How to Make Light & Airy French Crullers | Heavenly Doughnut Rings

French crullers are not your average doughnut. These light, airy rings are made from choux pastry—a delicate dough also used for cream puffs—and then fried to golden perfection. With a crisp exterior and melt-in-your-mouth center, they’re perfect for breakfast, dessert, or a sweet snack.

What makes them special is their elegant texture and the fact that they’re made without yeast. No waiting for dough to rise—just pipe, fry, glaze, and enjoy. They’re easier than you might think and look stunning on any brunch table.

In this blog, you’ll learn how to make bakery-style French crullers at home, including step-by-step tips, expert advice, and storage ideas. Whether you’re new to baking or an experienced cook, this guide will walk you through everything.

Why You’ll Love This French Crullers Recipe

French crullers are a doughnut lover’s dream—light, airy, and just sweet enough. Unlike dense cake or yeast doughnuts, these are crisp outside and soft inside, thanks to the magic of choux pastry.

You’ll love this recipe because it’s quick (no yeast), fun to pipe, and endlessly customizable. Dip them in vanilla glaze, drizzle with citrus icing, or dust with powdered sugar—every version tastes amazing.

They’re perfect for brunches, holidays, or anytime you want a treat that feels special but doesn’t take all day. Plus, once you learn this recipe, you’ll have the base for other pastry classics like éclairs and cream puffs.

What You’ll Need

Making French crullers requires only a handful of pantry staples. These simple ingredients come together to form the choux dough and the sweet glaze. Here’s everything you’ll need:

For the Cruller Dough (Choux Pastry):

• 1 cup water
• 6 tablespoons unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Vanilla Glaze:

• 1 1/2 cups powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Optional Tools:

• Piping bag with a large star tip (like Ateco 826 or Wilton 1M)
• Parchment paper squares
• Candy or deep-fry thermometer
• Slotted spoon

These tools help shape and fry the crullers properly, but the real stars are the ingredients. Be sure to use fresh eggs and real butter for the best texture and flavor. The glaze is simple but customizable—swap vanilla for lemon or almond extract for a fun twist.

How to Make French Crullers Recipe

Making crullers may look fancy, but it’s really just a matter of making the dough, piping the rings, frying, and glazing. Here’s a step-by-step:

1. Make the Dough:
In a saucepan, combine:

• 1 cup water
• 6 tbsp unsalted butter
• 1 tbsp sugar
• 1/4 tsp salt

Bring to a boil. Reduce heat, add 1 cup flour, and stir quickly with a wooden spoon until a ball forms. Cook for another minute to dry it slightly. Remove from heat.

Transfer to a bowl. Let cool for 5 minutes, then beat in 4 eggs, one at a time, until smooth and glossy.

2. Pipe the Rings:
Cut parchment into 3-inch squares. Pipe dough into rings on each square using a star tip. Place them on a tray and refrigerate for 15–20 minutes to firm up.

3. Fry the Crullers:
Heat oil in a deep pan to 350°F (175°C). Gently slide each ring (parchment side up) into the oil. After 10 seconds, remove parchment with tongs. Fry for 2–3 minutes per side until golden and puffed. Drain on paper towels.

4. Glaze:
Whisk together:

• 1½ cups powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Dip each cruller in glaze while warm or cool completely and drizzle on top.

You Must Know

Before making French crullers, there are a few key tips you should keep in mind. Choux pastry is simple but sensitive, and small mistakes can affect the outcome.

Make sure the dough cools slightly before adding eggs—too hot, and they’ll scramble; too cold, and they won’t mix well. The finished dough should be thick, glossy, and pipeable.

Always chill the piped rings before frying. This helps them hold their shape and prevents spreading in the oil. Also, keep your frying oil at 350°F—too hot, and they burn outside but stay raw inside; too cool, and they’ll soak up oil.

Avoid overcrowding the pot. Fry two or three at a time for even cooking and the perfect golden crust.

These little tips make a big difference. Stick to them, and your crullers will be light, crisp, and beautifully puffed.

Perfecting the Cooking Process

Getting the perfect French cruller is all about precision. Start by piping even rings with a large star tip. Use 3-inch parchment squares to make transferring easier.

Chill the rings for 15–20 minutes. Then, fry in small batches at 350°F, gently flipping once golden. Don’t rush—each side needs 2–3 minutes.

After frying, drain on paper towels to remove extra oil. While still warm, dip in glaze for that classic finish. Let them set before serving.

Nail this process, and you’ll have bakery-style crullers every time.

Add Your Touch

One of the best parts about homemade French crullers is how easily you can make them your own. The base recipe is simple, but the customization options are endless.

Start with the glaze—vanilla is classic, but you can switch it up with lemon zest, orange extract, or maple syrup. For a fall twist, mix in a dash of cinnamon or nutmeg. Craving something richer? Drizzle with melted dark chocolate or dip half of the cruller in a chocolate glaze.

Add texture with toppings like:

• Toasted coconut flakes
• Crushed nuts (almonds, pistachios, or pecans)
• Sprinkles for a fun, festive touch
• Powdered sugar for a delicate finish

You can even get creative with shapes—mini crullers are great for parties or kids, and larger ones make a stunning brunch centerpiece. These tweaks let you tailor crullers to any occasion or flavor craving.

Storing & Reheating

French crullers are best enjoyed fresh, but if you have leftovers, proper storage will help keep them delicious.

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Let them cool completely before storing. Place in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days, but note they’ll lose some crispness.

To reheat, skip the microwave—it makes them soggy. Instead, place them in a 350°F oven for 5–6 minutes to bring back some of the original texture. Glazed crullers can be reheated, but the glaze may melt slightly.

Avoid freezing glazed crullers, but you can freeze unglazed ones. Wrap tightly in plastic and foil, freeze for up to a month, and reheat in the oven before glazing.

Chef’s Helpful Tips for French Crullers Recipe

Want crullers that look and taste like they came from a professional bakery? Here are a few chef-approved tips to help you nail it:

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• Use room temperature eggs. They mix more smoothly into the dough, creating better texture.
• Let the dough rest. After mixing, give the dough a few minutes to settle before piping. It improves consistency.
• Pipe evenly. Hold the piping bag straight up and apply even pressure. This helps form perfect rings.
• Don’t reuse oil. Old oil affects flavor and can make your crullers greasy. Use fresh oil for best results.
• Double-glaze for extra sweetness. Dip once, let set, then dip again for a thick, bakery-style glaze.
• Use a thermometer. Guessing oil temp leads to mistakes. A reliable thermometer ensures even frying every time.

These small steps make a big difference in creating light, golden, and gorgeous crullers every time.

FAQ for French Crullers Recipe

Can I bake instead of fry crullers?
Yes, but they won’t have the same crispness. Bake at 425°F for 15–18 minutes, then glaze.

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What kind of oil is best?
Use neutral oils like canola or vegetable oil for a clean flavor and high smoke point.

Why did my crullers collapse?
This often happens if the dough is undercooked or the oil is too cool. Make sure to cook the dough thoroughly before piping and keep the oil at 350°F.

Can I make the dough ahead of time?
Yes! Store the choux dough in the fridge (covered) for up to 1 day before piping and frying.

How do I keep the shape when frying?
Chilling the piped rings and frying them directly on parchment helps them keep their beautiful ridges.

Conclusion

French crullers are more than just doughnuts—they’re a delicate, light, and satisfying treat that brings a touch of elegance to any breakfast or dessert table. With their crisp edges, airy centers, and sweet glaze, they offer a bakery-quality experience you can recreate at home with just a few simple ingredients.

This recipe is easy enough for beginners but impressive enough to wow your guests. By following the tips and steps in this guide, you’ll be able to create beautifully golden crullers that taste just as good as they look. Whether you’re treating yourself, making something special for a loved one, or hosting brunch with friends, homemade French crullers are a guaranteed hit.

So go ahead—grab your piping bag, heat up that oil, and make a batch of these heavenly rings. Once you take that first bite, soft and sweet with a delicate crunch, you’ll know it was worth every step.