There’s nothing quite like biting into a freshly made cruller: that signature crisp exterior giving way to an incredibly airy, almost custardy interior. While donut shops often have their own versions, I truly believe my homemade chocolate crullers surpass them all. This easy-to-follow recipe demystifies the process, guiding you to create perfect French crullers, flawlessly fried and crowned with a rich, glossy chocolate glaze. With just 10 straightforward ingredients and a couple of hours of your time, you can have a batch of these exquisite chocolate-dipped delights ready for breakfast, brunch, or dessert. They’re a surprisingly simple treat that brings a touch of bakery elegance right into your kitchen!
Indulge in Homemade Chocolate Crullers: A French Donut Delicacy
For me, a trip to the donut shop always means one thing: a classic chocolate French cruller (or perhaps two!). Their distinct ridged shape and delicate texture are simply irresistible. But what if I told you that making these iconic treats at home is not only achievable but also incredibly rewarding? My recipe for chocolate cruller donuts utilizes a traditional choux pastry dough, much like what’s used for light and airy churros or cream puffs. This versatile dough is then expertly piped into those signature rings and fried until they reach a beautiful golden perfection. The magic, however, truly happens with the generous application of a rich, velvety chocolate glaze, elevating these homemade crullers to an extraordinary level of deliciousness. They are guaranteed to impress both your family and friends!
As a fun bonus, my kids adore these crullers because they think they look exactly like monster truck tires – a charming detail that makes them even more appealing to the younger crowd!
The Secret to Perfect Crullers: Mastering Oil Temperature
Achieving that coveted light, crisp, and airy texture in your chocolate-dipped crullers hinges almost entirely on one critical factor: controlling your frying oil temperature. It’s a delicate balance, and getting it right ensures a truly magnificent result every time. For the ideal outcome, aim to keep your oil consistently between 350°F and 370°F (175°C to 185°C). Why is this range so crucial?
- Too Cool (below 350°F): If your oil isn’t hot enough, the cruller dough will absorb too much oil, resulting in a heavy, greasy, and unpleasant texture. It won’t puff up correctly, and you’ll miss out on that signature lightness.
- Too Hot (above 370°F): Conversely, if the oil is too hot, the exterior of the crullers will brown and even burn too quickly, long before the inside has a chance to cook through properly. This leaves you with a raw center and a bitter, burnt crust.
I highly recommend using a deep-fry thermometer to monitor the temperature continuously. This inexpensive tool is your best friend when frying. Additionally, a simple trick is to test the oil with a tiny scrap of dough. It should sizzle gently and immediately, but without rapidly browning. Adjust your heat as needed between batches. This diligent attention to temperature ensures you achieve that perfect, golden-brown exterior and wonderfully airy interior that makes homemade French crullers so extraordinary.
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Chocolate Crullers Recipe
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Ingredients
For the Crullers
- ½ cup milk (room temperature)
- ½ cup water (room temperature)
- ½ cup unsalted butter (1 stick, room temperature)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 1¼ cups all-purpose flour
- 3 large eggs (room temperature)
- 1 large egg white (room temperature)
- Vegetable oil (for frying)
For the Chocolate Glaze
- 1 ounce semisweet chocolate
- 1 tablespoon unsalted butter
- 1-2 teaspoons hot water
- ½ cup powdered sugar (sifted)
- ½ cup rainbow sprinkles (optional, for garnish)
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
- Dutch Oven
- Deep Frying Thermometer
- Piping Tip Set (large star tip like Ateco #828 or Wilton #8B)
Instructions
- In a medium heavy-bottomed saucepan set over medium-high heat, combine the milk, water, butter, sugar, and salt together. Cook, stirring, until the butter melts and the mixture starts to boil.½ cup milk, ½ cup water, ½ cup unsalted butter, 1 tablespoon granulated sugar, ½ teaspoon kosher salt
- Remove the saucepan from the heat. Add all of the flour to the butter mixture at once, and mix until well combined.1¼ cups all-purpose flour
- Return the saucepan to the stovetop and cook for 2-3 minutes over medium-high heat, stirring vigorously the entire time. The mixture will form a ball and begin to pull away from the side of the saucepan.
- Remove the saucepan from the heat and transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a handheld mixer). Set aside for 15 minutes to cool.
- Once the dough has cooled, turn the mixer to medium speed and add the eggs. Beat on medium speed until the eggs have been fully incorporated. Add the egg white and beat again until fully incorporated.3 large eggs, 1 large egg white
- Tightly cover the bowl with plastic wrap and refrigerate for 10 minutes.
- While the dough chills, cut out 15 3×3-inch squares of parchment paper. Set aside.
- Fill a Dutch oven with about 3-4 inches of oil. Heat to 350-370°F.Vegetable oil
- Remove the dough from the refrigerator and transfer it into a pastry bag fitted with a large star tip. Hold the pastry bag vertically over one of the parchment squares and pipe an even circle of dough, just making the ends meet. Repeat until all dough is piped.
- Fry the crullers in batches of 3-4 at a time. Gently place a cruller, along with the parchment paper square, onto a slotted spoon. Lower it into the hot oil. Cook for 1 minute, flip the cruller over, and use tongs to remove the paper. Fry for approximately 6 minutes, turning to ensure even cooking, until golden brown.
- Remove the crullers from the oil and place on a wire rack to let any excess oil drip off. Let the crullers cool before glazing.
- Once the crullers are cool, make the glaze. Heat the chocolate and butter in a microwave-safe bowl for about 40-60 seconds, or until the mixture is smooth. Stir the sifted powdered sugar into the melted butter and chocolate, adding small amounts of hot water until the glaze is thinned as desired.1 ounce semisweet chocolate, 1 tablespoon unsalted butter, 1-2 teaspoons hot water, ½ cup powdered sugar
- Working 1 cruller at a time, dunk the cruller into the glaze, allow any additional glaze to drip off, and place onto a wire rack. Top with sprinkles, serve, and enjoy!½ cup rainbow sprinkles
Notes & Expert Tips
- Piping Tip: For those beautifully defined ridges, use a large star piping tip. My favorites are Ateco #828 or Wilton #8B. These tips create the classic French cruller appearance.
- Oil Temperature is Key: I cannot stress this enough – consistently monitor your oil temperature. It absolutely must stay between 350-370°F (175-185°C) for the best results. If it drops too low, your crullers will be greasy; too high, and they’ll burn before cooking through. A deep-fry thermometer is indispensable here. Allow the oil to return to temperature between batches.
- Don’t Crowd the Pan: When frying, resist the urge to cook too many crullers at once. Limiting batches to 3-4 crullers at a time helps maintain a stable oil temperature, preventing it from dropping significantly and ensuring each cruller fries evenly and perfectly.
- Cool Before Glazing: Patience is a virtue! Let your freshly fried crullers cool for at least 10-15 minutes on a wire rack before applying the chocolate glaze. They can still be slightly warm, but if they’re too hot, the glaze will simply melt and slide right off, leaving you with a sticky mess.
- Sprinkle Fun: Get creative with your sprinkles! While rainbow sprinkles are a classic choice, don’t hesitate to customize them for different occasions. Think pink and white for Valentine’s Day, black and orange for Halloween, or festive red and green for Christmas. This small touch adds a personalized and celebratory feel to your homemade crullers.
Storage: Chocolate glazed crullers are truly at their peak when enjoyed fresh. However, if you have any delicious leftovers, store them in an airtight container at room temperature for up to 2 days. For longer freshness, they can be kept in the refrigerator for up to 1 week. You can also freeze them for up to 2 months; just be sure to let them thaw overnight in the refrigerator before indulging again.
Calories from Fat 117
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How to Make Chocolate Crullers Step-by-Step
Creating these delightful chocolate crullers is a process that, while requiring a few steps, is incredibly satisfying. Each stage builds upon the last to achieve that perfect crisp-yet-airy texture and rich chocolate flavor. Here’s a detailed guide to walk you through every step:
1. Gather Your Ingredients and Equipment
Before you begin, take a moment to gather all the necessary ingredients and equipment. This includes your milk, water, butter, sugar, salt, flour, eggs, and egg white for the crullers, plus chocolate, butter, hot water, and powdered sugar for the glaze. Crucially, ensure all cold ingredients like milk, water, butter, and eggs are at room temperature. This allows them to incorporate smoothly into the dough, resulting in a more consistent and pliable pastry. Having everything measured and ready will make the process much smoother and more enjoyable.
2. Prepare the Liquid Base for Choux Pastry
In a medium-sized, heavy-bottomed saucepan, combine ½ cup of room-temperature milk, ½ cup of room-temperature water, ½ cup of unsalted butter (one stick), 1 tablespoon of granulated sugar, and ½ teaspoon of kosher salt. Place the saucepan over medium-high heat. Stir the mixture continuously, allowing the butter to melt completely. Continue cooking until the mixture comes to a gentle boil. This step is crucial for creating the perfect foundation for your choux pastry.
3. Incorporate the Flour
Once your liquid mixture reaches a boil and the butter is fully melted, immediately remove the saucepan from the heat. Add all 1¼ cups of all-purpose flour to the hot liquid at once. Using a sturdy wooden spoon or spatula, mix vigorously until the flour is thoroughly combined with the wet ingredients. At this stage, you’re looking for a smooth, cohesive dough to form. Don’t worry if it looks a bit shaggy at first; continued mixing will bring it together.
4. Cook the Choux Dough
Return the saucepan with the flour mixture to the stovetop and cook it over medium-high heat for 2-3 minutes. This step is crucial for drying out the dough and developing the starches. Stir the dough vigorously and continuously during this period. You’ll notice the mixture start to form a ball and pull away cleanly from the sides and bottom of the saucepan, leaving a thin film on the pan. This indicates that the dough has cooked sufficiently and is ready for the next stage.
5. Incorporate the Eggs for a Smooth Batter
Remove the saucepan from the heat and transfer the hot dough to the bowl of a stand mixer fitted with a paddle attachment. If you don’t have a stand mixer, a large mixing bowl and a handheld mixer will also work. Allow the dough to cool for 15 minutes. This cooling period is vital; if the dough is too hot, the eggs will scramble when added. Once cooled, turn the mixer to medium speed and add the three large room-temperature eggs, one at a time. Beat thoroughly after each addition until each egg is fully incorporated into the dough, creating a smooth, thick batter. Then, add the single large room-temperature egg white and beat again until fully incorporated. The dough should be glossy and pasty, holding its shape.
6. Chill the Dough for Best Results
Once your choux pastry is perfectly mixed, tightly cover the bowl with plastic wrap. Place the bowl in the refrigerator and chill the dough for 10 minutes. This brief chilling period helps the dough firm up slightly, making it easier to pipe and ensuring the crullers hold their shape better during frying. It’s a small step that makes a big difference in the final product’s presentation and texture.
7. Prepare for Frying: Parchment and Oil
While the dough is chilling, prepare your workspace for frying. Cut out 15 individual 3×3-inch squares of parchment paper. These squares will be essential for safely transferring the delicate piped cruller dough into the hot oil. Set them aside. Next, fill a Dutch oven or a heavy-bottomed pot with about 3-4 inches of vegetable oil. Begin heating the oil over medium-high heat, carefully monitoring its temperature with a deep-fry thermometer until it reaches the optimal range of 350-370°F (175-185°C). Having everything prepared will streamline the frying process.
8. Pipe the Signature Cruller Shape
Remove the chilled dough from the refrigerator. Transfer the entire batch of dough into a pastry bag that has been fitted with a large star tip (such as Ateco #828 or Wilton #8B). Hold the pastry bag vertically, just above one of your prepared parchment squares. Pipe an even, consistent circle of dough, gently connecting the ends to form a complete ring. Repeat this process for all the remaining dough, creating 15 beautifully shaped cruller rings on their individual parchment squares. The star tip is crucial for achieving the characteristic ridged texture of a classic French cruller.
9. Fry to Golden Perfection
Now for the exciting part – frying! Carefully fry the crullers in small batches of 3-4 at a time to avoid overcrowding the pan and dropping the oil temperature. Using a slotted spoon, gently lower one cruller, still on its parchment paper square, into the hot oil. Cook for 1 minute, then carefully flip the cruller over. At this point, use tongs to gently remove the parchment paper from under the cruller. Continue frying for approximately 6 minutes, turning them occasionally to ensure even cooking and a beautiful golden-brown color on all sides. Once fried, remove the crullers from the oil and transfer them to a wire rack, allowing any excess oil to drip off. Let them cool completely before moving on to the glazing step.
10. Glaze and Garnish Your Chocolate Crullers
Once the crullers have cooled completely, it’s time to create that luscious chocolate glaze. In a microwave-safe bowl, combine 1 ounce of semisweet chocolate and 1 tablespoon of unsalted butter. Heat in the microwave for about 40-60 seconds, or until the mixture is smooth and completely melted. Stir in ½ cup of sifted powdered sugar. Gradually add small amounts of hot water (approximately 1-2 teaspoons total), stirring until the glaze reaches your desired consistency – smooth, pourable, but thick enough to cling to the crullers. Working one cruller at a time, dunk it into the chocolate glaze, allowing any excess to drip off before placing it back on the wire rack. For a final flourish, immediately top with ½ cup of vibrant rainbow sprinkles. Serve your freshly glazed chocolate crullers and savor every delicious bite!
How to Store Homemade Chocolate Crullers
While these chocolate crullers are undeniably at their absolute best when enjoyed fresh, you can certainly store any delicious leftovers to savor later. Proper storage ensures they retain as much of their delightful texture and flavor as possible.
- Room Temperature: For short-term storage, place your chocolate glazed crullers in an airtight container at room temperature. They will remain wonderfully fresh for up to 2 days. This is ideal if you plan to enjoy them within a day or two.
- Refrigerator: If you need to store them for a slightly longer period, transfer the crullers to an airtight container and keep them in the refrigerator. They will stay fresh for up to 1 week. Keep in mind that refrigeration can slightly alter the texture of fried goods, making them a bit chewier.
- Freezer: For extended storage, crullers freeze exceptionally well! Arrange them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once solid, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper if needed. They can be frozen for up to 2 months. To enjoy, simply let them thaw overnight in the refrigerator before serving. You can also briefly warm them in a toaster oven for a fresh-from-the-fryer feel, though be mindful of the glaze.
Frequently Asked Questions (FAQs) About Chocolate Crullers
What exactly is a French cruller?
A French cruller is a type of donut made from choux pastry (the same dough used for eclairs and cream puffs), rather than a yeast or cake donut dough. This unique dough is piped into a distinctive ring or twisted shape, then fried until golden. The result is a donut with a wonderfully light, airy, and crisp texture, often finished with a glaze.
What makes homemade crullers better than store-bought?
Homemade crullers offer unparalleled freshness. You control the quality of ingredients, and the taste of a freshly fried choux pastry, still warm with a perfectly set chocolate glaze, simply can’t be beaten. They are crispier, airier, and more flavorful than many mass-produced versions.
Can I make the cruller dough ahead of time?
Yes, you can! The choux pastry can be made a day in advance. Store it covered tightly with plastic wrap in the refrigerator. When ready to use, let it sit at room temperature for about 15-20 minutes to soften slightly before piping and frying. This can help break up the recipe steps.
What kind of oil is best for frying crullers?
Neutral-flavored oils with a high smoke point are best for frying. Vegetable oil, canola oil, sunflower oil, or peanut oil are all excellent choices. Avoid olive oil or butter, as they have lower smoke points and will burn easily.
My crullers are greasy. What went wrong?
Greasy crullers are almost always a sign that your frying oil wasn’t hot enough. When the oil is too cool, the dough absorbs the oil instead of cooking rapidly and puffing up. Ensure your oil stays consistently within the 350-370°F (175-185°C) range using a thermometer, and don’t overcrowd the pot, as this causes the temperature to drop.
Can I make a different flavor glaze?
Absolutely! The chocolate glaze is delicious, but feel free to experiment. A simple vanilla glaze (powdered sugar, milk/water, vanilla extract), a maple glaze, or even a citrus glaze (lemon or orange zest) would be fantastic. Simply adjust the liquid to achieve the desired consistency.
Why are my crullers not puffing up?
If your crullers aren’t puffing up, it could be due to several reasons:
- Dough consistency: The choux pastry might be too wet or too dry. Ensure accurate measurements and proper incorporation of eggs.
- Frying temperature: As mentioned, oil that’s too cool will prevent proper puffing.
- Overworking the dough: While you need to stir vigorously, overmixing after adding flour or eggs can impact the texture.
What’s the best way to reheat frozen crullers?
Thaw them in the refrigerator overnight. For best texture, place thawed crullers on a baking sheet and reheat in an oven preheated to 300°F (150°C) for 5-7 minutes, or until just warmed through. Be cautious not to overheat, especially with the glaze.
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