Dairy-Free French Cruller
Indulge in the light, airy perfection of Dairy-Free French Crullers, a delightful spin on the classic French pastry that’s irresistibly crisp on the outside and tender on the inside. Made with a choux pastry featuring non-dairy butter and milk, these crullers boast all the charm of traditional recipes while catering to dairy-free lifestyles. Each pastry is piped into elegant rings, deep-fried to golden perfection, and finished with a silky glaze that balances sweetness with subtle hints of vanilla. Easy enough to prepare in under an hour, this recipe is perfect for breakfast, dessert, or a special occasion treat. Serve these golden beauties fresh for a melt-in-your-mouth experience or at room temperature for a convenient indulgence.
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Recipe Information
Ingredients
- 240 ml Water
- 85 g Non-dairy butter
- 15 g Granulated sugar
- 1 tsp Salt
- 125 g All-purpose flour
- 3 units Large eggs
- 1 tsp Vanilla extract
- 1 liter Vegetable oil
- 100 g Powdered sugar
- 2 tbsp Non-dairy milk
Instructions
In a medium saucepan, combine the water, non-dairy butter, granulated sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a rolling boil.
Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan.
Return the saucepan to the stove on low heat. Cook the dough, stirring constantly, for about 2 minutes to dry it out slightly.
Transfer the warm dough to a mixing bowl and let it cool for 5 minutes.
Using a hand mixer or stand mixer with a paddle attachment, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Mix in the vanilla extract until well combined.
Transfer the choux pastry dough into a piping bag fitted with a large star tip.
Line a baking sheet with parchment paper and pipe rings, each about 3 inches in diameter, leaving a little space between each ring.
In a large heavy-duty pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Carefully slide the parchment paper with the rings into the hot oil. Fry the crullers, two or three at a time, until puffed and golden brown, about 4-5 minutes per side.
Use a slotted spoon to remove the crullers from the oil and drain them on paper towels.
To make the glaze, whisk together powdered sugar and non-dairy milk in a medium bowl until smooth.
Dip the top of each cruller into the glaze, allowing the excess to drip off, and set them on a wire rack to allow the glaze to set.
Serve the crullers warm or at room temperature.
Nutrition Facts
Calories |
9314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 967.1 g | 1240% | |
| Saturated Fat | 152.3 g | 762% | |
| Polyunsaturated Fat | 568.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 114.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 369 mg | 8% | |
*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.
