Table of Contents
- Why These Are My New Favorite Donuts
- Demystifying the Classic French Cruller
- Key Takeaways for Perfect Crullers
- Why This No-Yeast Donut Recipe Wins
- Ingredient Breakdown: What Makes Them Special
- The Process: From Dough to Golden Perfection
- Serving & Storing Your Homemade Treats
- Frequently Asked Questions (FAQ)
- The Easy French Cruller Recipe
- Notes & Tips
Key Takeaways for Perfect Crullers
This recipe for easy donuts with no yeast delivers restaurant-quality French Crullers right in your kitchen. The magic lies in a simple pâte à choux dough that puffs dramatically when fried, creating a light, airy interior with a delicate, crisp shell. You’ll master the technique of piping the signature ring shape, achieving the perfect golden fry, and finishing with a sweet glaze. It’s a surprisingly straightforward homemade donuts project with a breathtaking payoff.
Why These Are My New Favorite Donuts
Hi, I’m Betty from Betty Cooks, and I have a confession: I used to think making classic French pastries at home was reserved for professional bakers. That changed the day I perfected this easy donut recipe no yeast. The French Cruller, with its elegant ridged shape and ethereal texture, seemed intimidating. But I’m here to tell you that this is one of the most achievable and rewarding easy donut recipes you can try. Forget about proofing yeast and waiting for dough to rise. This method is all about a cooked dough that comes together in minutes and fries into something truly spectacular.
Demystifying the Classic French Cruller
So, what exactly is a cruller? Unlike a cake donut or a traditional yeast-raised one, the cruller is made from pâte à choux—the same dough used for cream puffs and éclairs. This means it relies on steam from the eggs and moisture in the dough for its incredible lift, not biological leaveners. The result is a donut that’s exceptionally light, slightly eggy, and has a wonderful contrast between a crisp exterior and a tender, almost hollow interior. Mastering this donut hole recipe variation or the classic ring is a game-changer for your homemade breakfast spread.
Why This No-Yeast Donut Recipe Wins
This formula has become my go-to for several reasons. First, the simplicity. You essentially make one pot of dough, pipe it, and fry it. There’s no tricky kneading or temperamental yeast. Second, the texture is unbeatable—crispy, airy, and never dense or greasy. Finally, the versatility. Once you have the basic easy donut recipe fried down, you can play with glazes, fillings, and even flavors added to the dough itself. It’s a foundational recipe that opens up a world of delicious possibilities.
Ingredient Breakdown: What Makes Them Special
The ingredient list is beautifully short, but each one plays a critical role. Butter and water create the base for the dough, while flour provides structure. The eggs are the superstar, responsible for the rich flavor and the spectacular puff during frying. A touch of sugar balances the flavor. For frying, a neutral oil with a high smoke point, like vegetable or canola, is ideal. The simple powdered sugar glaze adds the final touch of sweetness and that classic, crackly finish we all love on our homemade donuts recipe easy fried creations.
The Process: From Dough to Golden Perfection
The journey from a saucepan of bubbling liquid to a plate of gorgeous crullers is incredibly satisfying. You’ll start by cooking the flour into the butter-water mixture to form a ball. Letting this cool slightly before adding the eggs is crucial—it prevents them from scrambling. Beating the eggs in one at a time ensures a smooth, pipeable paste. The frying stage is where the magic happens: the hot oil instantly sets the outside and turns the interior moisture to steam, causing the dough to balloon into those beautiful, airy rings. Watching them transform is half the fun!
Serving & Storing Your Homemade Treats
French Crullers are truly at their peak within an hour of frying, when the exterior is at its crispiest. Serve them warm with coffee for an unforgettable breakfast or as a show-stopping dessert. If you have leftovers, store them in a single layer at room temperature. They’ll soften overnight but can be revived beautifully with a quick 30-second heat-up in an air fryer or toaster oven to bring back some of that initial crunch. This easy donut recipe no yeast is perfect for when you want to impress without spending all day in the kitchen.
Frequently Asked Questions (FAQ)
Can I bake these instead of frying?
Authentic crullers require frying to achieve their signature texture and lift. Baking will not produce the same airy, crisp result.
My dough is too runny to pipe. What went wrong?
The dough likely didn’t cook long enough in the pan initially, or the eggs were added before the flour mixture cooled. Ensure you cook until the dough forms a clear ball that pulls away from the pan, and let it cool for 5 minutes before adding eggs.
Can I make the dough ahead of time?
Yes! You can prepare the pâte à choux dough, pipe the shapes onto parchment-lined sheets, and freeze them solid. Fry directly from frozen, adding a minute or two to the cooking time.
The Easy French Cruller Recipe
Find the full, detailed ingredient list and step-by-step instructions in the recipe card below.
Notes & Tips
For the lightest texture, maintaining a consistent oil temperature of 350°F (175°C) is key. Use a thermometer for accuracy. Letting the dough cool slightly before adding eggs prevents them from cooking. A large open-star piping tip (like a 1M) is essential for creating the classic ridged shape. Don’t overcrowd the pot when frying, as it will cause the oil temperature to drop and lead to greasy crullers. Enjoy them fresh for the best experience!
Easy Donut Recipe No Yeast: French Crullers
Ingredients
Pâte à Choux Dough
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Frying and Coating
- Vegetable oil, for frying
- 1 1/2 cups powdered sugar
- 3-4 tablespoons milk or water
- 1 teaspoon vanilla extract (optional)
Instructions
Make the Dough
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
- Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Let cool for 5 minutes.
- With the mixer on medium speed, add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and thick enough to hold a shape when piped.
Pipe and Fry
- Heat 2-3 inches of oil in a large, heavy-bottomed pot to 350°F (175°C).
- Line a baking sheet with parchment paper. Pipe the dough into 3-inch rings onto the parchment using a large star tip (like a 1M). You can also spoon mounds for donut holes.
- Carefully slide a few rings at a time into the hot oil. Fry for 2-3 minutes per side, turning once, until deeply golden brown.
- Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined baking sheet.
Glaze and Serve
- Whisk powdered sugar, milk (or water), and vanilla (if using) in a shallow bowl until smooth.
- While the crullers are still warm, dip the top of each one into the glaze. Return to the wire rack to set for a few minutes.
- Serve fresh and enjoy! Best eaten the day they are made.
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