French Crullers

Makes 18-24 crullers


Pâte à Choux (Dough)

  • 1 cup water
  • ¾ stick (6 tbsp) unsalted butter
  • ¼ tsp salt
  • 1 tbsp sugar
  • 1 cup flour
  • 3 whole large eggs
  • 2 egg whites

Honey Glaze

  • 2 cups confectioners sugar
  • 3-4 tbsp water
  • 2 tbsp honey

Cinnamon Sugar

  • 1 cup sugar
  • 1-2 tbsp cinnamon

Other Ingredients

  • nonstick cooking spray
  • vegetable shortening (amount depends on width of pot being used; need about 4” deep of melted shortening, about 6-8 cups)

Special Equipment

  • parchment paper
  • pastry bag & star tip
  • home fryer or heavy-bottom pot
  • frying thermometer


Make Pâte à Choux (Dough)

  1. Boil water, butter, salt and sugar until butter melts
  2. Stir in flour and cook over medium-high heat until fully incorporated, about 1-2 minutes
  3. Add whole eggs and mix vigorously to incorporate
  4. Continue working the mixture until the dough forms a smooth, slightly-sticky ball
  5. Add egg whites and stir quickly until combined
  6. Transfer dough to a piping bag fitted with a star tip
  7. Set aside to rest for a moment while assembling honey glaze and cinnamon sugar

Make Honey Glaze

  1. Whisk confectioners sugar, water and honey in a medium bowl until combined
  2. If the mixture is too runny, whisk in more powdered sugar (this is according to preference- a thinner glaze will make for a less-sweet cruller, as less will stick to the donut). Set aside

Make Cinnamon Sugar

  1. In a separate bowl, whisk cinnamon and sugar until combined and set aside

Pipe & Fry Crullers

  1. Pipe dough into 3” doughnut rounds, 2" apart on parchment paper-lined baking sheets coated with nonstick cooking spray. Let rest at room temperature 5-10 minutes while heating shortening for frying
  2. Melt shortening in a heavy-bottom pot to about 4" deep, or in a home fryer according to manufacturer’s suggested amount and heat to 360º - 375º. Fry 1 - 1½ minutes per side. (This process could take 2 - 2½ minutes per side depending on the thickness of the dough  - just watch for a nice golden color before removing crullers from the oil). Don't overcrowd the pot as batter needs room to expand
  3. Transfer to the bowl of glaze or cinnamon sugar and toss until coated
  4. Allow glazed crullers to dry on a baking rack atop a sheet tray and let glaze harden