Are you on the hunt for a delectable and crowd-pleasing dessert? Look no further than the French cruller donuts! There are various types of donuts available but in terms of flavour and shape, they are different from other donuts.
French Cruller Donuts is known for its unique texture and wonderful flavour. In this blog, I will share with you a French Cruller Donuts Recipe that is Super delicious and a crowd favourite.
French cruller donuts are one of my favourite desserts from childhood. It is a combination of deep-fried donuts made with butter, sugar, milk, eggs and topped with a honey glaze. When I first tried it with my family, everyone loved it. And they asked me to make the dessert again and again. Since then, it’s been a favourite in my family.
So, what are you waiting for, try these mouth-watering French cruller donuts and serve them with your family and guests.
How To Make French Cruller Donuts
Making French cruller donuts are extremely easy and don’t require complex ingredients. All you need basic ingredients that already have in your pantry and are easily available at the grocery store. Here is a step-by-step guide to making French cruller donuts. So let’s get started!
Ingredients To Make French Cruller Donuts
For The Donuts
- ½ cup + 1 tablespoon whole milk
- ½ cup + 1 tablespoon water
- 8 1 stick butter (unsalted )
- 1 tablespoon sugar (granulated )
- ¾ teaspoon salt
- 1 ¼ cup all-purpose flour (unbleached)
- 3 large whole eggs
- 1 large egg white (lightly beaten)
- 1-2 tablespoon lemon zest (grated )
For The Honey Glaze:
- 1 ½ cups sugar (powdered)
- 1 tablespoon honey
- 2-3 tablespoon milk
- 1 tablespoon vanilla extract (pure)
Step By Step Instructions To Make French Cruller Donuts
Step 1
Add milk, sugar, butter, water, and salt in a large saucepan and rolling boil over medium heat.
Step 2
Remove the saucepan from the heat and add all the flour. Firmly stir with a wooden spoon until well combined.
Step 3
Place the saucepan again on the heat and cook the mixture for about 2-3 minutes, firmly stirring the mixture until a thick layer forms at the bottom of the pan and the dough feels soft.
Step 4
Transfer the dough into an electric mixture and spread it evenly throughout the mixer bowl. Allow cooling uncovered for about 15 minutes, until the dough is slightly warm
Step 5
Attach the paddle to the mixer, use a rubber spatula to scrape the sides of the bowl, and then add 2 eggs. Mix on medium speed until the eggs are perfectly mixed in, and pause to scrape the sides of the bowl when needed.
Step 6
Scrap the sides of the bowl and stir in 3 eggs. Beat the mixture on medium speed until fully combined. Add the lemon zest and egg white. Beat again on medium speed until well combined.
Step 7
Cover the bowl and place in the refrigerator for about 10 minutes.
Step 8
Cut out 10 (3*3 inch) squares of parchment paper. Lightly brush each parchment paper with vegetable oil.
Step 9
Add vegetable oil in a deep saucepan approx 3-4 inches and heat to 370 F. Use a thermometer to confirm the temperature.
Step 10
Take the dough out of the refrigerator and put some of it into a pastry bag that has a large star-shaped tip. Hold the pastry bag up and down over one of the parchment paper squares, and use it to create a circle of dough that connects at the ends. Keep doing this with the rest of the dough and parchment squares.
Step 11
Take a cruller and its paper and place them carefully onto a slotted spoon. Then, put the spoon with the cruller and paper into the hot oil. Hold the spoon under the cruller for about 4 to 5 seconds to make sure it doesn’t sink to the bottom of the fryer.
Step 12
Fry 3 or 4 doughnuts at a time in hot oil for about 5 ½ to 6 minutes. After a minute, remove the paper using metal tongs and flip them over after 2 ½ minutes. The crullers should be a deep golden brown colour all over. Try to keep the temperature of the oil between 355 – 370 degrees F while the donuts cook.
Step 13
Remove the donuts from the oil using a slotted spoon and drain them on paper towels. Allow to cool completely before glazing.
For The Glaze
Step 1
In a small bowl, add all the glaze ingredients and combine well.
Step 2
Add some milk to make a thin glaze that can still stick to the top of the doughnuts.
Step 3
Once the crullers are cool, dip the top of each one into the glaze.
In Closing
I hope you enjoyed this recipe for French Cruller Donuts. These donuts are perfect for those who are looking for something new and exciting, or for those who are looking for a crowd-pleasing dessert. It’s going to fill your gathering with a sweetness they might be lacking. If you have any questions about this recipe please leave a comment below. Thanks for reading!
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French Cruller Donuts Recipe
Ingredients
For The Donuts
- ½ cup + 1 tablespoon whole milk
- ½ cup + 1 tablespoon water
- 8 1 stick butter (unsalted )
- 1 tablespoon sugar (granulated )
- ¾ teaspoon salt
- 1 ¼ cup all-purpose flour (unbleached)
- 3 large whole eggs
- 1 large egg white (lightly beaten)
- 1-2 tablespoon lemon zest (grated )
For The Honey Glaze:
- 1 ½ cups sugar (powdered)
- 1 tablespoon honey
- 2-3 tablespoon milk
- 1 tablespoon vanilla extract (pure)
Instructions
- Add milk, sugar, butter, water, and salt in a large saucepan and rolling boil over medium heat.
- Remove the saucepan from the heat and add all the flour. Firmly stir with a wooden spoon until well combined.
- Place the saucepan again on the heat and cook the mixture for about 2-3 minutes, firmly stirring the mixture until a thick layer forms at the bottom of the pan and the dough feels soft.
- Transfer the dough into an electric mixture and spread it evenly throughout the mixer bowl. Allow cooling uncovered for about 15 minutes, until the dough is slightly warm
- Attach the paddle to the mixer, use a rubber spatula to scrape the sides of the bowl, and then add 2 eggs. Mix on medium speed until the eggs are perfectly mixed in, and pause to scrape the sides of the bowl when needed.
- Scrap the sides of the bowl and stir in 3 eggs. Beat the mixture on medium speed until fully combined. Add the lemon zest and egg white. Beat again on medium speed until well combined.
- Cover the bowl and place in the refrigerator for about 10 minutes.
- Cut out 10 (3*3 inch) squares of parchment paper. Lightly brush each parchment paper with vegetable oil.
- Add vegetable oil in a deep saucepan approx 3-4 inches and heat to 370 F. Use a thermometer to confirm the temperature.
- Take the dough out of the refrigerator and put some of it into a pastry bag that has a large star-shaped tip. Hold the pastry bag up and down over one of the parchment paper squares, and use it to create a circle of dough that connects at the ends. Keep doing this with the rest of the dough and parchment squares.
- Take a cruller and its paper and place them carefully onto a slotted spoon. Then, put the spoon with the cruller and paper into the hot oil. Hold the spoon under the cruller for about 4 to 5 seconds to make sure it doesn't sink to the bottom of the fryer.
- Fry 3 or 4 doughnuts at a time in hot oil for about 5 ½ to 6 minutes. After a minute, remove the paper using metal tongs and flip them over after 2 ½ minutes. The crullers should be a deep golden brown colour all over. Try to keep the temperature of the oil between 355 – 370 degrees F while the donuts cook.
- Remove the donuts from the oil using a slotted spoon and drain them on paper towels. Allow to cool completely before glazing.
For The Glaze
- In a small bowl, add all the glaze ingredients and combine well.
- Add some milk to make a thin glaze that can still stick to the top of the doughnuts.
- Once the crullers are cool, dip the top of each one into the glaze.
