This recipe is my love letter to the lightest, airiest fried treat I know: French cruller donuts. I first tasted a perfect cruller at a small bakery while traveling years ago, and the delicate texture haunted me until I recreated it at home. Patricia Martinescu's version from Bake Cook Repeat uses a classic choux-based dough to produce donuts with a lacy, ridged exterior and an interior so tender it practically dissolves on the tongue. They are crisp, slightly sweet, and utterly irresistible when dipped in a thin, glossy glaze.

I discovered this method during a weekend experiment when I wanted something special for Sunday morning coffee. The first batch puffed up beautifully and my family hovered around the cooling rack as the glaze set, stealing one warm donut after another. Because these are made from choux, they are different from yeasted or cake-style donuts — lighter and hollow in the middle, like a miniature fried cream puff shaped into a ring. The technique takes a little attention to detail, but the payoff is enormous: impressive-looking pastries with humble ingredients and bakery-worthy texture.

Ingredients

• All-purpose flour: 1 cup plus 2 tablespoons, spooned and leveled. Use King Arthur or another unbleached brand for consistent results; the flour gives the structure that allows the rings to puff without collapsing.
• Milk: 1/2 cup whole milk. Fat adds tenderness and flavor — you can use reduced-fat, but whole milk yields a silkier dough.
• Water: 1/2 cup. Combined with milk for the choux liquid base to create steam during frying, which produces the hollow, airy interior.
• Unsalted butter: 1/2 cup (1 stick). Salted butter can be used but reduce added salt; butter provides richness and helps form the glossy shell.
• Large eggs: 4. Add one at a time into the slightly cooled paste for proper emulsification — eggs create structure and lift.
• Granulated sugar: 2 teaspoons. A touch of sweetness in the dough balances the glaze.
• Vanilla extract: 1/2 teaspoon. Adds depth and warm aromatic notes.
• Salt: Pinch up to 1/2 teaspoon, to taste. Enhances flavor and balances sweetness.
• Oil for frying: Vegetable or canola oil, enough for a 3-inch deep frying bath. Neutral oils with a high smoke point work best.
• For the glaze: 2 cups powdered sugar and about 2 tablespoons hot water. Adjust water to reach a thin, pourable consistency for dipping.

Instructions

Make the choux base: In a medium saucepan combine the milk, water, butter, sugar, vanilla, and salt. Heat gently until the butter melts and the liquid simmers. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan. You should see a thin film forming on the bottom of the pan — that indicates the moisture has cooked off enough. Cool and incorporate eggs: Transfer the paste to the bowl of a stand mixer fitted with the paddle, or a large heatproof bowl. Let it cool 4–5 minutes; it should still feel warm but not hot. With the mixer on medium speed, add eggs one at a time, fully incorporating each before adding the next. The final dough will be glossy, sticky, and pipeable. If mixing by hand, beat vigorously until smooth and shiny. Chill the dough: Place the dough in a bowl and press plastic wrap directly to the surface to prevent a skin. Refrigerate for at least 1 hour — this firms the dough and improves piping control. This step is essential for consistent puffing during frying. Prepare oil and piping setup: Heat oil in a deep, heavy-bottom pot or Dutch oven to 340–345°F (171–174°C). Use a candy or deep-fry thermometer for accuracy. Fit a piping bag with a large star tip (Patricia uses a #2C drop flower tip) and fill it halfway with dough. Trace 3-inch circles on parchment to use as guides and cut into individual squares. Pipe the crullers: Pipe a thick ridged ring on each parchment circle, overlapping the ends. There should be enough dough for about 10–13 rings depending on size. Keep the bag twisted so the dough doesn’t spill out while you work. Fry carefully: Gently lower 2–3 rings at a time (depending on pot size) into the oil. The oil should bubble immediately; if it darkens instantly, reduce heat. After about 10 seconds the parchment will lift away — remove it with tongs. Fry 2–3 minutes per side, turning once, for a total of up to 6 minutes. Transfer to a wire rack set over a baking sheet. Glaze and finish: Whisk powdered sugar with hot water until smooth and slightly thin. While the crullers are still warm, dip the tops into the glaze and return to the rack to allow excess to drip off. The glaze will set quickly into a tender shell.

Storage Tips

Store glazed crullers at room temperature in an airtight container for up to 24 hours to keep the exterior crisp and the interior tender. For longer storage, separate unglazed rings in a single layer and freeze for up to 3 months; wrap individually in plastic and place in a freezer-safe bag. To refresh after freezing, thaw at room temperature and reheat in a 350°F oven for 6–8 minutes. Avoid refrigeration if possible — it softens the exterior and can make them chewy.

Ingredient Substitutions

If you need dairy-free results, use a plant-based butter substitute and a nondairy milk like oat or soy; the texture will be slightly different but still airy. For a lower-sugar glaze, swap half the powdered sugar for powdered erythritol, but expect a less glossy finish. You can use margarine in a pinch, but choose a high-fat block-style margarine rather than a tub for better structure. Do not substitute gluten-free flour directly — choux relies on wheat starch and gluten; use a tested gluten-free choux blend or follow a dedicated gluten-free version.

Serving Suggestions

Serve warm with coffee or a light espresso. For brunch, plate with fresh berries, whipped cream, and a bowl of citrus curd for dipping. Garnish with grated lemon zest or a dusting of powdered sugar for a bright contrast to the sweet glaze. For a party, offer a small topping station: warmed chocolate sauce, chopped toasted nuts, and flavored glazes such as maple or espresso.

Cultural Background

French crullers trace their technique to classic choux pastry traditions found in France, adapted into a ring shape and fried rather than baked. They share lineage with pâte à choux creations like éclairs and cream puffs, and over time the term 'cruller' has come to describe a variety of ridged rings in European and American bakeries. Patricia Martinescu's method brings a modern home-kitchen approach to this elegant pastry, simplifying piping and frying while keeping the authentic airy texture.

Seasonal Adaptations

Adjust the glaze for seasons — in winter, add a hint of cinnamon and orange zest; in spring, use a light lemon or elderflower glaze. For autumn, swap some of the powdered sugar with pumpkin spice and finish with a maple glaze. You can fold finely grated citrus zest into the dough for a subtle, fragrant lift in warmer months.

Meal Prep Tips

Prepare the dough the night before and refrigerate; pipe and fry in the morning for the freshest texture. Dough will keep chilled for up to 24 hours tightly covered. If you’re making large batches, fry in small batches and keep finished rings on a rack in a low oven (200°F) to stay slightly warm without overbrowning while you finish frying the rest.

These crullers are the kind of recipe that rewards attention. Follow the temperature and chilling notes, and you’ll be rewarded with incredibly light, bakery-worthy rings that are perfect for special breakfasts or an elegant dessert. Share them warm, and expect requests for the recipe.