French Crullers Light Pastry

Light as air with a shimmery vanilla glaze French crullers are the ultimate treat when you want fresh donuts at home but crave a softer eggier bite than anything you find at a bakery. I started making crullers when my neighborhood café closed down and now they are my go-to whenever I need to impress friends with a morning coffee spread. All you need is a handful of kitchen basics and a little patience while the dough transforms into golden puffy rings—dipping each one into a sugar-sweet glaze is simply irresistible.

The first time I made crullers I was shocked by how easy they were. My family devoured a whole batch before lunchtime and now no one wants to wait for the bakery version anymore. These always disappear before they cool.

Ingredients

• All-purpose flour: Gives the crullers their classic structure and tender interior. Use the freshest flour on hand for best puff
• Unsalted butter: Provides rich flavor and keeps the dough silky. Look for real high-fat butter instead of blends
• Eggs: Bring lift and help create the signature custardy middle. Farm-fresh or high-quality eggs will give you the brightest color
• Powdered sugar: In the glaze melts over the warm crullers for sweetness without graininess. Sift before mixing to avoid lumps
• Vanilla extract: Brings warmth to both dough and glaze. Pure vanilla adds depth but a good imitation works in a pinch

Instructions

Make the Pâte à Choux:

In a saucepan over medium heat combine water butter sugar and salt. Stir occasionally until the butter is melted and the mixture comes to a gentle boil. This ensures even hydration

Add the Flour All at Once:

Quickly add all the flour. Stir forcefully with a sturdy spoon until the dough looks smooth and pulls away from the sides. This forms the base and removes raw flour taste

Let the Dough Cool Slightly:

Take the pan off the heat and set it aside for about five minutes. This step matters so you do not scramble the eggs in the next step

Add Eggs One by One:

Crack in one egg at a time stirring fully between each. The dough may look separated at first but it will smooth out and become glossy. Once all eggs are blended stir in the vanilla

Pipe the Dough:

Transfer the dough into a piping bag with a large star tip. Pipe neat 3-inch rings onto individual squares of parchment so transferring to oil is simple

Fry Until Golden and Puffy:

Heat oil in a deep pot or fryer to 350F. Gently lower the parchment and rings into the hot oil. Fry until golden and the crullers spring back about three minutes per side. Remove using a slotted spoon and drain on paper towels

Mix Up the Glaze:

In a bowl whisk together sifted powdered sugar milk and vanilla until smooth and pourable. Adjust milk for desired consistency

Glaze While Warm:

Dip the warm crullers top side down in glaze letting the extra drip off. Place on a rack to set so each ring is shiny

I have always been obsessed with the way the eggs puff up the dough creating a honeycombed center and a crisp golden edge. My kids love to help pipe the dough because each ring comes out a little different looking—no two are alike but every one is delicious.

Storage and Leftover Tips

French crullers are at their best the day they are made but you can keep leftovers in an airtight container for a day at room temperature. For longer storage freeze the cooled unglazed crullers and reheat gently in the oven before glazing. The glaze can also be made ahead and refrigerated then whisked smooth before dipping. If they lose their crispness pop them in the oven for a few minutes to refresh

Easy Ingredient Swaps

You can flavor the glaze with citrus zest or swap in almond extract for a different twist. Substitute half the water for milk in the dough for a softer crumb. For a gluten-free version try a one to one gluten-free flour blend

Perfect Ways to Serve This

Crullers are perfect with a strong cup of coffee or a creamy hot chocolate. Try layering a split cruller with whipped cream and berries for a fun brunch plate. I sometimes make mini crullers for parties and dip them in chocolate glaze

The Story Behind This Recipe

I started making crullers during a cold winter when the donut shop was too far to walk. The smell of the butter and vanilla drew my whole family into the kitchen. Now it is a tradition for birthdays and rainy weekends. There is something magical about watching the dough puff up and float in the oil

Adapting for Every Season

Add a touch of cinnamon to the dough for fall breakfasts. Around spring add orange or lemon zest to the glaze for a brighter flavor. Crullers make a festive addition to brunch spreads any time of year

No store-bought donut compares to a fresh homemade cruller. Try them once and they will become a new family favorite for any special breakfast.

Recipe Q&A

→ What makes French crullers so airy?

The use of choux dough, made by cooking flour with water and butter, then adding eggs, creates a light pastry with a hollow interior when fried.

→ How do you achieve the signature cruller shape?

A piping bag fitted with a large star tip is used to pipe dough into rings, which helps produce the classic ridged look and texture.

→ What oil temperature is best for frying crullers?

A steady temperature of 350°F (175°C) ensures the crullers cook evenly, resulting in a crisp, golden exterior without excessive greasiness.

→ How is the glaze prepared?

Powdered sugar is whisked with milk and vanilla extract until smooth, then applied to the warm crullers for an even, shiny coating.

→ Can French crullers be made ahead?

They're best enjoyed fresh, but can be made a few hours ahead. Add glaze shortly before serving to keep them from becoming soggy.