French recipes don’t always demand white tablecloths and candlelight. Sometimes, they’re fried, dipped in glaze, and eaten standing up in your kitchen while no one’s looking. That’s where French crullers come in—light as air, crisp on the edges, and kind of a beautiful mess when the glaze starts dripping down your fingers. I still remember the first time I made a batch. I was half certain I’d botch the dough and end up with oily hockey pucks, but instead, they puffed up like magic. What makes them special? The dough is pâte à choux—yep, the same one used for éclairs—but here it’s piped in rings and fried until golden. The result is all texture: crispy shell, soft airy inside, and that sweet, sticky vanilla glaze that clings just enough. If you’re like me and believe dessert should be equal parts delicious and fun to make, this is your kind of treat. No fancy gadgets, no fussy fillings, just honest-to-goodness French dessert joy from the stovetop.

1) Key Takeaways
2) Easy French Crullers Recipe
3) Ingredients for French Crullers
4) How to Make French Crullers
5) Tips for Making French Crullers
6) Making French Crullers Ahead of Time
7) Storing Leftover French Crullers
8) Try these Dessert recipes next!
9) French Crullers
10) Nutrition

1) Key Takeaways

French crullers are airy, golden fried pastries made with pâte à choux dough.
The glaze adds just the right sweetness and sheen.
They’re easier than they look and require no oven.
You only need a handful of pantry staples.

2) Easy French Crullers Recipe

Let’s talk about French crullers. Not the kind you grab on a rushed trip through a coffee shop drive-thru. No, I mean the kind you make with your own two hands, where the smell of butter and vanilla fills your kitchen long before the first bite. These are light, a little crisp around the edges, and that glaze? Sweet, sticky, and worth every calorie.

I still remember the first time I piped the dough into rings and thought, “Well, this could go very wrong or very right.” Spoiler: it went right. And then some. Making these isn’t just about the end result. It’s the quiet rhythm of stirring the dough, the sizzle of the oil, and that first warm bite that makes you pause.

These crullers belong in every collection of French recipes. If you’ve ever wanted to try something from the world of French food recipes but weren’t sure where to begin, this might be your best bet. They’re approachable, deeply satisfying, and dare I say, kind of addictive.

3) Ingredients for French Crullers

Water: Half a cup to get the dough going. Nothing fancy here, just the base for pâte à choux.

Whole Milk: Another half cup. This adds richness and helps balance the texture so they puff but don’t dry out.

Unsalted Butter: One stick. Melted in with the milk and water, it builds that classic buttery flavor we’re after.

Granulated Sugar: Just a couple teaspoons. Enough to round out the dough without turning it into dessert on its own.

Salt: A quarter teaspoon. It sharpens every other flavor, even in sweet dishes like this.

All-purpose Flour: A cup. Add it all at once and stir like your arm depends on it. This is where the dough takes shape.

Eggs: Four large. Don’t be shy—these bring the puff and that golden color inside.

Vegetable Oil: For frying. Use something neutral, and keep it hot and steady at 375°F.

Confectioners’ Sugar: A cup and a half for the glaze. Don’t skip the sifting unless you love lumps.

Milk: Just a few tablespoons. Loosens the glaze up so it coats each cruller just right.

Vanilla Extract: A teaspoon. Gives the glaze that familiar warmth and aroma.

4) How to Make French Crullers

Step 1. In a saucepan, bring water, milk, butter, sugar, and salt to a low boil. Stir while everything melts and comes together.

Step 2. Add the flour all at once. Stir fast and hard until the dough pulls away from the pot and forms a smooth ball.

Step 3. Keep cooking the dough for another minute. This helps it dry out slightly, which is key to a good cruller.

Step 4. Transfer the dough to a bowl. Let it cool for five minutes so the eggs don’t scramble.

Step 5. Add eggs one at a time, beating well after each. The dough will look like it’s falling apart but stay with it. It’ll come back together smooth and glossy.

Step 6. Spoon the dough into a piping bag with a star tip. Pipe 3-inch rings onto small squares of parchment paper.

Step 7. Heat two inches of oil in a heavy pot. Once it hits 375°F, drop in the dough rings, paper side up. The paper will loosen and float off—remove it with tongs.

Step 8. Fry each cruller for 2 to 3 minutes per side. Look for golden edges and that puffed-up look.

Step 9. Drain on paper towels. Mix the glaze ingredients and dip the cooled crullers into the glaze. Let them set on a wire rack.

5) Tips for Making French Crullers

Don’t rush the dough. Let it cool after cooking or the eggs won’t mix in right. That pause might feel unnecessary but trust me—it matters.

When adding eggs, beat them in one at a time. It looks like a mess at first, like the dough won’t ever come back. But then it smooths out and suddenly, it’s perfect.

Keep your oil hot and steady. If it dips too low, your crullers will soak it up. Too hot and they’ll burn. Use a thermometer. And when they hit the oil, don’t crowd them—give each ring space to puff and fry right. This recipe shows how easy French recipes can be when the timing lines up.

6) Making French Crullers Ahead of Time

You can pipe the rings ahead and freeze them right on their parchment paper. Just lay them flat in a single layer on a tray and freeze. Once solid, stack them in a zip bag and keep them for up to a month.

To fry, take out only what you need. Let them sit for a minute or two while the oil heats. Drop them into hot oil while still frozen. They’ll puff up just fine.

The glaze works better fresh. Mix it just before you plan to dip. That way it’s smooth and sets like a dream. These steps help you enjoy one of the most French recipes authentic pastries without fuss.

7) Storing Leftover French Crullers

French crullers are best eaten the day you fry them. But we both know leftovers happen. So, if you have extras, store them uncovered at room temperature for a few hours. They’ll stay crisp on the outside.

After that, pop them in an airtight container. They’ll soften, sure, but a quick hit in the toaster oven brings some life back.

Don’t refrigerate them. The cold makes them rubbery. Glazed or plain, they lose something in the fridge. A small batch means fewer leftovers—and fewer regrets.

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9) French Crullers