Perfect Homemade French Crullers

Hi Bold Bakers! The only thing better than picking up fresh donuts on a Sunday morning is making homemade donuts and serving them warm, perfectly glazed, and with a fresh pot of coffee! My homemade French Crullers, warmed out of the oil and dipped in my vanilla glaze are a weekend maker. They’re impossible to pass up! Already have an account? These French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts. That’s because they are made with a pâte à choux dough that makes the donuts so fluffy. Don’t be intimidated by frying at home! As long as you are careful around the oil, you’ll be surprised just how easy it is. These donuts are irresistibly crispy on the outside and so airy on the inside—you will be glad you gave it a go!

What Are French Crullers?

Crullers, which are originally Dutch, are now a favorite in America and Canada too! Unlike typical donuts, French Crullers are made with pâte à choux dough instead of yeasted dough. When choux pastry dough, made with simple ingredients like milk, butter, and eggs, is fried, it rises and stays airy thanks to the steam. French crullers should be crispy, with edges that absorb all the wonderful vanilla glaze on the outside and super soft on the inside.

What You Need To Make French Crullers

Measuring cups and spoons Heavy-bottomed saucepan Stand mixer or electric hand mixer Parchment paper Piping bag with large open star tip

How To Make French Crullers

They look fancy, but you’ll be surprised how easy French crullers are to make! Here is how you make French Crullers (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips For Making French Crullers

French cruller dough is very soft and sticky—that’s why they need to be fried on the parchment paper at first. If you would prefer not to mess around with frying with it on and then removing, you can freeze the crullers until they are cold and firm enough to handle without sticking or losing their shape. Oil is HOT when frying! Make sure you stay safe: place doughnuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesn’t start to smoke, and never walk away from oil heating on the stove! If you are a child making this recipe, make sure to get an adult’s help! Crullers are best the day they are made, but you can still start the recipe in advance! You can make this dough up to 3 days ahead and store it in an airtight container until you are ready to pipe. Coat in my vanilla donut glaze!

How Do I Store French Crullers?

French Crullers are best eaten the day they’re made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If you’d like to prepare the dough in advance, be sure to see my tips above!