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  • Writer's picturemor beja

French Cruller

Okay, this cruller.


I'll just say this recipe is dreamy and it's going to be the next Hanukkah hit at my house.

Delicious donuts made of pâte à choux dough, which makes it super fluffy and delicate.

What is pâte à choux dough? A type of "cooked dough". Most of the ingredients are being cooked on the stove, on a low/medium heat. it causes the starch in the flour to gelatinize, and it will help the pastry hold and puff up.

After the batter cooled down a little bit, you add the eggs into it gradually while whisking.

It creates a paste-like textured dough.

With this method you can make a variety of pastries, such as eclairs and churros.

It's way less complicated than it looks! And it's so so good.

If you need any advice or emotional support😅 talk to me on Instagram -



  • 150 grams of flour

  • 130 grams of milk

  • 110 grams of water

  • 125 grams of butter

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 4 eggs


  • 125 grams of powdered sugar

  • 3.5 tablespoons milk

  • 1 teaspoon honey

  • Half a teaspoon of vanilla extract

1 liter of oil for frying


  • Heat the milk, water, butter, sugar and salt in a pot over medium heat until boiling. Mix well.

  • When the mixture is hot and bubbling, add the flour at once and mix well until the flour is completely absorbed into the liquids and the mixture separates from the sides of the pot.

  • Continue to mix for another half minute - a minute to evaporate all the liquids and remove from the heat.

  • Cool the mixture for 2-3 minutes and transfer to a stand mixer, (you can also use a hand whisk) start mixing and add the eggs gradually. One egg, then two more eggs and then the last egg.

  • whisk until it's smooth and cohesive.

  • Transfer the dough to a pastry bag with a large stared piping nozzle and place in the fridge.

  • Cut 12 squares of baking paper, 10x10 cm.

  • When the dough has chilled, pipe circle of dough on each square of paper, making sure the ends connect.

  • On each circle pipe another circle, the same size.

  • Gently move to a pan and transfer to the freezer while the oil is heating up. Be careful not ruining the shape of the crullers.

  • In a pan, heat oil to a temperature of 160-170 degrees Celsius.

  • Prepare the glaze - mix all the ingredients until smooth. Set aside.

  • Carefully dip each curler into the oil with the baking paper.

  • And after a few seconds take out the baking paper with tongs or a fork.

  • Fry until golden on each side, about 2-3 minutes and remove from the oil.

  • Place on a net or on absorbent paper.

  • Cool slightly and dip the curller in the glaze while it is still warm.

Enjoy! :)


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