Cruller Donut Recipe

closeup of cruller donuts on a wire rack

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Light and delicate, this cruller donut recipe is a whole new way to enjoy donuts. The glazed crullers are perfect for weekend brunch with a cup of coffee.

Prep Time15

Cook Time6

Chill Time1

Total Time1 21

Course: Breakfast

Cuisine: French

Servings:

Calories: 405kcal

Author: Julie Clark

Equipment

parchment paper cut into 3-inch squares
piping bag
large star tip

Ingredients

For the choux pastry dough:

1 cup water
½ cup salted butter
1 cup bread flour
1 tablespoon granulated sugar
4 large eggs
vegetable oil for frying

For the vanilla glaze:

3/4 cup powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
dash salt

US Customary - Metric

Instructions

In a small pan over medium heat, add the water and butter. Heat the two together until the butter is melted and steaming hot (but it does not need to come to a rolling boil). 1 cup water, ½ cup salted butter
In a small bowl, whisk together the flour and the sugar. Remove the saucepan from the stovetop and add the flour mixture. Mix well until the flour is completely incorporated. 1 cup bread flour, 1 tablespoon granulated sugar
Then put the saucepan back on the warm burner with the heat off. Cook and stir constantly until mixture forms a ball that doesn’t separate. This will happen quickly (about 2-3 minutes) so watch it carefully.
Move the dough to another bowl (either the bowl of a stand mixer with the paddle attachment or another bowl to use with an electric hand mixer). Allow the mixture to cool for 5 minutes.
Mix in the eggs, one at a time, beating on medium speed between each addition. Once the eggs are added in, mix for 1 additional minute on medium speed, and scrape the sides of the bowl with a rubber spatula as needed, until the mixture is smooth. Press plastic wrap on top of the dough and cover the bowl, then refrigerate for at least 1 hour, but up to 8 hours. 4 large eggs
Pour vegetable oil in a skillet to be about 2-3" deep. Set to medium high heat until the oil reaches 375ºF. Use an instant read thermometer to check the oil and adjust heat as needed to keep it as close to 375ºF as possible. vegetable oil
While the oil is heating, place a large star tip (Wilton 1M or 2D) in a pastry bag. Fill the bag with the pastry dough. Line a baking sheet with the parchment squares. Pipe dough in circles, one onto each square of parchment to make 12-14 donuts.
Place each uncooked donut into the hot oil, parchment paper side up. Work in batches so you don't crowd the donuts. After about 30 seconds, use tongs to remove the parchment paper. Allow the donuts to fry for a total of 2-3 minutes on one side until golden brown, then use a slotted spoon to flip the donuts and fry for an additional 2-3 minutes on the other side.
Remove the donuts to a wire rack to cool. Continue with the remaining dough, checking the oil temperature before you continue to fry.
While the donuts are cooling, whisk the glaze ingredients together in a small bowl. Dip each cruller donut into the glaze, then place glazed side up on a wire rack. Serve immediately. 3/4 cup powdered sugar, 2 tablespoons whole milk, 1 teaspoon vanilla extract, dash salt

Notes

If you only have unsalted butter, add 1/4 teaspoon of salt.
Storage: The crullers are best eaten right after frying them. If you have leftovers, store in an airtight container at room temperature, but they will be come less crispy as they sit.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cruller donuts, with 1 serving being 1 donut. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition