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French Crullers Recipe

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★★★★★

4.5 from 108 reviews

Deliciously light and airy French Crullers made from choux pastry, deep-fried to a perfect golden brown and coated with a sweet vanilla glaze. These classic French donuts have a delicate texture, making them an irresistible treat for any occasion.

Ingredients

Scale

Dough

  • 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
  • 1/2 cup water

Glaze

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract (optional, to enhance glaze flavor)

Instructions

  1. Melt Butter and Combine Ingredients: In a saucepan over low heat, melt the unsalted butter with water, granulated sugar, and salt until everything is combined and heated through. Bring the mixture to a gentle boil to prepare for the dough.
  2. Add Flour and Form Dough: Add the all-purpose flour all at once to the boiling butter mixture. Stir vigorously using a wooden spoon or spatula until a smooth ball of dough forms 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, beat in the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth, shiny, and slightly sticky.
  4. Pipe the Dough: Transfer the dough to a piping bag fitted with a large star tip. Pipe long, circular strips or rings onto baking sheets lined with parchment paper, ensuring even size for uniform cooking.
  5. Heat Oil and Fry: Heat oil in a deep pot or deep-fryer to 350°F (175°C). Carefully place the piped dough rings into the hot oil, frying them for about 3 minutes per side or until they turn a deep golden brown and puff up beautifully.
  6. Prepare the Glaze: While the crullers fry, whisk together powdered sugar and milk in a bowl until smooth and pourable. Add vanilla extract if desired for extra flavor.
  7. Glaze the Crullers: Remove the fried crullers with a slotted spoon, drain excess oil on paper towels, then dip them into the glaze while still warm. Let the excess glaze drip off and set on a wire rack to dry slightly before serving.

Notes

  • Ensure the oil temperature remains steady at 350°F (175°C) to avoid greasy or undercooked crullers.
  • Do not overmix the dough after adding the eggs to keep it light and airy.
  • The glaze can be flavored with a splash of vanilla extract or a bit of almond extract for variation.
  • Serve crullers fresh for the best texture and flavor; they are best eaten the same day.
  • Use a large star piping tip to achieve the classic ridged texture of French crullers.

Keywords: French crullers, choux pastry, fried donuts, vanilla glaze, French dessert, classic pastries

Find it online: https://bitesizedbenny.com/french-crullers-recipe/