French Cruller Donuts With Choux Pastry and Vanilla Glaze

French crullers are made from choux pastry, the same egg-enriched dough used for eclairs, piped into ridged rings and fried until puffed and golden. The result is lighter and more hollow than a cake donut, with a thin crisp shell and a soft, eggy interior. A simple vanilla glaze finishes them. This recipe makes 12 donuts and takes about 35 minutes, and the dough comes together in one saucepan.

Ingredients

For the Cruller Donuts (Choux Pastry):

• ½ cup (113g) unsalted butter
• 1 cup (240ml) water
• ¼ teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs
• Vegetable oil for frying

For the Glaze:

• 1 ½ cups (180g) powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon vanilla extract

Making Choux Dough, Piping Rings and Frying

1. Prepare the Choux Pastry: In a medium saucepan over medium heat, combine butter, water, and salt. Heat until the butter melts and the mixture starts to boil. Remove from heat and stir in the flour all at once until a smooth dough forms that pulls away from the sides of the pan.

2. Incorporate the Eggs: Let the dough cool for 5 minutes. Beat in eggs one at a time, ensuring each egg is fully incorporated. The dough should be glossy and thick but pipeable.

3. Pipe the Donuts: Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto a parchment-lined baking sheet, spacing them at least 2 inches apart.

4. Fry the Crullers: Heat vegetable oil in a deep pot to 360°F (182°C). Fry donuts in batches for about 2–3 minutes per side, until golden brown and puffed. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain excess oil.

5. Glaze the Donuts: Whisk together powdered sugar, milk, and vanilla until smooth. Dip the warm crullers into the glaze, letting excess drip back into the bowl. Place glazed donuts on a rack until the glaze sets.

Keeping Choux Dough and Frying Oil Under Control

• Cool before the eggs: If the dough is too hot, the eggs will start to scramble when you beat them in, so let it cool for the full 5 minutes.
• Stop adding egg at the right point: The finished dough should be glossy, thick and pipeable. If it is stiff and won’t pipe, it needs a little more beaten egg; if it is runny, it will spread and won’t hold the ridges.
• Keep the oil steady: Fry in small batches so the oil stays near 360°F (182°C). Crowding drops the temperature and gives greasy, heavy crullers. Never leave hot oil unattended.
• Glaze while warm: Dip the donuts while warm, not hot, so the glaze sets shiny instead of melting off.

Why Crullers Don’t Puff

Flat or dense crullers usually come from two causes: dough that is too loose, or oil that is not hot enough. Make sure every egg is fully beaten in, pipe rings of even thickness, and check the oil with a thermometer rather than guessing.

Baked Crullers, Flavor Twists and Other Glazes

• Baked crullers: You can bake the rings at 425°F (218°C) for 15–20 minutes for a lighter, less oily donut. Expect a drier, more pastry-like result than the fried version that the recipe card describes.
• Flavor additions: A teaspoon of orange zest or a pinch of cinnamon in the dough adds a subtle twist.
• Alternative glaze: Swap the vanilla for maple extract, or make a chocolate glaze by mixing ½ cup (60g) powdered sugar with 2 tablespoons cocoa powder, 1–2 tablespoons milk and ¼ teaspoon vanilla.
• Flour: Stick to all-purpose flour. Bread flour can make the donuts chewier, and cake flour can make them too delicate to hold their shape.

What to Serve With Crullers

Crullers are at their best warm, with coffee. For a breakfast spread, add baked apple fritters, apple pie biscuits or a slice of rhubarb coffee cake.

Making Crullers Ahead and Freezing Them

Can I make cruller donuts ahead of time?

Yes, you can fry the donuts and store them in an airtight container at room temperature for up to 24 hours. Glaze them just before serving to maintain the shine.

Can I freeze cruller donuts?

Yes. Freeze unglazed donuts on a baking sheet, then transfer them to a freezer bag. Reheat in a 350°F (177°C) oven for 5–7 minutes before glazing.

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