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French cruller doughnuts are a wonderfully delicate take on the classic doughnut, made from a choux pastry rather than a traditional yeast-raised dough.
The result is exceptionally light, airy, and tender, surrounded by a beautifully golden exterior and distinctive ridged edges created by a large star piping nozzle.
This choux-based style is known for its delicate texture and crisp fried finish.
This recipe begins with a simple combination of full-fat milk, water, unsalted butter, caster sugar, salt, and flour.
The mixture is cooked until it becomes thick, smooth, and glossy before being enriched gradually with eggs and egg white.
A little grated lemon or orange zest can add a subtle citrus note, while chilling the finished dough helps make it easier to pipe and helps the shaped crullers hold together during frying.
Each doughnut is piped into a neat ring onto individual parchment squares, then carefully fried in vegetable oil at 180°C until deeply golden on both sides.
The finished crullers are crisp and lightly browned outside while remaining exceptionally airy and delicate inside.
Once cooled, they receive a simple vanilla glaze made from icing sugar, milk, and optional vanilla extract or vanilla bean paste.
With their elegant shape, crisp ridges, feather-light interior, and sweet glaze, these French crullers make an especially appealing homemade dessert.
They are best enjoyed fresh on the day they are made, when their texture is at its most delicate.
Classic French Cruller Doughnuts
Ingredients
Equipment
Method
- Prepare the Choux Base: Place the milk, water, butter, caster sugar, and salt in a medium saucepan over medium heat. Stir until the sugar has dissolved and the butter has completely melted. Bring the mixture to a gentle boil, then remove the saucepan from the heat.
- Add the Flour: Immediately add all 160 g of flour to the hot liquid. Stir vigorously with a wooden spoon until the flour is completely incorporated and a smooth dough forms.
- Cook the Dough: Return the saucepan to the heat and continue stirring for 2–3 minutes. Cook until a thick film develops on the bottom of the pan. The dough should be very thick, smooth, shiny, and free from visible lumps.
- Cool the Dough: Transfer the hot dough to the bowl of a stand mixer. Use a spatula to spread the dough into a thin layer across the bottom and sides of the bowl. Leave it to cool for about 15 minutes, or until it reaches room temperature.
- Incorporate the First Eggs: Fit the mixer with the paddle attachment. Scrape the dough from the sides of the bowl, then add two beaten eggs. Mix at medium speed until the eggs are thoroughly incorporated, scraping down the bowl whenever necessary.
- Add the Remaining Egg: Add the third egg and continue mixing at medium speed until it is completely incorporated and the mixture is smooth.
- Finish the Choux Dough: Add the egg white and optional grated lemon or orange zest. Mix again at medium speed until everything is fully incorporated and the dough is smooth and glossy.
- Pipe the Dough: Transfer the finished choux dough to a large piping bag fitted with a large open star or French star nozzle. Place the filled piping bag in the refrigerator for at least 1 hour to chill.
- Prepare the Parchment: Cut baking paper into 12 squares, each measuring 9 × 9 cm. Draw a 7 cm diameter circle on each square, then turn the squares over so the marked circles are on the underside.
- Pipe the Cruller Rings: Hold the piping bag vertically over one parchment square. Pipe an even ring of dough following the marked circle, bringing the two ends together so they connect. Repeat with the remaining dough and parchment squares.
- Heat the Oil: Half-fill a deep-fat fryer or heavy-based large saucepan with the vegetable oil. Heat the oil to 180°C, using a cooking thermometer to monitor the temperature. Keep the oil at a constant temperature during frying and do not allow it to exceed 180°C.
- Lower the Crullers: Carefully place a piped cruller into the hot oil with its parchment square still attached and facing upward. Alternatively, place the parchment square holding the cruller onto a slotted spoon and carefully lower it into the oil. The parchment may detach during this process, which is fine.
- Fry in Batches: Fry 2–3 crullers at a time for approximately 2–3 minutes on each side. Remove the parchment using metal tongs once it can be safely detached. Keep the oil temperature consistent between batches.
- Check for Doneness: Continue frying until the crullers are a deep golden brown on both sides.
- Drain the Crullers: Remove the cooked crullers from the oil using a slotted spoon. Transfer them to a plate lined with kitchen paper to drain excess oil. Allow the crullers to cool before glazing.
- Prepare the Glaze: Combine the icing sugar, milk, and optional vanilla extract or vanilla bean paste. Add enough milk to produce a glaze that is thick enough to coat the doughnuts while remaining loose enough for dipping.
- Glaze the Crullers: Dip the cooled crullers into the prepared glaze, allowing the excess to run off, then serve.
Notes
- Strong white bread flour produces sturdier crullers that are less likely to collapse after frying.
- Chilling the piped choux dough for at least 1 hour makes it easier to handle and helps reduce splitting during frying.
- Keep the frying oil at 180°C and monitor the temperature throughout cooking.
- The choux pastry can be prepared up to 2 days ahead and refrigerated.
- For a baked version, bake at 220°C (fan) for 5 minutes, then reduce to 160°C (fan) for another 15 minutes. Turn off the oven, open the door slightly, and leave the crullers inside for 10 minutes before glazing.
- These doughnuts are best eaten on the day they are made.
- Leftover crullers can be kept in an airtight container at room temperature for up to 2 days.
- To freeze, freeze the piped choux rings on a baking tray until solid, then transfer them to a freezer-friendly bag or container for up to 1 month. Thaw slightly while the oil heats and add a couple of minutes to the frying time if cooking from frozen.
- For the most accurate results, the original recipe recommends using digital scales and metric measurements.
Chef’s Secret
The most important detail for beautifully formed French crullers is giving the choux dough enough time to chill before frying.
After piping the rings onto parchment, refrigerate them for at least 1 hour.
This firms the dough and makes the delicate rings easier to handle, while also helping them resist splitting once they enter the hot oil.
During frying, pay close attention to the oil temperature and keep it at 180°C rather than allowing it to climb higher.
A stable temperature helps the crullers cook evenly and develop their characteristic deep golden exterior.
Frying only 2–3 at a time also makes it easier to maintain control over the oil temperature and gives each cruller enough room to cook properly.
Serving Suggestions
Serve the crullers once they have cooled enough for the glaze to set. Their sweet, delicate glaze makes them especially appealing alongside coffee or tea.
For a simple presentation, arrange the glazed rings on a serving plate and let the ridged shape remain visible.
The optional lemon or orange zest in the dough provides a subtle citrus note that works naturally with the sweet glaze.
These crullers are best enjoyed fresh on the day they are made, when their light, airy texture and crisp fried exterior are at their best.
Conclusion
These French Cruller Doughnuts transform simple choux pastry into elegant, golden rings with a wonderfully airy interior and sweet glazed finish.
From the chilled, star-piped dough to the carefully controlled frying temperature, each stage contributes to their distinctive delicate texture.
Whether served alongside a hot drink or enjoyed as a simple dessert, these crullers make an impressive homemade treat that is best savored fresh.
