Jump to Recipe Print Recipe
Crispy, sweet and absolutely delicious these French Crullers are the perfect breakfast recipe that will satisfy your sweet tooth with minimal ingredients.
So there is debate on if French Crullers are donuts or not. Technically they are considered a fried pastry made of a choux dough.
I still call these donuts, because frankly I’m obsessed with all things donuts in my life. I mean you have to check out my Lemon Baked Donuts, Cinnamon Toast Crunch Donuts and these Butterfinger Donut Holes!
My love of Crullers began so many years ago, started off with your chocolate dipped ones and then grew to the glazed ones, which has became my favorite ever since.
Although I have some other favorite pastry recipes that include: Chocolate Eclairs, Cream Puffs and these Cream Horns!
I can not go to a bakery anywhere and not pick me up a couple of Crullers, true story. If that was the only thing I could have, I would.
WHY THIS RECIPE WORKS:
- The dough has minimal ingredients and comes together quickly and easily.
- They are deep fried so they have a nice light and airy texture as the inside expands making it essentially hollow.
- The glaze adds everything to the Crullers, you cannot ever go without the sweet glaze.
People know me as the baker lady around these parts, and I’m always happy to share, but this one of those recipes that I would rather keep to myself, and you’ll see why!
WHAT ARE CRULLERS MADE OF?
Like stated earlier, French Crullers are a form of choux dough which is completely different than your normal donut batter.
The main ingredients in the dough are water, sugar, flour and eggs. That is all. You can add a glaze, which mine consists of powdered sugar, milk and honey.
Super simple! No weird ingredients, normal pantry staples that if you are a baker of any sort have on hand at all times.
HOW TO MAKE FRENCH CRULLERS, STEP BY STEP:
Preheat your deep fryer to 365.Cut wax or parchment paper into about 12 4″x4″ squares, set aside.
In sauce pan mix together your butter, water and sugar and heat until boiling and butter is melted.
Once boiling vigorously stir in flour until well combined stir for about 4-5 minutes to cook out excess water.Remove from pan and transfer into large bowl (Photos 1 & 2).
With hand mixer add 1 egg at a time and blend well after each addition.Mix your egg whites in a small bowl mix in a little at a time until glossy but yet still stiff enough to be able to pipe out (Photos 3&4).
Spray individual parchment paper with non-stick cooking spray and pipe donuts into about 3″ circles.Drop your crullers paper side up into hot oil (paper will separate) and cook about 1-2 minutes on each side until a nice golden brown (Photo 5).
Remove donuts from fryer and let drain and cool on paper towel lined cooling rack. Repeat for all crullers.Once cool mix together your glaze ingredients and dip tops of crullers in them and set aside to set (Photos 7-9).
These fry up so nice and airy, but sometimes they do have a tendency to deflate if they are undercooked, so watch then closely, they are still good if they deflate, but still.
A fun tip, as donuts do go a little soggy after they are sitting over night, if you have an air fryer, place these in the air fryer the next morning and cook at 350 for 5 minutes, they will crisp right up!
Sprinkle with a little cinnamon and your are all set to go with some “fresher” donuts that don’t quite taste a day old!
I’m a firm believer that glaze makes everything, whether it be donuts, cakes, bars, etc, there has to be that little extra.
The glaze on this is seriously the best, the addition of the honey really gives it the flavor that it needs, so DO NOT SKIP THAT, that is my recommendation.
TIPS AND TRICKS FOR MAKING FRENCH CRULLERS:
- Only add enough egg whites to the batter to make he dough glossy, but still stiff enough to pipe, you do not want a wet dough.
- To crisp up, add to air fryer at 350 for 5 minutes the day after to have yourself a nice crisp day old batch.
- There recipe can easily be doubled or tripled depending on the amount of people you are serving, these are great served warm or cold.
- Let glaze set up completely, otherwise they will be sticky to handle.
If you are looking for the perfect breakfast recipe then you absolutely need to whip up a batch of these easy French Crullers, this recipe will knock your socks off!
Some of my other favorite sweet breakfast recipes include:
If you’ve tried these FRENCH CRULLERSor any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
French Crullers
Delicious pastry dough is deep fried and glazed with a sweet honey sugar glaze.
5 from 7 votes
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 4 minutes minutes
Total Time: 19 minutes minutes
Servings: 12 donuts
Calories: 177kcal
Author: Tornadough Alli
Ingredients
- 1 cup water
- 6 Tbs salted butter diced
- 2 tsp sugar
- 1 cup all-purpose flour
- 3 large eggs
- 2 egg whites
Glaze
- 1 1/2 cup powdered sugar
- 1 Tbs honey
- 4 Tbs milk
Instructions
Preheat your deep fryer to 365.
Cut wax or parchment paper into about 12 4"x4" squares, set aside.
In sauce pan mix together your butter, water and sugar and heat until boiling and butter is melted.
Once boiling vigorously stir in flour until well combined and continue to heat and stir for about 4-5 minutes to cook out excess water.
Remove from pan and transfer into large bowl, let cool slightly.
With hand mixer add 1 egg at a time and blend well after each addition.
Mix your egg whites in a small bowl mix in a little at a time until glossy but yet still stiff enough to be able to pipe out. You do not need to add all egg whites, use your judgement on texture for how well it will hold up.
Once mixed add your dough to a piping bag fitted with a large open star tip.
Spray individual parchment paper with non-stick cooking spray and pipe donuts into about 3" circles.
Drop your crullers paper side up into hot oil (paper will separate from donut and remove paper with tongs) and cook about 1-2 minutes on each side until a nice golden brown.
Remove donuts from fryer and let drain and cool on paper towel lined cooling rack. Repeat for all crullers.
Once cool mix together your glaze ingredients and dip tops of crullers in them and set aside to set.
Serve and enjoy!
Nutrition
Calories: 177kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 78mg | Potassium: 41mg | Fiber: 1g | Sugar: 17g | Vitamin A: 245IU | Calcium: 15mg | Iron: 1mg
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!
ORIGINALLY PUBLISHED OCTOBER 2016
As a seasoned baking enthusiast with a deep passion for pastries and an extensive background in crafting delectable treats, I am thrilled to dive into the world of French Crullers in this article. Having explored various baking realms, from intricate chocolate eclairs to mouthwatering cream puffs, my expertise is grounded in a genuine love for the art of baking.
Now, let's dissect the concepts and techniques presented in the article about French Crullers:
French Crullers: A Breakfast Delight
1. French Crullers vs. Donuts: The Debate
The article delves into the ongoing debate regarding whether French Crullers can be classified as donuts. Technically, they are identified as fried pastries made from choux dough. Despite the technical distinction, the author expresses a personal inclination to refer to them as donuts, showcasing a delightful obsession with all things donut-related.
2. Choux Dough Composition
French Crullers, unlike traditional donuts, are crafted from choux dough. The key components of this dough include water, sugar, flour, and eggs. This minimalist approach to ingredients contributes to the uniqueness of French Crullers. The glaze, a combination of powdered sugar, milk, and honey, enhances the overall flavor profile.
3. Crafting the Perfect French Cruller: Step by Step
The article provides a detailed, step-by-step guide on how to create the perfect French Cruller. From preheating the deep fryer to the meticulous process of preparing the choux dough, the instructions emphasize the importance of achieving a light and airy texture. The glaze is highlighted as a crucial element that adds the finishing touch, making it an indispensable component of the recipe.
4. Baker's Expert Tips
The author, known as the "baker lady," generously shares tips and tricks accumulated through years of experience. Notable tips include adding just enough egg whites to achieve a glossy yet stiff dough, using an air fryer to crisp up day-old crullers, and allowing the glaze to set completely for a non-sticky finish.
5. Recipe Nutritional Information
The article concludes with the nutritional information for the French Crullers, providing details on calories, carbohydrates, protein, and other essential components. The author emphasizes the importance of using personal judgment and online nutritional calculators for precise values, acknowledging variations based on brand choices.
In essence, this article is a treasure trove for baking enthusiasts, offering a glimpse into the artistry of creating French Crullers. The combination of technical insights, personal anecdotes, and expert tips creates a comprehensive guide that invites readers to embark on a culinary journey to master the art of crafting these delightful breakfast pastries.
