French Crullers Recipe -
French Crullers Recipe

French Crullers

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"Fried doughnuts glazed with a confectioners' sugar frosting."

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Ingredients Edit and Save

Original recipe makes 18 crullers Change Servings


  1. Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
  2. Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting.
  3. To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.
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Reviews More Reviews

May 08, 2004

My family loved these. I did replace the orange zest with nutmeg and cinnamon because that is what we like. Very easy took 20 minutes. Sprinkled powered sugar on top instead of icing. Very yummy!

Nov 12, 2008

These crullers tasted good but didn't have a great presentation. I had some trouble shaping them and they deflated as soon as i removed them from the oil. If i make these again I think I would just drop them by spoonfuls into the oil and see what i get.


9 Ratings

Jul 15, 2003

These are absolutely wonderful. I will definately make them often and double the recipe. My family loved them. I did not have orange zest on hand and they were still fabulous.I will try them with the orange zest in the future.

Jul 15, 2003

Great flavor but greasy. After I took the crullers out of the oil, they would deflate.

Apr 01, 2011

Tried making these last night. The texture and flavor were superb and turned out to be a big hit at home. Although, I would recommend squeezing out thicker crullers for frying for what I think will be the real experience of every bite you take. The ones I made were a bit too thin (maybe the circumference of a quarter) lessening the punch of each bite. There's nothing to complain about this recipe. It was fantastic and you should try making them if you find these interesting. I also replaced the orange zest with cinnamon and nutmeg, just like the other review said.

Feb 24, 2013

My husband and I loved these! I took off one star because I thought the directions could use some more detail. When piping, twist the bag and move very slowly to get a slightly thicker donut. It also looks a little prettier. (You can do any shape you like. I made hearts for Valentine's Day last year.) Once they're on the wax paper, freeze them for about 20 minutes while you make the glaze. You will have to increase the cooking time by about one minute. As far as the glaze, I melted the butter on the stove top and subbed regular sugar for half of the confectioner's sugar. It makes the glaze taste a little more like in the donut shops and easier to drizzle onto the crullers.


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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