Chouxnut Recipe: French Cruller-Style Donut

What is a chouxnut?

Pronounced “shoo-nut,” a chouxnut is a playful hybrid between choux pastry and a donut. Made from choux paste that is piped into rings and fried, chouxnuts are typically glazed and sometimes filled with cream. In North America they are often called French crullers; similar variations appear in other cuisines, such as zeppole or Italian cream puffs. These pastries are especially enjoyable when finished with a simple lemon glaze, but they also accept a wide range of fillings and icings.

Ingredients and substitutions

This recipe uses a few simple ingredients. For exact amounts see the recipe card below. Common substitutions are noted where appropriate.

• Milk. You can use water instead if you prefer a lighter flavor.
• Unsalted butter, cut into 1-inch pieces. Avoid salted butter unless you want a noticeably savory finish.
• Salt, a small amount to balance the sweetness.
• All-purpose flour. Bleached works well; bread flour can also be used for slightly different texture.
• Eggs, beaten and at room temperature to ensure proper emulsion and structure.
• Powdered sugar for the glaze.
• Lemon zest and juice for a bright lemon glaze.
• Vegetable oil for deep frying.

How to make chouxnuts

The choux dough is the same basic dough used for cream puffs or choux au craquelin. If you are new to choux pastry, follow the steps below carefully; allow the dough to cool before adding eggs so the mixture emulsifies properly.

1. In a medium saucepan, combine the milk, butter, and salt and bring to a gentle boil over medium heat.
2. Remove from the heat briefly, add the flour, then return to medium-low and stir with a wooden spoon until the mixture becomes smooth and pulls away from the sides of the pan, about 2–3 minutes.
3. Transfer the dough to the bowl of a stand mixer (or a large mixing bowl) and beat with the paddle attachment until it cools slightly, about 3–4 minutes.
4. Add the beaten eggs in four additions, mixing until the dough is smooth and glossy after each addition.
5. Place the finished dough in a bowl, cover, and refrigerate until completely cool.
6. Fit a large piping bag with a large star tip and fill it with the chilled dough. A star tip creates the classic ridged cruller shape; a plain round tip will work but will not produce the same crisp ridges.
7. Pipe 3-inch rings onto squares of parchment or baking paper.
8. Heat oil in a heavy-bottomed pan to 350°F (180°C). Gently lower the rings into the oil and fry about 2 minutes per side, removing the parchment with tongs once the dough sets and can be released easily.
9. Transfer cooked rings to a wire rack to drain and cool briefly.
10. Whisk powdered sugar with lemon zest and lemon juice until smooth, then brush or spoon the glaze over each warm chouxnut.

Baking vs. frying

These choux rings can be baked instead of fried. Pipe rings onto a baking sheet and bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 10–12 minutes until puffed and dry. Baked chouxnuts are often filled because the texture benefits from an interior cream to add moisture and flavor.

Glazing and filling ideas

To fill chouxnuts, make a small hole at the side of the ring and gently pipe the filling inside using a small nozzle. Popular fillings include:

• Whipped cream or chocolate whipped cream; fruit curds and other custards also work well.
• Lemon curd for a bright, tart contrast to the sweet glaze.
• Chocolate ganache, which can be used as both a filling and a glossy chocolate glaze.
• Bavarian cream or pastry creams such as crème pâtissière, crème légère, chiboust, or mousseline for richer, more stable fillings.

For additional texture and visual appeal, finish the glazed chouxnuts with chopped chocolate, sprinkles, toasted nuts, sesame seeds, or crushed cookies.

Storing

Chouxnuts are best eaten fresh, ideally the same day they are made. Keep them covered at room temperature for up to one day. You can prepare the choux dough a day in advance and refrigerate it until ready to pipe and fry.

To freeze, place cooled chouxnuts in a freezer bag and freeze for up to three weeks. Thaw at room temperature and refresh briefly in a low oven if you prefer them warm and crisp.

More donut recipes to try

If you enjoy chouxnuts, explore other donut varieties such as potato donuts, sfenj (Moroccan-style donuts), baked chocolate donuts, or pumpkin baked donuts.

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Chouxnut Recipe

Light and airy chouxnuts—French cruller-style donuts finished with a lemony glaze.

Servings
15 3″ donuts

Author
Dikla Levy Frances

Ingredients

• 1 Cup Milk (240 ml)
• 1 Stick Unsalted butter, cut into 1-inch pieces (112 g / 4 oz)
• 1/4 teaspoon Salt
• 1 Cup All-purpose flour (120 g / 4 oz)
• 4 Large Eggs, at room temperature, beaten

For the lemon glaze

• 1 Cup Powdered sugar (125 g / 4 oz)
• 2 teaspoon Fresh lemon zest (from one lemon)
• 2 tablespoon Fresh lemon juice (from one lemon)

Instructions

• Combine the milk, butter, and salt in a medium saucepan over medium heat. Heat until the butter melts and the milk comes to a gentle boil.
• Add the flour all at once and stir vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan, about 2–3 minutes. The mixture should register about 175°F (79°C) if measured.
• Remove from heat and transfer to a stand mixer bowl. Beat with the paddle attachment until the dough cools slightly.
• Add the eggs in four parts, mixing until the dough is smooth and glossy after each addition.
• Transfer the dough to a bowl, cover with plastic wrap, and refrigerate until completely cool.
• Fill a large piping bag fitted with a large star tip and pipe 3-inch rings onto parchment squares.
• Heat oil in a large, heavy-bottomed pan to 350°F (180°C).
• Gently lower the rings into the oil and fry for about 2 minutes per side. Remove the parchment with tongs once the dough has set and can be released easily.
• Drain on a wire rack, let cool slightly, then brush each chouxnut with the lemon glaze.

Notes

• Use eggs at room temperature for best incorporation into the dough.
• To bake instead of fry: bake at 400°F (200°C) for 10 minutes, then reduce to 375°F (190°C) and bake another 12–15 minutes.
• Monitor the oil temperature while frying; keeping it around 350°F (180°C) helps the rings puff evenly.
• Chouxnuts are best fresh out of the fryer. Store at room temperature for up to one day.
• The dough can be mixed by stand mixer, electric mixer, or by hand with a wooden spoon.
• Brush or spoon glaze onto the chouxnuts rather than dipping to help preserve their shape and crisp edges.