If you have a soft spot for light, airy pastries that melt in your mouth with just the right amount of crispiness, let me introduce you to the wonders of this French Cruller Donut Recipe. These donuts are not your everyday fried treat; they’re crafted from a delicate choux pastry that puffs up beautifully, creating rings with a distinctive ridged exterior and tender interior. Each bite is an indulgent dance of textures and flavors—the perfect mix of buttery richness and subtle sweetness, dusted in a glaze that’s pure magic. Trust me, once you try making your own, store-bought donuts will never satisfy you the same way again.
Ingredients You’ll Need
Getting ready to make the French Cruller Donut Recipe is heavenly simple when you have the right ingredients at hand. Each one plays an essential role in building that signature flaky, airy structure and the luscious glaze that finishes these donuts to perfection.
- 1 cup water: Provides the moisture needed to create light, steam-puffed dough.
- 1/2 cup unsalted butter (cubed): Adds rich flavor and tenderness to the pastry.
- 1/4 teaspoon salt: Balances the sweetness and enhances the dough’s flavor.
- 1 teaspoon vanilla extract: Infuses subtle aromatic warmth.
- 1 cup all-purpose flour (spooned and leveled): The essential base for the dough’s structure.
- 1/2 teaspoon baking powder: Gives a gentle lift to the donuts, making them extra fluffy.
- 4 large eggs (at room temperature): Vital for creating that light, airy texture and helping the dough rise.
- 2 Tablespoons granulated white sugar: Sweetens the dough just enough without overpowering.
- 1 1/4 cups powdered sugar: For the smooth, sweet glaze that finishes the crullers beautifully.
- 2 Tablespoons milk: Helps thin out the glaze to the perfect consistency.
- 1/2 teaspoon vanilla extract: Added to the glaze for an extra touch of flavor.
- 6 cups vegetable oil: For frying—the key to that crisp, golden exterior.
How to Make French Cruller Donut Recipe
Step 1: Prepare the Choux Dough
Begin by combining water, butter, salt, and vanilla extract in a medium saucepan. Bring this to a boil over medium-high heat, stirring occasionally until the butter melts completely. This hot liquid base is what kickstarts the dough’s puffiness.
Step 2: Add the Flour
Remove the pan from heat and add the flour all at once. Stir vigorously until the dough pulls away from the sides and forms a smooth ball. This step is crucial for developing the structure of the crispy yet tender choux dough.
Step 3: Cook the Dough on Heat
Return the pan to the heat and stir the dough for 2-3 minutes. This step removes excess moisture and helps the dough become thick, glossy, and lump-free, perfect for piping later on.
Step 4: Cool the Dough
Take the pan off the stove and transfer the dough into a stand mixer bowl. Spread it out so it cools faster, as adding eggs to hot dough can scramble them. Let it rest until it reaches room temperature.
Step 5: Incorporate the Eggs
Using the paddle attachment, add the eggs one by one, mixing on medium speed until fully blended before adding the next. The dough should become smooth and slightly elastic—like a thick pipeable batter. Don’t panic if you don’t use all four eggs; pay attention to the texture as you go.
Step 6: Add Granulated Sugar
Mix in the granulated sugar thoroughly. This subtle sweetness in the dough balances the flavors once fried.
Step 7: Chill the Dough
Cover the dough with cling wrap and refrigerate for at least an hour or up to overnight. Chilling firms it up, making it easier to pipe perfect rings.
Step 8: Prepare for Frying
Cut parchment paper into 12 squares about 4 inches each. They’ll serve as convenient liners for piping and transferring the dough rings into hot oil.
Step 9: Heat the Oil
Heat the vegetable oil in a deep pot until it reaches a steady 175ºF. If you don’t have a thermometer, watch for oil that shimmers and ripples gently but doesn’t smoke.
Step 10: Pipe the Donut Rings
Transfer the dough to a piping bag fitted with a large open star tip. Pipe 3-inch diameter rings onto each parchment square, making sure the ends meet completely for classic cruller shape.
Step 11: Fry the Crullers
Using a slotted spoon, lower each ring (parchment side up) into the hot oil. Fry for about 1 minute, then gently peel off the parchment. Continue frying for 2-3 minutes per side until golden brown and crisp. Work in batches to avoid overcrowding.
Step 12: Drain and Cool
Remove the donuts with the slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Let them cool slightly before glazing.
Step 13: Glaze the Crullers
Mix the powdered sugar, milk, and vanilla extract until smooth, then dip each donut into the glaze or drizzle it on top. Let the glaze set for a few minutes before serving.
How to Serve French Cruller Donut Recipe
Garnishes
These crullers shine with simplicity but feel free to add a sprinkle of finely chopped nuts, a dusting of cinnamon sugar, or even a drizzle of melted chocolate to elevate the visual appeal and flavor complexity.
Side Dishes
Pairing French crullers with a robust cup of coffee or a creamy hot chocolate really brings out their buttery sweetness. A side of fresh berries or a light fruit salad can add a refreshing contrast that balances the fried richness wonderfully.
Creative Ways to Present
Arrange your crullers stacked in a pyramid on a rustic wooden platter for a cozy brunch vibe. Or serve them individually on small dessert plates topped with a small dollop of whipped cream and a mint leaf for an elegant touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
French crullers are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. This keeps their texture surprisingly close to fresh, avoiding sogginess.
Freezing
You can freeze crullers after they’ve cooled and been glazed. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to one month. When ready to eat, thaw them at room temperature.
Reheating
To bring back their freshly-fried crispness, warm crullers in a 350°F oven for 5-7 minutes. Avoid microwaving as it can make them chewy and detract from their delightful texture.
FAQs
Can I use all-purpose flour for French crullers?
Yes! All-purpose flour is perfect for this French Cruller Donut Recipe because it provides the right balance of protein to create a tender yet sturdy dough that holds its shape well during frying.
Why do I need to chill the dough before frying?
Chilling firms up the dough, making it much easier to pipe neat rings. It also helps the dough hold its structure better in the hot oil, resulting in donuts with a perfect airy interior and crisp exterior.
What if I don’t have a deep-fry thermometer?
Look for visual cues like shimmering oil that moves fluidly but doesn’t smoke. Another trick is to drop a small piece of dough in the oil—it should sizzle and rise to the surface quickly without browning too fast.
Can I make the glaze ahead of time?
Absolutely! The glaze can be prepared a day in advance and kept covered at room temperature. If it thickens too much before use, just stir in a little extra milk to regain the perfect dipping consistency.
How do I know if the dough has the right consistency after adding eggs?
The dough should be smooth, thick but pipeable, holding its shape when piped. A simple “v test” can help: drag a wooden spoon through the dough and the edges should keep a rounded V shape without collapsing instantly.
Final Thoughts
If you’re looking to bring a touch of French patisserie magic into your kitchen, the French Cruller Donut Recipe is an absolute must-try. It’s a terrific blend of technique and love that rewards you with irresistibly fresh, light, and crispy donuts every time. Whether you’re treating yourself, sharing with friends, or surprising family, making these crullers from scratch will fill your home with mouthwatering aromas and your heart with joyful accomplishment. Go ahead and dive in—you won’t look back!
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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 French Cruller Donut Recipe produces airy, light, and delicately crispy donuts made from choux pastry. With a perfectly sweet and smooth vanilla glaze, these crullers are fried to golden perfection and make a delightful treat for brunch or dessert.
Ingredients
Dough Ingredients
- 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 Ingredients
- 1 1/4 cups powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Frying
- 6 cups vegetable oil
Instructions
- Prepare the dough base: In a medium saucepan, combine water, cubed butter, salt, and vanilla extract. Heat over medium-high heat and bring to a boil, stirring occasionally until the butter is fully melted.
- Add flour: Once boiling, remove the pan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive dough ball that pulls away from the sides of the pan.
- Cook the dough: Return the pan to the heat and continue stirring the dough for 2-3 minutes until it is smooth, thick, glossy, and free from lumps.
- Cool the dough: Transfer the dough immediately to a large mixing bowl, spreading it out to cool to room temperature.
- Add eggs: Using a stand mixer fitted with a paddle attachment, add eggs one at a time beating on medium speed after each addition until fully incorporated. Scrape down sides as needed. The dough should pass the “V test” indicating proper consistency. You may not need to use all four eggs.
- Mix in sugar: Once egg incorporation is complete, add granulated sugar and mix to combine evenly.
- Chill the dough: Cover the dough bowl with cling wrap and refrigerate for at least one hour or overnight to firm up the dough.
- Prepare for frying: Cut parchment paper into twelve 4×4 inch squares to use for frying the crullers.
- Heat oil: Heat vegetable oil in a large deep pot to 175ºF (80ºC). If no thermometer is available, check oil readiness using the suggested methods in notes.
- Pipe crullers: Transfer chilled dough to a piping bag fitted with a large open star tip. Pipe 3-inch diameter rings onto individual parchment squares, ensuring ends meet for a closed ring.
- Lower crullers into oil: Using a slotted spoon, place each parchment square with dough ring into hot oil. Flip so the parchment is facing up and fry batches of 3-4 at a time for about 1 minute.
- Remove parchment: Gently peel off the parchment using kitchen tongs, then continue frying the crullers for an additional 2-3 minutes per side until crisp and golden.
- Drain crullers: Remove fried crullers with a slotted spoon and transfer to a wire rack set over paper towels to drain excess oil.
- Prepare glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze crullers: Dip the cooled crullers into the glaze or drizzle the glaze over the top. Allow glaze to set before serving.
Notes
- The “V test” for the dough involves lifting the paddle attachment and checking if the dough forms a thick ribbon that folds back on itself in a “V” shape, indicating the right consistency.
- If you don’t have a thermometer, test oil readiness by dropping a small piece of dough into the oil; it should sizzle and rise to the surface gently.
- Do not overcrowd the pot while frying; working in small batches ensures even cooking and proper oil temperature.
- Using parchment squares helps keep the delicate dough from losing shape when frying and makes it easier to transfer to the hot oil.
- Cool dough thoroughly before adding eggs to prevent scrambling the eggs.
- Store leftover crullers in an airtight container and refresh them briefly in a hot oven to regain crispness.
