Prep Time: 30 minutes
Fermentation Time: 8–12 hours
Cooking Time: 20–30 minutes
Difficulty: Intermediate
Yield: 10–12 crullers

Ingredients

For the Sourdough Cruller Dough

• 100 g active sourdough starter (100% hydration)
• 250 g all-purpose flour
• 50 g bread flour
• 40 g granulated sugar
• 5 g fine sea salt
• 2 large eggs (about 100 g)
• 120 g whole milk, slightly warm
• 60 g unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg (optional)

For Frying

• Neutral oil for frying (vegetable, canola, or sunflower oil)

For the Vanilla Glaze

• 150 g powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Toppings

• Cinnamon sugar
• Chocolate glaze
• Lemon glaze
• Honey glaze
• Chopped nuts
• Sprinkles

Instructions

Step 1: Prepare the Dough

In the bowl of a stand mixer, combine the sourdough starter, milk, eggs, sugar, and vanilla extract.

Add the all-purpose flour, bread flour, salt, and nutmeg. Mix until a rough dough forms.

Allow the dough to rest for 20–30 minutes. This resting period helps the flour absorb the liquid and makes the dough easier to develop.

Step 2: Add the Butter

Add the softened butter gradually while mixing on low speed.

Continue mixing until the butter is fully incorporated and the dough becomes smooth and elastic. The dough should feel soft and slightly sticky but should hold together.

This process may take several minutes because enriched sourdough dough requires time to develop strength.

Step 3: First Fermentation

Transfer the dough to a lightly greased bowl.

Cover and allow it to ferment at room temperature for 4–6 hours, or until it becomes noticeably puffy.

For deeper flavor and easier shaping, refrigerate the dough overnight after the initial fermentation.

Cold fermentation improves the sourdough flavor and gives the dough a firmer texture.

Step 4: Shape the Crullers

Remove the chilled dough from the refrigerator and place it on a lightly floured surface.

Roll the dough to about 1.5 cm (½ inch) thickness.

Cut the dough into circles using a round cutter. Cut a smaller hole in the center to create the classic cruller shape.

Alternatively:

• Roll small pieces of dough into ropes.
• Twist them gently.
• Join the ends to form rings.

Place shaped crullers on parchment squares to make transferring them easier.

Step 5: Final Proof

Cover the shaped crullers loosely and allow them to rise for 1–3 hours.

They are ready when they look slightly expanded and feel soft and airy.

Avoid over-proofing because very delicate dough may become difficult to handle during frying.

Step 6: Fry the Crullers

Heat oil in a deep pot to 175°C (350°F).

Carefully place the crullers into the oil, frying only a few at a time to maintain the temperature.

Fry for:

• 1–2 minutes per side
• Until golden brown and cooked through

Remove with a slotted spoon and place on a paper towel-lined tray or wire rack.

Allow them to cool slightly before glazing.

Step 7: Make the Glaze

In a small bowl, whisk together powdered sugar, milk, vanilla extract, and salt until smooth.

The glaze should be thick enough to coat the crullers but thin enough to drip slightly.

Dip the tops of the warm crullers into the glaze or drizzle it over them.

Allow the glaze to set for a few minutes before serving.

Tips for Perfect Sourdough Crullers

Use an Active Starter

A strong sourdough starter is essential for proper fermentation. The starter should be bubbly, recently fed, and able to rise predictably.

Keep the Dough Cool

Because the dough contains butter, keeping it cool makes shaping easier and helps maintain the delicate texture.

Do Not Overwork the Dough

Mix until smooth and elastic, but avoid excessive handling after fermentation to keep the crullers light.

Maintain Frying Temperature

Oil temperature is important:

• Too hot: the outside browns quickly while the inside remains undercooked.
• Too cool: the crullers absorb excess oil and become heavy.

A kitchen thermometer helps maintain consistent results.

Flavor Variations

Chocolate Sourdough Crullers

Add:

• 20 g cocoa powder
• Chocolate glaze

for a rich chocolate version.

Cinnamon Sugar Crullers

Skip the glaze and toss warm crullers in:

• 100 g sugar
• 1 teaspoon cinnamon

Lemon Sourdough Crullers

Add:

• Lemon zest to the dough
• Lemon juice to the glaze

for a bright citrus flavor.

Maple Glazed Crullers

Replace part of the milk in the glaze with maple syrup for a sweet, caramel-like finish.

Storage Instructions

Sourdough crullers are best enjoyed fresh on the day they are made.

Store leftovers in an airtight container at room temperature for up to 2 days.

To refresh slightly stale crullers, warm them briefly in a low oven before serving.

They can also be frozen before glazing. Thaw and warm gently, then add fresh glaze before serving.

Frequently Asked Questions

Can I bake sourdough crullers instead of frying?

Yes, but the texture will be different. Baked crullers will be more like soft pastries rather than classic light and crisp fried crullers.

Can I use sourdough discard?

Yes. Discard can add flavor, but for the best rise and texture, use an active starter with good fermentation strength.

Why are my crullers dense?

Dense crullers can result from:

• Weak starter
• Under-fermentation
• Overworking the dough
• Frying at the wrong temperature

Can I prepare the dough ahead of time?

Yes. The dough can be fermented and refrigerated overnight, making it easier to shape and allowing the sourdough flavor to develop.

Final Thoughts

Sourdough Crullers are a beautiful combination of traditional pastry technique and natural fermentation. Their crisp edges, soft interior, and delicate sourdough flavor make them a memorable homemade treat.

With patience and a little practice, you can create bakery-quality crullers at home that are perfect for sharing with family, serving at brunch, or enjoying with a fresh cup of coffee.