Homemade Chocolate Glazed Crullers are even better than what you’ll find in a donut shop! Master a classic breakfast treat with this easy to follow recipe.
Homemade Crullers with Chocolate Glaze
Whenever I pick up donuts, you can guarantee I’ll order a glazed cruller or two! These old-fashioned donuts are a timeless classic – the simplicity of a perfectly fried, cakey dough topped with sweet chocolate glaze is pure bliss.
The best crullers feature a delicious dough that’s fried to golden brown perfection and finished off with a sweet glaze and colorful sprinkles. Skip the weekend donut run and make your own crullers at home with this easy-to-follow recipe. You’ll be surprised at how fun and easy this breakfast treat comes together!
Why You’ll Love this Easy Cruller Recipe:
- CLASSIC: A staple in almost every donut shop, crullers are a timeless, classic breakfast treat.
- CHOCOLATEY: Each homemade cruller is topped with a rich, creamy, sweet chocolate glaze.
- HOMEMADE: These from scratch crullers come together with basic baking ingredients. They’re a completely homemade treat to sweeten any morning!
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How to Make Chocolate Glazed Crullers
Be sure to see the recipe card below for full ingredients & instructions!
- Make the dough.
- Chill the dough.
- Prepare parchment paper squares.
- Heat the oil in a pan.
- Pipe dough into circles on parchment paper squares.
- Fry the dough.
- Transfer cooked crullers to a cooling rack.
- Make the glaze.
- Dip cooled crullers into the glaze and top with sprinkles.
Check the oil temperature before frying the dough! The oil should be between 350-370°F. If it’s not hot enough, the dough will be oily and undercooked. If it’s too hot, the oil will burn the outside of the crullers but leave the inside undercooked.
Use your favorite! I love using semisweet chocolate for the glaze, but milk or dark chocolate would also be delicious.
Like most donuts, crullers are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days. Keep them in a cool area, out of direct sunlight.
Each bite is sweet, pillowy perfection!
If you’re not sure what to make for brunch this weekend, give homemade crullers a try!
Recipe Tips and Notes
- When frying the crullers, cook just a couple at a time. If the pan is overcrowded, the oil temperature will decrease too much.
- Let the crullers cool for 10-15 minutes before adding the glaze. They can still be warm, but if they’re too hot, the glaze will melt off.
- Have fun with the sprinkles! I like to use sprinkles based on the holidays – pink and white for Valentine’s Day, black and orange for Halloween, red and green for Christmas, etc.
What piping tip should I use for the dough?
Use a large star piping tip like Ateco #828 or Wilton #8B.
What other toppings can I use?
Sweetened shredded coconut, finely chopped nuts, or even mini chocolate chips are fun toppings for crullers!
Can I use a different kind of glaze?
Absolutely! Instead of chocolate glaze, use your favorite. A strawberry, blood orange, lemon, or even simple vanilla glaze are all delicious choices.
Sweeten up any morning with a batch of homemade chocolate glazed crullers!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Glazed Crullers Recipe (Cruller Donuts)
Ingredients
For the Crullers
- ½ cup milk room temperature
- ½ cup water room temperature
- ½ cup unsalted butter room temperature (1 stick)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 1¼ cups all-purpose flour
- 3 large eggs room temperature
- 1 egg white room temperature
- Vegetable Oil for frying
For the Chocolate Glaze
- 1 ounce semisweet chocolate
- 1 tablespoon unsalted butter
- 1-2 teaspoons hot water
- ½ cup powdered sugar sifted
- ½ cup rainbow sprinkles for garnish
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Hand Mixer (optional)
- Dutch Oven
- Deep Frying Thermometer
- Piping Tip Set
Instructions
- In a medium heavy-bottomed saucepan set over medium-high heat, combine the milk, water, butter, sugar, and salt together. Cook, stirring, until the butter melts and the mixture starts to boil.½ cup milk, ½ cup water, ½ cup unsalted butter, 1 tablespoon granulated sugar, ½ teaspoon kosher salt
- Remove the saucepan from the heat. Add all of the flour to the butter mixture at once, and mix until well combined.1¼ cups all-purpose flour
- Return the saucepan to the stovetop and cook for 2-3 minutes over medium-high heat, stirring vigorously the entire time. The mixture will form a ball and begin to pull away from the side of the saucepan.
- Remove the saucepan from the heat and transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a handheld mixer). Set aside for 15 minutes to cool.
- Once the dough has cooled, turn the mixer to medium speed and add the eggs. Beat on medium speed until the eggs have been fully incorporated. Add the egg white and beat again until fully incorporated.3 large eggs, 1 egg white
- Tightly cover the bowl with plastic wrap and refrigerate for 10 minutes.
- While the dough chills, cut out 15 3×3-inch squares of parchment paper. Set aside.
- Fill a Dutch oven with about 3-4 inches of oil. Heat to 350-370°F.Vegetable Oil
- Remove the dough from the refrigerator and transfer it into a pastry bag fitted with a large star tip. Hold the pastry bag vertically over one of the parchment squares and pipe an even circle of dough, just making the ends meet. Repeat until all dough is piped.
- Fry the crullers in batches of 3-4 at a time. Gently place a cruller, along with the parchment paper square, onto a slotted spoon. Lower it into the hot oil. Cook for 1 minute, flip the cruller over, and use tongs to remove the paper. Fry for approximately 6 minutes, turning to ensure even cooking, until golden brown.
- Remove the crullers from the oil and place on a wire rack to let any excess oil drip off. Let the crullers cool before glazing.
- Once the crullers are cool, make the glaze. Heat the chocolate and butter in a microwave-safe bowl for about 40-60 seconds, or until the mixture is smooth. Stir the sifted powdered sugar into the melted butter and chocolate, adding small amounts of hot water until the glaze is thinned as desired.1 ounce semisweet chocolate, 1 tablespoon unsalted butter, 1-2 teaspoons hot water, ½ cup powdered sugar
- Working 1 cruller at a time, dunk the cruller into the glaze, allow any additional glaze to drip off, and place onto a wire rack. Top with sprinkles, serve, and enjoy!½ cup rainbow sprinkles
Notes
- When frying the crullers, cook just a couple at a time. If the pan is overcrowded, the oil temperature will decrease too much.
- Let the crullers cool for 10-15 minutes before adding the glaze. They can still be warm, but if they’re too hot, the glaze will melt off.
- Have fun with the sprinkles! I like to use sprinkles based on the holidays – pink and white for Valentine’s Day, black and orange for Halloween, red and green for Christmas, etc.
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