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French Cruller Recipe

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4.3 from 3 reviews

Classic French Crullers are light and airy choux pastry doughnuts with a delicate ridged shape, fried to a golden perfection and dipped in a smooth vanilla glaze. This recipe guides you step-by-step through creating the perfect airy pastry, frying them crisp and tender, and coating them in a sweet, velvety glaze for a delightful treat.

Ingredients

Choux Pastry

  • 113 g Unsalted Butter
  • 240 ml Milk
  • 2 tsp Granulated Sugar (caster sugar)
  • ¼ tsp Salt
  • 130 g All-purpose Flour (plain flour, sifted)
  • 5 Large Eggs (room temperature; use medium eggs if in the UK)
  • 1 Egg White
  • Vegetable Oil (for frying)

Vanilla Glaze

  • 240 g Powdered Sugar (icing sugar)
  • 1 tsp Vanilla Bean Paste
  • 80 ml Whole Milk

Instructions

  1. Make the Choux Pastry Base: In a saucepan over medium heat, combine milk, sugar, butter, and salt. Stir until the butter melts and the mixture reaches a boil.
  2. Incorporate Flour: Remove the saucepan from heat and quickly add all sifted flour. Stir vigorously with a wooden spoon until fully combined.
  3. Cook the Dough: Return saucepan to medium heat and beat the dough for 2-4 minutes until it forms a smooth, shiny ball and a thin film forms on the pan's bottom.
  4. Cool the Dough: Transfer dough to a stand mixer bowl, spreading it up the sides to cool faster. Let it cool at least 10 minutes until no longer hot to the touch.
  5. Beat in Eggs: Using the stand mixer with paddle attachment on low, add eggs one at a time, mixing fully after each addition until the dough is smooth and glossy.
  6. Add Egg White: Lightly beat egg white and add gradually to the mixer, stopping once the dough reaches a pipeable, paste-like consistency that falls off a spatula in a V-shape.
  7. Pipe the Crullers: Fit a large open star piping tip to a piping bag and fill it with dough. Pipe rings onto parchment paper and chill for 1 hour to set shape.
  8. Prepare Glaze and Frying Station: Sift powdered sugar into a bowl, mix with vanilla bean paste and half the milk. Add more milk gradually until glaze is runny but thick. Set up frying station with vegetable oil heated to 170°-180°C (340°-355°F), thermometer, slotted spoon, tongs, wire racks with paper towels.
  9. Fry the Crullers: Cut parchment squares around each cruller. Using the squares, gently lower crullers, parchment side down, into hot oil. Remove parchment after a few seconds using tongs.
  10. Cook Until Golden: Fry each side for 2-3 minutes until deep golden and crisp. Use a spoon to check color before flipping. Remove with slotted spoon and drain on wire rack.
  11. Glaze Crullers: While still warm (not hot), dip each cruller in vanilla glaze and return to cooling rack on second wire to set glaze.
  12. Cool and Serve: Allow crullers to cool completely before enjoying to ensure glaze sets and texture is perfect.

Notes

  • Use eggs at room temperature for best incorporation.
  • Maintaining oil temperature between 170°-180°C is critical for even cooking and crispness.
  • Do not overcrowd the frying pot to prevent oil temperature drop.
  • Chilling piped dough before frying helps hold shape.
  • Vanilla bean paste gives the glaze a rich flavor—do not substitute with vanilla extract for the same intensity.
  • Store glazed crullers in an airtight container once fully cooled for up to 2 days.

Find it online: https://dishcooks.com/french-cruller-recipe/