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Delicately crisp on the outside, airy and light within, these homemade French crullers are the epitome of pastry perfection. With their golden ridges coated in a sweet vanilla glaze, they’re a treat that looks as stunning as it tastes. Whether fried to a deep golden hue or baked for a lighter version, these crullers will impress anyone lucky enough to share them with you.

Why You’ll Love This Recipe

This recipe delivers pastries that rival those from the finest bakeries. The dough is surprisingly easy to work with, and the results are nothing short of extraordinary. The glaze adds just the right amount of sweetness, complementing the delicate texture of the pastry without overpowering it. These crullers are versatile enough to serve at brunch, elevate an afternoon coffee break, or impress guests at a dinner party.

Homemade French Crullers

French crullers are a pastry with a reputation for elegance, yet they are surprisingly approachable when you know the right techniques. Their twisted, ridged shape immediately stands out, but what makes them truly special is their texture—a combination of crisp edges and a hollow, tender interior that practically melts in your mouth.

At their heart, crullers are made from pâte à choux, a classic French dough that is also the foundation for éclairs and cream puffs. Pâte à choux may sound intimidating, but it’s one of the most forgiving doughs once you understand the process. The dough is cooked on the stovetop before eggs are beaten in, which gives it the structure and puff it needs when fried or baked.

The joy of making crullers at home comes not only from enjoying the final product but also from mastering a skill that feels wonderfully old-world. There’s something deeply satisfying about piping rings of glossy dough, watching them transform into golden spirals of pastry, and glazing them while still slightly warm.

These crullers are versatile. They can be fried for the traditional crisp finish or baked for a lighter alternative. Both methods yield beautiful results, and the choice depends on your preference and occasion. The glaze, with its sweet vanilla notes, adds shine and sweetness without overwhelming the delicate flavor of the pastry.

The process may take a little time, but the results are more than worth it. The smell of butter and sugar as the dough cooks, the sight of crullers puffing up in hot oil or a hot oven, and the final drizzle of glaze all make for an experience that is as enjoyable as eating them.

French crullers are a reminder that sometimes the simplest ingredients—flour, butter, eggs, and sugar—can create something extraordinary. They require no fancy tools beyond a piping bag and star tip, yet they look as if they belong in a glass case at a patisserie.

Making these at home also gives you control over every detail. You can adjust the sweetness of the glaze, experiment with flavors like citrus zest or almond extract, or even dip the crullers halfway in melted chocolate for a richer finish. Each batch can be tailored to your taste and occasion.

They are perfect for entertaining because they feel indulgent and special. Imagine presenting a platter of freshly glazed crullers at brunch or offering them alongside coffee after a meal. Their impressive appearance will make them the centerpiece of any table.

Despite their elegance, these pastries also bring comfort. There’s something warm and nostalgic about biting into a pastry that’s crisp on the outside and airy inside. They evoke the charm of classic European cafés, yet they’re entirely achievable in your own kitchen.

Another reason to love this recipe is that it allows for practice and improvement. The more you make crullers, the more comfortable you’ll become with piping, frying, or baking them. Each batch becomes easier and more rewarding.

If you’ve never worked with pâte à choux before, this recipe is a wonderful introduction. You’ll see how simple ingredients transform into dough that can be piped into beautiful shapes and baked or fried into pastries that feel luxurious and indulgent.

In short, homemade French crullers are more than just pastries—they’re a celebration of technique, tradition, and taste. They remind us that with a little patience and practice, we can create bakery-worthy treats at home.

Once you’ve mastered these, you’ll find yourself returning to the recipe again and again. They’re just that good.

Servings

Makes about 12 French crullers.

Time

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Cooling & Glazing Time: 20 minutes
• Total Time: 1 hour 5 minutes

Ingredients

For the French Crullers

• 1 cup water
• 6 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 2 egg whites, slightly beaten
• Canola oil, for frying (or baking option)

For the Glaze

• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2–3 tablespoons milk

Instructions

1. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rapid boil, then stir in all the flour at once. Continue cooking over medium-high heat, stirring constantly, until the mixture pulls away from the sides of the pan and a thin film forms on the bottom.
2. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix for 1–2 minutes to release steam. Add eggs one at a time, mixing until each is fully incorporated. Finally, add the beaten egg whites and mix until the dough is smooth and glossy.
3. Heat canola oil in a deep saucepan to 370°F (if frying). Alternatively, preheat oven to 450°F (if baking). Prepare 12 parchment squares (3×3 inches) or line a baking sheet with parchment paper lightly greased with cooking spray.
4. Fill a piping bag fitted with a star tip with the dough. Pipe rings onto the prepared parchment squares or directly onto the baking sheet.
5. For frying: Place one or two crullers into the hot oil at a time, parchment side up. Remove the parchment with tongs as soon as it releases. Fry for about 2 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain, then move to a wire rack to cool.
6. For baking: Bake at 450°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes or until golden. Turn off oven, open the door slightly, and let the crullers sit for 5 minutes before removing.
7. Prepare the glaze by whisking together confectioners’ sugar, vanilla, and enough milk to achieve a pourable consistency.
8. Drizzle glaze over warm crullers or dip the tops for a more even coating. Allow glaze to set before serving.

Tips

• For the lightest crullers, make sure to cook the dough long enough on the stovetop to remove excess moisture before adding eggs.
• Pipe the dough evenly to create beautifully shaped rings with ridges.
• Don’t overcrowd the pan when frying; too many crullers at once will lower the oil temperature and affect the texture.
• For a flavor twist, add a pinch of cinnamon or citrus zest to the glaze.
• Crullers are best enjoyed fresh on the day they are made, but they can be stored in an airtight container for up to 1 day.