Crueller Doughnuts
Indulge in the light and airy perfection of homemade Crueller Doughnuts, a classic pastry with a beautifully crisp exterior and a soft, tender interior. This recipe uses a simple pâte à choux dough, which is piped into elegant rings and fried to golden perfection. The delicate ridges created by a star piping tip soak up a luscious vanilla glaze, adding a touch of sweetness and shine. With their unique texture and rich flavor, these French-inspired doughnuts are surprisingly easy to make, coming together in under 40 minutes. Perfect for breakfast, brunch, or a special treat, these Crueller Doughnuts are best enjoyed fresh and paired with your favorite coffee or tea. Whether you're a seasoned baker or a beginner, this recipe will elevate your homemade doughnut game with its irresistibly crisp, melt-in-your-mouth magic.
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Recipe Information
Ingredients
- 1 cup water
- 8 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 0.5 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 cups vegetable oil
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
In a medium saucepan, combine the water, unsalted butter, granulated sugar, and kosher salt. Heat over medium heat until the butter is melted and the mixture starts to simmer.
Reduce the heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2–3 minutes.
Remove the saucepan from the heat and let the dough cool for 5 minutes. This prevents the eggs from cooking when added.
Add the eggs one at a time, beating well after each addition. The dough should become smooth, glossy, and pipeable. Stir in the vanilla extract.
Transfer the dough to a large piping bag fitted with a large star tip.
Cut 12 small squares of parchment paper (approximately 4 x 4 inches). Pipe dough circles onto each square, creating thick rings. Set the piped dough aside while you heat the oil.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 360°F (182°C). Use a thermometer to maintain consistent temperature throughout frying.
Using the parchment paper to handle the dough, gently place the rings into the oil, paper-side up. The paper will release from the dough after a few seconds; use tongs to carefully remove it.
Fry the doughnuts for about 2–3 minutes per side, or until they are puffed and golden brown. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
In a small bowl, whisk together the powdered sugar and milk to create a glaze. Adjust the milk to reach your desired consistency.
Once the doughnuts are slightly cooled but still warm, dip them into the glaze or drizzle the glaze over the top.
Let the glaze set for a few minutes before serving. Enjoy your fresh crueller doughnuts with a cup of coffee or tea!
Nutrition Facts
Calories |
9298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 953.1 g | 1222% | |
| Saturated Fat | 182.3 g | 912% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 145.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 486 mg | 10% | |
*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.
