French Crullers Recipe
French crullers are airy, light doughnuts made from choux pastry, fried to a golden crisp, and coated with a sweet glaze. Their unique twisted shape and delicate texture make them a delectable treat for any occasion.
Equipment
- Deep fryer
- Pastry Bag with Star Tip
- Metal tongs
- Electric Skillet or Deep Fryer
Ingredients
- ½ cup water
- 4 large eggs
- ½ cup butter cubed
- Oil for deep-fat frying
- ½ cup milk
- 1 tbsp sugar
- 1 cup all-purpose flour
- ¼ tsp salt
Glaze
- 1½ cups confectioners' sugar
- 1 tsp vanilla extract
- 3 tbsp milk
Instructions
- In a large saucepan, combine butter, water, milk, and sugar, and bring to a rolling boil.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the pan.
- Remove from heat and let it sit for 5 minutes.
- Gradually mix in the eggs one by one, beating well after each addition until the dough is smooth and glossy.
- Fit a large star tip into a pastry bag and fill it with the dough.
- Chill the dough in the refrigerator for at least an hour.
- Heat oil to 375°F (190°C) in an electric skillet or deep fryer.
- Cut parchment paper into eighteen 3-inch squares, pipe a 3-inch circle of dough onto each square, and lower them carefully into the hot oil, parchment side down.
- Fry for about 1 minute before removing the parchment with tongs.
- Continue frying until golden brown, 2-3 minutes per side.
- Drain the crullers on paper towels.
- For the glaze, whisk together confectioners' sugar, milk, and vanilla until smooth, and dip the tops of the warm doughnuts into the glaze.
Notes
- Keep the oil temperature consistent at 375°F (190°C) for even frying.
- If the oil is too hot or too cool, the crullers may not cook evenly or may absorb excess oil.