Description
Homemade French Crullers are light, airy pastries with a delicate texture and a signature ridged shape. Made from pâte à choux dough, these crullers are fried to golden perfection and finished with a glossy glaze. They are crispy on the outside, soft and tender on the inside, and melt in your mouth with every bite. Whether you’re making them for breakfast, a weekend brunch, or a special occasion, these delightful pastries are guaranteed to impress.
Ingredients
Scale
For the Crullers:
- 1 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
Ingredient Highlights
- Pâte à Choux Dough: This classic French dough is the base of the crullers, creating their signature airy texture.
- Butter and Eggs: These ingredients add richness and help create the soft interior and crisp exterior.
- Vanilla Extract: Enhances the flavor and complements the sweetness of the glaze.
- Powdered Sugar Glaze: The glaze adds a beautiful shine and a touch of sweetness, balancing the light pastry.
Instructions
Prepare the Dough:
- Boil the Water and Butter: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
- Add the Flour: Reduce the heat to low and add the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan. This takes about 2 minutes.
- Cool the Dough: Transfer the dough to a mixing bowl and let it cool for 5-10 minutes. This step is important to prevent the eggs from cooking when added.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth, glossy, and pipeable. Stir in the vanilla extract.
- Transfer to a Piping Bag: Fit a piping bag with a large star tip and fill it with the dough.
Shape and Fry the Crullers:
- Prepare for Frying: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
- Pipe the Crullers: Pipe circles of dough (about 3 inches in diameter) onto small parchment squares.
- Fry the Crullers: Carefully place the dough (with the parchment) into the hot oil, parchment-side up. After a few seconds, remove the parchment with tongs. Fry the crullers for 3-4 minutes on each side until golden brown.
- Drain and Cool: Use a slotted spoon to transfer the crullers to a wire rack lined with paper towels to drain and cool slightly.
Glaze the Crullers:
- Make the Glaze: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency if needed.
- Dip the Crullers: Dip each cruller in the glaze, letting the excess drip off. Place them back on the wire rack to set.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 180-200 kcal
- Fat: 8g
- Carbohydrates: 24g
- Protein: 3g