Many mornings feel like a race against the clock, but these old fashioned crullers change everything. Making homemade donuts might sound ambitious for busy families, but this streamlined approach delivers that classic twisted pastry with minimal fuss and maximum flavor. Most importantly, you can prep the dough ahead and fry them fresh when you need that special breakfast treat.
Why This Recipe Works
- This recipe uses a simple pâte à choux base that comes together in minutes with ingredients you likely already have in your pantry, eliminating the need for special shopping trips or complicated techniques that would derail your morning routine.
- By preparing the dough the night before and storing it in the refrigerator, you can have fresh crullers ready in under 15 minutes the next morning, making this perfect for hectic school days or weekend treats without the stress.
- The frying process takes less time than preheating an oven and produces consistently golden crullers with that signature crisp exterior and tender interior that store-bought versions simply can’t match.
- Cleanup is minimal since you only need one saucepan for the dough and a single pot for frying, plus the simple glaze means no messy icings or complicated toppings to deal with afterward.
- These crullers freeze beautifully after frying and cooling, allowing you to make a double batch and have homemade donuts ready to thaw and enjoy throughout the week.
Ingredients
- 1 cup water
- 8 tablespoons unsalted butter, cut into ½-inch pieces
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour, sifted
- 4 large eggs, at room temperature
- 2 quarts vegetable oil, for frying
- 1 ½ cups powdered sugar, sifted
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Equipment Needed
- Medium saucepan
- Wooden spoon or sturdy spatula
- Stand mixer with paddle attachment (or electric hand mixer)
- Piping bag with large star tip
- Scissors or kitchen shears
- Large heavy-bottomed pot or Dutch oven
- Candy or deep-fry thermometer
- Spider strainer or slotted spoon
- Wire cooling rack
- Baking sheet
- Paper towels
- Medium mixing bowl
- Whisk
Instructions
Prepare the Dough Base
Combine 1 cup water, 8 tablespoons unsalted butter cut into pieces, 2 tablespoons granulated sugar, and ¼ teaspoon salt in your medium saucepan over medium-high heat. Bring the mixture to a rolling boil where bubbles cover the entire surface, stirring occasionally with your wooden spoon to ensure the butter melts completely. Once boiling, immediately reduce heat to low and add 1 cup sifted all-purpose flour all at once. Stir vigorously with your wooden spoon for about 2-3 minutes until the mixture forms a smooth ball that pulls away from the sides of the pan and a thin film develops on the bottom. This cooking step is crucial for evaporating excess moisture and ensures your crullers will puff properly during frying. Transfer the hot dough to your stand mixer bowl and let it cool for 5 minutes—this prevents the eggs from cooking when added. While waiting, crack 4 large eggs into a separate bowl to have them ready. Tip: If you don’t have a stand mixer, you can mix by hand with a sturdy wooden spoon, though it will require more elbow grease.
Incorporate the Eggs
With your stand mixer fitted with the paddle attachment, mix the slightly cooled dough on medium speed for about 1 minute to release some steam and cool it further. Add the 4 large eggs one at a time, mixing on medium speed until each egg is fully incorporated before adding the next. After adding the first egg, the dough might look slightly curdled or separated—this is normal and will smooth out as you continue mixing. Once all eggs are added, continue mixing for 2-3 minutes until the dough becomes smooth, glossy, and thick enough to hold its shape when scooped. The final consistency should be similar to thick cake batter that slowly drops from the paddle when lifted. If the dough seems too stiff, you can add an extra tablespoon of water to adjust the consistency. This entire process should take about 5-7 minutes total. Properly mixed dough is essential for piping and ensures your crullers will have that classic light, airy texture.
Pipe and Shape the Crullers
Transfer the prepared dough to a piping bag fitted with a large star tip—the open star design creates those signature ridges that crisp up beautifully during frying. Line a baking sheet with parchment paper and lightly flour it to prevent sticking. Pipe 3-4 inch circles of dough directly onto the prepared baking sheet, starting from the center and moving outward in a spiral pattern, then crossing back over to create the classic cruller shape. Alternatively, you can pipe straight logs for traditional French cruller shapes. Leave about 2 inches between each cruller as they will expand slightly. If the dough sticks to the piping tip, dip your finger in water and smooth the end. Once all crullers are piped, place the baking sheet in the freezer for 15-20 minutes to firm up—this makes them easier to handle and helps them hold their shape during frying. Tip: You can prepare the crullers up to this point, cover with plastic wrap, and refrigerate overnight for fresh donuts in the morning.
Heat the Oil and Fry
Pour 2 quarts vegetable oil into your large heavy-bottomed pot or Dutch oven, filling it no more than halfway to allow room for the oil to bubble up safely. Attach your candy thermometer to the side of the pot and heat the oil over medium heat to 375°F. This temperature is critical—if the oil is too cool, the crullers will absorb too much oil and become greasy; if too hot, they’ll brown too quickly while remaining raw inside. While the oil heats, line another baking sheet with paper towels and place a wire rack on top for draining. Carefully lower 2-3 frozen crullers into the hot oil using a spider strainer, being cautious not to overcrowd the pot. Fry for 2-3 minutes per side until deeply golden brown, flipping once with your spider strainer halfway through. The crullers should puff up significantly and float to the surface. Remove them to the prepared rack to drain excess oil. Tip: Maintain the oil temperature between 370-380°F by adjusting the heat as needed throughout frying.
Prepare the Glaze and Finish
While the crullers are frying and cooling, prepare the simple glaze by whisking together 1 ½ cups sifted powdered sugar, 3 tablespoons whole milk, and 1 teaspoon vanilla extract in a medium bowl until completely smooth. The consistency should be thick but pourable—if too thick, add milk ½ teaspoon at a time; if too thin, add more powdered sugar. Once the crullers have cooled for about 5 minutes but are still slightly warm, dip the top of each cruller into the glaze, allowing excess to drip back into the bowl. Place the glazed crullers back on the wire rack to set completely, which takes about 10-15 minutes. The slight warmth helps the glaze adhere better while still allowing it to set into that classic crackly finish. Serve immediately for the best texture, though they’ll remain delicious for several hours. Any leftover glaze can be stored covered in the refrigerator for up to one week.
Tips and Tricks
For families managing multiple morning tasks, consider preparing the dough the night before and storing it in the piping bag in the refrigerator—this cuts your active morning time to just frying and glazing. If you’re dealing with picky eaters, you can create a “donut bar” by making the plain crullers and offering different glaze options like chocolate (add 2 tablespoons cocoa powder to the glaze), maple (substitute the milk with maple syrup), or cinnamon sugar (toss warm crullers in a mixture of ½ cup sugar and 1 tablespoon cinnamon). When frying multiple batches, keep finished crullers warm in a 200°F oven on a wire rack—this prevents them from getting soggy while you finish frying the rest. For easier cleanup, place newspaper or brown paper bags under your cooling rack to catch any drips from the glaze or oil. If you don’t have a piping bag, you can use a heavy-duty zip-top bag with the corner snipped off, though the star tip really makes those signature ridges. To test your oil temperature without a thermometer, drop a small piece of bread into the oil—it should turn golden brown in about 60 seconds at the proper temperature. For extra-crispy crullers, let them drain on the wire rack rather than paper towels, as paper towels can trap steam and make them soggy. If your crullers are browning too quickly, your oil is likely too hot—immediately remove the pot from heat and add a few more crullers to help bring the temperature down naturally. For families with safety concerns, always keep a box of baking soda nearby when frying to quickly extinguish any potential oil fires, though maintaining proper oil temperature greatly reduces this risk. Finally, involve your kids in the glazing process—it’s a safe, fun activity that makes them more excited to eat the finished product.
Recipe Variations
- For chocolate crullers, replace ¼ cup of the all-purpose flour with ¼ cup cocoa powder when making the dough and add an extra tablespoon of sugar to balance the bitterness. The frying process remains exactly the same, but you’ll get rich chocolate donets that are perfect for special occasions or chocolate-loving family members. These pair wonderfully with a simple vanilla glaze or even a chocolate glaze for double chocolate intensity.
- Create lemon-glazed crullers by adding 2 tablespoons of fresh lemon zest to the dough and substituting the milk in the glaze with fresh lemon juice. The bright citrus flavor cuts through the richness of the fried dough beautifully and makes these feel extra special for weekend breakfasts or brunch gatherings. You can also add a teaspoon of lemon extract to the glaze for even more pronounced lemon flavor.
- Make cinnamon sugar crullers by skipping the glaze entirely and instead tossing the warm, freshly fried crullers in a mixture of ½ cup granulated sugar and 1 tablespoon ground cinnamon. This variation is particularly popular with kids and requires no waiting for glaze to set, making it perfect for rushed mornings when you need something ready immediately.
- For filled crullers, use a piping bag with a long tip to inject your favorite fillings like pastry cream, lemon curd, or fruit preserves after the crullers have cooled completely. This transforms them into elegant desserts worthy of birthday celebrations or holiday mornings, and you can prepare different fillings to please various family preferences in one batch.
- Create savory cruller options by reducing the sugar in the dough to 1 tablespoon and adding ½ cup grated Parmesan cheese and 1 teaspoon garlic powder. Fry as directed and serve warm with marinara sauce for dipping—these make excellent appetizers for family gatherings or a fun twist on pizza night that everyone will remember.
Frequently Asked Questions
Can I bake these crullers instead of frying them?
While traditional crullers require frying for that signature crisp exterior and light interior, you can bake them at 400°F for 15-20 minutes if you’re avoiding frying. The texture will be more like cream puffs than classic crullers—softer overall without the crispy crust. Spray the baked crullers lightly with cooking spray before baking to help them brown, and don’t expect the same level of puffiness as the fried version. This method works reasonably well if you’re short on time or prefer not to deal with hot oil, but for the authentic cruller experience, frying is definitely worth the extra step.
How far in advance can I prepare the dough?
You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator—this actually improves the texture as the flour hydrates more completely. For longer storage, pipe the shaped crullers onto parchment-lined baking sheets and freeze solid, then transfer to freezer bags for up to 3 months. Fry directly from frozen, adding an extra minute to the cooking time. This make-ahead approach is perfect for busy families who want fresh donets on demand without the morning rush. The glaze, however, should always be made fresh as it can separate or become grainy if stored.
Why did my crullers turn out greasy or dense?
Greasy crullers typically result from oil that’s too cool—the dough absorbs oil before a crust forms. Always maintain your oil between 370-380°F and don’t overcrowd the pot, which causes temperature drops. Dense crullers usually mean the dough wasn’t cooked enough during the initial saucepan step, the eggs weren’t fully incorporated, or the oil temperature was too high, causing exterior browning before interior expansion. Using room temperature eggs helps them incorporate more smoothly, and properly cooking the flour mixture until it films the pan bottom ensures the right structure. If your first batch has issues, adjust the oil temperature and try again—this recipe is forgiving enough for second attempts.
Can I use this recipe to make other shapes besides traditional crullers?
Absolutely—this versatile dough works for various shapes beyond classic crullers. Pipe straight logs for éclairs, round mounds for cream puffs, or even rings for traditional donut shapes. The key is maintaining consistent size so they cook evenly, and remember that thicker shapes may need slightly longer frying times. For fun family activities, let kids help pipe simple shapes like stars or hearts—just keep them about ½-inch thick maximum. Whatever shape you choose, the freezing step before frying remains essential for maintaining definition during cooking. This flexibility makes the recipe perfect for holiday-themed treats or matching shapes to special occasions.
What’s the best way to store leftover crullers?
Store completely cooled crullers in a single layer in an airtight container at room temperature for up to 2 days—placing parchment between layers if stacking. For longer storage, freeze unglazed crullers in freezer bags for up to 3 months, then refresh in a 350°F oven for 5-7 minutes before glazing. Avoid refrigerating as this makes them stale faster. The glaze may become slightly sticky in humid conditions, but the crullers underneath remain delicious. For best quality, I recommend enjoying them the same day, but if you must store them, the freezer method preserves that fresh-fried texture remarkably well for busy families who need quick breakfast options throughout the week.
Summary
These old fashioned crullers deliver classic donet shop quality with practical family-friendly techniques. The make-ahead dough and quick frying mean fresh treats fit into busy mornings, while variations please every palate. Perfect for turning ordinary days into special occasions with minimal stress and maximum delicious results that everyone will appreciate and enjoy together as a family.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
