French crullers are delicate, light, and airy pastries with their signature ridged, piped shape that stays crisp and defined even after frying. Unlike traditional choux pastry, crullers have a tender, moist crumb without being hollow. This recipe recreates the beloved crullers from Daily Provisions and is actually even better—offering a perfect balance of flavor and texture with a subtle sweetness. Finished with a silky maple glaze, these crullers make a stunning addition to brunch or dessert tables, impressing guests with professional bakery-quality results at home.

Full Recipe: 

Ingredients

• Whole milk

• Unsalted butter

• Granulated sugar

• Light brown sugar

• Kosher salt

• All-purpose flour

• Large eggs and egg whites

• Powdered sugar

• Maple syrup

• Whole milk (for glaze)

• Kosher salt (for glaze)

• Canola or vegetable oil for frying

Directions

The dough is made by heating butter and milk to just before boiling, then incorporating the dry ingredients and cooking until the mixture thickens and browns slightly on the pan’s bottom to remove excess moisture. This step is crucial for ensuring the dough pipes well and maintains its shape during frying. After mixing and cooling the dough with eggs and egg whites, it’s piped into classic ridged rings on parchment paper and frozen to preserve the shape.

For frying, oil is heated to 335°F, and the frozen crullers are gently lowered into the hot oil, cooking until golden brown on all sides. After frying, they’re dipped immediately in a smooth maple glaze made from powdered sugar and dark amber maple syrup. Crullers are served at room temperature for the best texture and flavor. The glaze adds a lovely balance of sweetness with a touch of maple depth.

Nutrients (Per 1 cruller)

• Calories: 231 kcal

• Carbohydrates: 23 g

• Protein: 5 g

• Fat: 14 g

• Saturated Fat: 8 g

• Cholesterol: 75 mg

• Sodium: 205 mg

• Sugar: 9 g

• Fiber: 0.5 g

• Vitamin A: 460 IU

• Calcium: 50 mg

• Iron: 1 mg

A Distinctive Dough That Sets Crullers Apart

What makes French crullers unique is their dough, which is a variation of choux pastry but with subtle differences that impact texture. Traditional choux tends to be hollow inside, creating pockets of air, but crullers have a more uniform, moist crumb. This recipe achieves that through a careful process of cooking the dough on the stove after adding flour to the hot butter and milk. This technique cooks out excess moisture, allowing the dough to develop a slightly browned, more flavorful base. The result is a dough that pipes beautifully and holds its intricate shape during frying without collapsing.

The Importance of Technique and Temperature

Achieving the perfect cruller is a dance of timing and temperature. The dough must be cooked just enough to form a thick, smooth mass that won’t spread in the oil but still remains tender inside. Once eggs are incorporated, the dough’s elasticity improves, aiding in the piped ridges’ formation. Freezing the shaped dough on parchment paper before frying is crucial—it preserves the pastry’s delicate structure and prevents distortion during cooking. The oil temperature is carefully controlled to 335°F, hot enough to create a crisp exterior quickly while allowing the inside to cook through without becoming greasy. This attention to detail yields a golden, light cruller with a sublime texture.

A Maple Glaze That Elevates Every Bite

The finishing touch on these crullers is a smooth, shiny maple glaze made with powdered sugar and real dark amber maple syrup. This glaze strikes a beautiful balance between sweet and earthy, complementing the pastry’s subtle richness without overwhelming it. Unlike thicker frostings or sugary icings, this glaze adds just enough sweetness while preserving the delicate texture of the cruller. Dipping the pastries immediately after frying ensures the glaze adheres perfectly, creating a glossy finish that looks as stunning as it tastes.

A Nostalgic Yet Modern Delight

French crullers evoke a sense of nostalgia for many, reminiscent of classic neighborhood bakeries or bustling café counters. Yet, this recipe brings a modern refinement to the pastry, delivering a cruller that rivals, and even surpasses, those from famous spots like Daily Provisions. The combination of traditional technique with thoughtful ingredient choices ensures that each bite is fresh, flavorful, and consistently excellent. Whether enjoyed alongside coffee for breakfast or as a light, elegant dessert, these crullers carry a timeless charm.

Versatility on the Table

Though often enjoyed plain or glazed with maple, French crullers lend themselves well to various flavor enhancements and presentations. The subtle sweetness and neutral base make them a wonderful canvas for additional toppings such as a dusting of powdered sugar, a drizzle of chocolate, or even a sprinkle of cinnamon. Paired with fresh fruit or a cup of rich espresso, crullers transform any meal into a special occasion. Their elegant appearance and balanced flavor make them equally suitable for casual mornings or celebratory brunches.

A Treat Worth the Effort

While the process of making crullers requires a bit more attention than simple doughnuts or fritters, the results are well worth the investment. The technique of cooking the dough and freezing before frying might seem intimidating initially, but these steps ensure professional-quality results at home. The satisfaction of creating light, crisp pastries with delicate ridges that hold firm through frying is immense. For home bakers, mastering this recipe opens the door to exploring other classic pastries based on choux dough with confidence.

Nutritional Considerations

French crullers, like most fried pastries, are a treat best enjoyed in moderation. They offer a delightful balance of carbohydrates and fats, with the buttery richness providing a satisfying mouthfeel. The maple glaze adds sweetness naturally derived from maple syrup, a source of antioxidants and minerals, though it does increase sugar content. Serving crullers alongside fresh fruit or a simple cup of black coffee can help balance the meal, making the indulgence feel lighter and more rounded.

Presentation and Serving Suggestions

Visually, French crullers are a feast for the eyes. Their perfectly piped ridges and golden crust provide an elegant, bakery-style look that impresses every time. Serving them on a rustic wooden board or a delicate porcelain plate enhances their appeal. Garnishing with a small sprig of fresh herbs or a dusting of fine powdered sugar adds a subtle touch of sophistication. They are best enjoyed at room temperature, allowing the glaze to set without losing the pastry’s crispness.

Perfect for Sharing and Special Occasions

French crullers make an excellent centerpiece for a shared brunch or dessert spread. Their relatively small size encourages guests to sample multiple pastries, especially when paired with other complementary treats like croissants, muffins, or fruit tarts. Their delicate texture and refined sweetness make them appropriate for holiday gatherings, showers, or even elegant afternoon teas. Because they are made in advance and fried just before serving, they can be a manageable addition to any menu.

Conclusion: A Masterpiece of Pastry Craftsmanship

French crullers embody the perfect marriage of artistry and flavor in pastry form. They take the familiar concept of fried dough and elevate it with expert technique, thoughtful ingredient choices, and a finishing glaze that adds depth without overpowering. The result is a pastry that’s light, crisp, and satisfyingly tender—a real delight for both home bakers and pastry lovers alike. Whether you’re aiming to recreate a beloved bakery favorite or simply want to impress at your next brunch, this cruller recipe offers a beautiful balance of elegance and comfort that’s hard to beat. It’s proof that with care and patience, professional-quality pastries are well within reach in your own kitchen.