I love this recipe because it uses classic choux pastry—simple ingredients that transform into something magical when fried. The crullers puff up beautifully, creating that signature hollow center and tender crumb. The glaze adds a glossy finish and a hint of vanilla that pairs perfectly with a cup of coffee. Whether I serve them for breakfast, brunch, or dessert, they always impress and disappear quickly.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup water 6 tablespoons unsalted butter 2 teaspoons sugar 1/4 teaspoon salt 1 cup all-purpose flour 3 large eggs 1 egg white Vegetable oil, for frying 1/2 cup powdered sugar 1–2 tablespoons milk 1/2 teaspoon vanilla extract
Directions
I start by combining the water, butter, sugar, and salt in a medium saucepan and bringing it to a boil over medium heat. Once the mixture starts bubbling, I reduce the heat to low and add the flour all at once, stirring quickly and constantly until the dough pulls away from the sides of the pan and forms a smooth ball—this usually takes about a minute. I remove the pan from the heat and let the dough cool for about 5 minutes so it doesn’t scramble the eggs when I add them. Next, I beat in the eggs and the egg white one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and pipeable. Meanwhile, I heat the vegetable oil in a deep fryer or large pot to 370°F (187°C). I transfer the dough to a piping bag fitted with a large star tip and pipe rings of dough onto small squares of parchment paper. I carefully lower each dough ring, parchment side up, into the hot oil. As the crullers begin to fry, the parchment naturally detaches and floats away—I remove it with tongs. I fry each cruller for about 2 minutes per side until golden brown, then transfer them to a wire rack to drain any excess oil. For the glaze, I whisk together powdered sugar, milk, and vanilla extract in a small bowl until it’s smooth and slightly runny. Once the crullers have cooled slightly, I dip the tops into the glaze and set them back on the rack to let the glaze firm up.
Servings and Timing
This recipe makes about 12 crullers. Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Variations
Sometimes I flavor the glaze with almond or lemon extract for a twist, or I add a touch of espresso powder for a coffee glaze. I’ve also made chocolate-glazed crullers by mixing cocoa powder into the glaze. For extra decadence, I drizzle them with melted chocolate or sprinkle toasted nuts on top.
Storage/Reheating
I always enjoy these fresh since they’re at their best on the same day. If I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To refresh them, I warm them briefly in a 300°F oven for about 3–4 minutes to restore their crispness. I never refrigerate or freeze them since that makes the texture soggy.
FAQs
Can I bake French crullers instead of frying?
Yes, I sometimes bake them at 425°F for 10 minutes, then reduce to 350°F and bake for another 15 minutes until golden.
Why did my crullers deflate after frying?
They may not have been cooked long enough. I make sure they’re golden and crisp before removing them from the oil.
What kind of oil is best for frying?
I prefer using vegetable oil or canola oil because they have a neutral flavor and high smoke point.
Can I make the dough ahead of time?
Yes, I prepare the choux dough a few hours ahead and keep it covered in the fridge until ready to fry.
How do I get the perfect shape?
I pipe the rings evenly and keep the tip close to the parchment for smooth, uniform shapes.
Can I flavor the dough itself?
Definitely. I sometimes add citrus zest or a dash of cinnamon to the dough for extra aroma.
How do I make the glaze thicker or thinner?
I adjust the milk—adding more for a thinner glaze or less for a thicker coating.
Can I use a different glaze?
Yes, I’ve made maple or chocolate glazes, and both pair beautifully with the airy texture.
Can I use salted butter?
Yes, I just reduce or omit the added salt in the recipe.
How do I know when the oil is hot enough?
I test it by dropping a small bit of dough—if it sizzles immediately and floats to the top, it’s ready.
Conclusion
I love how French Crullers combine simplicity and elegance in one pastry. They’re crisp, airy, and melt-in-your-mouth light, with just the right amount of sweetness from the glaze. Making them at home always feels special, and the result rivals anything I could buy at a bakery. Whether I’m serving them for breakfast or as a treat with coffee, these golden beauties never fail to impress.
Delicate, airy, and golden, these French Crullers are made from classic choux pastry and topped with a simple vanilla glaze. Lightly crisp on the outside and soft within, they’re a bakery-worthy treat you can easily make at home for breakfast, brunch, or dessert.
Ingredients
1 cup water
6 tbsp unsalted butter
2 tsp sugar
1/4 tsp salt
1 cup all-purpose flour
3 large eggs
1 egg white
Vegetable oil, for frying
1/2 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Instructions
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Reduce heat to low and add flour all at once. Stir constantly until dough pulls away from the pan and forms a smooth ball, about 1 minute.
Remove from heat and let cool for 5 minutes.
Add eggs and egg white one at a time, beating well after each addition until dough is smooth, glossy, and pipeable.
Heat vegetable oil in a deep fryer or large pot to 370°F (187°C).
Transfer dough to a piping bag fitted with a large star tip. Pipe rings of dough onto small parchment squares.
Carefully lower each ring into the hot oil, parchment side up. Remove parchment once it detaches and floats away.
Fry for about 2 minutes per side until golden brown. Transfer to a wire rack to drain excess oil.
For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth and slightly runny.
Dip cooled crullers into the glaze and set on a rack to allow the glaze to firm up before serving.
Notes
For different flavors, add almond, lemon, or coffee extract to the glaze.
To bake instead of fry, bake at 425°F for 10 minutes, then at 350°F for 15 minutes until golden.
Brush with melted chocolate or sprinkle with nuts for extra decadence.
Enjoy the same day for best texture; store leftovers up to 1 day in an airtight container.
Reheat briefly in a 300°F oven for 3–4 minutes to refresh crispness.
