French Cruller
Indulge in the heavenly delight of homemade French Crullers, an iconic pastry known for its light, airy texture and luscious vanilla glaze. This recipe combines classic choux pastry with a deep-frying technique to achieve golden, crisp rings that are irresistibly tender on the inside. Using simple pantry staples such as butter, milk, and flour, these crullers are piped into elegant shapes before frying to perfection. The finishing touch? A sweet, silky glaze made with powdered sugar and vanilla extract that adds the perfect dose of sweetness. Ready in just 40 minutes, these elegant treats are ideal for breakfast, brunch, or as an anytime indulgence. Whether hosting friends or treating yourself, French Crullers promise bakery-quality results straight from your kitchen. Perfect for keywords such as "French pastry recipe," "homemade crullers," and "easy dessert ideas."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 ml Water
- 120 ml Whole milk
- 85 grams Unsalted butter
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 125 grams All-purpose flour
- 3 pieces Large eggs
- 1000 ml Vegetable oil
- 120 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for glaze)
Instructions
In a medium saucepan, combine the water, whole milk, unsalted butter, sugar, and salt. Bring the mixture to a boil over medium-high heat.
Once boiling, remove the saucepan from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture comes together and forms a ball.
Return the saucepan to low heat and cook the dough for an additional 2 minutes, stirring constantly to dry it out slightly.
Transfer the dough to a large mixing bowl and allow it to cool slightly for 5 minutes.
Add the eggs, one at a time, beating well with a hand mixer after each addition until the dough is smooth and glossy.
Heat the vegetable oil in a large, deep saucepan or Dutch oven to 180°C (350°F).
Line a baking sheet with parchment paper and lightly grease it. Fit a pastry bag with a large star tip and fill it with the choux pastry.
Pipe rings of dough onto the prepared parchment paper, about 3 inches in diameter.
Carefully lift the parchment paper and slide the crullers one by one into the hot oil, frying a few at a time, until they are puffed and golden brown, about 3-4 minutes per side. Use a slotted spoon to turn them.
Remove the crullers from the oil and drain them on a wire rack lined with paper towels.
To make the glaze, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth.
Once the crullers are slightly cooled, dip the tops into the glaze, allowing excess to drip off. Place them back on the wire rack and let the glaze set before serving.
Nutrition Facts
Calories |
9476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 977.1 g | 1253% | |
| Saturated Fat | 175.9 g | 880% | |
| Polyunsaturated Fat | 568.2 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 138.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
