French Cruller Recipe

Course: Breakfast, Dessert

Cuisine: American, French

Prep Time: 1 30

Cook Time: 5

Total Time: 1 35

Servings: crullers

Calories: 153kcal

Author: Becky Hardin - Easy Dessert Recipes

If you’ve ever tried a Dunkin Donuts French cruller, then you know just how delightful they can be. This is the best crullers recipe because it’s fun, easy, and delicious!

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Equipment

Kitchen Scale (optional)
Stand Mixer
Dutch Oven
Deep Frying Thermometer
Piping Tip Set

Ingredients

For the Donuts

1¼ cups water 284 grams
½ cup unsalted butter 113 grams, room temperature (1 stick)
4½ teaspoons granulated sugar 19 grams
½ teaspoon kosher salt
½ teaspoon pure vanilla extract 2 grams
1¼ cups bread flour 150 grams (or all-purpose flour)
4 large eggs 200 grams, room temperature
2 egg whites 70 grams, room temperature

For the Glaze

2 cups powdered sugar 226 grams
1 tablespoon corn syrup 20 grams
2-3 teaspoons water 9-14 grams, hot (180-200°F)
2 teaspoons pure vanilla extract 8 grams

Instructions

For the Donuts

In a medium-sized saucepan set over medium-high heat, combine the water, butter, sugar, salt, and vanilla. Bring to a boil. Add the flour and stir until incorporated.
1¼ cups water, ½ cup unsalted butter, 4½ teaspoons granulated sugar, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, 1¼ cups bread flour
Continue cooking and stirring the mixture until it begins coating the bottom of the saucepan in places. Remove from the heat.
Carefully transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment.
Mix on a medium-low speed for a few minutes, or until the mixture has cooled slightly.
While the mixer is running, add the eggs one at a time, letting each one incorporate into the mixture before adding the next.
4 large eggs, 2 egg whites
Once all of the eggs have been added, continue mixing until smooth and glossy and the dough starts to hold a little shape.
In a Dutch oven, preheat 3-4 inches of oil to 375°F. Cut a piece of parchment paper into 3-4-inch squares.
Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough circles about 3-4 inches in diameter onto the parchment squares.
Place the piped dough circles with the parchment into the preheated oil. Gently remove the parchment paper with tongs and fry for about 2-3 minutes on each side or until a caramel golden color.
Once cooked and golden, carefully remove the crullers from the oil and place on a wire cooling rack over paper towels to let any excess oil drip out. Repeat the frying process with the remaining dough.

For the Glaze

Add the powdered sugar, corn syrup, hot water, and vanilla to a small bowl. Whisk until smooth. Start with 2 teaspoons of water and add more until desired consistency is reached.
2 cups powdered sugar, 1 tablespoon corn syrup, 2-3 teaspoons water, 2 teaspoons pure vanilla extract
One at a time, dip the warm crullers into the bowl of glaze. Using a fork, turn the doughnut over to completely cover it with the glaze. Lift the donut out of the glaze and let as much excess glaze drip back into the bowl as possible, then place it onto a wire cooling rack to let the remaining excess glaze drip off.

Notes

You can use vegetable shortening in place of the butter. Keep in mind that the flavor will be slightly different.
While I recommend using bread flour for more stable crullers, you can also use all-purpose flour.
The easiest way to tell if your choux pastry is cooked to the right consistency is to perform the "V" test. Place a rubber spatula upright into the dough, stir a little, then lift directly up. If the dough forms a "V" shape at the end, it is ready to be piped.
Pipe the crullers onto individual parchment squares to avoid a mess. Choux dough is sticky and soft and will not hold its shape if you try to lift it with your hands only.
To prevent the edges from burning, use a wet fingertip to gently press down the point where your crullers meet after piping them.
Make sure you wait until the oil has been heated to the correct temperature before frying the crullers. Hot oil will give the crullers a nice crisp outside, while the inside will remain soft and delicate.
Carefully place the crullers into the oil to avoid burning yourself!
Do not overcrowd the oil; this will reduce the temperature and lead to soggy, undercooked crullers.
If you notice that your crullers are splitting when frying them, try chilling the dough for 10 minutes before frying the next batch.
Let the glaze set completely before storing to prevent the crullers from sticking together.

Storage: Store French crullers in an airtight container or Ziplock bag at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition