Get the Recipe:
French Crullers
This recipe for French crullers has a crisp, ridged exterior and a light, fluffy interior unlike any other glazed doughnut you’ve ever had!
Ingredients
For the crullers:
- 1 cup (240 ml) water
- 1/2 cup (113 g) unsalted butter
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (120 g) all-purpose flour
- 4 large eggs
- oil for frying, such as vegetable, canola, or peanut
For the glaze:
- 2 cups (220 g) confectioners’ sugar
- 2 to 3 tablespoons (30 to 45 ml) milk
- 1 teaspoon vanilla extract
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Instructions
To make the crullers:
- Cut parchment paper into twenty 4-inch squares.
- Stir together the water, butter, sugar, and salt in a saucepan. Bring to a boil over medium-high heat.
- Remove the pan from the heat, and add the flour all at once. Working quickly, stir vigorously until thoroughly combined.
- Return the pan to medium heat, and continue stirring until the mixture is smooth and forms a thin crust on the bottom of the pan. The dough will be thick. (This should only take 2-3 minutes.)
- Remove the pan from the heat, and allow the mixture to cool for about 5 minutes. Then transfer the mixture to a mixing bowl and let it continue cooling until it is still warm to the touch. This will take 5-10 minutes. Aim for a temperature below 125°F (51°C).
- Using an electric mixer on medium speed, add the eggs one at a time, mixing well after each addition. (About 1 minute each) The pastry should be soft but able to be piped.
- Transfer the batter to a pastry bag fitted with a large star tip, filling it about halfway. Pipe 3-inch (7.5cm) circles of dough onto the parchment squares. Allow the piped dough to rest while you heat the oil.
- Fill a deep pan with 2 to 3 inches of oil. Heat to 375°F (190°C) over medium heat.
- Use tongs to grab a corner of a parchment square and gently place into the oil with the parchment side facing up. Repeat with another 1 or 2 crullers, being sure not to crowd them in the pan.
- After about a minute, use tongs to remove the parchment paper. Cook about another 2-3 minutes, and then use tongs to turn the crullers over and cook 2-3 more minutes until lightly browned. Keep an eye on the oil temperature and adjust the heat as needed.
- Remove the crullers from the oil using tongs or a large slotted spoon. Place them onto a wire rack placed over a baking sheet.
- Repeat with the remaining dough.
To make the glaze:
- Combine the glaze ingredients, using enough milk to make a thin, dip-able consistency.
- Dip the warm crullers into the glaze, and then return them to the rack to allow the glaze to set.
Notes
- Crullers are best enjoyed fresh but can be stored in an airtight container up to 2 days.
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