Description
Delicate, airy French Crullers—made from choux pastry, fried to golden perfection, then dipped in a glossy vanilla glaze—these elegant ring-shaped pastries deliver a light, cloud-like texture and sweet sheen that make them irresistible for breakfast or dessert.
Ingredients
Choux Dough:
½ cup water
¼ cup unsalted butter
¾ cup all-purpose flour
3 large eggs, room temperature
Vegetable oil (for deep frying)
Glaze:
1 cup powdered sugar
2 tablespoons milk or water
1 teaspoon vanilla extract
Instructions
Make the Dough: In a saucepan, heat water and butter until the butter fully melts. Remove from heat and stir in the flour until the dough forms a ball and pulls away from the pan. Let it cool slightly.
Add Eggs: Incorporate the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy—crucial for achieving the airy choux texture.
Pipe Crullers: Transfer the dough to a piping bag with a large star tip. Pipe ring shapes onto parchment-lined trays to maintain the classic ridged design.
Fry: Heat oil to 350 °F (175 °C). Fry the crullers in batches for about 2–3 minutes per side until golden and puffed. Drain on paper towels.
Glaze: While the crullers cool slightly, whisk together powdered sugar, milk or water, and vanilla until smooth and pourable.
Dip and Set: Dip each cruller into the glaze, allowing excess to drip off. Set aside so the glaze hardens slightly, creating a smooth, shiny finish.
Notes
Maintain oil temperature consistently for even puffing and golden browning.
Use room-temperature eggs for better incorporation and dough consistency.
Drain the fried crullers well before glazing to prevent soggy texture.
Allow the glaze to set properly for that signature glossy crust.
Variations: Try citrus zest (lemon/orange), chocolate drizzle, or gluten-free flour blends for personalized tweaks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
