Cruller Recipe

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If you want that classic French Cruller texture – light, crisp, and drenched in a sweet glaze, you just found the recipe. This is real-deal choux pastry dough that puffs up into those airy donuts you can actually bite through without a struggle. I’ve tested this recipe again (and again) to get the right consistency and frying process down. Plus, no mixer needed… just a pot, a wooden spoon, and a little confidence.

 

Ingredients Needed for French Crullers

Here’s what you’ll need to make these sweet treats. These are basic ingredients, but the method makes them magic.

• Unsalted butter – melts into the water to start your choux dough.
• Hot water – needed to bring the dough together and get that brisk boil going.
• All-purpose flour – gives structure to the pâte à choux.
• Salt – just enough to balance the sweetness of the glaze.
• Whole eggs – key to getting that light, puffed texture (don’t skip any).
• Vegetable oil – you’ll need a good amount for frying, about 3 inches of oil.
• Powdered sugar – for the sweet glaze.
• Milk – thins the glaze so it coats perfectly.
• Vanilla extract – for flavor depth in the glaze.
• Lemon extract – optional but adds brightness.

How to Make French Crullers

For full details on how to make French Crullers from scratch, including ingredient measurements and lots more details, see the printable recipe card down below. Here are step by step directions on how to make these:

Pro Tip: The ideal oil temperature for frying these French crullers is between 325-350° F (165-177° C). To use a candy thermometer, simply insert the thermometer into the oil and wait for it to stabilize at the correct temperature before adding the crullers.

Variations

Want to tweak the flavor or shape a bit? Go for it. This dough can handle it.

• Use bread flour instead of all-purpose for slightly chewier crullers.
• Swap honey glaze for the vanilla-lemon version.
• Add a little cinnamon to the glaze for fall vibes.
• Wanna use your Air fryer? Test small batches at 375° F with parchment paper squares under each ring.
• Make mini crullers by piping smaller circles.

Storage + Make Ahead Directions

Store: Keep leftover French crullers in an airtight container at room temperature for up to 1 day. Don’t refrigerate after glazing, they’ll go soggy.

Freeze: You can freeze the piped, un-fried cruller rings on a baking sheet, then transfer to a freezer bag. Fry from frozen.

Make ahead: Pipe and freeze the dough the night before. Glaze after frying.

More Donut Recipes to Try

• Carrot Cake Donuts
• Red Velvet Donuts
• Donut Holes
• Old Fashioned Pumpkin Donuts
• Pancake Mix Donuts
• Cranberry Orange Donuts

Try these once and you’ll never settle for cake donuts again. And if you make them, don’t skip the glaze. It’s not optional, it’s the whole point. Printable recipe card is below. Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Candy Thermometer Tips