French Crullers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Glaze While the crullers are still warm, whisk together powdered sugar and milk along with the vanilla extract to make a smooth glaze.
- 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
Find it online: https://dinewithdylan.com/french-crullers-recipe/
