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Perfect Homemade French Crullers Recipe

French Crullers Recipe

Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Servings 12
Dessert
American

Ingredients
  

  • 1 cup water
  • 4 oz unsalted butter 1/2 cup
  • 1 tsp granulated sugar
  • ½ tsp kosher salt
  • 5 oz all-purpose flour 1 cup lightly spooned and levelled plus 2 tsp
  • 4 large eggs beaten

For Glaze

  • 1 ½ cups confectioners' sugar
  • 3 tbsp milk
  • 1 tsp pure vanilla extract

Instructions
 

  • Bring water, butter, sugar and salt to a boil over high heat. Turn off heat and dump in the flour. Use a spoon or a spatula to stir it all together. Bring it back to medium heat and cook about 1 minute, until mixture forms a cohesive ball and leaves a film on the bottom of the pot.
  • Transfer the dough to a stand mixer fitted with the paddle attachment. Let the dough cool for 5 minutes.
  • With mixer running on medium speed, add a few tablespoonfuls of the beaten egg and incorporate completely. Repeat with remaining egg, a few tablespoonfuls at a time, until all eggs are incorporated and a smooth batter is formed.
  • Transfer the batter to a pastry bag fitted with a large (1/2" or larger) star tip. Chill for 15 minutes in fridge.
  • While dough chills, bring a deep pot with 3 inches of oil to 375ºF. Cut rough 4 x 4" squares of parchment paper.
  • Pipe chilled dough in 3 1/2" rings on the parchment paper squares.
  • Use tongs to carefully place crullers parchment-side up in the hot oil. Pull off the parchment paper using the tongs and set aside (you can reuse it with the next batch). Fry about 4 crullers at time but don't overcrowd the pan.
  • Cook for 3 minutes undisturbed on first side then carefully flip the cruller using tongs and cook 2-3 minutes on second side.
  • Transfer to wire racks to cool before glazing.

To Make Glaze

  • Whisk together the confectioners' sugar, milk and vanilla. Thin out with a little water if needed. Pour into a shallow bowl and dip the donuts halfway to glaze.