French cruller donuts are light, airy donuts that are made with fried choux pastry dough! They are incredibly easy to make with simple ingredients and topped with a delicious glaze. Unlike yeast donuts, which can take several hours to make, these donuts can be ready in under 30 minutes!
WHAT ARE FRENCH CRULLER DONUTS
French cruller donuts are made with choux pastry (pâte à choux) that is piped into a ring shape and then deep-fried. Choux pastry is the same type of dough used to make eclairs and profiteroles, the dough is cooked on the stovetop first and then piped before baking, or in this case frying. What I love about these donuts is they are just as light and airy as yeast donuts, but they are so much quicker and easier to make!
WHAT YOU NEED TO MAKE FRENCH CRULLERS
CHOUX PASTRY:
- Unsalted butter: If your butter is salted reduce the added salt in the recipe to ¼ teaspoon.
- Water: Water hydrates the flour and binds the dough.
- Granulated sugar: Choux pastry is often made with very little or no sugar in the dough, but when I tested the recipe with less sugar I found the donuts were really crying out for some sweetness. While the glaze does add plenty of sweetness, using a little extra sugar in the dough means these taste good with or without a glaze.
- Salt: Again, reduce to ¼ teaspoon if your butter is salted.
- Vanilla extract (optional): Adds a subtle sweet aroma to the donuts.
- Flour: All-purpose flour is perfect for making donuts!
- Eggs: Eggs are the leavening agent for choux pastry and give the donuts a light, airy texture!
- Oil: For frying. Any light, neutral-flavored oil will work.
GLAZE:
- Butter: Melted
- Powdered sugar
- Cream: Or whole milk. Using cream makes a thicker, richer glaze. Adjust the amount as needed to achieve the desired glaze consistency.
- Salt: Just a pinch to cut down on the sweetness. If you're using salted butter for the glaze you may not need any additional salt.
- Ground nutmeg (optional): Just a pinch of ground nutmeg adds a very slight yet distinct donut flavor!
HOW TO MAKE FRENCH CRULLER DONUTS
In a large pot, add 3-4 inches of neutral-flavored oil. Use a deep-fry thermometer and bring the oil temperature up to 375°F.
Make sure you keep the oil temperature consistent when frying donuts. If the temperature is too low your donuts will absorb more oil and turn out greasy. If the temperature is too high the donuts will burn on the outside before the inside is finished cooking.
MAKE THE CHOUX PASTRY
1. In a saucepan, combine butter, water, sugar, vanilla, and salt. Place the pan over medium heat and bring to a gentle boil. Add the flour and mix with a wooden spoon or rubber spatula until the dough comes together and forms a ball. Continue to cook and stir the dough around in the pan for about 2 minutes.
2. Transfer the dough to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Mix the dough for several minutes to knock out the steam, then add the eggs, one at a time, and mix until fully incorporated into the dough after each. After the last egg is added, mix until the dough is shiny and smooth.
PIPE THE DOUGH AND FRY THE DONUTS
1. Add the dough to a piping bag fitted with a large open star piping tip. Pipe the dough into rings onto cut-out sheets of parchment paper.
2. To fry the donuts, dip the cut-out sheets of parchment, dough side down, into the hot oil. The donuts will release from the paper and then you can remove the piece of paper from the oil with a pair of metal tongs.
3. Fry the donuts in batches for 2-3 minutes per side, or until crispy and golden brown. Remove and set the donuts on a wire cooling rack to drain any excess oil.
MAKE THE GLAZE
Mix the melted butter, powdered sugar, cream (or milk), and salt in a bowl until combined. If the glaze is too thick you can add more cream (or milk), if it's too thin add a little more powdered sugar until you're happy with the consistency.
Pour the glaze over the donuts and allow to set before serving.
French cruller donuts taste best the same day they're made and while still warm. Store any leftovers in an airtight container and keep at room temperature for 1-2 days.
MORE FRENCH PASTRY RECIPES
📖 RECIPE
French Cruller Donuts
Equipment
- piping bag
- extra large piping tip
- deep frying thermometer
Ingredients
Donuts:
- ½ cup unsalted butter, 1 stick
- ¾ cup water
- ¼ cup granulated sugar
- ½ teaspoon salt*
- 1 teaspoon vanilla extract, optional
- 1 cup all-purpose flour
- 3 large eggs
- oil, for frying
Glaze:
- ¼ cup unsalted butter, melted
- 1 cup powdered sugar
- 2-3 tablespoons cream or whole milk
- pinch salt
- ⅛ teaspoon ground nutmeg, optional
Instructions
- Add 3-4 inches of neutral-flavored oil to a heavy-bottom pot. Use a deep-frying thermometer and begin heating the oil to 375°F. *
Make the Choux Pastry:
- In a saucepan, combine butter, water, sugar, vanilla, and salt. Place the pan over medium heat and bring to a gentle boil.
- Add the flour and mix with a wooden spoon or rubber spatula until the dough comes together and forms a ball. Continue to cook and stir the dough around in the pan for about 2 minutes.
- Transfer the dough to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Mix the dough for several minutes to knock out the steam, then add the eggs, one at a time, and mix until fully incorporated into the dough after each. After the last egg is added, mix until the dough is shiny and smooth.
Pipe and Fry the Donuts:
- Add the dough to a large piping bag fitted with a large open-star piping tip. Pipe the dough in circles onto cut-out sheets of parchment paper.
- To fry the donuts, dip the cut-out sheets of parchment, dough side down, into the hot oil. The donuts will release from the paper and then you can remove it from the oil with a pair of metal tongs.
- Fry the donuts in batches for 2-3 minutes per side, or until crispy and golden brown. Remove and set the donuts on a wire cooling rack to drain any excess oil.
Make the Glaze:
- Mix the melted butter, powdered sugar, cream (or milk), and salt in a bowl until combined. If the glaze is too thick you can add more cream (or milk), if it's too thin add a little more powdered sugar until you're happy with the consistency.
- Pour the glaze over the donuts and allow to set. The donuts taste best the same day they're made and while still slightly warm. Store leftovers in an airtight container at room temperature for 1-2 days.
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