Crullers

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Wow! Really fun to make, tender, egg-y and and delicious! French Crullers have always been a favorite at the donut shop and they are getting harder to find around here. These are even better than the shops! Don't be intimidated... try this recipe it's easy! The batter would not hold the star shape so my donuts looked like raised-glazed, but tasted like crullers.

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This recipe is waaayy better than the rating gives it credit for! It's near perfect, though I suggest upping the oil temperature a little bit.

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Instead of freezing the disks I just made a cane shape. Fast, easy and more important DELICIOUS!!!. NOTE: make sure the oil is 375.

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amazing!!!! i was worried mine would turn out funny cus i forgot the sugar and used salted butter, and i didn't even cook the mixture after i put the eggs in, i was worried about over cooking in the pan. used a deep fryer with penut oil and they puffed up like 4 times their size!!! crispy on the outside hollow in the middle : a welcome treat : especially since i can't find a decent donut shop in all of houston!!!

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These are just like home. I really enjoyed them. The crullers I remember from my home town in NY were light and airy, like a cream puff. They had a distinct ?eggy? taste and a smooth buttery consistency. I agree with the person who recommended increasing the oil temp. I was worried by the three star rating at first, but quickly realized the rating was brought down my people who either didn?t know what a cruller was supposed to taste like or didn?t even try the recipe.

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A authentic cruller is is made with a choux pastry which only contains butter, water, eggs and flour.

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great recipe taste great got a couple tips for using a plug in deep fryer


1 raise temp to 375 or the dont seem to puff up right

2, close the lid if it has one theey seem to cook better

3. 15 minutes each side


otherwise its a great recipe for everyone to enjoy

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These are fabulous! Absolutely the same "honey cruller" taste I remember from Tim Horton's and other donut shops.

I was worried when this batter came out rather thin so I just froze the circles longer than 20 minutes. They were pretty much frozen through when I dropped them in the oil - but they puffed up so beautifully and were perfect when done!

Didn't do the icing; I coated half in icing sugar, the other half in cinnamon sugar. They're just waiting for the kids to come home from school now. Mmmmm....

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These crullers are so good they remind me of a childhood memory of eating crullers baked in the local bakery. The taste is just exceptionally good.

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This looks so good!! I want to try it!!