French Crullers


  • Prep Time1 hr 30 mins
  • Total Time1 hr 45 mins
  • Makes12 servings
French Crullers

Images courtesy of Jennifer Pallian and Tina Francis Mutungu.

Jennifer Pallian's blog, Foodess, puts Pallian’s food science expertise to delicious use. Case in point: her simple, unintimidating approach to a classic fried doughnut.


  • 1 cup water

  • 1/2 cup unsalted butter

  • 1 tsp granulated sugar

  • 1/2 tsp kosher salt

  • 1 cup plus 2 tsp all-purpose flour

  • 4 large eggs, beaten


  • 1 1/2 cups icing sugar

  • 3 tbsp milk

  • 1 tsp vanilla


  • Bring water, butter, sugar and salt to a boil over high heat. Turn off heat and dump in the flour. Use a spoon or a spatula to stir it all together. Bring it back to medium heat and cook about 1 min, until mixture forms a cohesive ball and leaves a film on the bottom of the pot.

  • Transfer the dough to a stand mixer fitted with paddle attachment. Let the dough cool for 5 min.

  • With mixer running on medium, add a few tbsp of the beaten egg and incorporate completely. Repeat with remaining beaten egg, a few tbsp at a time, until all egg is incorporated and a smooth batter is formed.

  • Transfer the batter to a pastry bag fitted with a large (1⁄2-in. or larger) star tip. Chill for 15 min in fridge.

  • While dough chills, bring a deep pot with 3 in. of oil to 375F. Cut rough 4 × 4-in. squares of parchment. Pipe chilled dough in 31⁄2-in. rings on the parchment squares.

  • Use tongs to carefully place crullers, parchment-side up, in the hot oil. Pull off the parchment using tongs and set aside. (You can reuse it with the next batch.) Fry about 4 crullers at time, but don’t overcrowd the pan.

  • Cook for 3 min undisturbed on one side, then carefully flip the cruller using tongs and cook 2 to 3 min on other side. Transfer to wire racks to cool completely.

  • Glaze: Whisk together the icing sugar, milk and vanilla. Thin out with a little water if needed. Pour into a shallow bowl and dip each cooled doughnut halfway into the glaze.