Doughnuts, french crullers, glazed
Whole food · Baked Products
Photo: Wikipedia
A French cruller is a delicate, airy pastry made from choux dough, piped into a distinctive ridged ring and deep-fried until golden. Its exterior offers a light, crisp shell that gives way to a tender, honeycomb-like interior, all cloaked in a thin, sweet vanilla glaze. Nutritionally, it is a dense source of quick energy from carbohydrates and fats, with minimal protein or fiber.
💚 Why it's loved
People adore the cruller's sophisticated contrast between the crisp, glazed exterior and the impossibly light, eggy interior. It's a beloved staple in bakeries and coffee shops, often chosen for its elegant appearance and less cakey, more refined texture compared to a standard doughnut.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood sugar spikes, and the deep-frying process adds significant saturated fat. Those monitoring blood sugar or calorie intake should practice strict portion control. Pairing a half-cruller with a source of protein (like Greek yogurt) or healthy fat (like a handful of nuts) can help blunt the glycemic response.
Key benefits
- Provides a quick source of energy from carbohydrates and fats
- The choux dough base creates a uniquely light and airy texture
- A classic, indulgent treat for celebrations and coffee breaks
- The glaze adds a simple, satisfying sweetness
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The distinctive ridged shape of a cruller isn't just for looks; the grooves are created by piping the soft choux dough through a star-shaped tip, which maximizes surface area for a crispier, more glaze-catching exterior.
Full nutrition (scales with serving)
| Water | 17.9 g |
| Energy | 412 kcal |
| Energy | 1724 kj |
| Protein | 3.1 g |
| Total lipid (fat) | 18.3 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 59.5 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 35.1 g |
| Calcium, Ca | 26.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 123 mg |
| Potassium, K | 78.0 mg |
| Sodium, Na | 345 mg |
| Zinc, Zn | 0.26 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.21 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.23 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.22 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 42.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 66.0 ug |
| Choline, total | 29.1 mg |
| Vitamin B-12 | 0.05 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 6.0 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 8.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 2.2 g |
| Fatty acids, total monounsaturated | 10.4 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 10.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 11.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.11 g |
| Isoleucine | 0.13 g |
| Leucine | 0.23 g |
| Lysine | 0.15 g |
| Methionine | 0.06 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.10 g |
| Valine | 0.15 g |
| Arginine | 0.14 g |
| Histidine | 0.07 g |
| Alanine | 0.11 g |
| Aspartic acid | 0.19 g |
| Glutamic acid | 0.89 g |
| Glycine | 0.10 g |
| Proline | 0.30 g |
| Serine | 0.17 g |
FAQ
What's the difference between a cruller and a regular doughnut?
A cruller is made from choux pastry (like éclairs), giving it a light, airy, and slightly eggy interior. A standard doughnut is typically made from a yeast or cake batter, resulting in a denser, breadier, or more cake-like texture.
Why is it called a 'French' cruller?
The name refers to the use of French choux pastry dough as the base, a technique originating in France. The specific ring shape and glaze are more of a North American adaptation of the pastry.
Is a glazed cruller a healthy breakfast option?
No, it is considered an indulgent treat. With 412 kcal, high sugar, and low protein/fiber per 100g, it offers little nutritional balance for a meal. It's best enjoyed occasionally as a dessert or snack.