Classic French Crullers

Transport yourself to a quaint Parisian café with these Classic French Crullers, a delightful pastry that's crisp on the outside, tenderly light on the inside, and beautifully glazed to perfection. Made from a classic choux pastry dough, these golden, spiral-shaped treats are fried to achieve their signature airy texture and topped with a simple, glossy glaze for a touch of sweetness. Perfect for breakfast, brunch, or a luxurious dessert, this recipe is a true masterpiece of French baking that you'll want to make time and again. With just a handful of simple ingredients – butter, eggs, flour, and a touch of vanilla – you can create these elegant pastries right at home. Serve them warm for an indulgent treat that pairs stunningly with coffee or tea. Follow our step-by-step guide to learn key techniques, from prepping the silky dough to mastering the fry for perfect results every time.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 240 ml water
• 115 g unsalted butter
• 15 g granulated sugar
• 1 tsp salt
• 125 g all-purpose flour
• 3 large eggs
• 1 tsp vanilla extract
• 1000 ml oil for frying
• 60 g powdered sugar
• 15 ml milk

Directions

Step 1

In a medium saucepan over medium heat, combine the water, unsalted butter, granulated sugar, and salt. Stir frequently until the butter is melted, and the mixture comes to a rolling boil.

Step 2

Remove the saucepan from heat and immediately add the all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball and leaves the sides of the pan.

Step 3

Return the mixture to low heat and continue stirring for 1-2 minutes to dry out some moisture, resulting in a slightly glossy mass.

Step 4

Transfer the dough to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool for about 5 minutes, or until warm to the touch.

Step 5

Add the eggs one at a time, beating well after each addition to ensure thorough incorporation. The dough should be smooth, thick, and pipeable. Mix in the vanilla extract.

Step 6

Transfer the choux dough to a piping bag fitted with a large star tip.

Step 7

Cut out 4x4-inch squares of parchment paper. Lightly grease each square with oil.

Step 8

Pipe circles of dough onto the parchment squares, about 3 inches in diameter.

Step 9

In a large, heavy-bottomed pot, heat oil to 350°F (175°C). Carefully place a few dough circles, paper-side up, in the hot oil. Use tongs to gently peel away and discard the parchment paper shortly after the dough begins to fry.

Step 10

Fry each cruller for about 4-5 minutes per side, until golden brown and crisp. Remove them using a slotted spoon and drain on a wire rack set over a baking sheet.

Step 11

For the glaze, whisk powdered sugar and milk together in a small bowl until smooth.

Step 12

While still warm, dip each cruller into the glaze, allowing excess to drip off. Place back on the rack to set for a few minutes before serving.

Nutrition Facts

Serving size	(1734.5g)

Amount per serving	% Daily Value*
Calories	10388.4

Total Fat 1115.5g	0%
Saturated Fat 205.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 814.0mg	0%
Sodium 2603.4mg	0%
Total Carbohydrate 174.5g	0%
Dietary Fiber 3.4g	0%
Total Sugars 75.2g
Protein 32.3g	0%

Vitamin D 126.8IU	0%
Calcium 160.8mg	0%
Iron 8.8mg	0%
Potassium 400.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 92.4%

Protein: 1.2%

Carbs: 6.4%