French Crullers with Maple Glaze and a Quick Steak Shrimp Stir Fry Recipe

Why You’ll Love This French Crullers

• Ease of preparation: This French crullers recipe is straightforward and quick to follow, with simple ingredients and clear steps that save time without sacrificing quality. The piping method and quick frying make it accessible even for home bakers new to frying doughnuts.
• Health benefits: While French crullers are a treat, they use wholesome ingredients like eggs, butter, and flour, which provide protein and essential fats. Unlike heavy, dense doughnuts, their airy choux pastry base results in a lighter texture that can be enjoyed in moderation.
• Versatility: The recipe can be adapted to suit different dietary needs. Vegan versions can be made with plant-based butter and egg substitutes, while gluten-free flours can replace all-purpose flour, making this classic treat flexible for various preferences.
• Distinctive flavor: The signature airy, flaky texture of French crullers is achieved through choux pastry, which creates a delightful contrast between a crispy exterior and soft interior. The addition of a delicate maple glaze provides a subtle sweetness that sets French crullers apart from traditional doughnuts.

Essential Ingredients for French Crullers

• ½ cup (120 ml) whole milk – forms the liquid base for choux dough
• ½ cup (120 ml) water – hydrates and balances dough moisture
• ½ cup (113 g) unsalted butter, cubed – adds richness and flavor
• 1 tablespoon granulated sugar – provides slight sweetness
• 1 tablespoon packed light brown sugar (optional) – deepens flavor complexity
• 1 teaspoon kosher salt – enhances overall taste
• 1 cup (125 g) all-purpose flour – creates structure in choux pastry
• 4 large eggs, at room temperature – binds dough and adds aeration
• Zest of 1 lemon (optional) – brightens flavor with citrus notes
• 6 cups (about 1.4 liters) vegetable oil (or preferred frying oil) – for frying

Special Dietary Options:

• Vegan: Use plant-based butter and a flaxseed or chia seed egg substitute to replicate the binding properties.
• Gluten-free: Substitute all-purpose flour with a gluten-free baking blend formulated for pastries.
• Low-calorie: Reduce frying oil usage and consider baking options; use light butter alternatives.

How to Prepare the Perfect French Crullers: Step-by-Step Guide

First Step: Prepare the Liquid Base

In a large heavy-bottomed saucepan, combine the whole milk, water, cubed unsalted butter, granulated sugar, optional brown sugar, and kosher salt. Heat over medium-high until just boiling, stirring to fully melt the butter.

Second Step: Make the Choux Dough

Remove the pan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon or spatula until the mixture comes together into a thick dough. Return the pan to medium heat, stirring constantly for 2 to 3 minutes until dough pulls away from the pan and forms a smooth ball.

Third Step: Cool and Beat in Eggs

Transfer the dough to a large bowl and let it cool for about 15 minutes until lukewarm. Beat in the eggs one at a time, mixing well after each addition until you get a smooth, glossy dough. At this stage, add lemon zest if using.

Fourth Step: Chill the Dough

Transfer the dough into an airtight container and refrigerate for at least 1 hour or up to 24 hours. Chilling improves dough consistency and makes piping easier.

Fifth Step: Pipe the Crullers

Cut parchment paper into 3-inch squares. Fit a piping bag with a large open star tip and fill it with the chilled dough. Pipe 3-inch rings or circles on individual squares, joining the ends neatly.

Sixth Step: Fry the Crullers

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 335°F–350°F (170°C–175°C). Carefully lower 2 or 3 crullers (with parchment paper) into the oil. After about 1 minute, remove and discard the parchment. Continue frying crullers for 2–3 minutes per side until golden and crisp. Avoid overcrowding to keep oil temperature stable.

Final Step: Drain and Glaze

Remove crullers using a slotted spoon and drain on a wire rack. Prepare glaze by whisking powdered sugar, maple syrup, salt, and milk until smooth. Dip warm crullers briefly in glaze, place back on rack to set. Serve immediately for best texture.

Dietary Substitutions to Customize Your French Crullers

Protein and Main Component Alternatives

• Replace eggs with flaxseed or chia seed gel to make vegan-friendly choux dough.
• Use plant-based butter substitutes such as vegan margarine or coconut oil.
• Swap all-purpose flour with a gluten-free blend suitable for pastries for gluten-free diets.

Vegetable, Sauce, and Seasoning Modifications

• Add citrus zest variations such as orange or lime to the dough for unique flavor twists.
• Incorporate spices like cinnamon or nutmeg for seasonal, warming notes.
• Use avocado or coconut oil as frying medium for a different flavor and healthier fat profile.
• Adjust glaze flavors by mixing in vanilla, coffee, or fruit purees for variety.

Mastering French Crullers: Advanced Tips and Variations

How to Store French Crullers: Best Practices

Refrigeration

Store French crullers in an airtight container in the refrigerator for up to 2 days. Note that refrigeration may soften the crisp exterior.

Freezing

Freeze piped or cooked crullers in a single layer on parchment before transferring to a container or freezer bag. Freeze up to 2 months. Fry or bake frozen crullers directly, adjusting cooking time.

Reheating

Reheat crullers gently in an oven at low temperature to restore crispness without drying. Avoid microwaving, which softens texture.

Meal prep considerations

Pipe and freeze dough ahead, then fry or bake just before serving for fresh, delicious crullers anytime.

FAQs: Frequently Asked Questions About French Crullers

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🍩 Delight in the airy, tender texture of French Crullers with a sweet maple glaze for a decadent breakfast treat.
🧁 These classic pastries are perfect for impressing guests with their beautiful golden finish and subtle hints of lemon zest.

• Total Time: 1 to 1 hour 20 minutes
• Yield: 12-18 crullers

Ingredients

– ½ cup whole milk

– ½ cup water

– ½ cup unsalted butter

– 1 tablespoon granulated sugar

– 1 tablespoon packed light brown sugar

– 1 teaspoon kosher salt

– 1 cup all-purpose flour

– 4 large eggs

– Zest of 1 lemon

– 6 cups vegetable oil for frying

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Instructions

First Step: Prepare the Liquid Base

In a large heavy-bottomed saucepan, combine the whole milk, water, cubed unsalted butter, granulated sugar, optional brown sugar, and kosher salt. Heat over medium-high until just boiling, stirring to fully melt the butter.

Second Step: Make the Choux Dough

Remove the pan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon or spatula until the mixture comes together into a thick dough. Return the pan to medium heat, stirring constantly for 2 to 3 minutes until dough pulls away from the pan and forms a smooth ball.

Third Step: Cool and Beat in Eggs

Transfer the dough to a large bowl and let it cool for about 15 minutes until lukewarm. Beat in the eggs one at a time, mixing well after each addition until you get a smooth, glossy dough. At this stage, add lemon zest if using.

Fourth Step: Chill the Dough

Transfer the dough into an airtight container and refrigerate for at least 1 hour or up to 24 hours. Chilling improves dough consistency and makes piping easier.

Fifth Step: Pipe the Crullers

Cut parchment paper into 3-inch squares. Fit a piping bag with a large open star tip and fill it with the chilled dough. Pipe 3-inch rings or circles on individual squares, joining the ends neatly.

Sixth Step: Fry the Crullers

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 335°F–350°F (170°C–175°C). Carefully lower 2 or 3 crullers (with parchment paper) into the oil. After about 1 minute, remove and discard the parchment. Continue frying crullers for 2–3 minutes per side until golden and crisp. Avoid overcrowding to keep oil temperature stable.

Final Step: Drain and Glaze

Remove crullers using a slotted spoon and drain on a wire rack. Prepare glaze by whisking powdered sugar, maple syrup, salt, and milk until smooth. Dip warm crullers briefly in glaze, place back on rack to set. Serve immediately for best texture.

Last Step:

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Notes

🥶 Chilling dough ensures easy handling and uniform shape.
🍳 Fry directly from frozen to maintain shape and texture.
🌡️ Monitor oil temperature to ensure crispy and light crullers.

• Author: Brandi Oshea
• Prep Time: 20-30 minutes
• Chilling: 1 hour
• Cook Time: 20-35 minutes
• Category: Dessert
• Method: Frying
• Cuisine: French

Nutrition

• Serving Size: 1 cruller
• Calories: 230
• Sugar: 9 g
• Sodium: 200 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 75 mg