French Cruller

Indulge in the heavenly lightness of homemade French Crullers, a classic pastry made from airy, egg-rich choux dough fried to golden perfection and finished with a sweet vanilla glaze. This recipe combines a delicate balance of simple ingredients like butter, milk, and flour to create a dough that’s piped into iconic ring shapes with a star tip. Fried until irresistibly crisp on the outside and tender on the inside, these crullers are then dipped in a luscious glaze made from powdered sugar and vanilla for the ultimate pastry experience. Perfect for breakfast, brunch, or a special dessert, these bakery-style delights are surprisingly easy to recreate at home in just 40 minutes. A must-try for anyone craving the charm of French patisserie in their own kitchen!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 120 ml Water
• 120 ml Whole milk
• 85 grams Unsalted butter
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 125 grams All-purpose flour
• 3 pieces Large eggs
• 1000 ml Vegetable oil
• 120 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Milk (for glaze)

Directions

Step 1

In a medium saucepan, combine the water, whole milk, unsalted butter, sugar, and salt. Bring the mixture to a boil over medium-high heat.

Step 2

Once boiling, remove the saucepan from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture comes together and forms a ball.

Step 3

Return the saucepan to low heat and cook the dough for an additional 2 minutes, stirring constantly to dry it out slightly.

Step 4

Transfer the dough to a large mixing bowl and allow it to cool slightly for 5 minutes.

Step 5

Add the eggs, one at a time, beating well with a hand mixer after each addition until the dough is smooth and glossy.

Step 6

Heat the vegetable oil in a large, deep saucepan or Dutch oven to 180°C (350°F).

Step 7

Line a baking sheet with parchment paper and lightly grease it. Fit a pastry bag with a large star tip and fill it with the choux pastry.

Step 8

Pipe rings of dough onto the prepared parchment paper, about 3 inches in diameter.

Step 9

Carefully lift the parchment paper and slide the crullers one by one into the hot oil, frying a few at a time, until they are puffed and golden brown, about 3-4 minutes per side. Use a slotted spoon to turn them.

Step 10

Remove the crullers from the oil and drain them on a wire rack lined with paper towels.

Step 11

To make the glaze, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth.

Step 12

Once the crullers are slightly cooled, dip the tops into the glaze, allowing excess to drip off. Place them back on the wire rack and let the glaze set before serving.

Nutrition Facts

Serving size	1722.1 grams (1722.1g)

Amount per serving	% Daily Value*
Calories	9476

Total Fat 977.10g	1253%
Saturated Fat 175.90g	880%
Polyunsaturated Fat 568.20g
Cholesterol 763mg	254%
Sodium 1471mg	64%
Total Carbohydrate 238.50g	87%
Dietary Fiber 3.40g	12%
Total Sugars 138.20g
Protein 36.60g	73%

Vitamin D 187IU	932%
Calcium 318mg	24%
Iron 9mg	49%
Potassium 602mg	13%

*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: 88.9%

Protein: 1.5%

Carbs: 9.6%