Description
French Crullers are delicate, light, and airy choux pastry donuts with a distinctive ridged shape and a crisp exterior. Frying creates a golden, hollow texture that melts in your mouth, perfectly complemented by a simple, sweet vanilla glaze. Ideal for breakfast or dessert, these French pastries are elegant, versatile, and irresistible.
Ingredients
Scale
Dough Ingredients
- 1/2 cup water
- 1/4 cup unsalted butter
- 3/4 cup all-purpose flour
- 3 large eggs (room temperature)
- Vegetable oil (for frying, enough for deep frying)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk or water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Heat water and butter together in a saucepan over medium heat until the butter melts completely. Remove from heat and immediately stir in the flour until the mixture forms a ball and pulls away from the sides of the pan. Let it cool slightly.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. This ensures an airy, elastic texture for the crullers.
- Pipe the Crullers: Transfer the dough into a piping bag fitted with a large star tip. Pipe rings onto parchment-lined baking sheets or trays, creating the classic ridged shape of the crullers.
- Fry Until Golden: Heat vegetable oil to 350°F (175°C). Fry the piped dough rings in small batches, about 2–3 minutes per side, until puffed up and golden brown. Remove and drain on paper towels.
- Prepare the Glaze: While crullers cool slightly on a wire rack, whisk powdered sugar with vanilla extract and milk or water until smooth and pourable.
- Dip and Dry: Dip each fried cruller into the glaze, allowing excess to drip off. Set aside so the glaze can harden slightly, creating a smooth, shiny finish.
Notes
- Use a thermometer to maintain oil temperature at 350°F (175°C) for even frying and puffing.
- Keep piping pressure steady and pipe close to the tray to form perfect ridges.
- Use room temperature eggs to ensure smooth incorporation without curdling.
- Drain crullers on paper towels to absorb excess oil before glazing.
- Allow the glaze to set and harden slightly for the best texture and appearance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 cruller
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 75 mg