Light, Lacy Donuts with a Delicate Glaze

If you're dreaming of a donut that’s light, crisp on the outside, tender within, and finished with a whisper-thin vanilla glaze, look no further than the French Cruller. These gorgeous golden rings are made with pâte à choux dough—the same base used for éclairs and cream puffs—which gives them their signature airy texture and slightly eggy richness.

Crullers may look fancy, but making them at home is surprisingly simple. With just a few pantry staples and a piping bag, you’ll be whipping up bakery-style treats that practically melt in your mouth.

🌟 Why This Recipe Works

  • Airy & Crisp: Pâte à choux gives crullers their iconic soft inside and crisp, ridged exterior.

  • Naturally Light: No yeast or heavy dough—these are fried clouds of deliciousness.

  • Simple Pantry Ingredients: Made with butter, eggs, flour, and water—nothing fancy.

  • Gorgeous Glaze: The light vanilla glaze sets into a sweet, crackly finish.

  • Impressive Yet Easy: A piping bag is all it takes to create these donut shop darlings at home.

🛒 Ingredients You’ll Need

For the Cruller Dough (Pâte à Choux)

  • ½ cup (1 stick) unsalted butter

  • 1 cup water

  • 1 tbsp granulated sugar

  • ¼ tsp salt

  • 1 cup all-purpose flour

  • 4 large eggs

For Frying

  • Vegetable oil, for deep frying (about 2 inches deep)

For the Vanilla Glaze

  • 1½ cups powdered sugar

  • 2–3 tbsp milk (adjust for consistency)

  • 1 tsp vanilla extract

  • Pinch of salt

💡 Tip: Make sure your eggs are at room temperature for the best incorporation into the dough.

🔥 Step-by-Step Instructions

Step 1: Make the Dough

In a medium saucepan, combine butter, water, sugar, and salt. Bring to a boil over medium heat.

Once boiling, reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan—this should take 1–2 minutes.

Remove from heat and let cool for 5 minutes.

Step 2: Add Eggs

Transfer the dough to a stand mixer (or use a hand mixer). Add the eggs one at a time, beating well after each. The dough should become glossy, smooth, and pipeable. It will look slightly sticky—this is perfect.

Step 3: Prepare to Pipe

Line a baking sheet with parchment paper and lightly grease it. Using a piping bag fitted with a large star tip (such as Wilton 1M), pipe 3-inch rings onto the parchment. Chill the tray in the freezer for 15–20 minutes to help the rings hold their shape.

Step 4: Heat Oil

Heat 2–3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy.

Step 5: Fry the Crullers

Cut the parchment paper around each cruller so you can gently slide them (with paper attached) into the hot oil. After 10–15 seconds, use tongs to remove the parchment.

Fry for 2–3 minutes per side, or until puffed and golden brown. Don't overcrowd the pot—work in batches.

Drain on a wire rack over paper towels.

Step 6: Make the Glaze

While the crullers cool slightly, whisk together the powdered sugar, milk, vanilla, and salt until smooth. Adjust with more milk or sugar for desired consistency—it should be pourable but not runny.

Step 7: Glaze and Dry

Dip the tops of the slightly warm crullers into the glaze, then return them to the rack to let the glaze set.

Serve warm or at room temperature. These are best eaten the day they’re made (and they usually disappear fast!).

🔄 Variations to Try

  • Chocolate Glaze: Add 2 tbsp cocoa powder and a splash of espresso to the glaze.

  • Lemon Glaze: Use lemon juice instead of milk and add fresh zest.

  • Maple Crullers: Swap vanilla for maple extract and add a pinch of cinnamon.

  • Filled Crullers: Carefully pipe whipped cream or pastry cream into the center after frying.

🍽️ Serving Suggestions

Pair With:

  • A fresh espresso or cappuccino

  • Iced coffee with vanilla syrup

  • A small fruit salad for a balanced breakfast

  • Whipped cream and berries for a plated dessert

Make It Special:
Serve on a vintage cake stand dusted with powdered sugar for an elegant brunch table centerpiece.

🧊 Storage Tips

  • Room Temperature: Best eaten fresh, but can be stored in an airtight container for 1–2 days.

  • Reheating: Briefly warm in the oven at 300°F for 5–7 minutes. Avoid microwaving—it makes them rubbery.

  • Freezing: Not recommended once glazed, but you can freeze the piped dough rings before frying.

❓ Frequently Asked Questions

Do I need a piping bag?
Yes, for the classic cruller shape. A star tip is essential to get the ridges that make them puff beautifully.

Why did my crullers deflate?
They may not have cooked long enough. Ensure the oil stays around 350°F and the inside is fully set before removing.

Can I bake them instead of frying?
You can, but they won’t have the same crispy texture. Bake at 375°F for 20–25 minutes until puffed and golden.

Can I make the dough ahead of time?
Yes—store the piped dough rings in the freezer and fry directly from frozen when ready.

🍩 Final Thoughts

Homemade French Crullers bring bakery-quality magic right to your kitchen—crisp, delicate, and elegantly glazed. They're a celebration of classic French pastry with a donut-lover's soul. Whether you’re looking to impress guests or treat yourself to something special, these light-as-air pastries are sure to deliver that “ooh la la” moment.