Description
Light, airy, and delicately glazed, these classic French crullers are fried to golden perfection, offering a delightful treat with a melt-in-your-mouth texture.
Ingredients
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 egg white
- Vegetable oil, for frying
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Reduce heat to low, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
- Remove from heat and let cool for 5 minutes.
- Beat in eggs and egg white, one at a time, until the dough is smooth and glossy.
- Heat vegetable oil in a deep fryer or large pot to 370°F (187°C).
- Transfer the dough to a piping bag fitted with a large star tip. Pipe rings of dough onto squares of parchment paper.
- Carefully lower the dough rings into the hot oil, parchment paper side up. The parchment paper will detach as they begin to fry; remove it with tongs.
- Fry the crullers until golden brown, about 2 minutes per side. Transfer to a wire rack to drain.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Dip the top of each cruller into the glaze, then return to the wire rack to let the glaze set.
Notes
- Let the dough cool slightly before adding eggs to prevent scrambling.
- Fry in small batches to avoid overcrowding and maintain oil temperature.
- Crullers are best enjoyed fresh on the same day.
- Adjust milk in the glaze for desired consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 cruller
- Calories: 200
- Sugar: 10g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
