Vegan Classic French Crullers
Indulge in the airy, melt-in-your-mouth decadence of these **Vegan Classic French Crullers**, a plant-based twist on the beloved pastry. Crafted with aquafaba as the secret ingredient, these golden, doughnut-style delights boast a light and tender texture reminiscent of the original. The recipe blends simple pantry staples like coconut oil, all-purpose flour, and a touch of vanilla, while the sweet powdered sugar glaze adds a delicate finishing touch. Perfectly piped into classic rings and fried to crispy perfection, these crullers offer the iconic buttery flavor without any animal products. Great for breakfast, dessert, or an elegant teatime treat, this vegan cruller recipe is sure to impress. Ready in just 40 minutes, they’re a must-try for pastry lovers looking for cruelty-free indulgence!
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Recipe Information
Ingredients
- 240 ml water
- 55 grams coconut oil
- 15 grams granulated sugar
- 1 teaspoon salt
- 140 grams all-purpose flour
- 120 ml aquafaba
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 120 grams powdered sugar
- 30 ml plant-based milk
Instructions
In a medium saucepan, combine water, coconut oil, granulated sugar, and salt. Bring to a boil over medium heat, stirring until the coconut oil melts completely.
Once boiling, reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball that pulls away from the sides of the pan.
Continue cooking for another minute to dry out the dough slightly, then remove from heat and allow to cool for about 10 minutes.
While the dough cools, in a separate bowl, whip the aquafaba until it forms stiff peaks. This takes about 5 to 7 minutes with an electric mixer.
Once the dough is lukewarm, transfer it to a stand mixer and beat on medium speed, adding the aquafaba in three additions. Mix well between each addition.
Add vanilla extract and baking powder, and mix until the batter is smooth and consistent.
Transfer the dough to a piping bag fitted with a large star tip. Pipe circles of dough onto a baking sheet lined with parchment paper, about 3 inches in diameter.
Preheat your oven to 200°C (400°F). Meanwhile, in a large pot, heat vegetable oil to 190°C (375°F). Fry the crullers in batches, cooking each side until golden brown, about 3-4 minutes. Remove and drain on paper towels.
For the glaze, whisk together powdered sugar and plant-based milk until smooth. Dip the top of each cooled cruller into the glaze and let excess drip off.
Place glazed crullers on a wire rack to set for about 10 minutes before serving.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 133.2 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 182 mg | 4% | |
*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.
