French Crullers
Light, airy choux pastry donuts with a crispy exterior and tender interior, glazed to perfection in under 30 minutes.
Equipment
- Heavy-Bottomed Pot
- Mixer (Optional)
- Pastry Bag with 1/2-inch Star Tip
- Parchment Paper
- Deep-Fat Thermometer
- Slotted Spoon
- Wire Rack
Ingredients
Choux Pastry
- 1 cup water
- ½ cup unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Glaze
- 1 cup powdered sugar
- 2-3 tbsp water or milk for glaze consistency
Instructions
- In a heavy pot, bring water, butter, sugar, and salt to a rolling boil over medium-high heat.
- Add flour all at once and stir vigorously with a wooden spoon until a smooth ball forms (1-2 minutes).
- Cook dough for 3-4 minutes to dry slightly. Transfer to mixer and cool for 1 minute.
- Add eggs one at a time, mixing thoroughly after each addition until shiny and elastic.
- Transfer dough to pastry bag fitted with star tip. Pipe 3-inch rings onto greased parchment squares.
- Heat oil to 370°F (188°C). Fry crullers 2-3 minutes per side until golden. Drain on wire rack.
- Mix powdered sugar with water/milk to create glaze. Dip cooled crullers and let set.
Notes
For vegan option: Use plant-based butter and substitute eggs with aquafaba. Store unglazed crullers in airtight container for 2 days or freeze up to 1 month.
