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)
- 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.
- 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).
- 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
- With the mixer on low speed, add one egg at a time, fully incorporating each before adding the next.
- Add the egg whites and mix until the dough is smooth, shiny, and pipeable.
3. Pipe & Freeze the Crullers
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe 3-inch rings onto a parchment-lined baking sheet.
- Freeze for 30 minutes (this helps the crullers hold their shape when frying).
4. Fry the Crullers
- Heat 2-3 inches of oil in a heavy-bottomed pan to 350°F (175°C).
- Carefully drop frozen crullers into the oil, frying 2-3 at a time.
- Fry for 3-4 minutes per side, or until golden brown and puffed.
- Remove and drain on a paper towel-lined rack.
5. Make the Maple Glaze & Coat the Crullers
- In a small bowl, whisk together powdered sugar, maple syrup, salt, and milk until smooth. Adjust consistency by adding more milk if needed.
- Dip the warm crullers into the glaze or drizzle over the top.
6. Serve & Enjoy!
- 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.
