Doughnut FRYday – French Crullers

After a streak of doughnut-making experiments—coming right on the heels of two years of paleo baking with ingredients that were… let’s just say “challenging”—I’ve decided it’s time to go back to school. Not literally, but back to baking school in my own kitchen. Yes, I can make a killer cake (like, the best cake you’ve ever eaten), but when it comes to pastry science, ratios, and the technical backbone of baking, I’m still a student.

On Tuesday, I attempted cream doughnuts from an ancient cookbook that smelled faintly of someone’s grandma’s attic. The result? Let’s just say they were not doughnuts. They were sad little imposters—tough, dense, chewy—maybe decent bagels if I’d topped them with sesame seeds. There’s no heartbreak quite like doughnut heartbreak: all that time kneading, proofing, heating oil, mixing icing, setting up the fryer… only to watch your dough sink like a stone and realize you’ve just made deep-fried rubber.

The worst part isn’t even missing out on that first hot, sugar-dusted bite. It’s the waste—the flour, the eggs, the butter, the oil. Food waste is one of my “Top 10 Things I Hate” (a very short list, because I’m an optimist), and tossing a failed batch into the compost feels like betrayal.

So, naturally, the very next day—after swearing a dramatic vow to never make doughnuts again—I made more doughnuts. This time I went full science. I pulled out Michael Ruhlman’s Ratio app, which I’ve used before, and trusted the math. And it worked.

Enter these French crullers: light, airy little rings of joy, based on a classic pâte à choux. They were everything the first batch wasn’t—crisp on the outside, soft within, done in a fraction of the time. Ratio-based recipes might just be my new obsession. Baking really is science, and science has never tasted this good.

One year ago: Braised Rabbit
Two years ago: Paleo Pancakes
Three years ago: Whole Wheat Machine Bread (my MOST popular recipe of all time!)
Four years ago: Pumpkin Chiffon Pie
Five years ago: Crispy Chocolate Chip Pumpkin Cookies

Doughnut FRYday – French Crullers

Perfect tiny balls of fluffy deliciousness. French Crullers, using Pâte à Choux dough are perfect every time!

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 30 balls

Ingredients Method

Ingredients

  

For the Crullers:

• To make about 30 balls you'll need the following ratio (derived from Michael Ruhlman's "Ratio" App):
• 8 ounces 1 cup water
• 4 ounces 1/2 cup butter
• 4 ounces 1/2 cup flour
• 8 ounces 1 cup eggs
• You'll also need about 15g about a tablespoon of granulated sugar and 1/4 tsp of fine sea salt for every 1 cup of water (8 oz).

For the Glaze:

• 1 cup icing sugar
• 1 tbsp honey
• 2 tbsp whole milk

Method

 

For the Crullers:

1. In a small saucepan, bring the water, butter, sugar and salt to a simmer over medium high heat.
2. Add the flour and stir with a wooden spoon until it’s turns into a thick paste and pulls cleanly away from the sides of the saucepan.
3. Remove from the heat and either transfer to a bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute or so to allow to cool slightly.
4. Add the first egg and beat on medium speed until fully incorporated. Scrape down the sides and add the remaining eggs one at a time, stirring till each egg is incorporated.
5. When dough is glossy and smooth, spoon rounded teaspoonfuls into 360°F oil (in a deep fryer or at least 2-3" in a pot over medium low heat).
6. Balls will float to the surface and turn themselves over. Allow to fry for 2-3 minutes or until golden brown. (Do not remove too soon as undercooked crullers will deflate and be very sad).
7. Dip or brush on glaze while still warm. Best eaten same day or given to neighbours as bribes for helping you with your dogs...:)

For the Glaze:

1. Stir all ingredients until smooth.