Gluten-Free Classic French Crullers
Indulge in the delicate, airy perfection of these *Gluten-Free Classic French Crullers*, a refined twist on a timeless pastry favorite. Crafted with a velvety choux pastry made from gluten-free all-purpose flour, these crullers are fried to golden-brown perfection, creating an irresistibly light and crispy texture. The recipe is surprisingly simple, with the dough coming together in under 30 minutes, and each cruller crowned with a luscious vanilla glaze that adds the perfect balance of sweetness. Ideal for breakfast, brunch, or an elegant dessert, these gluten-free crullers are a must-try for anyone craving gourmet indulgence without the gluten. Impress your guests with these delightful pastries or treat yourself to a homemade café experience today!
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Recipe Information
Ingredients
- 120 ml Water
- 55 g Unsalted butter
- 10 g Granulated sugar
- 1 pinch Salt
- 80 g Gluten-free all-purpose flour
- 3 Large eggs
- 500 ml Oil for frying
- 120 g Powdered sugar
- 1 tsp Vanilla extract
- 15 ml Milk
Instructions
In a medium-sized saucepan over medium heat, combine the water, unsalted butter, granulated sugar, and salt. Heat the mixture until the butter has melted and the mixture begins to simmer.
Once simmering, add the gluten-free all-purpose flour all at once, stirring continuously with a wooden spoon until the mixture comes together into a smooth dough and starts to pull away from the sides of the pan.
Remove the pan from the heat and let the dough cool for 5-10 minutes.
Once cooled, beat in the eggs one at a time using an electric mixer, making sure each egg is fully incorporated before adding the next. The final dough should be smooth and glossy.
Transfer the dough to a piping bag fitted with a large star tip.
Cut 8 pieces of parchment paper into 3-inch squares. Pipe the dough into circles on each piece of parchment paper, about 3 inches in diameter.
In a deep fryer or a large heavy-bottomed pot, heat the oil to 350°F (175°C).
Carefully lower each cruller into the hot oil, parchment side up. The parchment will release from the dough and can be removed with tongs. Fry for 3-4 minutes on each side, until golden brown and puffed.
Remove the crullers with a slotted spoon and drain on paper towels to remove excess oil.
To make the glaze, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth.
Once the crullers have cooled slightly, dip the tops in the glaze and place on a wire rack to set.
Serve the crullers warm or at room temperature and enjoy!
Nutrition Facts
Calories |
5716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 563.6 g | 723% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 128.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 254 mg | 5% | |
*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.
