French Cruller Recipe
French Cruller Donuts are the lightest, most airy donuts you will ever taste. Crispy, golden exterior with a tender interior that practically melts in your mouth. It makes the perfect weekend breakfast recipe when you want something special but still simple.
What are French Cruller Donuts?
Unlike typical yeast dough donuts, French Cruller Donuts are made of choux pastry dough, the same dough used in my Éclair Cake recipe, cream puffs, and churros. The texture is much more delicate, light and crispy than a typical yeasted donut. My recipe makes a bakers dozen. 12 donuts plus one for the chef!
Why you'll love my homemade crullers recipe
Next time you’re craving fresh donuts, skip Dunkin’Donuts, Krispy Kreme, and grocery stores, and make these French cruller doughnuts instead. I promise these are going to be your new favorite donuts.
Bakery style donuts at home
I’m not a professional pastry chef but I would say these this French crullers recipe come pretty close to bakery perfection. These donuts take a little bit of patience, but the results are absolutely worth it.
Fluffy and soft
One bite will make you roll your eyes to the back of your head and back.
Affordable
For a fraction of the cost, you can make enough donuts to feed your family and your neighbors.
Simple ingredients
Avoid artificial flavors, preservatives and additives with homemade donuts. Plus, just 2 simple ingredients for the sweet glaze: water and powdered sugar. (Maple syrup and honey not required.)
Helpful kitchen tools
These kitchen tools/gadgets will make your French Cruller Donut experience easier and more enjoyable. See below for any substitutions.
A candy thermometer: When the donuts are placed into oil that is not hot enough, it easily absorbs the oil and becomes very greasy. Shop my exact kitchen thermometer here. (Affiliate link)
A kitchen scale: Flour is easily over-measured. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
Piping bag with a star tip: Amazon has an affordable bundle for pastry bags and piping tips. Shop my exact tip and bags here. (Affiliate link)
Stand mixer : A standing mixer with the paddle attachment works best to thoroughly mix the ingredients. You may also substitute with an electric hand mixer.
Heavy-bottomed pot: A cast iron or Dutch oven distributes the hot oil temperature more evenly than a typical stainless steel pot.
Parchment paper: The dough is very sticky. Shaping on sheets of parchment paper and cutting around each donut is necessary in order to safely place into the hot oil.
How to make Pâte à Choux (choux pastry)
Step 1: Heat the water and butter
In a medium saucepan, combine butter, water, sugar and salt. Heat over medium heat until butter is melted and mixture starts to simmer.
Step 2: Mix in flour
Add the flour all at once. Stir vigorously with wooden spoon or rubber spatula until the mixture forms into a smooth ball. Set aside in a bowl to cool for 5-10 minutes until warm to the touch.
Step 3: Beat one egg at a time
Use a stand mixer with a paddle attachment or a hand mixer to beat one egg at a time until fully combined. By the last egg, the dough will become smooth, shiny, sticky and thick.
Step 4: The “V” shape test
When you lift beater out of the choux dough, it should form a “v” shape that slowly breaks off. This indicates the dough is the right consistency.
If you measured the ingredients with a scale, which I highly recommend and strongly encourage, you won’t have this problem. But if you do, here’s how to remedy the situation. If the dough is too runny, fix it by adding a tablespoon of flour until the dough achieves the proper thickness. If the dough is too stiff, add a teaspoon of water until the dough becomes smoother.
How to make French Crullers
Prepare the piping bag
Fill the bag about halfway with the choux pastry dough and twist the end so the dough stays contained in the bag and doesn’t spill out from the top.
Prepare the parchment paper
Use a black permanent marker and a small cup about 3-inches in diameter, to draw 13 circles on a large sheet of parchment paper.
Use the lines as a guide to pipe a thick circle, leaving about 2-inches in the center, overlapping the ends together. Cut the parchment paper around each donut.
Refrigerate the choux pastry
Lay cling wrap or plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour.
Heat the oil
Heat oil over medium heat in a large, heavy bottom Dutch oven or pot, about 3-inches deep. Use a thermometer to keep the temperature between 350°F to 355°F. A cast iron or Dutch oven distributes the hot oil temperature more evenly than a typical pot.
Fry the donuts
Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. The oil should bubble immediately when you place the donuts. If it doesn’t it’s not hot enough.
Set a timer
Set a timer for 2-3 minutes on each side. Remove the donuts from the oil using a slotted spoon and place on the wire rack. Repeat until you have no more donuts.
Make the glaze
Combine the simple glaze ingredients together and whisk until smooth. While the donuts are still warm, dip the tops only in glaze and set aside on the rack to drip any excess off.
Expert tips from my test kitchen
I’ve made these classic donuts time and time again; here are some of my expert tips for the best French Cruller Donut recipe.
Set an alarm when frying
Maintain a steady oil temperature between 350°F and 355°F and avoid overcrowding the pot—this helps each donut cook evenly and prevents the oil from cooling too quickly. The donuts should be getting golden brown at the 2 minute mark on each side.
Accurately measure your ingredients
Flour is easily over-measured. For best accuracy, use a kitchen scale. Shop my exact scale here. (affiliate link)
Use a candy thermometer
If the oil is too high, the outside of the crullers will burn and the center will be undercooked. If the oil is too low, the donuts will absorb more oil, making them heavy and greasy. Shop my exact thermometer here. (Affiliate link)
Do I need to glaze the donuts?
Although it’s not absolutely required, please trust me when I say it’s a necessity! I can’t imagine a classic French Cruller Donut without it. The donut on it’s own is not sweet at all. Try it first before you skip it. The glaze is fairly thin and mostly there for flavor.
Why do my crullers absorb too much oil?
If the oil is too cold, crullers take longer to cook and absorb more oil. Keep the temperature between 350°F to 355°F and avoid overcrowding the pot for best results.
Can I make the dough ahead of time?
You can make the choux pastry dough ahead of time, up to one day. Cover tightly with cling wrap or plastic wrap and store in the refrigerator. Bring to room temperature for 30 minutes before placing the dough in the piping bag, shaping and frying. The dough will stiffen up when chilled and makes it hard to pipe. Soften it with your hands by pressing the bag between your palms.
Do I need a deep fryer to make homemade french crullers?
Can I use a different glaze like honey, maple, or vanilla?
French crullers are light and flavorful on their own, but if you want to switch it up, try a honey glaze for subtle sweetness, a maple glaze for a warm, cozy twist, or a vanilla glaze with lemon zest (not lemon juice) for a simple, classic finish.
How to store leftover French Cruller Donuts
French cruller donuts best are served same day. Cover leftovers tightly with plastic wrap and store at room temperature. They are still incredibly soft next day but I wouldn’t stretch it more than that.
I hope you enjoy this delicious donut recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! For more delicious recipes, don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
French Cruller Donuts
Ingredients
For the donuts:
- 1 cup + 2 Tablespoons all-purpose flour fluffed, spooned and leveled
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup unsalted butter
- 4 large whole eggs
- 2 teaspoons granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt (up to one teaspoon salt)
- Vegetable oil or canola oil (for frying)
For the glaze:
- 2 cups powdered sugar
- 2 Tablespoons hot water or milk
Instructions
Before you start
- I highly recommend switching to the metric measurements and weighing the dry and wet ingredients for best accuracy. Read through the recipe before starting and measure all your ingredients in advance. Go back and watch my full video tutorial, read my expert tips and extended instructions with photos.
Make the choux pastry
- In a medium saucepan, combine butter, water, milk, sugar, vanilla and salt. Heat until butter is melted and mixture is simmering.1/2 cup milk, 1/2 cup water, 1/2 cup unsalted butter, 2 teaspoons granulated sugar, Pinch of salt , 1/2 teaspoon vanilla extract
- Add the flour all at once. Stir vigorously with wooden spoon or rubber spatula until the mixture forms into a smooth ball and pulls away from the sides. There should be film sticking on the bottom of the pan. That's when you know it's ready. Remove from the sauce pan into a bowl.1 cup + 2 Tablespoons all-purpose flour
- Place in the bowl of a stand mixer bowl with the paddle attachment. Set aside to cool for 5 minutes. You may turn on the mixer to mix the dough to release some heat and help it cool down. By the end of the 5 minutes, it should still be warm to the touch. With the mixer on medium speed, beat one large egg at a time until fully combined.
- With the mixer on medium speed, beat one egg at a time until fully combined. By the last egg, the dough will become smooth, shiny, sticky and thick.4 large whole eggs
Prepare the piping bag
- Fill the bag about halfway with the choux pastry dough and twist the end so the dough stays contained in the bag and doesn't spill out from the top.
Prepare the parchment paper
- Use a black permanent marker and a small cup about 3-inches in diameter, to draw 13 circles on a large sheet of parchment paper. Then place a sheet on top of that.
- Use the lines as a guide to pipe a thick circle, leaving about 2-inches in the center, overlapping the ends together. Cut the parchment paper around each donut.
Refrigerate the choux pastry
- Lay cling wrap or plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour. Piping the donuts and then refrigerating gives the donuts structure when fried.
Heat the oil
- Heat oil over medium heat in a large, heavy bottom Dutch oven or pot, about 3-inches deep. Use a thermometer to keep the temperature between 350°F to 355°F. A cast iron or Dutch oven distributes the hot oil temperature more evenly than a typical pot.Vegetable oil or canola oil
Fry the donuts
- Gently place three donuts into the oil at a time, leaving space for them to puff up and move around. The oil should bubble immediately when you place the donuts.
Set a timer
- Set a timer for 2-3 minutes on each side. Remove the donuts from the oil using a slotted spoon and place on the wire rack. Repeat until you have no more donuts.
Make the glaze
- Combine the simple glaze ingredients together and whisk until smooth. While the donuts are still warm, dip the tops only in glaze and set aside on the rack to drip any excess off.2 cups powdered sugar, 2 Tablespoons hot water or milk
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
13 Responses
I will never order a french cruller donut at the store after trying this delicious recipe!
I don’t the see the video…what am I missing?
Hi Trey, you can find the video at the end of the recipe card.
The most amazing, soft donuts!
Thanks, Mike!
I consider myself to be a connoisseur of donuts. In our house we have a day of the week dedicated to devouring donuts called Donut Mondays, where we scope out the highest rated donut shops in our area and try both new recipes and old favorites each week. Patricia’s French Cruller Donut recipe is simply amazing! The ratio of sweetness to donut is right on point. The donuts are light and airy and not greasy in the slightest. Her donuts were just as delicious the next day which is not typical of most donuts. Majority of donuts are really only good to be eaten the day of and are particularly sad when eaten the next day. Patricia’s French Cruller Donuts are just as delicious when eaten on the second day as they are when they are freshly made. I’m a bit sensitive to textures but the texture to these donuts in particular is very enjoyable. Patricia’s recipe is best donut recipe I’ve come across yet and is a must try for anyone who has a love of donuts like I do!
Hi Ligia! Okay this has to be our sweetest comment yet!! Thank you for taking the time to sharing this lovely review. 🙂 We appreciate you!
I knew I to make this recipe when I saw Patricia post it on Instagram. The only terrible part is I had to make a second batch so do yourself a favor and double the recipe!! They literally melted in my mouth. You will not be disappointed.
These are the kind of reviews we love to get! Thank you, Dae! 🙂
These were the best French cruller donuts I’ve ever had. My bakery always runs out of them first. I’m so glad I found a recipe I can make at home and tastes just as good. Do yourself a favor and double the recipe.
Hi Bogdan, thank you so much for the review! We’re very proud of this recipe and I’m glad to see you’re enjoying it as much as we are. Happy baking!
These are amazing!!
Thank you, Bre! 🙂