Homemade French Cruller Donuts

4.82 from 16 votes

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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!

side view of french crullers on a plate

French Cruller Recipe | Homemade!

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!

top down view of cruller donuts stacked on top of each other

Main Ingredients Needed

Simple ingredients come together to make pâte à choux, a French pastry dough used to make things like cream puffs and eclairs. In this case, we are going to fry the dough to make crullers. Here’s everything you’ll need:

  • Butter – to add moisture and flavor.
  • Water – this creates an even higher moisture content that then steams the dough. This allows the starch in the flour to gel creating structure.
  • Flour – for structure! Read above.
  • Salt – for flavor.
  • Eggs – this thins out the dough to be the right consistency.
  • Vegetable Oil – used for frying!

For the Glaze

  • Powdered Sugar – to sweeten the glaze.
  • Milk – to thin it out to the right consistency (think school glue).
  • Vanilla – for flavor.
  • Lemon Extract – for even more flavor (optional but recommended).
cruller donuts on a cooling wrack

How to Make Crullers

For full details on how to make Crullers from scratch, see the recipe card down below 🙂

1. Make Pâte à Choux

Bring butter and water to boil in a small pot. Once the mixture comes to a 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 warm mixture one by one until completely batter is completely smooth.

2. Pipe Circles + Freeze

Transfer to piping bag with large fluted tip and pipe into circles on parchment paper-lined baking sheets.

Place into freezer for 30 minutes.

3. Make Glaze

While the dough is freezing, stir all ingredients together for glaze until smooth and runny…but not too runny!

crullers on a white plate

Frying Cruller Donuts

While you can bake Crullers, they will come out more like cream puffs than crispy donuts. So I recommend frying! I promise it’s not as hard as it seems.

4. Fill + Preheat Oil

Pour vegetable oil into a large pot with high sides so there are at least 3 inches of grease. Heat oil to be between 325-350 degrees so these little guys can get crispy and delightful.

5. Fry Crullers

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! Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden.

6. Glaze + Cool

Remove to a paper towel to drain and then immediately coat in glaze. Place onto a 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.

top down view of crullers on a plate

More Donut Recipes to Try!

These Cruller Donuts 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!

4.82 from 16 votes

Homemade French Cruller Donuts

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
Total Time 55 mins

Ingredients

for the glaze-

  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon lemon extract optional

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

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Recipe Rating




77 Responses
  1. heidi @ a week from thursday

    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.

  2. Marce

    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 ‘

  3. Katie

    5 stars
    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.

  4. Low Carb Easy Cheesy Tuna Casserole | Lauren's Latest

    […] I mentioned I’m addicted to food? Crullers and tuna casseroles. That’s how I roll, […]

  5. Marty

    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.

  6. Kelly

    3 stars
    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.

  7. Cristina

    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.

  8. Dalton Morgan

    5 stars
    Thank you soooo much! I am looking forward to baking all that you show me here.Bravo to you and your tellent and enthusiasm.

  9. Sheila

    4 stars
    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!

  10. Annie

    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.

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