French Crullers Recipe: Light, Airy, Fried Sweet Cakes
French crullers are delicate, sweet, and light fried cakes that bring a burst of flavor with every bite. These crispy, airy treats are made from pâte à choux, a French pastry dough that requires no yeast, making them a simpler yet delicious option compared to traditional doughnuts. Originating from the Dutch word ‘kruller,’ which refers to small fried cakes, French crullers are a perfect indulgence for any occasion, especially for breakfast or as a snack.
This French cruller recipe offers a soft and pillowy texture on the inside, with a golden crispiness on the outside. With a sweet glaze drizzled on top, these crullers become even more irresistible. Whether you’re a beginner or an experienced baker, this step-by-step recipe will guide you through making these delectable treats that are sure to become a favorite in your home.
Cuisine: European
Course: World Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 cup |
| Whole Eggs | 2 |
| Egg Whites | 2 |
| Butter (Salted) | 3 tbsp |
| Salt | 1/8 tsp |
| Lukewarm Water | 1/2 cup |
| Oil | For frying |
| For Glaze | |
| Honey | 1 tbsp |
| Icing Sugar | 1 cup |
| Milk | 1-2 tbsp |
Prep Time: 10 minutes
Cook Time: 60 minutes
Instructions
Step 1: Prepare the Pâte à Choux Dough
- Begin by adding lukewarm water, sugar, butter, and salt into a saucepan. Bring the mixture to a gentle boil over medium heat.
- Once the butter has melted completely, add the all-purpose flour all at once. Stir continuously using a wooden spoon or spatula to avoid lumps. The mixture should begin coming together into a smooth dough, with a thin coating of dough forming on the sides of the pan.
- Reduce the heat and continue to cook, stirring constantly for another 2-3 minutes. The goal is to remove as much moisture as possible from the dough, creating a dense yet smooth texture.
Step 2: Incorporate the Eggs and Egg Whites
- Remove the saucepan from heat and allow the dough to cool for about 10 minutes. This prevents the eggs from cooking when added.
- Once the dough has cooled slightly, beat in 1 whole egg at a time. Use a hand mixer or stand mixer to beat each egg thoroughly into the dough before adding the next.
- After incorporating both whole eggs, beat in 1 egg white at a time, ensuring that each is fully incorporated before adding the next. Continue mixing until the dough becomes smooth, shiny, and sticky.
Step 3: Pipe the Dough
- Transfer the dough into a piping bag fitted with a star nozzle (rose tip). This will help create the characteristic ridged shape of the crullers.
- To prepare for frying, cut 4 x 4 inch parchment paper squares and lightly grease them with oil. This will help release the crullers from the paper once fried.
- Pipe the dough into 3-inch circles onto the prepared parchment paper squares. You can make 4-5 crullers per sheet, depending on the size of your frying pan.
Step 4: Fry the Crullers
- Heat oil in a deep frying pan or Dutch oven to about 370°F (190°C). It’s important to maintain a steady medium heat so the crullers cook through without burning on the outside.
- Gently place the parchment paper with the dough side down into the hot oil. Let the dough sit for a few seconds or until it naturally detaches from the paper.
- Once the dough has released from the parchment, use tongs to carefully remove the paper from the hot oil. The cruller should now float freely in the oil.
- Fry the crullers for about 2-3 minutes per side, flipping them gently to ensure an even golden brown color on all sides. They should be crisp on the outside and cooked through on the inside.
- Use a slotted spoon to remove the crullers from the oil and place them on a paper towel to drain excess oil. Repeat the process with the remaining dough.
Step 5: Glaze the Crullers
- Allow the crullers to cool slightly on a wire rack. In the meantime, prepare the glaze by whisking together icing sugar, honey, and milk until smooth. The glaze should be thick but pourable.
- Dip each cruller into the glaze, ensuring it’s fully coated. Lift the cruller using a fork and let any excess glaze drip off before placing it back on the wire rack.
- Allow the glazed crullers to rest for 1 to 2 hours to set the glaze before serving. You can also garnish with a light zest of lime or orange for an extra citrusy zing, which complements the sweetness of the crullers beautifully.
Step 6: Serve and Enjoy
Once the crullers have rested and the glaze has set, they are ready to be served. These light, crispy treats are perfect for breakfast, brunch, or as a sweet snack with your favorite coffee or tea. The combination of a crisp exterior and a soft, airy interior makes French crullers a delightful experience in every bite.
Enjoy the deliciousness of French crullers, and share them with friends and family for a sweet, comforting treat they’ll love!
Recipe Notes:
- For an extra touch of flavor, consider adding a bit of vanilla extract to the glaze or mixing it into the dough.
- Keep the oil temperature steady while frying. If the oil is too hot, the crullers will burn on the outside before cooking through.
- Make sure the dough is smooth and glossy to get the signature cruller texture. If the dough is too thick or lumpy, the crullers may not puff up properly.
This French crullers recipe is a fun and simple way to enjoy a classic treat without the need for yeast. With a little patience and attention to detail, you’ll have crispy, airy crullers that are perfect for any occasion.
