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.

Course Breakfast, Dessert

Cuisine American, French

Keyword Cruller, Cruller Donut, French Cruller

Prep Time 45

Cook Time 10

Total Time 55

Servings small

Calories 84kcal

Author Katie Cooksey

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

US Customary - Metric

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