Description
French Crullers are light, airy doughnuts made from choux pastry, fried until golden and topped with a smooth vanilla glaze. This delightful French-American treat combines a crisp exterior with a melt-in-your-mouth texture, perfect for breakfast or dessert. Easy to prepare with simple ingredients, these homemade crullers elevate your classic doughnut experience.
Ingredients
Scale
Choux Pastry Dough
- 1 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- ½ teaspoon vanilla extract
- vegetable oil for frying
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the dough: In a medium saucepan, combine water, butter, sugar, and salt over medium heat. Bring to a boil, then reduce heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes. Remove from heat and let the dough cool for 5 minutes.
- Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in the vanilla extract. Transfer the dough to a piping bag fitted with a large star tip.
- Pipe the crullers: Cut out 4-inch squares of parchment paper and lightly grease them. Pipe 3-inch rings of dough onto the parchment squares to form the crullers.
- Heat the oil: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully place the crullers, paper side up, into the hot oil, then immediately remove the paper with tongs.
- Fry the crullers: Fry 2 to 3 crullers at a time for about 2 minutes per side, or until golden brown and puffed. Drain on a paper towel–lined rack to remove excess oil.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth and glossy.
- Glaze the crullers: Dip the tops of slightly cooled crullers into the glaze and place them on a wire rack to set. Allow glaze to firm up before serving.
Notes
- To maintain shape, pipe the crullers and freeze them for 10–15 minutes before frying.
- You can flavor the glaze with lemon juice, maple syrup, or almond extract for variation.
- Best enjoyed the day they’re made for optimal freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: French-American
