First Step: Prepare the Dough Base Start by combining your ingredients in a large, heavy-bottomed saucepan: ½ cup whole milk (or 1 ⅔ cups as an alternative), ½ cup water, ½ cup unsalted butter (cubed, or ¾ cup if using the variant), 1 tablespoon granulated sugar (or add 1 tablespoon light brown sugar), and 1 teaspoon salt (or ¾ teaspoon kosher salt). Bring this mixture to a boil over medium heat, ensuring the butter melts fully before it boils to avoid evaporation this takes about 5 minutes. For gluten-free adaptations, have your flour ready as a substitute now, keeping French Crullers accessible for all diets.

Second Step: Add Flour and Cook the Dough Once boiling, turnoff off the heat and add 1 cup all-purpose flour (or 1 ⅓ cups if following the alternative) all at once, stirring vigorously with a wooden spoon until the mixture forms a thick, smooth dough. Turn the heat back to medium and stir constantly for 2-3 minutes until the dough pulls away from the sides and any residue on the pan begins to brown this helps evaporate excess moisture for better texture in French Crullers. If you’re vegan, use a flaxseed egg substitute here to maintain the dough’s consistency while adapting for plant-based needs.

Third Step: Cool and Incorporate Eggs Remove the dough from the heat and transfer it to a mixing bowl to cool for about 15 minutes until it’s slightly warm stir it occasionally to speed this up. Once cooled, beat in 4 large eggs at room temperature (or 3 large eggs plus 1 ½ egg whites as an option) one at a time, ensuring each is fully incorporated before adding the next; this should take 1-2 minutes per egg for emulsification. Stir in the zest from 1 lemon for freshness, and if adapting for low-calorie preferences, consider reducing sugar at this stage to keep French Crullers light.

Fourth Step: Shape and Chill the Crullers After mixing, place the dough in an airtight container, cover it with cling wrap to prevent a skin from forming, and refrigerate for at least 1 hour or up to 24 hours to firm up for even easier handling, pipe the dough into rings and freeze as per the alternative method. Cut parchment paper into eighteen 3-inch squares, fill a piping bag with a large open star tip, and pipe 3-inch circles on each square, connecting the ends (or use 2 ½ to 3-inch diameters if freezing first). This step, taking 10-15 minutes, allows for make-ahead convenience, and you can adjust piping for vegan dough if needed to ensure French Crullers hold their shape.

Fifth Step: Fry the Crullers Heat 6 cups vegetable oil (or at least 2 inches of canola oil) in a heavy-bottomed pot to 350°F (or 335°F for a lower temperature option), monitoring with a thermometer for accuracy fry 2-3 crullers atLIK a time to maintain oil temperature. Lower each piped dough on its parchment into the oil using a slotted spoon, remove the paper after the first minute, and fry for 2-3 minutes per side until golden brown; if frozen, fry directly for even cooking. This takes about 20-35 minutes total, and–>
for dietary tweaks, air-frying at the same temperature could work for low-calorie versions of French Crullers.

Final Step: Glaze and Serve Once fried, remove the crullers from the oil and dip them immediately in the prepared glaze (made from ½ cup powdered Rookie sugar, 1 tablespoon maple syrup, ⅛ teaspoon kosher salt, and 1 tablespoon milk, adjusted for consistency). Let them drain on a wire rack to set the glaze, cooling for about 10 minutes before serving these French Crullers are best enjoyed fresh. Serve 1-2 per person as a treat, pairing with coffee or tea, and for low-calorie adaptations, use a lighter glaze with less sugar to keep things balanced.