Homemade French Cruller Donut Recipe

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This French Cruller Donut Recipe is so easy and to die for! My step by step guide will help you through frying up these delicious doughnuts!

French Cruller Recipe

I have a precisely 4 doughnut recipes on my blog. And today, I’m adding a 5th and it’s a doozie. Friends, meet my Homemade French Cruller Donut Recipe. Is it Crew-ler or crul-lur? Informal poll.

Fresh doughnuts right out of the grease and glaze are basically what makes my world go round. Gord and I going to voodoo doughnuts was like a spiritual experience. Doughnuts are holy, holy things in this house. Always have been; always will be. So when my sissy-pants came for a visit {that’s sister for all your normal folk}, we were planning on eating our body weights worth in Boston Cream Doughnuts and Maple Bacon Bars at voodoo. Well, at some point before leaving, we decided it would be better to make our own, so here lies our decision on your computer screen.

Sweet, crispy, tender, hot out of the grease Crullers. These are so not the typical doughnut {yeast-risen} but are so delicious in their own way. If you’ve never had a cruller, go get you one. You’ll thank me later.

One thing I happen to love about these doughnuts is you can have the entire batch done in about an hour! No downtime waiting. SCORE. The time thing is what REALLY made me fall in love with these little buggers. You mean I can shove 14 of these into my mouth in an hour instead of 3? SOLD!

How to Make Crullers

Start by boiling some water and butter together in a pot.

Once it boils, stir in some flour and salt.

Stir vigorously until the dough comes together. Remove from the heat and cool a few minutes.

Now we’re going to stir in these eggs one at a time until a thinner, smooth batter comes together.

Something like this is good. If it’s hard to pipe, that means it’s too thick and you should stir in another egg.

Pipe the batter into circles onto some parchment paper and place into the freezer.

While those are freezing, stir together your glaze and start heating your vegetable oil.

You want your glaze thick but still a little runny. I tried to show you a middle ground with this photo. I realize that this photo probably tells you nothing about the glaze viscosity so……you’re welcome.

Frying Cruller Donuts

Once your oil is hot and you can peel your frozen crullers off the parchment paper in one piece, give those babies a hot bath! You want the oil somewhere between 325 and 350 degrees so these little guys can get crispy and delightful. I don’t use a thermometer cause I’m a rebel like that but you can know your oil is hot enough when you drop a cruller in and bubbles sizzle around it and floats. All in all, these should be done after a minute and at max 2 minutes.

Once they’re lovely and golden on both sides, remove to paper towels to drain.

And then dunk into some glaze.

OR if you’re sassy, dip them into some lemon glaze. OH YEAH. Those were the bomb.

Actually, they all were the bomb. I had approximately 42 of these before I stopped myself and dropped the rest off to my husband at work. Hallelujah for hungry coworkers.

Printable recipe card is below, have a great day!

Other recipes you might like:

• Carrot Cake Doughnuts with Cream Cheese Frosting
• The Puddin’ Doughnut
• 3-Ingredient Nutella Doughnuts
• Red Velvet Coconut Doughnuts
• Cranberry Orange Cake Doughnuts
• S’mores Doughnuts

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Homemade French Cruller Donut Recipe

This French Cruller Donut recipe is so easy and to die for! My step by step guide will help you through frying up these delicious doughnuts!

servings 24 small

Prep Time 45 mins

Cook Time 10 mins

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
• ▢ 1/4 teaspoon lemon extract optional

US Customary - Metric

Instructions

• Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and cool 3 minutes.     
• Crack eggs into a small bowl. Mix eggs into warm mixture one by one until completely batter is completely smooth.
• Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes.
• Pour vegetable oil into large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 325-350 degrees. While oil is heating, stir all ingredients together for glaze until smooth and runny...but not too runny!
• Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden. Remove to paper towel to drain and then immediately coat in glaze. Place onto cooling rack to let excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers. Best served warm, immediately out of the glaze.

Nutrition

Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 93mg | Potassium: 17mg | Sugar: 9g | Vitamin A: 160IU | Calcium: 7mg | Iron: 0.4mg

Course: Breakfast, Dessert

Cuisine: American, French

Keyword: Cruller, Cruller Donut, French Cruller