French Cruller with Maple Glaze

These French Crullers are light, airy, and perfectly crispy, made from classic pâte à choux dough and fried to perfection. Finished with a sweet and flavorful maple glaze, they offer the perfect balance of crispiness on the outside and tenderness on the inside. Whether you’re making them for a weekend breakfast, brunch, or special occasion, these homemade crullers will quickly become a favorite!

Why You’ll Love This Recipe

  • Delicate and airy texture – Made with pâte à choux for the perfect light and crisp bite.
  • Better than store-bought – Freshly fried crullers have an unbeatable flavor and texture.
  • Easy-to-follow steps – Perfect for beginners with simple ingredients and clear instructions.
  • Delicious maple glaze – A sweet and slightly smoky finish that enhances the pastry.
  • Make-ahead option – Freeze the shaped dough before frying for fresh crullers anytime.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crullers:

  • 1 ⅓ cups whole milk
  • ¾ cup unsalted butter, cubed
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar, packed
  • ¾ teaspoon kosher salt
  • 1 ⅔ cups all-purpose flour
  • 3 large eggs
  • 1 ½ egg whites

For the Maple Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon maple syrup (or more to taste)
  • ⅛ teaspoon kosher salt
  • 1 tablespoon whole milk (or more for desired consistency)

Directions

Step 1: Make the Cruller Dough

  1. In a saucepan, heat the milk, butter, granulated sugar, brown sugar, and salt over medium heat. Stir until the butter melts and the mixture comes to a slight boil.
  2. Add the flour all at once, stirring constantly until the dough forms a ball and pulls away from the sides of the pan.
  3. Remove from heat and let the dough cool for 5 minutes.
  4. Add the eggs and egg whites, one at a time, mixing well after each addition until the dough is smooth and glossy.

Step 2: Pipe and Freeze the Crullers

  1. Transfer the dough to a piping bag fitted with a large star tip (such as Wilton 1M).
  2. Pipe rings of dough onto parchment paper squares, about 3 inches wide.
  3. Freeze the piped dough for 30 minutes to help retain the cruller shape when frying.

Step 3: Fry the Crullers

  1. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  2. Carefully drop each cruller (with the parchment paper) into the oil. The paper will detach after a few seconds—remove it with tongs.
  3. Fry for about 3-4 minutes per side until golden brown and puffed.
  4. Drain on a wire rack over paper towels to remove excess oil.

Step 4: Make the Maple Glaze

  1. Whisk together powdered sugar, maple syrup, salt, and milk until smooth.
  2. Dip each cruller into the glaze, allowing excess to drip off.
  3. Let the glaze set for a few minutes before serving.

Servings and Timing

  • Servings: 12 crullers
  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Freezing time: 30 minutes
  • Total time: 1 hour 20 minutes

Variations

  • Vanilla Glaze – Swap maple syrup for vanilla extract in the glaze.
  • Chocolate Drizzle – Drizzle melted dark or milk chocolate over the crullers.
  • Cinnamon Sugar – Toss freshly fried crullers in cinnamon sugar instead of glazing.
  • Pumpkin Spice Crullers – Add ½ teaspoon pumpkin spice to the dough for a fall-inspired treat.
  • Gluten-Free Version – Use a gluten-free flour blend for a wheat-free alternative.

Storage/Reheating

  • Room Temperature – Store in an airtight container for up to 1 day.
  • Refrigeration – Best eaten fresh, but can be kept for up to 3 days in the fridge.
  • Freezing (Before Frying) – Pipe and freeze the dough for up to 1 month. Fry straight from frozen.
  • Reheating – Warm in a 300°F oven for 5-7 minutes to refresh crispiness.

FAQs

Can I bake these instead of frying?

Yes! Pipe them onto a parchment-lined baking sheet and bake at 400°F (200°C) for 25-30 minutes until golden and puffed.

Why do I need to freeze the dough before frying?

Freezing helps hold the piped shape, so the crullers keep their signature ridges while frying.

How do I know when the crullers are done frying?

They should be golden brown and puffed, and an inserted skewer should come out dry.

What type of oil is best for frying?

Use vegetable oil, canola oil, or peanut oil for the best results.

Can I use store-bought glaze instead?

Yes! A pre-made maple or vanilla glaze can be used for convenience.

Why are my crullers dense instead of airy?

This could be due to overmixing the dough or not cooking the flour mixture long enough before adding eggs.

How do I make them extra crispy?

Ensure the oil stays at 350°F and let the crullers fully drain on a wire rack.

Can I make mini crullers?

Yes! Pipe smaller rings and reduce frying time by 1-2 minutes per side.

Can I double the recipe?

Absolutely! Just be sure to fry in batches so the oil temperature stays consistent.

Can I use a different glaze?

Yes! Try honey glaze, coffee glaze, or even lemon glaze for a twist.

Conclusion

These French Crullers with Maple Glaze are a heavenly treat light, airy, and perfectly crisp, with a sweet maple finish. Whether you’re making them for a special breakfast, brunch, or just because, these homemade crullers will have everyone coming back for more.

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French Cruller with Maple Glaze

French Cruller with Maple Glaze

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  • Author: Asma
  • Prep Time: 30 minutes
  • Freezing Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 crullers 1x
  • Category: Breakfast, Dessert
  • Method: Frying
  • Cuisine: French
  • Diet: Vegetarian

Description

These French Crullers are light, airy, and perfectly crisp, with the signature piped ridges that stay intact after frying. Finished with a sweet maple glaze, they make for an irresistible homemade donut. This easy-to-follow recipe ensures a classic pâte à choux dough, giving you bakery-quality crullers right at home!


Ingredients

Units Scale

For the Crullers:

  • 1 1/3 cup whole milk
  • 3/4 cup unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 1 tbsp light brown sugar, packed
  • 3/4 tsp kosher salt
  • 1 2/3 cup all-purpose flour
  • 3 large eggs
  • 1 1/2 egg whites

For the Maple Glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp maple syrup (or more to taste)
  • 1/8 tsp kosher salt
  • 1 tbsp whole milk (or more for desired consistency)

Instructions

1. Make the Cruller Dough (Pâte à Choux)

  1. In a medium saucepan over medium heat, combine milk, butter, sugars, and salt. Stir until butter is melted and mixture is just beginning to boil.
  2. Reduce heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan (about 2 minutes).
  3. Transfer dough to a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer). Let it cool for 5-10 minutes.

2. Add the Eggs

  1. With the mixer on low speed, add one egg at a time, fully incorporating each before adding the next.
  2. Add the egg whites and mix until the dough is smooth, shiny, and pipeable.

3. Pipe & Freeze the Crullers

  1. Transfer the dough to a piping bag fitted with a large star tip.
  2. Pipe 3-inch rings onto a parchment-lined baking sheet.
  3. Freeze for 30 minutes (this helps the crullers hold their shape when frying).

4. Fry the Crullers

  1. Heat 2-3 inches of oil in a heavy-bottomed pan to 350°F (175°C).
  2. Carefully drop frozen crullers into the oil, frying 2-3 at a time.
  3. Fry for 3-4 minutes per side, or until golden brown and puffed.
  4. Remove and drain on a paper towel-lined rack.

5. Make the Maple Glaze & Coat the Crullers

  1. In a small bowl, whisk together powdered sugar, maple syrup, salt, and milk until smooth. Adjust consistency by adding more milk if needed.
  2. Dip the warm crullers into the glaze or drizzle over the top.

6. Serve & Enjoy!

  1. Let the glaze set for 5 minutes, then enjoy fresh!

Notes

  • Crispier Texture: For extra crispy crullers, double-fry them! Fry for 2 minutes, let them rest for 5 minutes, then fry again for another 1-2 minutes.
  • Storage: Best enjoyed fresh, but can be stored at room temperature for 1 day or refrigerated for up to 3 days. Reheat in the oven at 300°F (150°C) for 5 minutes.
  • Baking Option: Bake at 400°F (200°C) for 25-30 minutes instead of frying.

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