Home » All Recipes » French Cruller Donuts
by Baker BettieApril 5, 2018
These classic French cruller donuts are made with choux pastry and then deep fried. These donuts result in a crispy outside and a nearly hallow inside. Simply sprinkle with powdered sugar or dip in a powdered sugar glaze. Follow this step-by-step tutorial for how to make French cruller donuts!Pin it for Later »
What is a Cruller?
A cruller is a general term for a fried pastry that has a twisted shape. The twist is sometimes kept oblong, while other times it is twisted into a circle like a classic donut shape. Crullers are often made with yeast raised dough while other times they are made with choux pastry. Crullers made with choux pastry are called French crullers.
French Cruller Donuts Overview
- Skill Level: Intermediate
- Components Used: Choux Pastry, Powdered Sugar Glaze
French crullers are made with the classic pastry batter called choux pastry (also known as pate a choux). Because choux pastry is a batter instead of dough, the donuts are piped into the cruller shape instead of being cut out and twisted.
French crullers result in a much lighter and more airy donut than traditional yeast-raised or cake donuts. The outside of the pastry is crisp while the inside is almost hallow.
The amount of moisture in the batter is what leavens these donuts instead of chemical leavening or yeast. When the batter hits the hot frying oil, the liquid begins rapidly evaporating off causing the donuts to puff up.
How to Make French Crullers
French crullers start with a classic choux pastry batter that is then fried. Using choux pastry to make donuts makes for a much quicker and easier process than making yeast-raised donuts.
Make the Choux Pastry
- STEP 1: In a saucepan, bring the milk, water, sugar, and butter to a boil.
- STEP 2:Off the heat, add the flour into the pot all at once and stir vigorously until a cohesive dough forms.
- STEP 3:Flatten the mixture to the bottom of the pan and turn the heat back on. Listen for the mixture to begin making a crackling sound.
- STEP 4: Pull back the mixture to check for a thin film on the bottom of the pan. This indicates the mixture is dried out enough.
- STEP 5:Stir the mixture off of the heat until all of the steam evaporates off.
- STEP 6: Stir in the eggs one at a time. Make sure each egg is completely absorbed into the batter before adding the next.
- NOTE: When all of the eggs are stirred into the batter and it looks glossy it is done.
- STEP 7: Chill batter in the refrigerator for 20 minutes.
Pipe the Choux Pastry & Fry
- STEP 8: Transfer the chilled batter to a pastry bag fit with a large star tip. Cut parchment paper into squares about 5″ x 5″ (13 x 13 cm). Heat 3″ (7.5 cm) of oil in a pot or deep skillet to 350 F (177 C).
- STEP 9: Pipe the choux pastry into circular shapes on the parchment paper squares.
- STEP 10: Place the parchment paper with the cruller on a slotted spoon and carefully lower it into the hot oil. When the donut begins to set you will be able to use a pair of tongs to pull the parchment paper off.
- STEP 11: Flip the donut after about 3 minutes on one side. Monitor the temperature of the oil as you are frying. If the oil gets too hot the donut will get too dark before the inside puffs up and cooks. It will take about 5-6 minutes total to cook each donut. Depending on the size of the pan, you can cook several at a time.
Make the Glaze & Dip the Donuts
- STEP 12: Move the cooked donuts to a cooling rack over a sheet pan to drain.
- STEP 13: Whisk together the ingredients for the glaze.
- STEP 14: Dip each donut in the glaze, turning to coat and move back to the cooling rack.
Tips, Tricks, & Techniques
- French cruller donuts are best eaten fresh, so if you do want to make them ahead I suggest piping the bater and freezing it on sheet trays. Once frozen, transfer the shaped batter into a freezer ziplock bag. Then you can pull them and fry them from frozen the day you want to serve them.
- The powdered sugar glaze is easily modified to make a variety of flavors. Or you could consider dipping these in a chocolate glaze to make chocolate French crullers!
- Keep a very close eye on the temperature of your frying oil. If the oil starts getting too hot the donuts will burn before they have time to puff up and cook all the way through. A simple fry thermometor is the perfect tool for this.
French Cruller Ingredient Functions
- Milk & Water are the main moisture for the batter. They help the batter to rise once it is heated by evaporating and creating steam inside the pastry. Milk keeps the pastry more tender.
- Butter gives the pastry tenderness and flavor.
- Sugar sweetens the pastry slightly.
- Salt rounds out the flavors.
- Flour is the main structure of the donuts. When it mixes with the liquid it creates a gluten structure which captures the steam to form the donut shape.
- Eggs provide more moisture to leaven the donuts and also helps bind the pastry together.
Yield: About 10 Donuts
French Cruller Donuts
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
These classic French cruller donuts are made with choux pastry and then deep fried. These donuts result in a crispy outside and a nearly hallow inside. Sprinkle simply with powdered sugar or dip in a powdered sugar glaze. Follow this step-by-step tutorial for how to make French cruller donuts!
Ingredients
- 1/2 cup(4 fl oz, 118 ml) water
- 1/2 cup(4 fl oz, 118 ml) milk
- 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, cut into pieces
- 2 TBSP (0.9 oz, 25 gr) granulated sugar
- large pinch kosher salt
- 1 cup (4.25 oz, 119 grams) all-purpose flour
- 4 large eggs
- oil for frying (canola, peanut, vegetable, or avocado oil)
- 2 cups (9 oz, 252 gr) powdered, confectioners, or icing sugar
- 1 tsp vanilla paste or vanilla extract
- 1/4-1/3 cup (60-77 ml) milk
Instructions
- In a sauce pot, heat the water, milk, butter, sugar, and salt over medium heat. Once the mixture is boiling, take it off the heat and pour all of the flour into the pot at once. Stir quickly until the mixture comes together into a cohesive dough.
- Flatten the mixture to the bottom of the pan and return it to medium heat. Listen for the mixture to begin making a crackling sound. Once you hear it crackling, pull the mixture to one side of the pot and check if there is a thin film on the bottom. It there is, it is dried out enough. It not, heat longer until a film forms.
- Remove the mixture from the heat and stir until all of the steam has evaporated off.
- Off the heat, add the eggs into the mixture and stir until each egg has completely absorbed into the batter before adding the next. This takes a little arm work to get it all mixed in.
- Once the batter is smooth and glossy it is done. Chill in the refrigerator for 20 minutes.
- Meanwhile, set up a deep fryer, pot, or deep skillet with at least 3" (7.5 cm) of oil. Bring the oil to 350 F (177 C). Cut parchment paper into 10 square pieces about 5" x 5" (13 x 13 cm) in size.
- Transfer the choux pastry to a piping bag fit with a large star tip. Pipe circles of batter onto each parchment square.
- Using a slotted spoon, lower a piece of parchment paper with a piped donut into the hot oil. Let it fry for about a minute and then use tongs to gently release the donut from the parchment paper and remove the parchment from the oil. Flip the donut after about 3 minutes of frying. Fry for about 2-3 more minutes.
- Move the cooked donuts to a cooling rack set over a sheet pan to drain.
- Whisk together all of the ingredients for the glaze adding enough milk to create a thin dippable consistency.
- Dip the donuts in the glaze, flipping to coat, and move them back to the cooling rack.
Notes
- Oil Temperature: It is important to monitor the heat of the frying oil carefully. If it gets too hot the outside of the donut will burn before the inside has time to puff up and cook through.
- Make Ahead: If you want to prep the donuts ahead, pipe the choux pastry into the donut shapes and freeze. Transfer the frozen donuts to a freezer bag and store for up to 3 months. The day you want to serve them you can fry them straight from frozen. Add about 2 minutes to the fry time for frozen choux pastry.
Nutrition Information:
Amount Per Serving:Calories: 325
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Pam —Reply
What type of oil do you use? I think the type of oil would be critical for the flavor of these delicate delights. Thanks, Pam
Kristin "Baker Bettie" Hoffman —Reply
Hi Pam! When frying you always want to use a mild flavored oil with a high smoke point. I tend to use peanut or canola oil. But you could also use vegetable oil or even avocado oil.
Kayle (The Cooking Actress) —Reply
and now I want these SO SO bad!
Kristin "Baker Bettie" Hoffman —Reply
Gah, they are so fun to make! And eat! <3
Izzy —Reply
Just tried making these but when they came out of the oil they quickly deflated and ended up flat 🙁 What do you think could be the reason?
Baker Bettie —Reply
I suspect they need to be fried a bit longer as they weren’t quite set enough. If the dough is still very wet in the inside they can deflate.
David G —Reply
I tried this as the homework for the levain lesson, but when I fried them, they inflate too much and break, and after the cool down they deflate and finish flat. Any suggetion?
Baker Bettie —Reply
Hi David, thanks for sharing! I suspect your oil was too hot. I suggest using a thermometer to ensure you get to the correct temp.
Charity —Reply
So excited to try these! Hopefully I can do it right the first time and not mess up the choux pastry dough <3333
Baker Bettie —Reply
Enjoy!
Nicholas Drew —Reply
I gave these a shot last weekend but they didn’t turn out too great unfortunately.
Although I felt like I cooked the donuts long enough (I felt like the outside was pretty dark)—they were very doughy in the center and got fairly mushy after sitting for a bit.
Do you think I just didn’t cook them long enough (despite seeing the dark outside)?
I did also add a higher ratio of powdered sugar to the glaze because my glaze was turning out really liquidy with the suggested ratio, so I think maybe I overdid that and maybe the heaviness of the glaze that I created was also weighing down the donuts and making them soggy.
What do you think?
Thanks!
-Nick
11 Comments on “French Cruller Donuts”
Greetings, fellow enthusiasts of the culinary arts! I am a passionate connoisseur of baking and pastry, particularly versed in the delicate and artful realm of French pastries. My extensive experience includes mastering the intricate techniques of choux pastry, a fundamental skill for crafting ethereal delights such as the classic French cruller donuts. Allow me to share my in-depth knowledge, ensuring your journey into the world of French crullers is a resounding success.
The crux of French cruller donuts lies in the mastery of choux pastry, a versatile batter known for its ability to yield light, airy, and crisp pastries. Unlike traditional yeast-raised or cake donuts, French crullers employ the unique property of choux pastry to create a nearly hollow interior and a crispy exterior. The magic unfolds as the batter encounters hot frying oil, causing rapid evaporation and puffing up the donuts.
Let's delve into the key components and steps outlined in the article:
Key Concepts:
-
Choux Pastry:
- Choux pastry is the star of French crullers, offering a lighter and airier texture than traditional donuts.
- The batter is prepared by boiling a mixture of milk, water, sugar, butter, and flour. Eggs are later incorporated for richness and structure.
- The unique property of choux pastry lies in its ability to leaven through moisture evaporation during frying, eliminating the need for chemical leavening agents.
-
French Cruller Donuts Overview:
- Skill Level: Intermediate
- Components Used: Choux Pastry, Powdered Sugar Glaze
- French crullers distinguish themselves by utilizing choux pastry, creating a twisted and often circular shape.
-
Making the Choux Pastry:
- A step-by-step process involves boiling a mixture of milk, water, sugar, and butter, then adding flour to form a cohesive dough.
- The batter is dried out until it reaches a crackling sound, then eggs are added gradually, resulting in a glossy and smooth texture.
- Chilled batter is piped into circular shapes and fried in hot oil.
-
Glazing the Donuts:
- A simple powdered sugar glaze is prepared and modified for various flavors.
- Donuts are dipped in the glaze, providing sweetness and additional flavor.
-
Tips and Techniques:
- Emphasizes the importance of monitoring frying oil temperature to prevent burning and ensure proper puffing of the donuts.
- Recommends making French crullers fresh for optimal taste but suggests a freezing method for preparing ahead.
-
Ingredient Functions:
- Breaks down the role of each ingredient in choux pastry, highlighting their contributions to moisture, tenderness, flavor, structure, and leavening.
-
Recipe:
- Provides a detailed recipe with precise measurements for creating approximately 10 French cruller donuts.
- Notes on oil temperature, make-ahead options, and nutritional information are included.
As a seasoned enthusiast, I encourage you to embark on this delightful journey of creating French cruller donuts, armed with the knowledge of choux pastry mastery and the nuances outlined in this comprehensive guide. May your kitchen be filled with the sweet aroma of success!
