There’s something magical about biting into a Perfect Homemade French Cruller—light, airy, and delicately crisp on the outside. These golden, ring-shaped pastries are infused with a hint of vanilla and coated in a glossy glaze that melts in your mouth.
With just 55 minutes from start to finish, you can create a batch of these irresistible treats that rival any bakery. The contrast of textures—soft, pillowy centers with a satisfying crunch—makes every bite a delight. Perfect for breakfast or an afternoon pick-me-up, these crullers are sure to impress.
What makes these crullers truly special is their simplicity and elegance. The dough puffs up beautifully when fried, creating a tender interior that’s almost custard-like. A sweet, shiny glaze adds the perfect finishing touch, making them as beautiful as they are delicious.
Whether you’re a seasoned baker or trying your hand at pastries for the first time, this recipe is approachable and rewarding. In less than an hour, you’ll have a plate of warm, golden crullers that fill your kitchen with an irresistible aroma. Treat yourself and your loved ones to these homemade delights—they’re worth every minute.
Ingredients for Perfect Homemade French Crullers
- ½ cup (4 fl oz/115 ml) whole milk
- ½ cup (4 fl oz/115 ml) water
- ½ cup (4 oz/115 g) butter (unsalted preferred)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
- 4 large eggs, room temperature
- Zest from 1 lemon (optional, for added flavor)
- 6 cups (48 fl oz/1440 ml) vegetable oil (for frying)
- Vanilla doughnut glaze (store-bought or homemade)
Step-by-Step Instructions for Perfect Homemade French Crullers
- In a large, heavy-bottomed saucepan, combine the milk, water, butter, sugar, and salt. Bring to a boil over medium heat, then turn off the heat.
- Add the flour all at once and stir vigorously until combined. Turn the heat back on to medium and cook, stirring constantly, for 2-3 minutes until the dough thickens and pulls away from the sides of the pan.
- Transfer the dough to a stand mixer bowl or large mixing bowl and spread it out to cool for about 15 minutes, until just slightly warm.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest until smooth.
- Place the dough in a medium bowl, cover the surface directly with cling wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour (or up to 24 hours).
- While the dough chills, cut parchment paper into eighteen 3-inch (7 ½ cm) squares.
- Once chilled, transfer the dough to a piping bag fitted with a large open star tip. Pipe a 3-inch (7 ½ cm) circle of dough onto each parchment square, ensuring the ends connect.
- In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350°F (180°C). Use a thermometer for accuracy, or heat on medium heat if unavailable.
- Place a wire rack on a baking sheet next to the pot and have the vanilla doughnut glaze ready nearby.
- Carefully lower a parchment square with the cruller into the hot oil using a slotted spoon. Add 1-2 more crullers to the pot, leaving the parchment on.
- After 1 minute, use metal tongs to remove the parchment paper. Fry the crullers for 2-3 minutes on each side, until golden brown.
- Remove the crullers from the oil, dip them in the vanilla glaze, and let them drain and cool on the wire rack.
- Repeat with the remaining crullers, frying only 2-3 at a time to maintain the oil temperature.
- Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Glaze and Topping Ideas to Elevate Your Crullers
While the classic vanilla doughnut glaze is a winner, try experimenting with other flavors! A chocolate glaze made with melted chocolate and cream adds richness, or a citrus glaze with orange or lime juice for a zesty twist. For a crunchy finish, sprinkle crushed nuts, shredded coconut, or colorful sprinkles on top while the glaze is still wet.
How to Store and Reheat Your Crullers
French crullers are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 days. To revive their texture, reheat them in a 350°F (180°C) oven for 5-7 minutes or in an air fryer for 2-3 minutes until warm and slightly crisp.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the dough the night before and let it chill overnight. When ready to fry, cut the parchment squares in advance and have your piping bag set up. If you’re short on time, skip the individual parchment squares and pipe the crullers directly onto a baking sheet, then carefully transfer them to the oil with a spatula.
Essential Equipment for Perfect Crullers
For this recipe, a stand mixer makes incorporating the eggs easier, but a hand mixer works too. A piping bag with a large open star tip is key for achieving the classic cruller shape. Don’t forget a candy or deep-fry thermometer to ensure the oil stays at the ideal 350°F (180°C) for even frying.
Common Questions Answered
Can I use a different oil for frying? Yes, peanut or canola oil are great alternatives. Why do my crullers deflate? This can happen if the oil temperature drops too low—always fry in small batches. Can I freeze the dough? Absolutely! Freeze the piped crullers on parchment squares, then transfer to a freezer bag. Thaw in the fridge before frying.
Perfect Homemade French Crullers
Ingredients
- ½ cup whole milk 4floz/115ml
- ½ cup water 4floz/115ml
- ½ cup butter 4oz/115g
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup all-purpose flour 5oz/142g
- 4 large eggs room temperature
- 1 lemon Zest
- 6 cups Vegetable oil for frying
Vanilla doughnut glaze
Instructions
- In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.
- Turn off the heat, dump the flour in all at once, and begin to stir vigorously.
- Turn the heat back on, stirring constantly for 2-3 minutes over medium heat. It will become a thick dough and you will be turning and pressing it onto the pan.
- After a few minutes, once the dough is smooth, remove from the heat and spread the dough out in the bowl of a stand mixer or large mixing bowl to cool quickly.
- After about 15 minutes, once the dough is just a touch warm, beat in the eggs one at a time followed by the lemon zest and beat until fully incorporated.
- Place the dough in a medium bowl and lay cling wrap directly on the surface of the pastry to stop a skin from forming. Chill for at least an hour but up to 24 hours.
- While the dough is chilling and stiffer, cut parchment paper into eighteen 3-inch (7 ½ cm) squares.
- Once the dough has chilled, place in a piping bag fitted with a large open star tip. Pipe a 3-inch (7 ½ cm) circle of dough on each square of paper, making sure the ends connect.
- In a large, heavy-bottomed pot, pour oil 2 inches deep, clip a thermometer to the side of the pot and heat to 350°F (180°C). (If you don’t have a thermometer then heat the oil on medium heat).
- Place a wire rack on a baking sheet next to the pot and a bowl of vanilla doughnut glaze near the rack.
- Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on.
- After a minute, pull the paper away from the cruller with metal tongs. Fry about 2-3 minutes on one side, until golden brown, and then flip and fry the other side for another 2-3 minutes.
- Remove from the oil, dip in the glaze, and let drain and cool on the wire rack. Repeat with the remaining crullers, frying only 2 or 3 at a time to keep the oil at the correct temperature.
- Serve immediately. Crullers taste best and should be eaten the day they are made. You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
