Twisted French-Style Crullers

I stumbled on crullers by accident one rainy Saturday when my croissant dough failed spectacularly. Frustrated and craving something buttery, I turned to choux pastry instead, piped it into wonky rings, and dropped them into hot oil. The kitchen filled with the smell of frying dough and suddenly I had these golden, cloud-like spirals that tasted better than anything I'd planned. I've been hooked ever since.

The first time I made these for my neighbor, she stood in my doorway holding the warm cruller and said nothing for a full ten seconds. Then she asked if I'd been hiding a culinary degree. I hadn't, I'd just learned to trust the dough and not overthink the piping. That moment taught me that homemade crullers have a magic store-bought ones never will.

Ingredients

• Water: This creates steam inside the dough, which is what makes crullers puff so beautifully when fried.
• Unsalted butter: Cut it into small pieces so it melts evenly and incorporates smoothly into the dough without clumping.
• Granulated sugar: Just enough sweetness in the dough to balance the glaze without making it taste like dessert before its even fried.
• Salt: A small pinch sharpens all the flavors and keeps the dough from tasting flat.
• All-purpose flour: The structure that holds everything together, measure it carefully or the dough wont pipe properly.
• Eggs: Room temperature eggs blend in faster and create that glossy, stretchy dough texture you need for piping.
• Vanilla extract: A warm background note that makes the whole kitchen smell like a patisserie.
• Powdered sugar: Sift it or youll end up with lumpy glaze, I learned that the hard way on batch three.
• Milk or water: Start with two tablespoons and add more only if the glaze is too thick to dip smoothly.
• Neutral oil: Canola or sunflower oil keeps the flavor clean and the frying temperature steady.

Instructions

Boil the base:

Combine water, butter, sugar, and salt in a saucepan and bring it to a rolling boil, stirring until the butter disappears completely. You want vigorous bubbles, not a gentle simmer.

Add the flour:

Dump in all the flour at once and stir hard with a wooden spoon until the dough pulls into a smooth ball and leaves a thin film on the bottom of the pan. This takes about two minutes of serious stirring.

Cool it down:

Let the dough sit off the heat for three to five minutes so it wont scramble the eggs when you add them. I usually wipe down the counter while I wait.

Beat in the eggs:

Add eggs one at a time, beating until each one is fully absorbed before adding the next. The dough will look broken at first but keep mixing, it comes together into a thick, glossy paste.

Pipe the rings:

Transfer dough to a piping bag fitted with a large star tip and pipe three-inch rings onto parchment squares. Dont worry if theyre not perfect, the frying evens them out.

Fry with parchment:

Heat oil to 350 degrees F and slide two or three crullers in, parchment side down. After a minute, peel off the parchment with tongs and fry until both sides are deeply golden, about four minutes total.

Drain and glaze:

Lift crullers out with a slotted spoon and let them drain on a rack. While theyre still warm, dip them in the glaze and set them back on the rack to dry.

Save

One Sunday morning, I made a double batch of these and watched my kids fight over the last cruller with the most glaze. No one mentioned the slightly lopsided shapes or the fact that I burned the first two. They just kept reaching for more, and I realized that homemade always tastes like love, even when its imperfect.

How to Get the Best Texture

The secret is in the steam. When you add the flour to the boiling liquid, youre cooking the starch so it can hold more moisture and puff dramatically when it hits the hot oil. If you skimp on the stirring or dont let the dough dry out enough in the pan, your crullers will be dense instead of airy. I also found that frying at exactly 350 degrees F makes all the difference, too cool and they absorb oil, too hot and they hollow out too fast.

Flavor Variations to Try

Once you master the basic recipe, you can play with the glaze. I love adding a teaspoon of finely grated lemon zest for a bright, springtime twist, or a tablespoon of strong brewed coffee for a mocha version. You can also dust them with cinnamon sugar while theyre still warm instead of glazing, which gives you that churro-like vibe. One time I stirred a tiny pinch of cardamom into the glaze and it tasted like something from a Parisian cafe.

Storage and Serving Tips

Crullers are best eaten the day you make them, while the outside is still crisp and the glaze is barely set. If you have leftovers, store them in an airtight container at room temperature for up to one day, but know that theyll soften. Reheat them in a 300 degree F oven for five minutes to crisp them back up.

• Serve them with strong black coffee or Earl Grey tea for a classic French pairing.
• If youre nervous about frying, you can bake them at 400 degrees F for twenty to twenty-five minutes, though theyll be less crisp.
• Always fry in small batches so the oil temperature stays steady and the crullers dont crowd each other.

Save

Every time I pull a batch of crullers from the oil and watch them glisten under the glaze, I remember why I love this recipe. Theyre a little fussy, a little messy, and absolutely worth it.

Recipe FAQs

→ What type of dough is used for crullers?

These crullers use choux pastry dough, which combines water, butter, flour, and eggs to create a light and pipeable dough that puffs when fried.

→ How do you achieve the twisted shape?

The dough is piped through a large star tip onto parchment squares in circular, twisted rings before frying, giving them their distinctive look.

→ Can crullers be baked instead of fried?

Yes, baking at 400°F (200°C) for 20–25 minutes yields a less crisp texture but still a golden, tender pastry.

→ What oil is best for frying crullers?

Neutral oils like canola, sunflower, or vegetable oil are ideal for deep frying to avoid overpowering flavors.

→ How is the glaze made for crullers?

The glaze is a simple mixture of powdered sugar, milk or water, and vanilla extract, whisked smooth and used to coat the warm crullers.

→ Can I add flavor twists to the glaze?

Adding finely grated lemon or orange zest to the glaze adds a refreshing citrus note that complements the sweet coating.