These homemade French cruller doughnuts are irresistibly tasty and surprisingly simple to make. Delicate, light and airy inside, with a golden-brown, crispy exterior, they’re perfect dipped in a simple glaze alongside a cup of coffee.

Made from classic choux pastry (pâte à choux), the dough is piped into rings and either deep-fried or baked. They take well to a variety of glazes and can also be filled with custard, pastry cream or your favourite curd.

What I love about French crullers is how much quicker and easier they are to make than traditional yeast doughnuts. Unlike yeast-based recipes, these require no proving time. The choux pastry can be prepared ahead and stored in the fridge, so you can enjoy freshly fried or baked crullers for breakfast.

What’s a cruller doughnut?

A French cruller is a doughnut made from choux pastry—the same versatile dough used for profiteroles and éclairs. Choux is cooked twice: first on the stovetop to form the paste, then fried (or baked) to puff up and become airy.

Crullers, sometimes called chouxnuts, are lighter and more delicate than bar or cake doughnuts. When fried, choux puffs dramatically, creating a soft, airy interior and a crisp, ridged exterior that soaks up glaze beautifully.

Ingredients

You only need a few simple ingredients for these chouxnuts. For twelve doughnuts you will need:

• Milk – full-fat (whole) preferred, semi-skimmed will also work.
• Butter – salted or unsalted; if using salted, reduce added salt to ¼ tsp.
• Sugar – 1 tablespoon caster or granulated sugar.
• Salt – about ½ teaspoon fine salt.
• Flour – strong white bread flour gives sturdier results; plain/all-purpose flour also works.
• Eggs – 3 whole large eggs plus 1 large egg white.
• Zest – 1 tbsp lemon or orange zest (optional, for flavour).
• Vegetable oil – about 1 litre for frying.
• Icing/powdered sugar – for the glaze.

Instructions

Making choux pastry is straightforward. Start by combining the milk, butter, sugar, salt and 120 ml water in a medium saucepan over medium heat, stirring until the sugar dissolves and the butter melts. Bring to a gentle boil, then remove from heat. Add all the flour at once and stir vigorously until a smooth dough forms. Return to the heat and cook, stirring constantly, for 2–3 minutes until a film forms on the pan bottom and the dough looks smooth and glossy.

Transfer the dough to the bowl of a stand mixer and spread it into a thin layer on the sides and base of the bowl. Let it cool for 10–15 minutes to reach warm room temperature. Fit the mixer with the paddle attachment, scrape down the sides, then add two beaten eggs and mix on medium until incorporated. Add the third beaten egg and repeat. Finally add the egg white (and the zest, if using) and mix until the paste is thick, glossy and drops off a spoon when tapped. You may not need the entire egg white; add it gradually to reach the right consistency.

Hint: Use the “V” test: stir the dough with a spatula or paddle and lift it upright. The dough should fall to form a V shape—this indicates the correct consistency.

Spoon the choux into a large piping bag fitted with a large open star or French star tip. Chill the filled bag in the fridge for at least an hour before piping.

Piping the crullers

Cut baking paper into 12 squares (9 x 9 cm). Draw a 7 cm diameter circle on the reverse of each square so the pencil mark is hidden. Heat the oil in a deep fryer or heavy saucepan to 180°C. Pipe a ring of dough onto each square, joining the ends to form a continuous ring. Pipe directly over the traced circles for even sizing.

Hint: Lightly wet the tip of your finger and tap any peaks or joins to smooth them—this prevents burning and helps the shape hold while frying.

Frying instructions

Take care when frying: the oil will be very hot. When the oil reaches 180°C, carefully lower each cruller into the oil with the baking paper facing up. You can place the parchment square on a slotted spoon and gently lower it into the fryer. Remove the paper with metal tongs as soon as it detaches.

Fry 2–3 doughnuts at a time for about 2–3 minutes per side, until deep golden brown. Use a wooden skewer or metal utensil to flip them—avoid plastic tools. Remove with a slotted spoon and drain on paper towels or a wire rack. When cool enough to handle, dip each cruller in glaze and return to the rack, glazed side up.

Baked vs fried cruller

You can bake crullers if you prefer to avoid deep frying. Baked crullers form a firmer crust and a drier interior because more moisture escapes in the oven, but they remain delicious. Deep-fried crullers have a softer, crispier crust and a lighter, more gooey interior.

Hint: See the recipe notes for baking instructions if you prefer oven-crullers.

Equipment

Essentials for this recipe:

• Stand mixer with paddle or an electric hand mixer (or mix by hand).
• Large piping bag with a large open or French star nozzle.
• Baking paper cut into squares.
• Deep fryer or a heavy saucepan and sufficient oil.
• Cooking thermometer for accurate oil temperature.
• Slotted spoon and metal tongs.
• Kitchen paper or a wire rack for draining.

Variations

Crullers are versatile. Try:

• Vanilla glaze: 180 g icing sugar mixed with 2–3 tbsp milk and 2 tsp vanilla.
• Honey or maple glaze: add 2–3 tbsp runny honey or maple syrup to the basic glaze.
• Cinnamon glaze: stir 1 tsp ground cinnamon into the icing sugar before adding milk.
• Fruit glaze: add 2–3 tbsp raspberry coulis or reduction to the icing sugar.
• Filled crullers: pipe a small hole and fill with pastry cream, custard or fruit curd.
• Gluten-free: this recipe hasn’t been tested with GF flour here; seek a tested gluten-free choux recipe if required.

Storage

Crullers are best eaten the day they’re made. Store leftovers in an airtight container at room temperature for up to two days.

You can freeze piped, un-fried crullers for up to a month: pipe rings onto a tray, freeze until firm, then transfer to a freezer-safe bag. Thaw slightly while heating the oil and add 1–2 minutes to the frying time if frying from frozen.

FAQ’s

Can I use a small piping tip? Technically yes, but the crullers will be much smaller and thinner. A large star tip gives the correct size and the distinctive ridged texture and makes piping easier.

How do I know they’re cooked through? They should be deep golden brown on both sides and fried about 2–3 minutes per side.

Why did my doughnuts collapse? Possible causes include using only plain flour (strong bread flour gives more structure) or undercooking. Ensure proper frying time and stable oil temperature.

Why did my crullers split while frying? The choux may not have chilled enough, the oil level might be too low, or the oil temperature may have fluctuated. Chill the dough for at least an hour and keep the oil at 180°C.

Top tip

Using strong white bread flour helps the choux hold its shape and reduces the risk of collapsing. Chill the pastry before piping to make it easier to handle and to keep the rings intact while frying. Finally, monitor the oil temperature closely: too low and the crullers absorb oil and go soggy; too high and they brown too fast while remaining raw inside.

📖 Recipe

This recipe was originally published in June 2019 and updated with new photos, recipe adjustments and tips in January 2022.