These homemade French cruller doughnuts are irresistibly tasty and surprisingly simple to make. Light, airy and delicate inside with a golden, crispy exterior, they’re perfect dipped in a simple glaze and served alongside a cup of coffee.
Crullers are made from choux pastry (pâte à choux), piped into rings and either deep-fried or baked. You can experiment with many glazes or fill them with custard, pastry cream or your favourite curd.
What I love about French crullers is how much faster and easier they are than classic yeast doughnuts. Unlike recipes that require proving, these are made with choux pastry so there’s no yeast or long rising time involved.
You can prepare choux pastry in advance and keep it in the fridge, so fresh, melt-in-your-mouth crullers are ready for breakfast or a treat any time.
What’s a cruller doughnut?
A French cruller is a doughnut made from choux pastry—the same dough used for profiteroles and éclairs. Choux is cooked twice: first on the stovetop to form the paste, then either deep-fried or baked. When fried, it puffs up to create a light, airy interior.
Crullers (also called chouxnuts) are much lighter and more delicate than traditional doughnuts. They form crispy ridged edges ideal for holding glaze while remaining soft and tender inside.
Ingredients
These chouxnuts require just a few basic ingredients:
- Milk – full-fat (best) or semi-skimmed.
- Butter – salted or unsalted; reduce salt to ¼ tsp if using salted butter.
- Sugar – 1 tablespoon caster or granulated sugar.
- Salt – ½ teaspoon fine salt.
- Flour – strong white bread flour or plain all-purpose flour.
- Eggs – 3 whole large eggs plus 1 large egg white (you may not need all of the white).
- Lemon or orange zest – optional, 1 tablespoon for extra flavour.
- Vegetable oil – about 1 litre for frying.
- Icing / powdered sugar – for the glaze.
Instructions
Making choux pastry is straightforward. Start by placing the milk, butter, sugar, salt and 120 ml water in a medium saucepan over medium heat. Stir until the sugar dissolves and the butter melts. Bring to a gentle boil, then remove from the heat.
Tip in all of the flour (160g) and stir vigorously with a wooden spoon until fully combined. Return the pan to low heat and stir constantly for 2–3 minutes until a thick film forms on the bottom and the dough is smooth and shiny.
Transfer the dough to a mixing bowl, spread it thinly over the base and sides of the bowl and let it cool for 10–15 minutes. Fit a freestanding mixer with the paddle attachment (or use an electric hand mixer) and add two beaten eggs, mixing on medium until incorporated. Add the third beaten egg and mix again, then add the egg white and optional zest. Mix until the mixture is thick, glossy and drops from a spoon when tapped. (You may not need all of the egg white; add extra teaspoon by teaspoon if the dough is too stiff.)
Hint: Use the “V” test: place a spatula or paddle upright in the dough, lift it and the dough should form a V shape at the end.
Pipe the choux paste into a large piping bag fitted with a large open star nozzle, then chill in the fridge for at least an hour.
Piping the crullers
Cut baking paper into twelve 9 x 9 cm squares. Draw a 7 cm circle on each square and turn it over so the circle is on the underside. Heat oil in a deep-fat fryer or heavy-based saucepan to 180°C.
Pipe an even circle of dough onto each parchment square, connecting the ends. To avoid a pointed end burning, dip your fingertip in water and gently tap any peaks to smooth them.
Frying instructions
Take care when frying—oil is extremely hot. When oil reaches 180°C, carefully lower the choux rings into the oil with the parchment facing up, or place the parchment square on a slotted spoon and lower it gently. Remove the parchment with metal tongs once the dough has set.
Fry 2–3 crullers at a time for 2–3 minutes per side until deep golden brown. Use a wooden skewer or metal utensil to turn them (avoid plastic tools). Remove cooked crullers with a slotted spoon to a wire rack or plate lined with kitchen paper to drain. Once cool enough to handle, dip in glaze and place back on the rack, glaze side up.
Baked vs fried cruller
Baked crullers are slightly firmer with a drier, more structured interior because more moisture evaporates in the oven. They still taste excellent. Deep-fried crullers have a softer crust and a gooier, airier interior.
Hint: See the recipe notes for oven-baked timings and technique.
Equipment
Essential kitchen tools:
- Freestanding mixer with paddle or electric hand mixer (or wooden spoon to make by hand)
- Large piping bag and large open or French star nozzle
- Baking paper cut into squares
- Deep-fat fryer or heavy-based saucepan
- Cooking thermometer (unless your fryer has temperature control)
- Slotted spoon and metal tongs
- Kitchen paper for draining
Variations
Try different glazes or fillings:
- Vanilla sugar glaze: 180 g icing sugar mixed with 2–3 tbsp milk and 2 tsp vanilla.
- Honey glaze: Add 2–3 tbsp runny honey or replace with maple syrup.
- Cinnamon glaze: Add 1 tsp ground cinnamon to the icing sugar.
- Raspberry glaze: Stir in 2–3 tbsp raspberry coulis or reduction.
- Fillings: Pipe in vanilla or chocolate pastry cream, or use fruit curd.
- Gluten-free: Not tested here; seek a dedicated gluten-free choux recipe if needed.
Storage
Crullers are best eaten the day they’re made. Store leftovers in an airtight container for up to two days. You can freeze piped, unfried crullers for up to one month: freeze them on a tray, transfer to a freezer bag, then thaw slightly before frying and add a minute or two to frying time if cooking from frozen.
FAQ’s
Can I use a small piping tip? You can, but the crullers will be much smaller and thinner. A large star tip is recommended for the classic shape and easier piping.
How do I know they’re cooked through? They should be deep golden brown on both sides and take about 2–3 minutes per side when fried.
Why did my doughnuts collapse? Possible causes: using plain flour instead of strong bread flour, or undercooking so the interior hasn’t set. Strong flour gives sturdier structure.
Why did they split while frying? Often the dough wasn’t chilled long enough. Chill for at least an hour, keep the pan half full of oil to avoid sticking, and maintain 180°C consistently.
Top tip
Use strong white bread flour for a firmer choux that’s less likely to collapse. Chilling the dough helps hold shape and makes it easier to pipe. Monitor oil temperature carefully: too low and doughnuts will absorb oil and go soggy; too high and they’ll brown before cooking inside.
📖 Recipe
French Cruller Doughnuts
1 hr 45 mins
15 mins
2 hrs
Ingredients
- 120 ml full fat milk
- 120 ml water
- 115 g unsalted butter
- 1 tbsp caster sugar
- ½ tsp salt
- 160 g strong white bread flour or plain flour
- 3 large eggs
- 1 large egg white
- 1 tbsp grated lemon or orange zest (optional)
- 1 l vegetable oil for frying
For the glaze:
- 180 g icing sugar
- 2–3 tbsp milk
- 2 tsp vanilla extract or vanilla bean paste (optional)
Instructions
- Place milk, butter, sugar, salt and water in a medium saucepan over medium heat. Stir until sugar dissolves and butter melts. Bring to a gentle boil, then remove from heat. Tip in flour and stir vigorously until combined.
- Return saucepan to low heat and stir for 2–3 minutes until a film forms on the bottom and the paste is thick, smooth and shiny.
- Transfer to a bowl, spread into a thin layer and cool for about 15 minutes.
- Mix in two beaten eggs on medium speed until incorporated, then add the third egg and mix. Add the egg white and zest and mix until the dough is thick and glossy. Transfer to a large piping bag fitted with a large open star nozzle and chill for at least an hour.
- Heat oil to 180°C and keep temperature steady. Cut parchment into 12 squares and draw a 7 cm circle on each (turned under). Pipe an even ring of dough on each square.
- Lower crullers into the oil with the parchment facing up or on a slotted spoon. Remove parchment with tongs once the dough sets and fry 2–3 minutes per side until deep golden. Drain on kitchen paper or a wire rack.
- Make the glaze by mixing icing sugar with enough milk to make a smooth but slightly thick glaze, adding vanilla if using. Dip cooled crullers in glaze and enjoy.
Notes
- Strong white flour makes sturdier crullers less likely to collapse.
- Chill the dough for at least an hour to help keep the shape and make piping easier.
- Keep oil at 180°C. Too low and doughnuts absorb oil; too high and they brown before cooking inside.
- Choux pastry can be made up to 2 days ahead and stored in the fridge.
- To bake instead of frying: preheat oven to 220°C (fan), bake crullers for 5 minutes, reduce to 160°C and bake 15 minutes more. Turn off oven, open door slightly and leave crullers inside for 10 minutes before glazing.
- Crullers are best eaten the same day. Store leftovers in an airtight container at room temperature for up to two days.
- Freezing: freeze piped choux rings on a tray, transfer to a bag and freeze up to one month. Thaw slightly before frying and increase frying time by a couple of minutes if cooking from frozen.
Nutrition
This recipe was originally published in June 2019 and updated with new photos, a revised recipe and tips in January 2022.