Dairy-Free Classic French Crullers
Indulge in the elegance of **Dairy-Free Classic French Crullers**, a timeless pastry reimagined for those seeking a dairy-free treat. These airy rings of fried choux pastry are crisp on the outside, soft and delicate inside, and finished with a luscious almond milk glaze. Made with coconut oil instead of butter, they offer a subtle richness while staying completely dairy-free. Perfectly golden and impossibly light, these crullers are crafted using traditional techniques like boiling the dough and piping it into signature shapes, ensuring authenticity in every bite. With a quick preparation time and simple pantry ingredients, they’re a sophisticated yet achievable dessert or brunch centerpiece. *Keywords: dairy-free crullers, French pastry, almond milk glaze, fried choux dough.*
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Recipe Information
Ingredients
- 250 ml water
- 75 grams coconut oil
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 140 grams all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 liter vegetable oil
- 120 grams powdered sugar
- 2 tablespoons almond milk
Instructions
In a medium saucepan, combine the water, coconut oil, salt, and granulated sugar. Bring to a boil over medium heat, stirring occasionally.
Remove the saucepan from the heat and quickly stir in the flour all at once. Return to low heat and stir continuously until the dough pulls away from the sides and forms a ball, about 2 minutes.
Transfer the dough to a large bowl and let it cool for about 5 minutes.
Using a hand mixer, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add vanilla extract and beat until the dough is shiny and smooth.
Transfer the dough to a piping bag fitted with a large star tip.
Cut parchment paper into twelve 3x3-inch squares and pipe a ring of dough onto each square.
Heat the vegetable oil in a deep heavy-bottomed pot to 375°F (190°C).
Carefully place 2-3 crullers, along with their parchment, into the hot oil. After a few seconds, the parchment will slip away. Remove it using tongs.
Fry each cruller for about 3-4 minutes per side or until golden brown and puffed. Remove using a slotted spoon and drain on paper towels.
In a small bowl, whisk together the powdered sugar and almond milk until smooth to make the glaze.
Dip the warm crullers into the glaze or drizzle it over the top.
Serve immediately for best texture and flavor.
Nutrition Facts
Calories |
9506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 975.4 g | 1251% | |
| Saturated Fat | 195.6 g | 978% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 135.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 351 mg | 7% | |
*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.
