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French Crullers

French Crullers
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French Crullers are light and airy ring-shaped pastries made from choux pastry, featuring a tender texture and a shiny sweet glaze. These elegant breakfast treats combine fluffy, melt-in-your-mouth dough with a delicate sugar glaze, perfect for starting your morning with a special touch of flavor and lightness.

Ingredients

Scale

Dough Ingredients

  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 tablespoon Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1 teaspoon Vanilla Extract

Glaze Ingredients

  • 1 1/2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2–3 tablespoons Water or Milk (adjust to desired consistency)

Instructions

  1. Prepare the Choux Dough: Start by boiling water, butter, granulated sugar, and salt together until the mixture bubbles. Remove from heat, then stir in the flour until a cohesive dough forms. Let the dough cool slightly before beating in the eggs one at a time until the mixture is silky and smooth.
  2. Pipe the Dough: Transfer the choux dough into a piping bag fitted with a large star tip. Pipe delicately shaped twisted rings onto parchment-lined baking trays, forming the classic cruller shape.
  3. Fry Until Golden: Heat oil in a deep fryer or heavy pan to between 350°F and 375°F. Carefully fry the crullers in small batches until they puff up and turn golden brown, flipping once for even cooking.
  4. Drain and Cool: Remove the fried crullers with a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool slightly before glazing.
  5. Prepare and Dip in Glaze: Whisk powdered sugar, vanilla extract, and water or milk together until smooth to make the glaze. Dip each cruller into the glaze, allowing excess to drip off and the glaze to set briefly before serving.

Notes

  • The dough consistency should be thick but smooth to ensure perfect piping and puffing.
  • Maintain oil temperature between 350°F and 375°F for evenly cooked, non-greasy crullers.
  • Use a large star piping tip to create ridges that help the glaze adhere and add crispness.
  • Fry crullers in small batches to keep oil temperature steady and achieve the best texture.
  • Adjust glaze thickness so it’s thin enough to coat smoothly but thick enough to cling to the cruller.

Nutrition

Keywords: French Crullers, choux pastry donuts, glazed crullers, light pastries, breakfast pastries

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