French Crullers Recipe

Introduction

French crullers are light, airy doughnuts with a delicate, crisp exterior and a tender, hollow inside. This classic treat is made from choux pastry and finished with a simple powdered sugar glaze, perfect for a delightful breakfast or snack.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 2 cups powdered sugar
• 1/4 cup milk
• Water (quantity not specified, see instructions)
• Oil for frying

Instructions

1. Step 1: In a saucepan over low heat, melt the butter with 3/4 cup water, salt, and granulated sugar until combined. Bring the mixture to a gentle boil.
2. Step 2: Add the flour all at once and stir vigorously until the dough forms a smooth ball that pulls away from the sides of the pan.
3. Step 3: Remove the dough from heat and allow it to cool slightly. Then, beat in the eggs one at a time, mixing well after each addition until the dough is smooth and slightly sticky.
4. Step 4: Stir in the vanilla extract and baking powder until fully incorporated.
5. Step 5: Transfer the dough to a piping bag fitted with a star tip. Pipe long strips onto parchment-lined baking sheets to shape the crullers.
6. Step 6: Heat oil in a deep pot to 350°F (175°C). Carefully fry the crullers for about three minutes on each side until they are puffed and golden brown.
7. Step 7: In a bowl, whisk the powdered sugar with milk to create a smooth glaze. Dip the warm crullers into the glaze, allowing any excess to drip off before serving.

Tips & Variations

• Use a star-shaped piping tip for the traditional ridged texture of French crullers.
• Maintain the oil temperature at 350°F to ensure even frying without greasy doughnuts.
• For a flavored glaze, add a splash of almond or lemon extract to the powdered sugar mixture.
• Instead of dipping, you can drizzle the glaze over the crullers for a lighter coating.

Storage

French crullers are best eaten fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to one day. To reheat, warm briefly in a low oven to restore crispness, but avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake French crullers instead of frying them?

While traditional French crullers are fried for their crispy exterior, you can bake them at 375°F (190°C) for about 20 minutes until golden. However, baking may result in a less crisp texture.

What is the purpose of adding baking powder to the dough?

Baking powder gives the dough a little extra lift and lightness, ensuring the crullers puff up nicely during frying for a tender, airy bite.

French Crullers Recipe

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French Crullers are delicate, airy doughnuts made from choux pastry that is fried to golden perfection and dipped in a sweet vanilla glaze. Their light, crisp texture and elegant ridged shape make them a delightful treat perfect for breakfast or dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 10–12 crullers 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Choux Pastry

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup water

Glaze

• 2 cups powdered sugar
• 1/4 cup milk

Instructions

1. Melt Butter and Combine Ingredients In a saucepan over low heat, melt the unsalted butter together with water, salt, and granulated sugar until the mixture is combined and begins to come to a gentle boil.
2. Add Flour Add all of the all-purpose flour at once to the boiling mixture and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
3. Cool and Add Eggs Remove the dough from heat and allow it to cool slightly for a few minutes. Then, incorporate the eggs one at a time, mixing well after each addition, until you achieve a smooth, slightly sticky dough consistency.
4. Pipe Dough Transfer the dough to a piping bag fitted with a star tip and pipe long ridged strips onto baking sheets lined with parchment paper, shaping the characteristic cruller rings or strips.
5. Heat Oil and Fry Heat oil in a deep pot or fryer to 350°F (175°C). Carefully fry the crullers for about three minutes on each side, turning once, until they are puffed up and golden brown.
6. Prepare Glaze While the crullers are still warm, whisk together powdered sugar and milk along with the vanilla extract to make a smooth glaze.
7. Glaze Crullers Dip the warm crullers into the glaze, allowing any excess to drip off, then set on a rack to let the glaze set.

Notes

• Use fresh eggs at room temperature for best dough texture.
• Make sure the oil temperature stays consistent at 350°F to avoid greasy or undercooked crullers.
• You can store leftover crullers in an airtight container for 1-2 days, though they are best enjoyed fresh.
• If you do not have a piping bag, a sturdy plastic bag with a corner cut can work as a substitute.
• The glaze can be flavored with a splash of lemon juice or a bit of cinnamon for variation.

Keywords: French crullers, choux pastry doughnuts, fried dough pastries, glazed doughnuts, French dessert