French Crullers. Tasty pastry dough that is deep-fried and coated with sugar. Although they look fancy they are so simple to make.
French cruller vs. doughnuts
There are two different types of crullers. The classic cruller which is made with a yeast dough that is twisted together. The French cruller is a fluted, ring-shaped doughnut made of pate a choux pastry that is usually piped.
Ingredients that you will need:
- All-purpose flour
- Vanilla extract
- Egg white
- Canola Oil
Tools that you will need:
- Large baking sheet
- Parchment paper
- Instant read thermometer. We highly recommend using an instant-read thermometer it will just make checking the oil temperature so much easier than with a candy thermometer.
- Piping bag
- Ateco Open Star Tip #827
- Electric standing mixer
Before we get started on the pate a choux base we are going to prepare the baking sheet and the parchment paper.
- Cut about eight to ten 3 ¼ “ square pieces of parchment paper. Set those aside. Spray a large baking pan with cooking spray and place the square parchment paper then spray those with cooking spray as well.
- Make sure that all the ingredients are all measured out. We don’t want to take up time measuring ingredients while in the middle of the recipe. It will just make the process smoother.
Now for the pate a choux. In a medium bowl whisk together the flour, cardamom, ginger, and nutmeg. Set that aside until ready to use.
In a medium-size saucepan add the cubed butter, water, sugar, salt, and vanilla extract. Bring to a boil over medium-high heat. Once it reaches the boiling point remove it from the heat and add in the flour mixture.
Return the mixture to the medium-high heat and cook for about 2 minutes. Stir constantly otherwise it will burn.
Transfer the mixture from the stove to an electric standing mixer with a paddle attachment. Add the eggs in one at a time and beat until everything is well combined. Scrape down the sides. Then beat in the egg white until everything is fully incorporated.
Cover and place in the refrigerator for 30 minutes.
Piping the dough
After the dough has chilled, place the dough into a piping bag with an open star tip.
- Don’t overfill the bag. We made that mistake and it was not pretty.
Applying even pressure pipe a large circle within each parchment paper square. Gently press the joined ends of the circle with a wet finger to seal the ends together. Let those sit at room temperature for 20 minutes.
While waiting we can start prepping the oil. In a large heavy-bottomed saucepan pour about 1 ½-2 inches of oil. Heat up over medium heat until the thermometer reads 370 degrees Fahrenheit. This is where an instant-read thermometer comes in really handy we tried checking the temperature with a candy thermometer and it just took forever to register the temperature. Then it ended up being too hot. Once we got the instant-read is was so much easier to regulate the temperature.
- Before we start frying, line a baking sheet with paper towels. Not a cooling rack because it won’t drip properly and can ruin your cooling rack. With the paper towel, it will absorb more oil.
Ready? We are about to start frying.
Carefully add the piped dough to the oil, parchment side up. Remove the parchment paper and fry each side for about 3 minutes.
- Don’t overcrowd the pan!
- Use chopsticks to flip the crullers to avoid dents that tongs can make.
After both sides have finished frying remove with a spider strainer and place them on the paper towel-lined baking sheet. Allow them to cool for 15 minutes.
- Cinnamon sugar- 1 cup of sugar with ½ tablespoon of ground cinnamon. Mix together. Put the mixture in a bag then place a cruller inside one at a time as shake it up until everything is well coated.
- Just sugar or even powdered sugar. Just toss the cruller in a bag with the sugar and shake until well coated.
- Whipped cream. Slice the cruller in half and fill with whipped cream. Sort of like a cream puff.
- 1 ½ cup powdered sugar, ¼ teaspoon of salt, ¼ teaspoon of vanilla extract, and ¼ cup water. Mix everything together until smooth and pour or dip the cruller.
And there you have it a delicious batch of french crullers to enjoy with a huge cup of coffee.
- 1 cup+ 2 tbsp All-purpose flour
- 1/2 tsp Ground cardamon
- 1/4 tsp Ground ginger
- 1/8 tsp Ground nutmeg
- 1 cup Water
- 6 tbsp Salted Butter Softened and cubed
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Vanilla extract
- 3 Eggs Room temperature
- 1 Egg white Room temperature
- Canola oil For frying
- Spray a large baking sheet with non-stick cooking spray. Set aside.
- Cut 10-13 pieces of parchment paper into 3¼ inch squares. Place those on the prepared baking sheet and spray with more cooking spray. Set aside until ready to use.
- In a small bowl whisk together the flour, cardamom, nutmeg, and ginger. Set aside.
- In a medium saucepan stir together the water, butter, sugar, salt, and vanilla extract. Bring to a boil over medium-high heat.
- Remove from heat. Add all the flour mixture and stir until everything is combined.
- Return to the heat and cook for 2 minutes. Stir constantly.
- Transfer mixture to an electric standing mixer that is fitted with a paddle attachment. Beat for 2 minutes on medium-low speed.
- Add the eggs in one at a time. Beating until everything is combined. Scrape down the bowl after each egg.
- Beat in the egg white. Cover and refrigerate for 30 minutes.
- Transfer dough to a large piping bag fitted with an open ½" star tip. Applying even pressure pipe a large circle within each square piece of parchment paper that we prepared earlier. Seal the ends of the circles together with a wet finger. Let them stand at room temperature for 20 minutes.
- In a large heavy-bottomed saucepan pour about 1½-2 inches of canola oil. Heat over medium heat until the thermometer register 370° Farhenight. DON'T LET IT GET TOO HOT.
- Line a baking sheet with paper towels. This will create a place to put our crullers after they are done frying.
- Working in batches carefully add the piped dough to the oil, parchment side up. Cook each side for 3 minutes.
- Using a spider trainer remove the crullers and let them drain on the paper towel-lined baking sheet. Let them cool for 10-15 minutes.
- If you are coating them in sugar place 1 cup of sugar in a paper bag and place one cruller in at a time and shake until everything is well coated.
We hope you all enjoy it! If you make this French Crullers recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more doughnut recipes? You can find them here.