Homemade French Cruller Doughnuts

When I was a little girl, the cruller was my FAVORITE DOUGHNUT OF ALL TIME. 

Skip the jelly-filled, skip the sprinkles, skip the traditional glazed, skip the dang maple bars for crying out loud (even though they're heavenly). I always went face first into those amazing crullers. 

Every. Single. Time. 

They're so unique - they're not filled with the usual doughnut-fluffiness (No, Krispy Kreme, you guys are still getting it so wrong! I promise your said "crullers" are not crullers). These little beauties are filled with an eggy-light-hollow haven. The outside is where the sweet is, and the inside is where the money lives. 

I found this recipe online and was going to wait until next week to try it out - then I looked over the ingredients again... I had everything. Within the hour, I had a pile of freshy made crullers cooling on my counter. My husband walked in the door from work, and couldn't stop staring at them. He immediately took a mouthful of cruller, and almost cried himself silly with happiness. 

If he's reading this, he's probably too excited for another batch of crullers to even care about that last sentence. 

Next time, I think I'll use a tighter star piping tip to give them more ridges, but my take on the glaze was definitely a fun improvement. Not changing that piece one bit :) You guys will LOVE these. 


Homemade French Cruller Doughnuts
Makes 20 small/medium doughnuts


1 C water
6 T unsalted butter
2 T granulated sugar
1/4 t salt
1 C all-purpose flour, sifted
3 large egg yolks
1-2 egg whites, beaten
vegetable oil for frying
vanilla almond glaze

vanilla almond glaze:
1 1/2 C powdered sugar
1 t vanilla extract
1/4 t almond extract
3-4 T milk or water

1. In a heavy bottomed sauce pan, bring the water, butter, sugar, and salt to a brisk boil. Immediately add in the flour and whisk until it's completely incorporated. Keep stirring over the heat, but keep it at a low/medium. Remove as much moisture as possible for a fluffier pastry later on. When you see a thin film on the bottom of the an, the batter is ready and you can transfer the dough to the bowl of a stand mixer. 
2. Use the paddle attachment to stir the dough for a minute to aid the cooling process. Turn the speed to medium and add one egg at a time - don't add the next one until the first one is fully incorporated. 
3. Add one egg white and blend until the dough becomes smooth and glossy, if it's not getting smooth and glossy, add the other egg white. If not, don't. Transfer dough to a large pastry bag with a large star tip. 
4. Preheat your oil to 370 degrees in a deep saucepan. Cut about 20 3x3 squares out of parchment paper. Spray each square (one side) with butter nonstick spray. Pipe a ring of dough onto each square. 
5. Place cruller and paper into hot oil. The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling away. Flip cruller once, and fry until light brown (about 1-2 minutes). Drain/cook on a wire cooling rack. 
6. Make the glaze: combine all glaze ingredients until smooth. 
7. When crullers are cold to the touch, dip each top half of the doughnut into the glaze, flip over, and place back on the rack to cool) with a cookie sheet under the wire rack to catch the drippings. When the glaze has hardened, the doughnuts are ready to devour. 

recipe adapted from: userealbutter


  1. crullers were always my favorite kind of doughnut as a child too! I used to get them at a little diner on on the Way to Mt Hood, during spring break, some of my favorite memories, sitting at the counter with my cruller and hot chocolate! I am definitely going to try these!

    1. Seriously. They ROCK, don't they? I'm so glad someone else loves them just as much as I do! Woo hoo!!!

      I've never dunked them in hot chocolate before. That sounds like a MUST DO! Thank you!

  2. These look great. Also loved u on studio 5 today. U were adorable. I want to try that soup, but I am too lazy to make it. Will try it at olive garden for sure.

    1. Thank you so much! So happy you were watching!
      Haha - try it one way or the other :) It's a winner!

  3. These look amazing! Can't wait to make them.

  4. Mandy these look amazing and delicious!

  5. These look to die for! I have always been wanting to attempt doughnuts and you've inspired me to try them out! I love French Crullers, cant wait! Thanks :D

  6. Oh my, I can almost taste these! They look amazing! Visiting from Time to Sparkle linky party!

  7. Oh my goodness, these look AMAZING!!!! Especially with that glaze........... amazing!!!

  8. They look delicious! Am I reading this recipe properly? That's 3 yolks, then 1 or more whites? I'm planning to make these next week, as they are my very, very favourite doughnut :-) and I've finally decided to make them at home. Thanks!

  9. I bet these would also be fantastic with a lemon glaze. Mouth watering now. ...

  10. I am going to try these tomorrow. I was wondering if you could pipe the dough straight into the oil skipping the parchment paper step?

    1. Hmm... I've never tried it before directly into the oil. But I think it works best with the parchment paper step. :)

    2. What does 3 - 4 T milk or water mean?

    3. What does 3 - 4 T milk or water mean?

  11. 3-4 T milk or water would be 3 to 4 tablespoons of either milk or water
    These look incredible, and I do think they could be adapted to be GLUTEN FREE with all that egg, and the boiling process.

    I am going to try these on the weekend for sure!


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