When I was a little girl, the cruller was my favorite doughnut of all time.
Skip the jelly-filled, skip the sprinkles, skip the classic glazed and even the irresistible maple bars. I always went straight for those light, airy crullers.
Every. Single. Time.
Crullers are unique — they aren’t the typical dense doughnut. These are hollow and eggy inside, with a sweet, crisp exterior. The outside delivers the sweetness while the interior is a delicate, airy pocket that makes each bite special.
I found this recipe online and meant to try it the following week. Then I checked the pantry and realized I already had every ingredient. Within an hour I had a stack of freshly made crullers cooling on the counter. My husband came home, spotted them, and took a bite — he was overjoyed and couldn’t stop smiling.
If he’s reading this, he’s probably impatient for another batch already.
Next time I’ll try a smaller star piping tip for more pronounced ridges, but I kept the glaze exactly as written — it was a winner. You’ll love these.
xo,
blondie
Homemade French Cruller Doughnuts
Makes 20 small/medium doughnuts
Ingredients:
For the crullers:
1 cup water
6 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
3 large egg yolks
1–2 egg whites, lightly beaten
Vegetable oil for frying
Vanilla almond glaze (see below)
For the vanilla almond glaze:
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3–4 tablespoons milk or water
Method:
1. In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a brisk boil. Immediately add the flour and whisk until fully incorporated. Continue stirring over low to medium heat to dry the mixture slightly; a thin film forming on the bottom of the pan indicates the batter is ready. Transfer the dough to the bowl of a stand mixer.
2. Fit the mixer with the paddle attachment and stir the dough for about a minute to help it cool. With the mixer on medium speed, add the three egg yolks one at a time, waiting until each is fully incorporated before adding the next.
3. Add one beaten egg white and mix until the dough becomes smooth and glossy. If the dough still seems too stiff, add the second egg white and blend; otherwise leave it out. Transfer the dough to a large pastry bag fitted with a large star tip.
4. Preheat oil to 370°F (about 188°C) in a deep saucepan. Cut twenty 3×3-inch squares of parchment paper and lightly spray one side of each with nonstick butter spray. Pipe a ring of dough onto each prepared paper square.
5. Carefully lower the parchment with the piped cruller into the hot oil. The parchment will release and sink away while the cruller floats and fries. Fry until lightly golden, about 1–2 minutes per side, flipping once. Drain on a wire cooling rack.
6. Make the glaze by whisking together the powdered sugar, vanilla, almond extract, and enough milk or water to reach a smooth, dip-able consistency.
7. When the crullers are cool to the touch, dip the top of each doughnut into the glaze, return to the rack with a sheet pan underneath to catch drips, and allow the glaze to set. Once the glaze has hardened, they are ready to enjoy.
Recipe adapted from: userealbutter