These chocolate cinnamon crullers are the perfect breakfast donut. Made with a silky choux dough, rolled in cinnamon sugar, and dipped in decadent dark chocolate these gourmet french donuts are a fancy and delicious start to your morning.
What is a Cruller?
Crullers- (pronounced crull-er) are french donuts that have been around almost as long as the cream puff. They are actually made from the same dough called choux.
Choux is a dough that is cooked on the stove first and then it is either baked or fried afterwards to make the dough crisp and hollow. Choux dough is the basis for these crullers as well as cream puffs, eclairs, and churros. It is actually super easy to make! Just keep these things in mind while you make the dough:
Let the milk and butter heat almost to a boil before you add any other ingredients. This helps the dough cook properly and get the proper consistency.
Add the flour and salt all at once. The goal is to cook the flour evenly. Pour all of the flour into the saucepan and then stir your heart out until a smooth dough forms.
Let the liquid cook out of the dough. You want the liquid to cook out of the dough before you take it off of the stove. By the end of the stove top cooking the dough should be slightly thicker than cookie dough.
Add the eggs one at a time. It is really beneficial to add the eggs to the dough slowly. The eggs are what contribute to the texture of the dough. Without the eggs there would be no air pockets in the dough.
When you make these chocolate cinnamon crullers, don’t forget to tag me on Instagram. I love seeing what you are making! Also if you are on pinterest don’t forget to save this recipe so that you can find it again later.
Chocolate Cinnamon Crullers
- ½ cup Butter
- 1 cup Milk
- 1 tsp Salt
- 2 tbsp Sugar
- 1½ cups All Purpose Flour
- 5 Eggs
- ½ cup Sugar
- 2 tbsp Cinnamon
- 3 tbsp Heavy Whipping Cream
- 1 cup Chocolate
- Combine the milk and the butter in a small saucepan. Heat until it is close to a boil.
- Add the flour, sugar and salt all at once. Continue to cook the dough stirring vigorously until the dough forms a smooth ball and has thickened.
- Place the warm dough in a heat proof bowl and whisk adding each egg one at a time. The batter will be thick. Once a smooth dough has formed, place the dough into a piping bag fitted with a french tip and pipe 10-15 circles onto 4×4 inch pieces of parchment paper. Place the rings onto a cookie sheet and freeze for 1 hour or overnight.
- Heat 2-3 inches of canola oil in a saucepan until it reaches 350° Fahrenheit. Drop a few of the choux rings into the hot oil. There is no need to try and get the parchment paper off of them. The parchment will fall off once the dough begins to cook. Allow the donuts to cook for 2-3 minutes on each side.
- On a large plate combine the cinnamon and the sugar. Roll the hot donuts in the cinnamon sugar.
- In a small bowl melt the chocolate and the cream together. Drizzle over the donuts.
- The crullers are best enjoyed warm and fresh but they will keep in an airtight container for up to 2 days.
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