Why You’ll Love This Recipe
I enjoy this recipe because it feels festive and comforting at the same time. The crullers are crisp on the outside and tender on the inside, and when I drizzle them with chai glaze, they taste like autumn in every bite. I also like how fun they are to make, especially since they look impressive but come together in under an hour.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup apple cider
1 stick butter
1 tablespoon brown sugar
1 cinnamon stick
1 – 1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3 eggs
Chai Glaze:
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon all-spice
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1 cup powdered sugar
1 teaspoon vanilla extract
Directions
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I bring the apple cider, butter, brown sugar, and cinnamon stick to a boil over medium-high heat. I reduce the heat and simmer for 5–10 minutes until reduced to about 1/2 cup. I let it cool slightly, remove the cinnamon stick, then stir in 1 cup of flour and the salt.
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I beat in the eggs one at a time until incorporated. If the dough is stiff, I add another egg. If it feels too loose, I add up to 1/2 cup more flour. I transfer the dough to a piping bag fitted with a 1/2-inch star tip.
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I line a baking sheet with parchment paper and pipe out about 12 rings. I cut around each ring with scissors so they’re on individual parchment pieces.
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I heat 2 inches of oil in a heavy-bottomed pot to 350°F. I place each cruller, parchment side up, into the oil and carefully remove the paper with tongs. I fry for 2–3 minutes per side until golden brown. I drain them on paper towels.
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For the glaze, I mix cinnamon, ginger, all-spice, cardamom, and cloves. I whisk powdered sugar, vanilla, and 1/2 teaspoon of the spice mix with 1–2 tablespoons of water until smooth.
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I drizzle the glaze over the crullers and sprinkle with more chai spice before serving.
Servings and Timing
This recipe makes 12 crullers. It takes about 25 minutes to prepare, 15 minutes to cook, and 40 minutes total.
Variations
Sometimes I add orange zest to the glaze for a citrusy twist. If I want them sweeter, I dip the whole cruller in the glaze instead of drizzling. For a fall-inspired version, I mix a little nutmeg into the dough.
Storage/Reheating
I enjoy these crullers fresh, but I can store leftovers in an airtight container at room temperature for up to 2 days. To re-crisp them, I reheat them in a 325°F oven for about 5 minutes. I don’t recommend refrigerating, as it makes them soggy.
FAQs
Can I bake these crullers instead of frying?
Yes, but they won’t be as crisp. I bake them at 400°F for 20–22 minutes.
Can I use apple juice instead of cider?
Yes, though I prefer cider for a richer flavor.
Do I need a piping bag to shape them?
It helps, but I can also spoon the dough into rings if I don’t have one.
Can I make the dough ahead of time?
Yes, I refrigerate it for up to 24 hours, then pipe and fry when ready.
How do I keep the crullers from deflating?
I fry them at the correct temperature (350°F) so they puff and set properly.
Can I use pre-mixed chai spice instead of individual spices?
Yes, about 1 teaspoon of chai spice mix works well.
What oil is best for frying?
I use vegetable or canola oil because they’re neutral and stable at high heat.
Can I glaze them while warm?
Yes, but I prefer glazing when slightly cooled so it doesn’t melt right off.
Can I double this recipe?
Yes, but I fry in batches so the oil temperature stays consistent.
Do these taste like donuts?
Yes, they’re similar—light and airy like a donut but with a chai-spiced glaze.
Conclusion
I love making these Mulled Apple Cider Chai French Crullers because they feel special yet come together quickly. They’re perfect for cozy mornings, fall gatherings, or whenever I want a treat that tastes both festive and comforting.
