Homemade French Crullers are crisp on the outside and light and fluffy on the inside. Once cooked through, they are hand-dipped in a honey sugar glaze.
What are Crullers?
Crullers are famous for their twisted shape and their donut-like texture. They can be made with or without yeast. In this recipe, we take the easy road and skip the yeast. The moisture in the batter will give you that light fluffy texture when they are frying. If you don’t have a deep fryer, don’t worry, you can get the same effect a regular frying pan. I would use one that has a taller wall so avoid some of the mess.
Cakey and delicious crullers covered in a sweet glaze are completely addicting and will disappear in a matter of moments! Be careful when bringing these to a potluck or gathering. Requests will be coming in non-stop! I absolutely love making these for the kids. It’s a special treat for sure, but one that creates amazing memories and smiles long after the crullers are gone! <3
Crullers are so easy to make you will want them all of the time. Perfect with a cup of coffee or hot tea in the morning and easy to take with you if you are running out the door! Some people make these by shaping them into a donut-like circle. If you ask me, they taste the same and last just as long no matter what shape they are.
- 1 cup heavy cream
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- A pinch of nutmeg
- ¼ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- 4 tablespoons unsalted butter, cut into cubes
- 3 ½ cups all-purpose flour
- 3 cups vegetable oil
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 2 cups confectioners' sugar
- kosher salt, to taste
- In a medium bowl, stir together the cream, baking soda, cream of tartar, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Scrape down the sides and add the egg. Reduce the speed to medium-low and continue to mix until combined.
- Switch to the dough hook and return to medium-low. Add 1 cup of flour, followed by half of the cream mixture. Let knead for about 30 seconds. Add another cup of flour, followed by the remaining cream mixture. Let knead for about 30 seconds. Add the remaining flour and knead until the dough is soft and no longer sticks to the sides of the bowl.
- Transfer the dough to a lightly floured surface and roll into a rectangle, about ¼-inch thick. Cut out strips measuring about 1×6-inches. Twist each strip such that tight coils are formed.
- Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
- Gently add each twist into the hot oil and carefully spin the twist with a metal spoon (the twist will unravel otherwise). The cruller is cooked once it floats to the top of the oil's surface and is golden brown.
- Transfer to a paper towel lined cooling rack and let cool. Repeat with the remaining twists.
- Make the glaze by combining the cream, vanilla, and sugar. Add the salt to taste. Add more cream, 1 teaspoon at a time, until a pourable consistency is reached.
- Drizzle the glaze over the cooled crullers and let dry.
Did you make this recipe?
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Photography by The PKP Way.