Homemade French Crullers with Honey Glaze.
Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, are simple enough for a lazy Sunday morning breakfast but pretty enough for a special occasion brunch.
French Crullers were not in my baking plan for the week.
I had intended to bake a strawberry cake with pistachio Italian Meringue Buttercream. If that sounds as good to you as it does to me, it’s coming up next. And, it will be baked in my brand new double oven! Which will be delivered TODAY. Halle-freeking-lujah and praise the baking gods!
As mentioned earlier in the week in this post about Salted Caramel Doughnut Holes, my oven went out last week. While I’ve pushed the limits of what can be baked in a toaster oven, I don’t think baking a cake in there is a great idea. So, out came the fryer and hello French Crullers, where have you been all my life.
Traditional French Crullers
“Crullers” are kind of a broad category of pastry. Traditional Crullers are fried rectangles of dough twisted into a sort of braided torpedo. Sometimes, Crullers are made with a batter more akin to a cake doughnut. But, French Crullers are lovely fluted, ring-shaped doughnuts made from pâte à choux that’s fried and then dipped in a sweet glaze.
Pâte à choux is that awesome, buttery, eggy dough used to make things like Chocolate Eclairs. It can be a bit tricky. But, the version used for these French Crullers is easy-peasy. Frying the dough eliminates many of the challenges of baking pâte à choux. The dough comes together quickly, and this is your reward….
A bit of Cruller trivia for you…
Apparently, Crullers were referenced in The Wizard of Oz. Aunt Em offered Hunk, Hickory and Zeke a cruller after scolding them for being “three shiftless farmhands”. So, Aunt Em thought they were screw ups, but at least they got a Cruller out of it.
You don’t have to be a shiftless farmhand to deserve a French Cruller. You deserve one simply because it’s Sunday and they are delicious. No other reason required.
The above recipe makes 9 or 10 French Crullers, depending on how thick your piping is. The doughnuts are best the day they are made, but still pretty good the next day. I made the ones pictured here yesterday and am eating one right now, as I type this. Still delicious.
Used in this recipe:
- French Star Piping Tip – Ateco 869 French Star Size 9
- Kitchen Aid Standing Mixer
- Cuisinart Deep Fryer
More popular doughnut and pastry recipes:
- Overnight Apple Fritters
- Overnight Homemade Glazed Doughnuts
- Salted Caramel Doughnut Holes
- Chocolate Eclairs
- Easy Homemade Cinnamon Rolls
- Perfect Profiteroles {little cream puffs}
- Mini Butterscotch Eclairs
- Sticky Buns {Caramel Rolls}
- Classic French Napoleon
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy Baking!
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French Cruller Doughnut Recipe
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hour
- Yield: 10
Description
French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. They might look like special occasion pastry, but they’re as easy to make as waffles.
NOTE: This recipe calls for a larger amount of salt than what’s typical for cruller dough. Choux is a bland dough, and I love the flavor the extra salt contributes as well as the contrast between the salt in the doughnuts and the sweet glaze. But, of course, this is a matter of personal taste. Feel free to reduce the salt by as much as half if you prefer.
Ingredients
FOR THE DOUGHNUTS:
- 1/2 cup + 1 tbsp whole milk
- 1/2 cup + 1 tbsp water
- 8 tbsp (1 stick) butter
- 1 tbsp granulated sugar
- 3/4 tsp table salt, 1 1/4 tsp kosher salt (*See note)
- 1 1/4 cup unbleached, all-purpose flour
- 3 large whole eggs
- 1 large egg white, lightly beaten
- 1–2 tbsp grated lemon zest (about 1 large lemon)
FOR THE GLAZE:
- 1 1/2 cups powdered sugar
- 1 tbsp honey
- 2–3 tbsp milk
- 1 tbsp pure vanilla extract
Instructions
- In a large, heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to a rolling boil over medium heat. (A rolling boil means that bubbles are “rolling” across the entire surface of the liquid.)
- Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until combined and throughout moistened.
- Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. The dough will be very thick and stirring it will give your arm a good workout. Rather than “stirring”, think of it as kneading the dough with a wooden spoon. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth.
- Dump the dough into the bowl of an electric standing mixer and use the spoon to spread it out into a somewhat thin layer, covering the bottom of the bowl and moving a few inches up the sides. Let cool, uncovered, until the dough is just slightly warm – about 15 minutes.
- Fit the mixer with the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and add 2 of the eggs to the dough. Beat on medium speed until the eggs have been fully incorporated into the dough, stoping to scrape down the sides of the bowl as necessary.
- Scrape down the sides of the bowl and add the 3rd egg to the dough. Beat on medium until fully incorporated. Scrape down the sides of the bowl and add the egg white and lemon zest. Beat on medium until fully incorporated.
- Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes.
- While the dough is chilling, heat a fryer to 375 degrees. Alternatively, add enough vegetable oil to a deep fry pan or saucepan to come 3 or 4 inches up the sides and heat to 375 degrees.
- Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil.
- Remove the dough from the refrigerator and scoop some into a pastry bag fitted with a large star tip. Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making the ends meet and connect. Repeat with the remaining dough and parchment squares.
- Gently place a cruller onto a slotted spoon, along with it’s paper, and lower it into the hot oil, paper and all. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. Fry the doughnuts 3 or 4 at a time for 5 1/2 to 6 minutes, removing the paper with mental tongs after 1 minute and flipping them over after 2 1/2 minutes. The crullers should be a deep golden brown on all sides.
- Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing.
MAKE THE GLAZE:
- Add all glaze ingredients to a small bowl and stir to combine. Add enough milk to create a runny glaze that’s still thick enough to adhere to the tops of the doughnuts.
- When the crullers are completely cool, dip the tops of each one into the glaze.
*NOTE: It can be a bit tricky to know when the crullers are cooked all the way through. Color is an important indicator – they should be a deep golden brown. If you like, test the cook time by cooking the first doughnut by itself. If it collapses on itself after removing it from the oil to cool, increase the cooking time for the rest of the batch.
Notes
I’ve heard from a couple of readers that the amount of salt in this recipe is a bit high for their personal taste. If you tend to be salt sensitive, just decrease the amount of salt by a 1/4 tsp or so.
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Such a great recipe! My donuts were delicious but this recipe requires way too much salt. Cut it in half to 3/4 tsp salt.
Hi there! Thanks so much for your comment. I’m so glad your doughnuts turned out well. I also want to thank you for your comment about the amount of salt in this cruller recipe. Since, choux is such a bland pastry dough, I really like the flavor the extra salt lends to the dough. I also like the contrast between the salt in the dough and the sweet glaze. But, my personal taste leans heavily towards a high salt to sugar contrast in most sweets. You’ve reminded me that this isn’t the case for everyone, so I’ve added a note to the top of the recipe about the amount of salt. It’s comments like these that allow me to clarify recipes for those who might make them in the future. So, thank you! I appreciate it! xo
Can you bake these as well?
Hi Laronda! These would probably turn out if baked… it is, after all, just a chop pastry dough, the same kind of pastry dough that you make eclairs out of, which are baked. However, I haven’t tried baking them, so can’t say for sure. I’d suggest baking one or two in a 375 degree oven to test it. If they turn out well, you can always fry the rest. If you do bake them, would you let me know how they turn out? I’m super curious now… 🙂
Me +mom used to
Make these fried and baked
★★★★★
Aren’t memories like that wonderful? I have many memories of baking with my mom and grandma and I treasure every single one. xo
I agree, I didn’t see this comment until after I made a batch and they were a bit salty. Still good but definintely cut the salt.
I have never left a comment on a recipe before but I have to say how fantastic this recipe is! Conceptually, making doughnuts has intimidated me for a while. But this recipe is so well put together and easy to execute, and the results are absolutely delicious. I shared these with friends and they were all incredibly impressed. I really enjoy the salty finish against the hint of citrus in the dough and the sweetness of the glaze.
★★★★★
Emily! Your comment is the first thing I saw this morning as I opened my computer preparing to get to work, and you’ve totally made my day! I am so glad the recipe worked out well for you and that you like these crullers. Thank you so much for taking the time to let me know. It means more to me than I can express. xoxo
Mine came out so soggy and soft from the deep fryer? Too many eggs?
Hmmm…. my guess is that either the oil wasn’t hot enough, or they needed a few more minutes in the fryer. It’s really important that the oil stay at 375 degrees. Do you have a thermometer that will measure heat that high? If so, I’d suggest checking the accuracy of your deep fryer’s heat. Just like ovens, they can get a bit off sometimes. I hope you’ll try these again! They are sooooo yummy when they come out right! Please let me know if there’s anything else I can do to help. xo
I did measure the oil temp and it was spot on. I’m thinking perhaps it was because I used X large eggs. They seemed very heavy and “eggy” when I’m used to Crullers being a rather light texture. I’ll try again with large size eggs and hopefully I’ll get better results 🙂
I had some troubles while making these. Let me explain.
1. I used salted butter. I think i should have used 1/2 tsp less salt.
2. My pastry tip was too small. This made skinny little crullers that cooked too fast and burned very quick. Next time maby i should go around more that once and make them thicker.
3. I didn’t have any parchment paper, so i used coffey filters. This worked but you had to peal them off with tongs and a spatula. That felt dangerous. Parchment paper is probably the best idea.
So i made tiny, burnt, salty crullers.
BUT. They were good. And im going to try again.
★★★★
Ha! Shyla – this comment totally made me smile. I love that you went ahead and made these even though you didn’t have the correct tip or parchment paper. And I really love that you’re going to try again. I would suggest purchasing a bigger pastry tip before making them again. Going around more than once with a small tip might work… but the layers might also separate in the hot oil. Anyway, thank you so much for taking the time to leave a comment. I do hope you try these again and that the second time around they are not tiny, burnt or salty. 🙂 xo
French crullers are my favorite donut and you don’t find them many places! (Literally around me I only find them at Dunkin Donuts lol). Anyway, I don’t own a stand mixer (dream one day – along with a real cappuccino machine lol), would these be possible to make using a hand mixer?
Hi Kelsie! Yes – I don’t see any reason why a hand mixer wouldn’t work. Will you let me know how these turn out for you? French crullers are one of my favorite doughnuts too. Although, to be perfectly honest, my favorite doughnut is whatever kind of doughnut that’s in front of me at the moment. 🙂 Happy doughnut making! xo
Could you make this dough a day in advance and keep and make the next day?
★★★★
Hi Dana! Yes, you can do that! The dough can be kept in an air tight container in the refrigerator for 2-3 days. Please let me know if you have any other questions! And, I’d love to know what you think of these doughnuts after you make them! xo
Would this recipe work in an air fryer ? If so, what would the suggested air fry time be ?
Hi Bridget! I’ve never actually used an air fryer, so I’m not certain as to whether they would work in there or not. I did find an article on thekitchn.com about making doughnuts in the air fryer: https://www.thekitchn.com/air-fryer-donuts-264464
The Kitchn folks aren’t making crullers, but I would think the method they use would work for these as well. If you try it, would you let me know so I can add a note in the recipe for other air fryer folks? xo
Hi, Rebecca,
Yes, it’s definitely possible to make crullers in an air fryer. Here’s how I do it:
Put 1 Tbsp of vegetable oil in a small bowl. Cut several 3″ squares of parchment. Place them on a sheet pan and brush very lightly with the oil. Pipe rings on the parchment. Brush the tops of the crullers very lightly with oil.
Set the air fryer to 380F and preheat for a couple minutes. Leaving the rings on the parchment squares, set as many as will fit in the fryer basket. Fry for about 2 minutes, at which point the crullers should be well puffed and have a little browning. Turn the crullers over and remove the parchment squares. Don’t worry if the crullers deflate slightly; they will puff back up once the heat is on. Continue to fry until they are browned all over and feel firm, about 2-3 minutes. If using a melting-type glaze, glaze immediately and cool on a rack.
Keep a close ear on the fryer as the parchment squares can sometimes blow loose from under the crullers. Remove any loose parchment squares immediately as they can cut off the air flow or ignite.
★★★★★
Thank you so much TJ!!! This is wonderful information! I’m going to add a note in the recipe with your instructions so other doughnut makers with air fryers can try it too! xo
will ommiting the lemon affect the recipe
Hi Rita! You can totally leave the lemon out and these crullers will still be delicious. Please let me know if you have any more questions. And, I’d love to hear what you think of these doughnuts after you make them! xo
Hi, i’m a very big fan of these recipe. They were delicious. My question is if i could use the oven to cook them rather than the fryer.
★★★★★
Hi there! So happy you like this recipe Micaela! Crullers are made from the same kind of dough that is used to make eclairs and profiteroles, both of which are baked. So, even though I’ve never tried it myself, I don’t see any reason why you couldn’t bake crullers – however, they won’t have the same consistency as fried crullers. If you try it, I’d suggest following the baking instructions: Preheat oven to 450 F. degrees. Pipe the dough onto a parchment lined baking sheet, leaving 2 inches in between each doughnut. Bake for 5 minutes. Reduce heat to 350 F degrees & bake for 20 minutes more (maybe longer). The doughnuts should be golden brown and the surface of the dough should not look wet at all.
Please let me know if you have any other questions! And, if you try to bake these, I’d love to know how it goes and how you like them in compared to fried crullers. xo
Just made this recipe and my brother and 2 of his friends came over and we polished off the entire batch! They are amazing! I loved the strong lemon taste and the saltiness was perfect! Thank you!!
★★★★★
Hi Ellen! I am so happy to hear that you liked this recipe! I only make these when there are other people over to share them with because otherwise my husband, daughters and I eat waaaaaaay too many of them. 🙂 Your brother and his friends are lucky to have you! Thank you so much for taking the time to leave a comment for me! xo
Left out lemon zest and only used 1 ts of salt but these were amazing! I’m still dreaming about them today. Thank you for sharing the recipe; the entire family enjoyed them!
★★★★★
I am so happy to hear this Melanie! Thank you so much for taking the time to let me know! xo
How large is the pastry tip opening? The Amazon links don’t look to be landing on the product page.
★★★★★
Hi Lex! Sorry the link to the pastry tip isn’t working. I used an Ateco 869 Pastry Tube French Star, Size 9. Please let me know if you have any other questions! xo
Do you think this would work with foil instead of parchment paper?
Hi Megan! Yes! I think foil would work just fine. Please let me know if you have any other questions! And, I’d love to know what you think of these after you make them! xo
im thinking of making these, but i don’t love super fried tasting donuts. are they more light an airy then normal donuts? if not any tips to make them airy?
Hi Dana! These are much lighter than regular doughnuts. They are very airy and not heavy tasting like traditional fried doughnuts because the dough for Crullers is totally different – pâte à choux dough instead of sweet bread yeast dough. I hope you make them! If you do, please let me know what you think! xo
Hi Dana – I read that if your oil is too cold, your donuts/fried foods will be greasy. Hope this helps. I fried some other donuts at 370F and they were not greasy. Can’t wait to try the french cruller recipe.
Hi, I love French Crullers but have an egg allergy. Could I make this with a commercial egg substitute?
Hi Terry! I’m honestly not sure if egg substitute will work in these or not. I haven’t had much experience baking with egg substitute. I’d say that if it works well in other recipes, it will probably work well in these. If you try it, will you let me know? I would imagine there are other people out there who would love to know if using an egg substitute is an option. xo
I would love to make this recipe since French Crullers are my favorite but don’t seem available in bakeries anymore.
I can order the specific Ateco Pastry tube you suggest but I have no idea what type or size of Pastry Bag I should order. They have so many varieties and I’ve never used one before.
I’m leaning towards a re-useable one if they aren’t too difficult to clean. Can you please suggest which would be best for this recipe ?
Thanks !
★★★★★
Hi Joyce! I like to use disposable pastry bags because I think cleaning them is kind of a pain in the you-know-what. I also like to use large bags. I usually order these Ateco 18-inch bags from Amazon. I just find that the smaller bags are difficult to deal with. There are 100 bags in the package, so unless you’re using them often, they’ll last you a really long time. 🙂 Please let me know if you have any other questions! And I’d love to hear what you think of these homemade crullers after you make them! xo