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French Crullers

French Crullers
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Learn how to make perfect French Crullers quickly with this easy recipe. These pastries combine airy choux dough and a sweet glaze for a light, crispy treat with a tender inside. Ready in under 30 minutes, they are ideal for breakfast, brunch, or a sweet snack, using basic pantry ingredients and minimal fuss.

Ingredients

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For the Choux Dough

  • 1 cup Water
  • 6 tablespoons Unsalted Butter
  • 1 tablespoon Sugar
  • 1/4 teaspoon Salt
  • 1 cup All-Purpose Flour
  • 3 Large Eggs
  • 1 teaspoon Vanilla Extract

For the Glaze

  • 1 cup Powdered Sugar
  • 2–3 tablespoons Milk or Water

Instructions

  1. Prepare the Choux Dough: Begin by bringing water, butter, sugar, and salt to a boil in a saucepan. Once boiling, remove from heat and stir in the flour all at once, mixing vigorously until the dough forms a soft ball and pulls away from the pan.
  2. Incorporate the Eggs: Let the dough cool for a few minutes. Then add eggs one at a time, mixing thoroughly after each addition until the dough is smooth, shiny, thick but pipeable. Stir in vanilla extract for aroma.
  3. Pipe the Crullers: Transfer the dough to a piping bag fitted with a large star tip. Pipe rings approximately 3 inches in diameter onto parchment paper or a silicone mat, forming the classic ridged shape.
  4. Fry to Golden Perfection: Heat oil in a deep pan to 350°F (175°C). Carefully drop piped dough rings into the oil in batches, frying until they puff and turn golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
  5. Glaze the Crullers: Mix powdered sugar with milk or water to create a smooth, pourable glaze. Dip the tops of warm crullers into the glaze, allowing excess to drip off. Let glaze set before serving.

Notes

  • Use fresh eggs for better dough emulsification and improved texture.
  • Maintain oil temperature consistently at 350°F for even cooking and crispiness.
  • Pipe the dough quickly as it firms up fast to keep the shape.
  • Fry in small batches to avoid overcrowding and ensure proper oil circulation.
  • Glaze crullers when they are warm but not hot to help the glaze stick perfectly.

Nutrition

Keywords: French crullers, choux pastry, fried doughnut, light pastry, glazed donuts, sweet treats

Find it online: https://emillycooks.com/french-crullers/