First Step: Mix the Dough Base Start by heating your ingredients in a large, heavy-bottomed saucepan: ½ cup whole milk (or 1 ⅔ cups if using the variant), ½ cup water, ½ cup cubed unsalted butter (or ¾ cup), 1 tablespoon granulated sugar (plus 1 tablespoon light brown sugar if opting for extra depth), and 1 teaspoon salt (or ¾ teaspoon kosher salt). Bring to a boil over medium heat, making sure the butter melts before it fully boils to preserve moisture this takes about 5 minutes. For gluten-free French Crullers, have your flour substitute ready now to keep the dough smooth and adaptable.

Second Step: Add Flour and Stir Once boiling, remove from heat and add 1 cup all-purpose flour (or 1 ⅓ cups) all at once, stirring vigorously with a wooden spoon until the mixture forms a thick dough. Return to medium heat and stir for 2-3 minutes until the dough pulls away from the pan sides and begins to brown slightly, helping evaporate extra liquid for better rise. This step, taking 3-5 minutes, is crucial for the light texture in French Crullers, and if you’re vegan, a flaxseed egg replacement can be prepped alongside to ensure success.

Third Step: Cool and Add Eggs Take the pan off the heat and transfer the dough to a bowl to cool for about 15 minutes; stir occasionally to speed it up. Once warm, beat in 4 large eggs at room temperature (or 3 eggs plus 1 ½ egg whites) one at a time, mixing until fully incorporated this gives the dough its airy quality and takes 4-6 minutes. Stir in zest from 1 lemon for flavor, and for low-calorie tweaks, consider a sugar reduction here to lighten up your French Crullers while keeping them tasty.

Fourth Step: Chill and Pipe the Dough Cover the dough with cling wrap and chill for at least 1 hour or up to 24 hours to firm up; alternatively, pipe into rings and freeze for easier handling, as this helps maintain shape during frying. After chilling, cut parchment into eighteen 3-inch squares, Fill a piping bag with a large star tip, and pipe 3-inch rings on each square (or use 2 ½ to 3-inch sizes if freezing first) this takes 10-15 minutes. For vegan adaptations, the chilled dough can be adjusted with plant-based alternatives to ensure French Crullers hold their form.

Fifth Step: Heat Oil and Fry Heat 6 cups vegetable oil (or at least 2 inches of canola oil) to 350°F, using a thermometer for precision, and fry 2-3 crullers at a time to keep the temperature steady this process takes 20-35 minutes total. Lower each cruller on its parchment into the oil, remove the paper after 1 minute, and fry for 2-3 minutes per side until golden. If frozen, use 335°F for frying to preserve texture, and for low-calorie options, explore baking as a substitute method for French Crullers.

Final Step: Glaze and Serve Once fried, lift out the crullers and dip in the glaze made from ½ cup powdered sugar, 1 tablespoon maple syrup, ⅛ teaspoon kosher salt, and 1 tablespoon milk (thin with more milk Driedif needed). Let them cool on a rack for 10 minutes to set the glaze before serving French Crullers taste best fresh, served 1-2 per person with coffee. For dietary adjustments, a thinner glaze can be used in vegan versions to keep them light and enjoyable.