Classic French Crullers
Delight in the irresistible crispness and airy texture of **Classic French Crullers**, a timeless treat that's as elegant as it is delicious. Made from a light and versatile choux pastry, these golden, ring-shaped doughnuts are fried to perfection, boasting a delicate crunch on the outside and a soft, pillowy interior. A luscious glaze, crafted from powdered sugar and milk, coats each cruller, enhancing their subtly sweet flavor with a glossy finish. Featuring simple pantry staples like butter, eggs, and flour, this recipe transforms humble ingredients into a show-stopping dessert or breakfast indulgence. With its step-by-step guide to piping the distinctive star-shaped circles and frying to golden perfection, this recipe is accessible for bakers of all levels. Perfect for brunch spreads, afternoon coffee breaks, or special occasions, these homemade crullers are sure to impress with their classic French charm.
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 15 g granulated sugar
- 1 tsp salt
- 125 g all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- 1000 ml oil for frying
- 60 g powdered sugar
- 15 ml milk
Instructions
In a medium saucepan over medium heat, combine the water, unsalted butter, granulated sugar, and salt. Stir frequently until the butter is melted, and the mixture comes to a rolling boil.
Remove the saucepan from heat and immediately add the all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball and leaves the sides of the pan.
Return the mixture to low heat and continue stirring for 1-2 minutes to dry out some moisture, resulting in a slightly glossy mass.
Transfer the dough to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool for about 5 minutes, or until warm to the touch.
Add the eggs one at a time, beating well after each addition to ensure thorough incorporation. The dough should be smooth, thick, and pipeable. Mix in the vanilla extract.
Transfer the choux dough to a piping bag fitted with a large star tip.
Cut out 4x4-inch squares of parchment paper. Lightly grease each square with oil.
Pipe circles of dough onto the parchment squares, about 3 inches in diameter.
In a large, heavy-bottomed pot, heat oil to 350°F (175°C). Carefully place a few dough circles, paper-side up, in the hot oil. Use tongs to gently peel away and discard the parchment paper shortly after the dough begins to fry.
Fry each cruller for about 4-5 minutes per side, until golden brown and crisp. Remove them using a slotted spoon and drain on a wire rack set over a baking sheet.
For the glaze, whisk powdered sugar and milk together in a small bowl until smooth.
While still warm, dip each cruller into the glaze, allowing excess to drip off. Place back on the rack to set for a few minutes before serving.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.4 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
