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French Crullers

French Crullers are airy, light, and perfectly sweetened doughnuts with a delicate choux pastry base. Their golden, ridged rings and irresistible glaze make them a favorite for breakfast or a sweet indulgence.
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Equipment

  • Medium saucepan
  • Wooden spoon
  • Large mixing bowl
  • Pastry bag with a star tip
  • Parchment paper
  • Deep fryer or heavy-bottomed pot
  • Slotted spoon
  • Wire cooling rack

Ingredients
  

  • For the Crullers
  • 1/2 cup 1 stick unsalted butter
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • For the Glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Make the Choux Pastry
  • In a medium saucepan, combine butter, water, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
  • Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
  • Remove from heat and let cool for 5 minutes.
  • Transfer the mixture to a large bowl or stand mixer. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in vanilla extract.
  • Prepare for Frying
  • Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  • Line a baking sheet with parchment paper. Cut the parchment into small squares, one for each cruller.
  • Transfer the dough to a pastry bag fitted with a large star tip. Pipe rings of dough onto the parchment squares.
  • Fry the Crullers
  • Carefully place the crullers, still on the parchment squares, into the hot oil. After a few seconds, the parchment will release, and you can remove it with tongs.
  • Fry the crullers for 2-3 minutes per side, until golden brown and puffed.
  • Use a slotted spoon to transfer the crullers to a wire rack to drain and cool slightly.
  • Make the Glaze
  • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
  • Dip the top of each cooled cruller into the glaze, letting excess drip off.
  • Place the glazed crullers back on the wire rack to set.
  • Serve and Enjoy