French Crullers
Light, airy donuts that are sweetly glazed and perfectly crispy. A delightful dessert perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs Add one at a time
- Oil for frying (vegetable or canola)
For the Glaze
- 2 cups powdered sugar
- 1/4 cup milk Can substitute with almond or oat milk
- 1/2 teaspoon vanilla extract
Instructions
Create the Choux Pastry
- Place the water, butter, sugar, and salt in a saucepan. Bring this mixture to a boil over medium heat.
- Quickly add in the flour, stirring vigorously until it forms a cohesive dough that pulls away from the sides of the pan.
Beat in the Eggs
- Remove the pan from heat and let it cool for a minute. Beat in the eggs one at a time, mixing until each is fully incorporated.
Shape the Crullers
- Fit a piping bag with a large star tip and fill it with the choux pastry. Pipe the crullers onto parchment paper in 4-inch lengths.
- Chill shaped crullers in the fridge for about 30 minutes.
Fry the Crullers
- Heat oil in a deep pot to 375°F (190°C). Gently slide the crullers into the hot oil and fry for about 4–5 minutes until golden.
Glaze Away
- Remove the crullers and place them on paper towels to drain. Whisk together powdered sugar, milk, and vanilla for the glaze.
- Dip warm crullers in the glaze and let the excess drip off. Place them on a wire rack to set.
Notes
Take your time frying crullers; they need to puff up. Customize your glaze by adding cocoa powder or lemon zest for variations.