How to Make Heavenly French Crullers – The Lightest Doughnut Rings Ever

French crullers are the lightest, airiest doughnut rings you’ll ever enjoy—crispy on the outside, soft and eggy on the inside. Unlike traditional cake or yeast doughnuts, crullers are made from pâte à choux—a simple French pastry dough used for eclairs and cream puffs. The result? A melt-in-your-mouth texture with a beautiful ridged shape that looks straight from a fancy bakery.

This recipe brings you all that magic at home—no pork-based ingredients, no alcohol, just wholesome pantry staples. Whether you’re planning a weekend treat or an impressive brunch item, these golden doughnut rings are easier to make than they look—and so rewarding to bite into.

Why You’ll Love This French Crullers Recipe

There are so many reasons to fall in love with homemade French crullers:

• Incredibly Light & Crispy: Thanks to the airy choux pastry, they’re never greasy or heavy.
• Bakery Quality at Home: You’ll get that beautiful, ridged, glazed finish without professional equipment.
• Easy Ingredients: Just flour, eggs, butter, sugar, and vanilla—no alcohol or pork.
• Customizable: Add citrus zest, chocolate drizzle, or go classic with a vanilla glaze.
• Quick & Rewarding: From stovetop to table in under an hour.

This recipe takes the intimidation out of frying and piping, giving you perfect results with clear, simple steps. It’s a doughnut recipe you’ll come back to again and again.

What You’ll Need

Making French crullers at home is easier than you might expect—and you don’t need anything fancy. The magic comes from a few everyday ingredients and some simple kitchen tools. Here’s what to gather before you begin:

Ingredients for the Dough:

• 1 cup water
• 6 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3–4 large eggs (room temperature)
• 1 teaspoon pure vanilla extract

For Frying:

• Vegetable oil or another neutral, high-heat oil (avoid pork fat)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk (or water for dairy-free)
• 1/2 teaspoon vanilla extract
• Optional: lemon zest, orange zest, or a touch of cinnamon for extra flavor

Tools You’ll Need:

• Medium saucepan
• Wooden spoon or heat-safe spatula
• Piping bag fitted with a large star tip (like Wilton 1M)
• Parchment paper
• Large, heavy-bottomed pot for frying
• Slotted spoon or spider strainer
• Cooling rack and paper towels

That’s it! With just a few essentials, you’ll be ready to create bakery-style crullers from the comfort of your own kitchen.

How to Make French Crullers Recipe

Here’s how to bring your light and airy French crullers to life, step by step:

1. Make the Pâte à Choux Dough

In a medium saucepan, combine:

• 1 cup water
• 6 tablespoons unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt

Bring to a boil over medium heat. Once the butter melts, reduce heat to low. Add 1 cup all-purpose flour all at once. Stir vigorously for 1–2 minutes until the dough forms a ball and pulls away from the sides. Cook for another minute to dry it slightly, then remove from heat.

2. Add the Eggs

Let the dough cool for 5–7 minutes. Add 1 teaspoon vanilla extract, then beat in 3 eggs, one at a time, mixing well after each. If the dough isn’t glossy and pipeable, add the 4th egg slowly until smooth and shiny.

3. Pipe the Crullers

Cut parchment paper into 3×3 inch squares. Pipe 3-inch rings onto each square using a star-tipped piping bag.

4. Fry the Crullers

Heat vegetable oil in a deep pot to 350°F (175°C). Carefully lower the parchment (cruller side down) into the oil. After 10 seconds, remove the paper using tongs. Fry crullers for 2–3 minutes per side until golden brown. Transfer to paper towels to drain.

5. Glaze Them

Whisk together:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

Dip the warm crullers into the glaze, then place on a cooling rack to set.

You Must Know

Before you start frying, here are key tips to ensure your crullers turn out perfect:

• Cool the dough before adding eggs, or the mixture may split.
• Use 3–4 eggs, adding one at a time until the dough is smooth and pipeable—not too runny.
• Parchment squares help keep the rings perfectly shaped when transferring into hot oil.
• Fresh oil is a must for clean flavor and ideal frying results.
• Thin glaze = glossy finish—thicker glazes can weigh down the cruller and hide its airy texture.

Following these quick tips will save you from common pitfalls and make the process much smoother.

Perfecting the Cooking Process

The frying step makes or breaks your crullers—here’s how to nail it:

• Keep oil at 350°F. Too hot = burnt outsides. Too cool = soggy dough.
• Don’t overcrowd the pot. Fry 2–3 at a time for even puffing.
• Let them puff undisturbed before flipping.
• Flip carefully after 2–3 minutes, then cook the other side.
• Drain well on paper towels to keep them crisp.
• Glaze while warm so the coating sets just right.

With these simple techniques, your crullers will be golden, crisp, and beautifully light every time.

Add Your Touch for French Crullers Recipe

French crullers are delicious as-is, but they’re also the perfect canvas for flavor creativity:

• Citrus Glaze: Add orange or lemon zest to your glaze for a fresh twist.
• Chocolate Drizzle: Melt dark or milk chocolate and drizzle over the glazed crullers for richness.
• Cinnamon Sugar Dusting: Skip the glaze and toss warm crullers in a cinnamon-sugar blend for a classic spin.
• Maple Glaze: Use maple syrup in place of milk for a cozy fall flavor—just avoid using any alcohol-based extracts.
• Colorful Toppings: Add sprinkles or crushed freeze-dried fruit for a fun, festive look.

With just a few small tweaks, you can make this recipe your own and suit it to any season or occasion.

Storing & Reheating

Crullers are best fresh, but you can enjoy them later with the right storage:

• Room Temp Storage: Keep crullers in an airtight container at room temperature for up to 2 days.
• Avoid Refrigerating: The moisture makes them soggy and ruins the texture.
• Reheat Lightly: Warm in a 300°F oven for 4–5 minutes to refresh their crispness—skip the microwave, which makes them rubbery.
• Glaze After Reheating (Optional): If storing unglazed, wait to dip them after warming for the best finish.

While nothing beats a freshly fried cruller, these tips will help keep leftovers light and tasty.

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Chef’s Helpful Tips for French Crullers Recipe

Want bakery-style crullers every time? These quick chef tips will help:

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• Use a star piping tip for that classic ridged cruller shape.
• Stick to parchment squares when piping—it keeps the rings intact during frying.
• Avoid overmixing eggs. Add them gradually to keep the dough stable and smooth.
• Keep your oil clean. Strain between batches if needed for the lightest taste.
• Dip glaze quickly. A fast dunk while crullers are still warm helps it set beautifully.

These little pro tips go a long way toward making your homemade crullers taste like they came from a Parisian bakery.

FAQ for French Crullers Recipe

Can I bake crullers instead of frying?
Yes, but the texture won’t be the same. Baking makes them drier and less airy. Frying is key to their signature light crispness.

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What oil should I use?
Use neutral oils like canola or sunflower. Avoid flavored or reused oils for best results.

Can I make them dairy-free?
Yes! Swap butter with plant-based margarine and use water or plant milk in the glaze.

Do I need a piping bag?
It helps a lot! But if you don’t have one, you can use a zip-top bag with the corner snipped and a star tip inserted.

Why did my crullers collapse?
They may be undercooked or the dough was too wet. Try frying slightly longer and adjusting egg quantity next time.

Conclusion

French crullers may look fancy, but now you know they’re totally doable at home. With a handful of basic ingredients, a piping bag, and a little patience, you can create light, airy doughnut rings that rival your favorite bakery’s. Whether you keep it classic with vanilla glaze or add your own creative twist, these crullers are sure to impress.

Best of all, they’re free from heavy fats, pork-based ingredients, or alcohol—just simple, satisfying treats you’ll want to make again and again. Great for brunches, special breakfasts, or whenever a sweet craving hits, this recipe is the perfect blend of elegance and comfort.

So go ahead—heat up the oil, grab your piping tip, and enjoy the magic of homemade French crullers. You deserve it.