This Cruller Recipe Helps You Get Your Donut Fix Fast — No Kneading Required!

We can’t picture turning down a warm, sugary donut — especially when it’s got a twist. So, lately we’ve been whipping up crullers, which are donuts with spiral ridges that hold in any glaze or sugar coating. This treat’s rich, sweet flavor and eye-catching shape makes it a popular treat at commercial donut shops like Dunkin’ Donuts. However, frying your own batch of crullers is simple because they don’t require any kneading or lengthy rise times. Even better, you can rely on pantry staples to make glazed or coated crullers whenever your dessert cravings strike. Keep reading for tips and a tasty cruller recipe that you’ll want to snack on and share!

What is a cruller?

Crullers are popularly fried donuts with a round, twisted shape. They’re made by combining eggs, flour, sugar, butter, salt and water to form a sticky dough called choux pastry. This dough is piped into circles and fried until the outside is golden and the inside is soft. Afterwards, the donuts are coated in sugar or a thick glaze before serving. Since crullers are crunchy yet airy, they’re an ideal homemade dessert that isn’t too heavy to enjoy after a weeknight meal.

3 tips for making crispy and tender crullers

Preparing cruller is a hands-on activity from the mixing of the dough to frying them. Luckily, these tips from Robert Smith, private chef at Culinary Collective ATL, make the process easier and ensure a well-cooked batch of crullers to indulge your sweet tooth.

1. Maintain a consistent frying temperature.

The proper oil temperature produces tender and golden brown batches of crullers. For consistent results, aim to keep the oil heated at 375°F using a candy thermometer.

2. Shape the dough using this decorative tool.

To get that signature twisted shape, place a star-shaped pastry nozzle like Ateco’s #828 Open Star Pastry Tip (Buy from Amazon, $4.98) at the bottom of your piping bag. Then, fill the bag with your dough and seal it before piping into circles. Bonus: In this video from the Egg Farmers of Ontario, see how piping the crullers onto small squares of parchment paper makes it easier to slide them into the pot. Within seconds, the paper should be loosened from the donut and able to remove from the oil as you continue frying.

3. Fry the donuts in small batches.

Frying too many crullers at one time causes the oil’s temperature to drop, leading to uneven cooking and greasy donuts. Instead, fry two or three per batch so the donuts develop a crispy exterior without absorbing too much oil.

How to make a delicious batch of crullers

This Homemade Cruller recipe comes from Norah Clark, pastry chef and editor at Boyd Hampers, and is a great blank canvas for a simple sugar coating or glaze of your choice!

Homemade Crullers

Ingredients:

• 1¼ cups all-purpose flour 
• 1 cup water 
• 1 stick unsalted butter 
• 4 large eggs 
• 2 tsp. granulated sugar 
• 1 tsp. kosher salt 
• ½ tsp. vanilla extract 
• Vegetable oil, for frying 
• Powered sugar or cinnamon sugar, for coating (optional)

Directions:

• Yield: approximately 12 crullers (but size and amount may vary)

1. To make cruller dough: In saucepan, bring water, butter, sugar and salt to boil over medium-high heat. Stir occasionally until butter has melted. Remove pan from heat, add flour and vigorously stir until dough forms.
2. Place mixture back on heat and gently cook and stir around 2 to 3 minutes, until thick and noticeable layer forms at bottom of pan. Allow mixture to cool away from heat, 10 minutes and then place in medium bowl.Working one egg at a time, crack and beat them into mixture. Add vanilla extract. Once dough is fully mixed, transfer into large plastic bag or piping bag with star tip at end. Pipe each circle of dough onto individual square of parchment paper.
3. To fry crullers: Heat 3 inches of vegetable oil in heavy-bottomed pot to 375°F.
4. Once heated, gently place 2 to 3 crullers (while still on parchment squares) in oil. Remove parchment from oil when it starts detaching from donuts. Fry each side about 2 to 3 minutes, until donuts are golden brown.
5. Take crullers out of oil and drain on wire rack. Repeat process with remaining crullers.
6. To serve crullers: Dust cooled donuts with powdered sugar or roll in cinnamon sugar and serve.

4 easy-to-prep dipping glazes for crullers

Dipping your homemade glaze gives them another layer of flavor. Below, Chef Smith suggests a few easy glazes you can make in under 5 minutes. Once prepared, dip the crullers into the glaze and allow the topping to set before digging in!

1. Melted Chocolate

Melt your favorite chocolate (dark, milk or white) in a bowl for a simple yet decadent glaze to dip the crullers in.

2. Vanilla Glaze 

For added sweetness, make a vanilla glaze by combining 1 cup powdered sugar, ½ tsp. vanilla extract and 2 to 3 Tbs. of milk until smooth.

3. Maple Glaze

This glaze comes together by whisking 1 cup powdered sugar, 2 Tbs. maple syrup, and 1 to 2 Tbs. of milk to form a rich and smooth mixture.

4. Fruit Glaze 

Give your glaze a fresh and fruity twist by mixing together 1 cup powdered sugar with 2 to 3 Tbs. of any fruit purée. (Note: For a slightly thinner glaze, add more fruit purée until it reaches your desired consistency.)

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Keep reading for more dessert recipes that you can whip up on a whim!

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