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Cruller Recipe
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If you want that classic French Cruller texture – light, crisp, and drenched in a sweet glaze, you just found the recipe. This is real-deal choux pastry dough that puffs up into those airy donuts you can actually bite through without a struggle. I’ve tested this recipe again (and again) to get the right consistency and frying process down. Plus, no mixer needed… just a pot, a wooden spoon, and a little confidence.
Ingredients Needed for French Crullers
Here’s what you’ll need to make these sweet treats. These are basic ingredients, but the method makes them magic.
- Unsalted butter – melts into the water to start your choux dough.
- Hot water – needed to bring the dough together and get that brisk boil going.
- All-purpose flour – gives structure to the pâte à choux.
- Salt – just enough to balance the sweetness of the glaze.
- Whole eggs – key to getting that light, puffed texture (don’t skip any).
- Vegetable oil – you’ll need a good amount for frying, about 3 inches of oil.
- Powdered sugar – for the sweet glaze.
- Milk – thins the glaze so it coats perfectly.
- Vanilla extract – for flavor depth in the glaze.
- Lemon extract – optional but adds brightness.
How to Make French Crullers
For full details on how to make French Crullers from scratch, including ingredient measurements and lots more details, see the printable recipe card down below. Here are step by step directions on how to make these:
boil water and butter
stir in flour and salt
remove from heat and cool
mix eggs in one by one
stir until completely smooth
transfer to pastry bag
pipe into ring shapes and freeze for 30 minutes
icing ingredients
whisk until smooth and runny
fry at about 1 minute per side or until golden brown
Pro Tip: The ideal oil temperature for frying these French crullers is between 325-350° F (165-177° C). To use a candy thermometer, simply insert the thermometer into the oil and wait for it to stabilize at the correct temperature before adding the crullers.
drain on paper towel/rack
immediately dip top in glaze
place on wire rack to harden
Variations
Want to tweak the flavor or shape a bit? Go for it. This dough can handle it.
- Use bread flour instead of all-purpose for slightly chewier crullers.
- Swap honey glaze for the vanilla-lemon version.
- Add a little cinnamon to the glaze for fall vibes.
- Wanna use your Air fryer? Test small batches at 375° F with parchment paper squares under each ring.
- Make mini crullers by piping smaller circles.
Storage + Make Ahead Directions
Store: Keep leftover French crullers in an airtight container at room temperature for up to 1 day. Don’t refrigerate after glazing, they’ll go soggy.
Freeze: You can freeze the piped, un-fried cruller rings on a baking sheet, then transfer to a freezer bag. Fry from frozen.
Make ahead: Pipe and freeze the dough the night before. Glaze after frying.
More Donut Recipes to Try
- Carrot Cake Donuts
- Red Velvet Donuts
- Donut Holes
- Old Fashioned Pumpkin Donuts
- Pancake Mix Donuts
- Cranberry Orange Donuts
Try these once and you’ll never settle for cake donuts again. And if you make them, don’t skip the glaze. It’s not optional, it’s the whole point. Printable recipe card is below. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
French Cruller
Make the perfect homemade French crullers with this easy, foolproof recipe. These airy donuts have a crisp exterior, soft center, and are dipped in a sweet vanilla glaze.
Ingredients
- 1/2 cup butter
- 1 cup water
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 4 eggs
- vegetable oil for frying
for the glaze-
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract optional
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a small saucepan, bring butter and water to a boil over medium heat. Once the mixture comes to a brisk boil, stir in flour and salt until combined. Remove from heat and cool for 3 minutes.
- Crack eggs into a small bowl. Mix eggs into the warm mixture one by one until the batter is completely smooth.
- Transfer to a large pastry bag with large star tip or large fluted tip and pipe into ring shape on parchment paper-lined baking sheets. Place into freezer for 30 minutes.
- While the dough is freezing, stir powdered sugar, milk, vanilla extract, and lemon extract together for glaze until smooth and runny… but not too runny!
- Pour vegetable oil into a large pot with high sides so there are at least 3 inches of oil. Heat oil to be between 325-350° F so these little guys can get crispy and delightful.
- Drop frozen crullers one by one into hot oil using a slotted spoon, and fry about 1 minute per side or until lightly golden brown.
- Using a pair of metal tongs, remove crullers from oil to layered paper towels to drain and remove excess oil. Then, immediately coat the top of each cruller in glaze.
- Place the freshly glazed cruller onto a wire rack with a sheet pan underneath to allow excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers.
- Best served immediately.
Video
Nutrition
Calories: 84kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 38mgSodium: 90mgPotassium: 13mgSugar: 10gVitamin A: 160IUCalcium: 7mgIron: 0.1mg
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Candy Thermometer Tips
A Few Tips About Candy Thermometers
A candy thermometer can be used to ensure that the oil used for frying French crullers is at the correct temperature. When the dough is placed into oil that is too cool, the crullers will absorb too much oil and become greasy. On the other hand, if the oil is too hot, the crullers will burn on the outside before the inside is cooked.
The ideal oil temperature for frying these French crullers is between 325-350° F (165-177° C). To use a candy thermometer, simply insert the thermometer into the oil and wait for it to stabilize at the correct temperature before adding the crullers.
It’s important to make sure the thermometer is clean before using it and also keep an eye on the thermometer during the frying process and adjust the heat accordingly to maintain the desired temperature. It’s a good idea to fry them in small batches to maintain the temperature of the oil and also to prevent overcrowding in the pan, which can cause the oil temperature to drop.
Wow! The freezing makes them come out perfect. I used a larger star tip to pipe them. They were thicker but didn’t fry too dark since they were frozen first. PERFECT!
My crullers come out not crunchy. Oil is at proper temp, and I even tried cooking them longer to see if they would crisp up. Any ideas?
Crueller donuts are my absolute favorite kind of donut! I will definitely be giving these a try!
Can I make them and freeze raw to cook at another time?
Recipe sounds yummy, but for health reason I try not to deep frying anything You say you can bake them, if so, at what temp and for how long.
Hi Lauren,
I have not made these yet but I will. I will check my pate a choux recipe for baking temp and times. I have new dietary restrictions therefore the baking. Which is very sad because I love fried foods. Darn it. Voodoo doughnuts rock!
Thank you soooo much! I am looking forward to baking all that you show me here.Bravo to you and your tellent and enthusiasm.
Can you make these without the special piping attachment? WIll they be okay, if they are just a basic donut shape?
Can I leave some in the freezer in a bag to fry at another time? Really just want a small batch but would love to have a freezer stash.
They looked great, puffed up beautifully but are too eggy. Is there a a way to adjust for next time? I followed the recipe exactly.
[…] Homemade Crullers from Lauren’s Latest (for dessert!) […]
Hi, my name is Marty… correct me if I am wrong… I have always bought what I thought was the 6-8in long, about 1/2 diameter, brown sugar coated twisted cruller in Chicago, Philadelphia, and New Jersey (Shop Rite is the best store for this kind bakery goods for all cultures). Retired in South Carolina now, but chain stores here lack a good bakery department. The Publix chain did sell them and suddenly stopped. Asked a clerk from the Bi-Lo chain if they have any crullers and said ‘what is that? Oh well, I’ll have to keep asking around…let me know wrong.
[…] I mentioned I’m addicted to food? Crullers and tuna casseroles. That’s how I roll, […]
I really want to try these – they look so good!
My Husband loves sweets and I think this recipe will hit the spot with him! Can’t wait to have him try these!
I followed the recipe but the batter came out too drippy. should I only use 2-3eggs instead of 4?
Can they be baked?
butter in the recipe, salted or unsalted?
I’m thinking of ways to incorporate chocolate into these 🙂 you’re welcome
These are my absolute favorite donuts, and are almost impossible to find in small town Texas. Now I can make my own. Better yet, my son likes to cook, and he will do most of the work. The word cruller rhymes with color and is based on the Dutch, krulle, which is a twisted cake.
Could they be baked instead of fried ?
OMG these look divine. I need to try these asap. Thanks a bunch.
We also call these yummers,, tractor wheels,, I worked front of a Tim Horton’s, a little guy(4.5/5 years old) comes in and shly asked for ‘doughnut like a tractor wheel ‘
Yummy recipe good job thanks 4shareing this.stay blessed
Crullers are my favorite and I’ve never thought of making them at home. But yum! I’ll have to try these. Thanks for sharing.
What did you use to pipe them into rings? Regular frosting bag or a cookie press? They look great! Love your site and follow your pins!
Sorry just back tracked nd saw my answer. Thanks
This looks great. What can be used to replace eggs?
[…] Homemade Crullers from Lauren’s Latest look so so delicious. […]
Can I bake instead deep fry?
I made these this morning using Better Batter (a gluten free flour mix). They are HEAVENLY! I also did not have lemon extract but I did have maple extract! They really were easy and wonderful to make and I made them gluten free so I had a special treat!! Thanks for the recipe!
They sound super, but I would like a baked donut recipe, please…don’t like to fry. Thanks!
Please send me your newsletters. Thanks
I made the dough last night and left them shaped in the freezer until morning where I just had to pop them in the oil to fry them. SOOOOO YUMMY!!!!!!! I love that this uses a lot of eggs because we have chickens and have lots of extra eggs most of the time.
What did you use to squeeze it out of?
1M Wilton pastry tip + bag.
same recipe for churros, just roll them in cinnamon sugar right out of the fryer.
Oh yum!!!!
oh beach body be damned, I need a cruller
[…] Crullers Oh these were insane. Downside is is pretty much took 4 adults and a cooperative 5 year old […]
Made these this weekend and OH MY GOSH! totally amazing. The kids and hubby were gobbling them up as fast as they could be made. Wonderful recipe, thanks for sharing 🙂
My crullers never looked as pretty as yours. 🙁
Now I’m jealous. How can a mommy of an adorable 3 year old who seems busier than a single woman who’s employer is herself make a BETTER looking and perhaps BETTER tasting crullers like this?
Oh well, I have the year ahead to try this out! Love your photos!
[…] until I get my digital nourishment, so to speak) I found a simple recipe for this tasty confection. This cruller recipe from Lauren’s Latest combines some of my favorite things: fat and sugar. The best part? […]
These look RIDICULOUS–in the best way! I need to figure out a way to justify making and eating these, ASAP. Gorgeous!
[…] donuts and Crullers are one of his favorite. I think I will get big bonus points if I make these Homemade Crullers for […]
These look awesome! I’ve never been a huge doughnut eater, but I love them when I make them at home!
Mouth is watering!
Well, who knew I needed a Cruller? I guess you did 😉
I always pronounce it as “crul-lers” as opposed to “crew-llers”. Either way, they are delicious!! hahaI can’t get enough of dounts, so keep the recipes coming! Thanks!!
My all time favorite donut!! I can’t freaking wait to make these!
I can’t get over how easy these look and I can just imagine how good they are! Can’t wait to try some 🙂
Those are beauties Lauren! (who is nice 🙂
Oh those are so awesome – and on my to make list ASAP!
These look perfect and delicate and beautiful!
I want these right now for breakfast! What a great recipe.
I could eat these at alarming speeds right now. Love it!
Died andgone to heaven…mama mia.
Definitely Crew-lers. That glaze step just makes them so ridiculously irresistible.
I didn’t need to know they were *that* easy to make… Crullers are my Achilles heel in the donut world!
I am too afraid to fry anything in hot oil on the stove, as I am scared the oil will splash all over … does this happen to you?
I was going to make your red velvet donuts yesterday (for the 4th or 5th time) and had all the dry ingredients in the bowl and then went to find my donut pan and it is gone!? I threw a little fit and searched my house high and low, and still can’t find it. Now I guess I have to buy a new one – weird hey!?
I use a deep frying pan and these didn’t splash or splatter at all.
OMG these sound so yummy! Any idea if they would work with an alternative flour? Like say almond flour? While they sound so good I am afraid, like you, I would want to eat and eat and eat some more! Not good on a low-carb diet! LOL!
Never tried it….give it a whirl and let me know!
I made these donuts with Bob’s Redmill GF 1:1 Baking flour mix! The dough seemed stickier that when alive made pat They turned out fantastic! I was concerned that without sugar in the dough, maybe they wouldnt be sweet enough—this was not a problem! I wanted to add some Scandinavian flare to my donuts, so I added ground cardamom to the dough (not a traditional crueler, but delish) . I glazed them with amaretto/coffee/sugar
I tried making the crullers gluten-free using 3/4 cup of Cup-4-Cup GF flour and 1/4 cup of millet flour (thinking that the Cup-4-Cup would behave most like wheat flour and the millet flour would add flavor). They came out looking beautiful and have a good texture but they taste weirdly of pancakes. So if you are trying to make GF donuts, I would try a different flour mix!
This is a quick and easy recipe that looks impressive–and I’ve never fried anything before. I’m sure that II will try again–with different flours.
These seem so easy for how fancy they look! And I will take lemon glaze any day of the week, thankyou.
These look amazing!!
Crullers are my mom’s favorites! I’ve got to show her this recipe. =)
Ok, yeah, these are going on the must make list.
My husband who worked at a bakery said they are ‘crew-L-ers’ just in case you were wondering for future purposes! 🙂 This is totally heavenly looking! I am making some right now! Thanks for sharing!
I would have failed the quiz on the first question. I applaud her 7% success.
OK, and these donuts, wow, incredible!
These look so good–I loooooooove crullers! Is it possible to bake these? I avoid frying since I have poor ventilation and it makes all my stuff smell disgusting.
These look so good, I haven’t had the nerve to make homemade doughnuts yet. I’m afraid I might actually eat them all!
Those sound fantastic! I can’t wait to give them a try (even though I try to stay away from making fried foods at home!). I also can’t wait to check out those other 4 doughnut recipes you have. YUM!
Oh wow. I could probably get rid of a dozen of these right this second. Love homemade donuts like no other!
These are my husband’s FAVORITE donuts…I definitely have to make them for him!! (Probably on a day that I need him to hang pictures for me or lift heavy stuff)
Wow – I’ve never even heard of a donut called a cruller but now I want to make them!
wow! never realized this was so easy. and we are SO going to voodoo when me and megs come down! yes?! yes.
Wow. Wowwwwww.
Yum! these look incredible! your daughter is SOOOO cute!
I could totally go for about a dozen of these right now! Yummy!!