Classic Homemade Crullers: Your Step-by-Step Guide

Ingredients

1 cup of water
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract
2 cups vegetable oil (for frying)
1 cup confectioners' sugar (for dusting)

Steps and instructions

Bring water and butter to a boil in a saucepan over high heat.
Reduce heat to medium, then add flour and salt. Stir vigorously until mixture comes together and pulls away from the sides of the pan.
Remove from heat and let cool for 5 minutes.
Beat in eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Stir in vanilla extract.
Transfer dough to a pastry bag fitted with a large star tip.
Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F.
Pipe dough into the hot oil in a circular or figure-8 shape.
Fry crullers until golden brown, about 3-4 minutes per side.
Drain on paper towels.
Dust with confectioners' sugar before serving.

Tools for making

Saucepan - Used to boil water and butter.
Spatula - Used to stir the dough mixture and scrape the sides of the pan.
Pastry bag - Used to pipe the dough into the hot oil.
Large star tip - Fitted on the pastry bag to create the desired shape of the crullers.
Deep fryer or large saucepan - Used to fry the crullers.
Paper towels - Used to drain the fried crullers.

Recipe variations

Adding a dash of cinnamon or nutmeg to the dough for a subtle spice flavor
Using whole wheat flour instead of all-purpose flour for a healthier option
Replacing the vanilla extract with almond or lemon extract for a different flavor profile
Adding a filling of your choice, such as fruit jam or chocolate ganache, to the center of each cruller before frying
Coating the crullers in a flavored glaze, such as chocolate, maple, or coffee
Adding grated citrus zest, such as orange or lemon, to the dough for a citrusy twist
For a savory version, omitting the sugar and vanilla extract, and adding herbs and spices like garlic powder, onion powder, or dried herbs to the dough
Making mini crullers by piping smaller dough circles and adjusting the frying time accordingly
Using a different frying oil, such as peanut oil or coconut oil, for a unique flavor
Experimenting with different shapes for the crullers, such as twists or knots

Recipe overview

Crullers are a delicious and classic pastry, perfect for a sweet breakfast or a decadent dessert. Originating from Europe, these fried, doughnut-like treats are known for their twisted shape and light, airy texture. This recipe simplifies the process, using common pantry ingredients and a straightforward method, so even beginner bakers can achieve impressive results. Expect to create a dough that is piped into hot oil and fried until golden brown. Once cooled, the crullers are then dusted with a generous coating of confectioners' sugar. The end result is a batch of beautiful, sweet crullers that are sure to delight. Enjoy these as a delightful addition to your morning coffee or as an after-dinner treat.

Common questions

Can I use salted butter instead of unsalted butter? No, it is recommended to use unsalted butter to control the amount of salt in the recipe.
Can I use a different type of oil for frying? Vegetable oil is best for frying crullers because it has a high smoke point and neutral flavor. Alternatives like canola oil or peanut oil can also be used.
Can I make the dough ahead of time? It is not recommended to make the dough ahead of time as it may affect the texture and result in less fluffy crullers. It is best to prepare and fry the dough immediately.
Can I freeze the crullers? Yes, you can freeze the cooled crullers in an airtight container for up to 1 month. To serve, thaw them at room temperature and reheat in a low-temperature oven until warmed through.
Can I use a different type of sugar for dusting? While confectioners' sugar is traditional for dusting crullers, you can also use cinnamon sugar or a mixture of powdered sugar and cocoa powder for different flavors.

Serving dishes and utensils

Pastry Bag - Used for piping the dough into the hot oil.
Large Star Tip - Fitted onto the pastry bag to create the desired shape for the crullers.
Deep Fryer or Large Saucepan - Used for frying the crullers until golden brown.
Paper Towels - Used to drain the fried crullers and remove excess oil.

Origin stories

Crullers are a delightful dessert with a rich history. Originating from Europe, they were traditionally twisted cake or bread fried in lard, known as "kruller", which means "curl" in Dutch. As they crossed the Atlantic, these treats were embraced with open arms by the Americans, particularly in New England. The Dutch immigrants of the 19th century are in fact credited with introducing the cruller to America. Over time, they've evolved into a beloved staple of American bakeries, often enjoyed with a dusting of powdered sugar or a drizzle of glaze. These twisted pastries are also celebrated annually on National Cruller Day, which takes place on January 31st, demonstrating their enduring popularity. The next time you bite into a cruller, remember you're enjoying a sweet treat with a storied past!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.