French Crullers Light Pastry

French crullers bring a bit of Paris to your kitchen with their crisp shell and meltaway interior glossed in a sweet vanilla glaze. These treats always vanish quickly when I set them out for brunch or coffee with friends. The dough smells rich and buttery as it cooks and the finished pastries soak up the glossy glaze just right.

I fell in love with French crullers the first time I tried them at a small bakery during a trip to Montreal. Once I mastered the simple dough at home I could never go back to store bought.

Ingredients

• water: for steam to help the dough puff while frying choose filtered if possible
• unsalted butter: for richness and flavor use fresh creamy butter for best results
• sugar: a touch of sweetness for the dough
• salt: highlights all the other flavors fine sea salt dissolves easily
• all purpose flour: creates structure sift for the lightest texture
• large eggs: bind the dough and help it rise fresh eggs make a difference in volume
• egg white: adds extra lift for an even airier result
• vegetable oil: for frying choose a neutral oil like canola or sunflower with a high smoke point
• powdered sugar: makes a silky smooth glaze sifted powdered sugar prevents lumps
• milk: brings the glaze together whole or 2 percent gives the best consistency
• vanilla extract: classic flavor for the glaze pure extract is worth the small splurge

Step-by-Step Instructions

Make the Dough:

In a medium saucepan set over medium heat combine the water butter sugar and salt Stir constantly and bring to a boil You want the butter completely melted and the mixture to begin bubbling

Cook the Flour:

Once boiling turn the heat to low Add flour all at once and stir vigorously The dough will clump but keep pushing and folding with a wooden spoon In about one minute it will form a smooth ball and pull away from the sides This step develops structure for the crullers

Cool and Add Eggs:

Take the pan off the heat Let the dough cool for five minutes so you do not scramble the eggs Beat in the eggs and the extra egg white one at a time Fully mix in each egg before adding the next When finished the dough should look smooth thick and glossy

Prepare for Frying:

Pour the vegetable oil into a deep fryer or large pot and heat to three hundred seventy degrees Fahrenheit You can use a kitchen thermometer for accuracy Fill a piping bag fitted with a large star tip with the dough Pipe rings about three inches wide onto small squares of parchment paper This makes transferring them to oil easy

Fry the Crullers:

Carefully lower each dough ring into the hot oil parchment paper side up As the cruller fries the paper will loosen Quickly remove it with tongs Fry until deep golden brown about two minutes on each side Drain crullers on a wire rack set over paper towels for crispness

Make the Glaze:

Whisk together powdered sugar milk and vanilla extract until you have a thick but pourable glaze Dip the top of each cooled cruller into the glaze Let excess drip off then place back onto the rack until the glaze is set

Serve:

French crullers taste best fresh within a few hours of making The outside stays crisp while the inside stays airy and tender

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Piping the dough perfectly takes practice but it is fun every time I make these my kids gather around and watch the twisted rings puff up in the oil reminding me of making these with my grandmother who loved French pastries

Storage Tips

French crullers are best enjoyed fresh but you can store leftovers in an airtight container for up to one day After the first few hours they lose a bit of their crispness but are still tasty For best texture avoid the refrigerator which makes them soggy Instead freeze any leftover unglazed crullers for up to a month and reheat in a warm oven before glazing

Ingredient Substitutions

You can substitute margarine for butter if needed or use coconut oil for a dairy free version If you do not have vanilla extract try almond extract or even a splash of orange blossom water to give the glaze an elegant twist

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Serving Suggestions

Serve French crullers with espresso or milky coffee for a classic pairing For a special brunch offer fresh berries on the side or drizzle the glaze with a thread of honey for extra shine Crullers also make a festive touch to dessert tables and look beautiful dusted with extra powdered sugar

A Little Pastry History

French crullers are inspired by pâte à choux the same magical dough used for éclairs and cream puffs Their name comes from the Dutch word kruller referring to anything curled or ring shaped These light pastries date back centuries and remain a bakery favorite across France and North America today

Recipe FAQs

→ What gives French crullers their airy texture?

The airy texture comes from choux pastry dough, which is lightened by incorporating eggs and steam during frying.

→ Do crullers need to be fried or can they be baked?

Traditional French crullers are deep-fried for a crisp shell, though some prefer baking for a lighter result.

→ What piping tip is best for shaping crullers?

A large star tip helps create the signature ridged rings, ensuring even cooking and a professional look.

→ How do I ensure the glaze sets properly?

Allow the crullers to cool completely before dipping them in the glaze. Let them rest so the glaze can set.

→ Can I make the dough ahead of time?

Choux dough is best used soon after preparation, but it can be piped onto parchment and chilled for short periods before frying.