Description
This classic French Crullers recipe features light, airy choux pastry donuts that are perfectly fried to a golden crisp and glazed with a sweet vanilla icing. These delicate, ring-shaped treats are a delightful dessert or breakfast item, loved for their tender texture and shiny glaze.
Ingredients
Scale
Dough
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg white
- Vegetable oil for frying
Glaze
- 1 1/2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the choux dough: Combine the water, butter, sugar, and vanilla extract in a saucepan over medium heat and bring to a simmer. Add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a smooth ball. Continue cooking and stirring for 1 to 2 minutes to slightly dry the dough.
- Cool and incorporate eggs: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the eggs one at a time, mixing well after each addition to fully integrate. Then add the egg white and beat the dough until smooth, glossy, and pipeable.
- Pipe the crullers: Fit a piping bag with a large star tip and fill it with the dough. Pipe 3-inch rings onto small squares of parchment paper to prepare for frying.
- Heat oil to fry: In a heavy pot, heat vegetable oil to 360°F (182°C). Carefully place each cruller with the parchment paper side up into the hot oil, and after a few seconds, remove the parchment paper using tongs.
- Fry until golden: Fry the crullers for 3 to 4 minutes, turning once, until they puff up and turn a beautiful golden color. Remove them from the oil and drain on a wire rack.
- Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth, creating a shiny glaze.
- Glaze and serve: Dip the warm crullers into the glaze, allowing excess to drip off. Serve immediately for the best texture and shine.
Notes
- If the dough feels too thick to pipe, add an additional teaspoon or two of beaten egg to loosen it.
- Maintain a steady oil temperature around 360°F to ensure even puffing and frying of the crullers.
- Glaze the crullers while they are still warm for the best shiny finish and optimal flavor.
