High Protein Classic French Crullers
Indulge in the perfect blend of indulgence and nutrition with these High Protein Classic French Crullers! This delightful twist on the traditional French pastry combines the light, airy texture and crisp exterior of the beloved cruller with a protein-packed upgrade using vanilla protein powder. Perfectly golden and irresistibly glazed, these treats are fried to fluffy perfection and finished with a smooth, sweet vanilla glaze that melts in your mouth. With just 20 minutes of prep time, these crullers are ideal for a guilt-free breakfast, midday snack, or post-workout reward. Whether you’re satisfying a sweet tooth or looking to sneak in more protein, these homemade crullers are the ultimate fusion of flavor and function. Make a batch today and enjoy the best of both worlds!
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Recipe Information
Ingredients
- 120 ml water
- 60 g unsalted butter
- 10 g granulated sugar
- 1 pinch salt
- 120 g all-purpose flour
- 30 g vanilla protein powder
- 3 large eggs
- 2 egg whites
- 1 liter oil for frying
- 50 g powdered sugar
- 15 ml milk
- 5 ml vanilla extract
Instructions
In a medium saucepan over medium heat, combine the water, butter, granulated sugar, and salt. Stir until the butter is melted and the mixture comes to a boil.
Reduce the heat to low and add the all-purpose flour and vanilla protein powder. Stir continuously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 3-4 minutes.
Transfer the dough to a mixing bowl and allow it to cool for 5 minutes.
Beat in the eggs and egg whites one at a time using an electric mixer or a wooden spoon, ensuring each is fully incorporated before adding the next. The dough should be smooth, shiny, and slightly sticky.
Transfer the dough to a piping bag fitted with a large star tip.
Cut twelve 4x4 inch squares of parchment paper and lightly grease them. Pipe circles of dough onto each square, about 3 inches in diameter.
In a deep fryer or heavy-bottomed pot, heat the oil to 180°C (350°F).
Using the parchment squares as handles, carefully place the dough into the hot oil, a few at a time, paper-side up. Remove the paper with tongs after a few seconds.
Fry each cruller until golden brown and puffed, about 5-7 minutes, turning occasionally.
Remove crullers with a slotted spoon and drain on paper towels.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make a glaze.
Dip the top of each cooled cruller into the glaze, letting any excess drip off.
Let the glaze set for about 10 minutes before serving.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 55 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.
