Description
French Crullers are light, airy doughnuts made from pâte à choux (choux pastry), deep-fried to golden perfection and coated in a sweet glaze. Unlike traditional doughnuts, these have a delicate, crisp exterior with a soft, almost custardy center.
Ingredients
Scale
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Vegetable oil, for frying
- For the glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Reduce heat to low and add flour all at once, stirring vigorously until a dough forms and pulls away from the sides (1–2 minutes).
- Transfer dough to a mixing bowl and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe rings of dough onto parchment squares (3-inch diameter).
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Carefully lower the parchment with dough into the oil. After a few seconds, use tongs to remove the parchment.
- Fry 2–3 minutes per side until puffed and golden. Remove and drain on paper towels.
- Whisk together powdered sugar, milk, and vanilla to form a smooth glaze.
- Dip cooled crullers in the glaze and place on a rack to set.
Notes
- Chill dough slightly for easier piping.
- Use a large star tip to get the classic ridged shape.
- Crullers are best enjoyed fresh the same day.
Nutrition
- Serving Size: 1 cruller
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
Keywords: french cruller, glazed doughnut, choux pastry, homemade doughnut, fried dessert