I’m sharing a light and elegant pastry—these French Crullers are made from choux-style dough, piped into delicate, fluted rings, deep-fried until golden, and finished with a sweet glaze.

French Crullers

Why I’ll Love This Recipe

I love how French crullers deliver airy, melt-in-your-mouth texture without being heavy. The choux-based dough puffs beautifully when fried, giving each cruller a crisp outer shell and tender interior. The glaze adds just the right touch of sweetness and shine. It feels like a bakery treat made achievable at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Water and/or milk
Unsalted butter
Granulated sugar (and in some versions, a touch of brown sugar)
Salt
All-purpose flour
Large eggs (some recipes split whole eggs and egg whites)
Oil for frying (like vegetable or canola)
For the glaze: powdered (confectioners’) sugar, plus milk or water, and optional flavorings like honey, maple, or vanilla

Directions

I bring together butter, water (and/or milk), sugar, and salt over medium heat until the butter melts and mixture starts to simmer.
I add the flour all at once, stirring vigorously until the dough forms into a smooth ball and a thin film forms on the bottom of the pan—this cooks out excess moisture
I transfer the dough to a mixer or bowl to cool slightly, then beat in eggs one at a time until the dough turns glossy, sticky, and thick—sometimes blending in additional egg whites for texture
I fill a piping bag fitted with a large open star tip and pipe 2½‑3‑inch rings onto small parchment squares. I chill or freeze them briefly to help maintain shape during frying
I heat oil in a heavy-bottomed pot to around 340°F–350°F. I carefully place each piped cruller (with parchment) into the oil; the paper slips away, and I fry crullers 2–3 minutes per side until golden and puffed
I lift crullers onto a wire rack, then dip in or drizzle with a simple glaze made from powdered sugar mixed with milk or flavored syrups—options include vanilla, fruit, chocolate, or maple

Servings and timing

From similar recipes, you typically get 10–12 crullers.

Prep time: ~20 minutes
Cook time: 15–20 minutes (plus chilling/frying time)
Total time: ~1 hour

Storage/reheating

I enjoy crullers best fresh, but leftovers keep in an airtight container at room temperature for up to 1 day—they stay soft and flavorful. Some recipes recommend brief warming (e.g., in an air fryer) to refresh their crispness

FAQs

1. Why is choux dough used for crullers?

Choux (pâte à choux) dough puffs beautifully due to its high moisture content, creating steam that produces an airy interior and crisp exterior—perfect for crullers

2. Can I freeze the piped crullers?

Yes—many bakers freeze piped dough rings on parchment, then fry from frozen for the best texture and defined piping

3. What oil temperature should I use?

Keeping the oil at 340°F–345°F ensures even cooking—too hot and they burn; too cool and they absorb excess oil

4. Do I need a pastry bag?

I find piping is essential to get the signature ridged rings. A bag with a large star tip works best.

5. How can I customize the glaze?

I like experimenting with maple syrup, fruit powders, chocolate, or vanilla to create unique flavors beyond classic powdered sugar glazes

6. Can I bake instead of frying?

Traditional crullers are fried for that light texture and golden finish. Baking isn’t typical, though choux-style pastries can sometimes be adapted.

7. Why did my crullers flatten?

If the dough isn’t stiff enough or oil is too cool, crullers may lose structure—chilling beforehand and maintaining oil temp help prevent this.

8. Are these heavy like regular donuts?

Not at all—they’re lighter than yeast or cake donuts, with a cloudlike texture that feels indulgent yet delicate.

9. Can I make smaller crullers?

Yes—simply pipe smaller rings. Just adjust frying time slightly as needed.

10. Are choux-based crullers the same as cake crullers?

No—French crullers use choux pastry, different from denser cake doughnut-style crullers

Conclusion

I love how French crullers bring bakery-worthy elegance to home kitchens with shimmering glaze and light, airy texture. Whether I stick with a classic sugar glaze or try a maple, chocolate, or fruit variation, they always feel like a special treat. I hope you enjoy making them as much as I do—happy piping and frying!