Description
French Crullers are light, airy, and delicately crispy fried pastries made from choux dough. These charming ring-shaped treats are perfect for breakfast or dessert, fried to a golden brown and generously dusted with powdered sugar for sweetness.
Ingredients
Scale
Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
For Frying and Finishing:
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Combine liquids and fat: In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1/4 teaspoon salt, and 1 tablespoon granulated sugar.
- Heat mixture: Place the saucepan over medium heat and stir occasionally until the butter melts completely and the mixture comes to a boil.
- Add flour: Once boiling, remove the saucepan from heat and immediately stir in 1 cup all-purpose flour.
- Form dough: Stir the mixture vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Cool dough: Let the dough cool for about 5 minutes to a temperature safe for handling.
- Incorporate eggs: Add eggs one at a time, mixing thoroughly after each addition until fully integrated and smooth.
- Add vanilla: Stir in 1 teaspoon vanilla extract to flavor the dough.
- Prepare piping bag: Transfer dough to a large piping bag fitted with an open star tip for shaping.
- Heat oil: Heat vegetable oil in a deep pan or pot to 375°F (190°C), ensuring the oil is deep enough to submerge the crullers.
- Pipe shapes: Pipe dough directly into the hot oil forming rings or twisted cruller shapes carefully to avoid splashes.
- Fry crullers: Fry in batches without overcrowding, cooking each side for about 2 to 3 minutes until golden brown and puffed.
- Drain excess oil: Remove with a slotted spoon or tongs and place on paper towels to drain.
- Cool and dust: Allow crullers to cool slightly before dusting generously with powdered sugar.
- Serve: Serve immediately for best texture and flavor or store in airtight container for later enjoyment.
Notes
- Make sure oil temperature is steady at 375°F for even cooking and crispiness.
- Do not overcrowd the frying pan to avoid temperature drops and soggy crullers.
- The dough is sticky and thick; piping it quickly ensures the best shape retention.
- French crullers are best eaten fresh to enjoy their light, airy texture.
- Use a deep-frying thermometer to regulate oil temperature accurately for safety and optimal results.
