Vegan French Cruller
Discover the delightful indulgence of homemade Vegan French Crullers, a plant-based twist on the classic pastry that’s light, flaky, and irresistibly sweet. This dairy-free recipe swaps traditional ingredients for aquafaba and vegan butter, creating perfectly golden rings with a crisp exterior and airy interior. The dough is piped into elegant shapes before being fried to perfection, then finished with a generous dusting of powdered sugar for a touch of sweetness. With simple pantry staples and easy-to-follow instructions, these crullers are ideal for impressing guests at brunch or elevating your dessert spread. Whether you're vegan or simply craving pastries with a modern twist, this recipe is guaranteed to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 240 ml Water
- 60 g Vegan butter
- 15 g Granulated sugar
- 1 pinch Salt
- 140 g All-purpose flour
- 120 ml Aquafaba (liquid from canned chickpeas)
- 5 ml Vanilla extract
- 500 ml Vegetable oil (for frying)
- 30 g Powdered sugar (for dusting)
Instructions
In a medium saucepan over medium heat, combine the water, vegan butter, granulated sugar, and salt. Stir occasionally until the butter melts and the mixture comes to a simmer.
Reduce the heat to low and add the flour all at once. Stir continuously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2-3 minutes.
Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This prevents the aquafaba from cooking when added.
Once slightly cooled, add the aquafaba to the dough, one tablespoon at a time, mixing well after each addition. Use an electric mixer or a wooden spoon to incorporate the aquafaba thoroughly.
Add the vanilla extract to the dough, mixing until smooth and glossy.
Fit a piping bag with a large star tip and fill it with the dough.
Cut 8 squares of parchment paper approximately 4x4 inches. Pipe the dough into rings onto each parchment square, starting at the center and spiraling outward.
Heat the vegetable oil in a large pot or deep fryer to 180°C (350°F). Carefully place one or two cruller rings, with parchment attached, into the oil, paper side up. Once the cruller begins to fry, the parchment will easily detach and can be removed using metal tongs.
Fry the crullers for about 4-5 minutes on each side or until they are puffed and golden brown.
Use a slotted spoon to transfer the crullers to a paper towel-lined plate to drain excess oil.
Repeat with the remaining crullers, ensuring the oil temperature remains consistent.
Once all the crullers are fried and cooled slightly, dust them generously with powdered sugar before serving.
Nutrition Facts
Calories |
5423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.3 g | 703% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 45.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 161 mg | 3% | |
*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.
