French Cruller Donuts

These classic French cruller donuts are made with choux pastry and then deep fried. These donuts result in a crispy outside and a nearly hallow inside. Sprinkle simply with powdered sugar or dip in a powdered sugar glaze. Follow this step-by-step tutorial for how to make French cruller donuts!

📝 Ingredients

• 1/2 cup (4 fl oz, 118 ml) water
• 1/2 cup (4 fl oz, 118 ml) milk
• 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, cut into pieces
• 2 TBSP (0.9 oz, 25 gr) granulated sugar
• large pinch kosher salt
• 1 cup (4.25 oz, 119 grams) all-purpose flour
• 4 large eggs
• oil for frying (canola, peanut, vegetable, or avocado oil)
• 2 cups (9 oz, 252 gr) powdered, confectioners, or icing sugar
• 1 tsp vanilla paste or vanilla extract
• 1/4-1/3 cup (60-77 ml) milk

👨‍🍳 Instructions

1. 1In a sauce pot, heat the water, milk,...: In a sauce pot, heat the water, milk, butter, sugar, and salt over medium heat. Once the mixture is boiling, take it off the heat and pour all of the flour into the pot at once. Stir quickly until the mixture comes together into a cohesive dough.
2. 2Flatten the mixture to the bottom of the...: Flatten the mixture to the bottom of the pan and return it to medium heat. Listen for the mixture to begin making a crackling sound. Once you hear it crackling, pull the mixture to one side of the pot and check if there is a thin film on the bottom. It there is, it is dried out enough. It not, heat longer until a film forms.
3. 3Remove the mixture from the heat and stir...: Remove the mixture from the heat and stir until all of the steam has evaporated off.
4. 4Off the heat, add the eggs into the...: Off the heat, add the eggs into the mixture and stir until each egg has completely absorbed into the batter before adding the next. This takes a little arm work to get it all mixed in.
5. 5Once the batter is smooth and glossy it...: Once the batter is smooth and glossy it is done. Chill in the refrigerator for 20 minutes.
6. 6Meanwhile, set up a deep fryer, pot, or...: Meanwhile, set up a deep fryer, pot, or deep skillet with at least 3" (7.5 cm) of oil. Bring the oil to 350 F (177 C). Cut parchment paper into 10 square pieces about 5" x 5" (13 x 13 cm) in size.
7. 7Transfer the choux pastry to a piping bag...: Transfer the choux pastry to a piping bag fit with a large star tip. Pipe circles of batter onto each parchment square.
8. 8Using a slotted spoon, lower a piece of...: Using a slotted spoon, lower a piece of parchment paper with a piped donut into the hot oil. Let it fry for about a minute and then use tongs to gently release the donut from the parchment paper and remove the parchment from the oil. Flip the donut after about 3 minutes of frying. Fry for about 2-3 more minutes.
9. 9Move the cooked donuts to a cooling rack...: Move the cooked donuts to a cooling rack set over a sheet pan to drain.
10. 10Whisk together all of the ingredients for the...: Whisk together all of the ingredients for the glaze adding enough milk to create a thin dippable consistency.
11. 11Dip the donuts in the glaze, flipping to...: Dip the donuts in the glaze, flipping to coat, and move them back to the cooling rack.