“`html
If you have a soft spot for light, airy, and delightfully crispy treats, you are going to fall head over heels for this French Cruller Donut Recipe. Classic yet charming, these donuts are made with a choux pastry dough that puffs up beautifully when fried, creating that signature ridged texture and tender bite unlike any other donut. Whether you’re indulging with your morning coffee or sharing a sweet moment with friends, this French Cruller Donut Recipe brings a little slice of French patisserie magic right into your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet each plays a crucial role, combining to give the French cruller its perfect golden color, airy texture, and subtle sweetness. It’s amazing how basic pantry staples transform into a pastry masterpiece.
- 1 cup water: The essential liquid that forms the base of the dough, ensuring it comes together smoothly.
- 1/2 cup unsalted butter (cubed): Adds richness and helps create that tender, flaky texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 teaspoon vanilla extract: Infuses the dough with a warm, inviting aroma.
- 1 cup all purpose flour (spooned and leveled): The foundation of the dough providing structure and chewiness.
- 1/2 teaspoon baking powder: Gives a little lift and lightness to the batter.
- 4 large eggs (at room temperature): Eggs create that signature puff and airy interior of the cruller.
- 2 Tablespoons granulated white sugar: Adds subtle sweetness and helps with browning.
- 1 1/4 cups powdered sugar: For the glaze that adds a sweet, delicate finish.
- 2 Tablespoons milk: Softens the powdered sugar to create a smooth glaze.
- 1/2 teaspoon vanilla extract: Enhances the glaze with delicate vanilla notes.
- 6 cups vegetable oil: The frying medium that crisps the crullers perfectly while keeping them light.
How to Make French Cruller Donut Recipe
Step 1: Prepare the Choux Dough Base
Start by heating water, butter, salt, and vanilla extract in a saucepan until the butter completely melts and the mixture reaches a boil. This hot buttery liquid sets the stage for the dough’s structure and flavor.
Step 2: Incorporate the Flour
Remove the pan from heat and quickly add the flour all at once. Stir vigorously until the dough pulls away from the pan in a smooth ball. This process cooks the flour and creates the thick dough iconic to choux pastry.
Step 3: Cook the Dough for Texture
Return the dough to the heat and stir continuously for 2 to 3 minutes. This step dries out the dough slightly, giving it a glossy finish and ensuring a light, hollow texture once cooked.
Step 4: Cool the Dough
Transfer the hot dough to a mixing bowl, spreading it evenly and letting it reach room temperature. Cooling the dough is essential to avoid scrambling the eggs added next.
Step 5: Beat in the Eggs
Attach the paddle to your stand mixer and add eggs one at a time, blending each completely before adding the next. Not all four eggs may be needed—stop when the dough has a shiny, pipeable texture forming a “v” when lifted with a spatula.
Step 6: Add Sugar
Fold in the granulated sugar until fully incorporated. This sweetens and stabilizes the batter, adding a slight caramelized flavor to your crullers.
Step 7: Chill the Dough
Cover the dough with cling wrap and refrigerate for at least one hour or overnight. Chilling helps the dough firm up, making it easier to pipe into perfect rings.
Step 8: Prepare for Frying
Cut parchment paper into 12 squares approximately 4×4 inches to assist with frying and shaping your crullers.
Step 9: Heat the Oil
Heat the vegetable oil in a deep pot to 175ºF. This ensures your crullers will puff and crisp evenly without absorbing too much oil.
Step 10: Pipe the Dough
Fit a piping bag with a large open star tip and fill it with chilled dough. Pipe rings about 3 inches in diameter onto each parchment square, carefully joining the ends to form a complete circle.
Step 11: Fry the Crullers
Using a slotted spoon, lower the parchment squares with dough rings into the hot oil, ensuring the paper is facing up. Fry in batches, peeling off the paper gently after about a minute, then continue frying until golden brown and crisp on all sides.
Step 12: Drain and Cool
Remove the crullers with a slotted spoon and let them rest on a wire rack set over paper towels to drain any excess oil. This finishing touch preserves their signature lightness and crunch.
How to Serve French Cruller Donut Recipe
Garnishes
A simple dusting of powdered sugar or a delicate vanilla glaze complements the cruller’s airy texture beautifully. You can also drizzle melted chocolate or sprinkle cinnamon sugar for an extra touch of flavor and elegance.
Side Dishes
Pair these French crullers with fresh fruit like berries for a refreshing contrast or serve alongside a cup of rich coffee or hot chocolate to elevate your breakfast or brunch experience.
Creative Ways to Present
Arrange your crullers in a tiered pastry stand for a charming display or nestle them alongside small bowls of assorted jams and creams, inviting guests to customize their bites and enjoy a mini tasting adventure.
Make Ahead and Storage
Storing Leftovers
French crullers are best enjoyed fresh but can be stored in an airtight container at room temperature for up to one day. Beyond that, they start to lose their crispiness and that delicate texture.
Freezing
For longer storage, freeze crullers in a single layer on a baking sheet, then transfer them to a freezer-safe bag. When frozen properly, they can last up to one month without sacrificing taste too much.
Reheating
To revive their crisp exterior, reheat crullers briefly in a preheated oven at 350ºF for 5 to 7 minutes. Avoid microwaving, which can make them soggy and chewy.
FAQs
What makes a cruller different from other donuts?
A cruller is a light, airy donut made from choux pastry, which puffs up when fried to give it a unique ridged texture and delicate crunch, setting it apart from traditional yeast or cake donuts.
Can I use another type of oil instead of vegetable oil for frying?
Yes, you can substitute with other neutral oils like canola or peanut oil that have high smoke points to ensure the crullers fry evenly and safely.
Is it necessary to chill the dough before frying?
Chilling the dough helps firm it up, making it easier to pipe perfectly shaped crullers and improves the final texture by preventing spreading during frying.
How do I know when the oil is at the right temperature?
A thermometer is best, aiming for around 175ºF. Without one, you can drop a small piece of dough into the oil; if it bubbles vigorously and rises to the surface quickly, the oil is ready.
Can I make this French Cruller Donut Recipe gluten-free?
Choux pastry relies on regular wheat flour for its structure, so gluten-free substitutions can be tricky and may not produce the same airy texture without special blends and adjustments.
Final Thoughts
Making your own French cruller donut at home is a rewarding adventure that fills your kitchen with the sweetest aromas and your heart with joy. This French Cruller Donut Recipe is a delicious way to elevate any ordinary day or impress guests with a pastry that looks beautiful and tastes even better. So go ahead, whip up a batch, and share the love one delightful bite at a time!
“`
Print
French Cruller Donut Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 crullers
- Category: Dessert
- Method: Frying
- Cuisine: French
Description
This French Cruller Donut recipe delivers light, airy, and crisp donuts made from choux pastry dough, deep-fried to golden perfection and topped with a sweet vanilla glaze. Perfectly ring-shaped with a delicate ridged texture, these classic French crullers boast a melt-in-your-mouth quality that pairs wonderfully with coffee or tea.
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 (may not all be used, see notes)
- 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 for frying
Instructions
- Prepare the dough base: In a medium saucepan, combine water, butter, salt, and vanilla extract. Bring to a boil over medium-high heat, stirring occasionally until the butter is fully melted.
- Add the flour: Remove from heat when boiling and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and pulls away from the sides of the pan.
- Cook the dough: Return the pan to the heat and continue stirring for 2-3 minutes until the dough forms a thick, smooth, glossy ball free of lumps.
- Cool the dough: Remove the pan from heat and transfer the dough into the bowl of a stand mixer. Spread it thinly, then let it cool to room temperature.
- Incorporate eggs: Using the paddle attachment, add eggs one at a time beating on medium speed until fully incorporated. Scrape down sides as needed. Stop adding eggs once a ‘v test’ consistency is achieved (dough falls from the beater in a smooth ribbon).
- Add sugar: Mix in the granulated sugar thoroughly into the dough.
- Chill the dough: Cover the dough with cling wrap and refrigerate for at least 1 hour or overnight to firm up.
- Prepare for piping: Cut parchment paper into twelve 4×4 inch squares to use as bases for frying.
- Heat oil: Pour vegetable oil into a large deep pot and heat to 175ºF (use a thermometer or other methods to check readiness).
- Pipe the crullers: Transfer the chilled dough into a piping bag fitted with a large star tip. Pipe 3-inch diameter rings onto each parchment square ensuring the ends meet to form a closed circle.
- Begin frying: Place a parchment square with a dough ring onto a slotted spoon and lower carefully into hot oil. Flip the cruller gently so the parchment is facing up. Fry 3-4 crullers at once.
- Remove parchment: After about 1 minute, carefully peel the parchment paper off with kitchen tongs and continue frying crullers for 2-3 minutes on each side until crisp and deep golden brown. Use a slotted spoon to remove from oil and drain on a wire rack over paper towels.
- Glaze the crullers: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the tops of the warm crullers into the glaze, allowing excess to drip off. Set aside to let the glaze set before serving.
Notes
- When adding eggs, use the ‘v test’ by lifting the paddle attachment; the dough should fall from the beater in a smooth, thick ribbon forming a ‘v’ shape without breaking immediately, indicating the right consistency.
- If you do not have a thermometer to check oil temperature, test the oil by dropping a small piece of dough into it – if it sizzles and rises to the surface quickly, the oil is ready.
- Do not overcrowd the frying pot; frying 3-4 crullers at a time prevents the oil temperature from dropping too much for even cooking.
- Use a large star piping tip for the signature cruller ridges.
- Allow crullers to cool slightly before glazing to prevent the glaze from melting off too quickly.
