French Crullers



1 h 30 min


1 h 45 min



French Crullers

Photo courtesy of Jennifer Pallian.

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.