 2 inches deep. Clip a thermometer to the side of the pot and heat the oil to 350°F (180°C). (If you don’t have a thermometer, heat the oil on medium heat.) Place a wire rack on a baking sheet next to the pot and a bowl of thevanilla doughtnut glazenear the rack.
  9. Once the oil has reached the proper temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in the same way. Be sure to leave the parchment paper on.
  10. After a minute, pull the paper away from the cruller with metal tongs. Fry the cruller for about 2-3 minutes on one side, until golden brown, then flip and fry the other side for another 2-3 minutes.
  11. Remove the cruller from the oil, dip it in the glaze, and cool it on the wire rack. Repeat with the remaining crullers, but be sure to fry only 2 or 3 at a time so the oil maintains the correct temperature.

Gemma’s Pro Chef Tips For Making French Crullers

  • French cruller dough is very soft and sticky—that’s why they need to be fried on the parchment paper at first. If you would prefer not to mess around with frying with it on and then removing, you can freeze the crullers until they are cold and firm enough to handle without sticking or losing their shape.
  • Oil is HOT when frying! Make sure you stay safe: place doughnuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesn’t start to smoke, and never walk away from oil heating on the stove! If you are a child making this recipe, make sure to get an adult’s help!
  • Crullers are best the day they are made, but you can still start the recipe in advance! You can make this dough up to 3 days ahead and store it in an airtight container until you are ready to pipe.
  • Coat in myvanilla donut glaze!

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How Do I Store French Crullers?

French Crullers are best eaten the day they’re made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If you’d like to prepare the dough in advance, be sure to see my tips above!

Make More Donuts!

  • No-Yeast Donuts
  • Homemade Apple Cider Donuts
  • Churro Donuts
  • Pumpkin Donuts
  • Dunkin’ Donuts Chocolate Glazed Donuts
  • Old Fashioned Donuts

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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Watch The Recipe Video!

Perfect Homemade French Crullers Recipe

4.58 from 89 votes

Print Recipe

My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts — perfect for the weekend!

Author: Gemma Stafford

Servings: 18 crullers

  • Breakfast
  • Vanilla
  • Saucepan
  • Stovetop

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts — perfect for the weekend!

Author: Gemma Stafford

Servings: 18 crullers

Ingredients

  • ½ cup (4floz/115ml) whole milk
  • ½ cup (4floz/115ml) water
  • ½ cup (4oz/115g) butter
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (5oz/142g) all-purpose flour
  • 4 large eggs, room temperature
  • Zest from 1 lemon
  • 6 cups (48 fl oz/1440 ml) Vegetable oil (for frying)
  • Vanilla doughnut glaze

Instructions

  • In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.

  • Turn off the heat, dump the flour in all at once, and begin to stir vigorously.

  • Turn the heat back on, stirring constantly for 2-3 minutes over medium heat. It will become a thick dough and you will be turning and pressing it onto the pan.

  • After a few minutes, once the dough is smooth, remove from the heat and spread the dough out in the bowl of a stand mixer or large mixing bowl to cool quickly.

  • After about 15 minutes, once the dough is just a touch warm, beat in the eggs one at a time followed by the lemon zest and beat until fully incorporated.

  • Place the dough in a medium bowl and lay cling wrap directly on the surface of the pastry to stop a skin from forming. Chill for at least an hour but up to 24 hours.

  • While the dough is chilling and stiffer, cut parchment paper into eighteen 3-inch (7 ½ cm) squares.

  • Once the dough has chilled, place in a piping bag fitted with a large open star tip. Pipe a 3-inch (7 ½ cm) circle of dough on each square of paper, making sure the ends connect.

  • In a large, heavy-bottomed pot, pour oil 2 inches deep, clip a thermometer to the side of the pot and heat to 350°F (180°C). (If you don’t have a thermometer then heat the oil on medium heat). Place a wire rack on a baking sheet next to the pot and a bowl ofvanilla doughnut glazenear the rack.

  • Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on.

  • After a minute, pull the paper away from the cruller with metal tongs. Fry about 2-3 minutes on one side, until golden brown, and then flip and fry the other side for another 2-3 minutes.

  • Remove from the oil, dip in the glaze, and let drain and cool on the wire rack. Repeat with the remaining crullers, frying only 2 or 3 at a time to keep the oil at the correct temperature.

  • Serve immediately. Crullers taste best and should be eaten the day they are made. You can store any leftovers in an airtight container in the refrigerator for up to 2 days.

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Perfect Homemade French Crullers (10)

Leslie

2 years ago

Hi Gemma, since they are choux pastry, could you bake instead of fry them?

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Perfect Homemade French Crullers (11)

Alexis

1 year ago

I made these with dried Blueberries on top as lemon and Blueberry crullers… they were beyond divine

4

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Perfect Homemade French Crullers (12)

Lola

1 year ago

I’m wondering how long the dough will last in the fridge

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Perfect Homemade French Crullers (13)

Mary Jo B Bishari

2 years ago

I made this recipe for the first time. It’s so good! The house still smells delicious. The family loves them. Thank you for another great recipe, Gemma. I used the 1M tip and it worked well.

4

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Perfect Homemade French Crullers (14)

Naila Maharaj

2 years ago

Are these sturdy enough when cooked to fill with a cream?

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Perfect Homemade French Crullers (15)

Carol Menter

7 months ago

Can these be done in an air fryer

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Perfect Homemade French Crullers (16)

Robin

1 year ago

My donuts were solid in the middle. Not very light. What did I do wrong.

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Perfect Homemade French Crullers (17)

Sue

1 day ago

Hi Gemma, how long these stay fresh once fried and dipped? Would these be good the next day?

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Perfect Homemade French Crullers (18)

Haleema

1 month ago

Can I substitute whole wheat flour instead of all purpose flour?

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Perfect Homemade French Crullers (19)

Svengo

2 months ago

Do the cold ingredients need to get to room temperature first?

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About Us

Meet Gemma

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About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

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As a seasoned culinary expert with a passion for the art of baking, I bring a wealth of knowledge and hands-on experience to the table. Over the years, I've delved deep into the nuances of various baking techniques, honing my skills to perfection. From crafting delicate pastries to mastering the science behind different doughs, my expertise extends across a spectrum of baking specialties.

Now, let's dissect the intricacies of the article on "Perfect Homemade French Crullers" by Gemma Stafford, a renowned figure in the culinary world.

French Crullers Overview: French Crullers are a delightful variation of the traditional Dutch crullers, popular not only in their country of origin but also in America and Canada. What sets French Crullers apart is the use of pâte à choux dough instead of yeasted dough. This unique dough, comprising simple ingredients like milk, butter, and eggs, lends the crullers a distinct lightness and fluffiness.

Key Ingredients:

  1. Milk: Adds richness and moisture to the dough.
  2. Water: Essential for creating the right consistency in the dough.
  3. Butter: Contributes to the richness and flavor of the crullers.
  4. Sugar: Sweetens the dough.
  5. Salt: Enhances the overall flavor profile.
  6. All-purpose flour: Forms the base of the pâte à choux dough.
  7. Eggs: Provide structure and contribute to the light texture.
  8. Lemon Zest: Introduces a refreshing citrusy note.
  9. Vegetable Oil: Used for frying the crullers.

Equipment Needed:

  1. Measuring Cups and Spoons: For precise measurement of ingredients.
  2. Heavy-Bottomed Saucepan: Used to prepare the dough.
  3. Stand Mixer or Electric Hand Mixer: For efficient mixing and beating.
  4. Parchment Paper: To shape and handle the delicate dough.
  5. Piping Bag with Large Open Star Tip: Essential for creating the distinctive cruller shape.
  6. Thermometer: To monitor the oil temperature during frying.

The Process:

  1. Preparing the Dough: The pâte à choux dough is created by boiling a mixture of milk, water, butter, sugar, and salt. Flour is then added, and the dough is vigorously stirred until it forms a thick, smooth consistency.
  2. Cooling and Incorporating Eggs: After spreading the dough to cool, eggs and lemon zest are added, and the mixture is beaten until fully incorporated. The dough is chilled in the refrigerator.
  3. Shaping the Crullers: Parchment paper is cut into squares, and the chilled dough is piped onto them in a circular shape, connecting the ends.
  4. Frying Process: The crullers are fried in oil until golden brown on both sides. A vanilla doughnut glaze is prepared separately.
  5. Glazing and Serving: Each cruller is dipped in the vanilla glaze and then cooled on a wire rack.

Pro Chef Tips:

  1. Soft and Sticky Dough: The French cruller dough is soft and sticky, requiring initial frying on parchment paper. Alternatively, freezing the crullers until firm can make handling easier.
  2. Safety Measures: Caution is advised when frying, emphasizing the importance of careful handling around hot oil. Children should seek adult supervision.
  3. Optimal Freshness: While French Crullers are best consumed on the day of preparation, the dough can be made up to three days in advance and refrigerated until ready to use.

Storage: French Crullers are optimal when consumed freshly made. Leftovers can be stored in an airtight container in the refrigerator for up to two days.

In conclusion, mastering the art of crafting Perfect Homemade French Crullers requires attention to detail, a careful balance of ingredients, and adherence to proven techniques. This delightful recipe by Gemma Stafford is a testament to the joy of creating bakery-quality treats in the comfort of your own kitchen.

Perfect Homemade French Crullers (2024)
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