French Crullers

French Cruller donuts with a lemon vanilla glaze

These French crullers are light and airy donuts fried to crisp, golden brown perfection, glazed in a sweet, crackly glaze.



Cruller Batter

  • 60ml Milk (1/2 cup)
  • 60ml Water (1/2 cup)
  • 60g Butter (1/4 cup)
  • Pinch of salt
  • 2 tsp Granulated sugar
  • 60g All-purpose flour (1/2 cup)
  • 2 large eggs, beaten

Donut Glaze

  • Lemon zest
  • 2 tbsp Whole milk
  • 100g Powdered sugar (1 cup)
  • 1 tsp Vanilla extract


  1. Combine the milk, water, butter, sugar and salt in a small saucepan over medium heat and bring to the boil
  2. Remove from the heat and add the flour all at once, mix vigorously until completely combined (it should become a thick paste)
  3. Return to the heat and press the dough to the bottom of the pan, once you hear the dough crackling and a thin film has formed on the bottom of the pan remove it from the heat
  4. Transfer the dough to a large bowl and mix to release any steam and cool it down
  5. After the dough has cooled add in the beaten eggs, mixing until is smooth and shiny
  6. Cover with cling wrap and chill for 1 hour, or until completely chilled
  7. Cut 9 small squares of baking paper approximately 4 inches/10cm in size
  8. Once the dough has chilled fit a piping bag with a large star nozzle and pipe a 3-inch/7.5cm circle onto each square
  9. Fill a large heavy-bottomed pan with vegetable oil and heat it until it reaches 350F/180C
  10. Lower the donuts into the oil, removing the parchment paper after 30 seconds or so
  11. Fry each side for 2-3 minutes or until golden brown
  12. Remove from the oil and drain on a wire rack

Donut Glaze

  1. Sift the powdered sugar into a medium-sized bowl
  2. Add the milk, vanilla extract and lemon zest
  3. whisk until smooth
  4. Dip the warm donuts into the glaze and place on the wire rack to drain and set
  5. Enjoy!


Keywords: Cruller, donut, doughnut, glazed, recipe, baking, dessert

Shopping cart
There are no products in the cart!
Continue shopping