Description
French Crullers are light, airy, and delicately twisted fried pastries made from choux dough. Crispy on the outside and soft on the inside, these crullers are dusted with powdered sugar for a sweet finish. Perfect for breakfast or a delightful snack, they combine a simple set of ingredients with a classic deep-frying technique to create an irresistible treat.
Ingredients
Scale
Dough Ingredients
- 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 (enough to submerge the crullers)
- Powdered sugar for dusting
Instructions
- Prepare the Liquid Base: In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1/4 teaspoon salt, and 1 tablespoon granulated sugar. Stir occasionally.
- Boil the Mixture: Place the saucepan over medium heat and continue stirring until the butter completely melts and the mixture reaches a rolling boil.
- Add Flour: Remove the pan from heat immediately and stir in 1 cup all-purpose flour vigorously.
- Form the Dough: Keep stirring until the mixture thickens into a smooth dough that pulls away cleanly from the sides of the pan.
- Cool the Dough: Allow the dough to cool for about 5 minutes so it’s safe to handle without burning your hands.
- Incorporate Eggs: Add the three large eggs one at a time, mixing thoroughly after each addition until fully blended and the dough is smooth and shiny.
- Add Flavor: Stir in 1 teaspoon vanilla extract for added aroma and taste.
- Prepare Piping Bag: Transfer dough to a large piping bag fitted with a star or open star tip.
- Heat Oil: In a deep pan or pot, heat vegetable oil to 375°F (190°C), ensuring there is enough oil to submerge the crullers completely.
- Pipe Dough into Oil: Carefully pipe rings or twisted shapes directly into the hot oil.
- Fry the Crullers: Fry the crullers in batches without overcrowding, about 2 to 3 minutes per side, until golden brown and puffed.
- Drain Excess Oil: Use a slotted spoon or tongs to remove crullers and place them on paper towels to absorb excess oil.
- Cool and Dust: Let crullers cool slightly before generously dusting with powdered sugar.
- Serve: Enjoy immediately for optimum crispness or store in an airtight container for later.
Notes
- Make sure the oil is at the correct temperature (375°F) to ensure the crullers puff properly and cook evenly.
- Do not overcrowd the frying pan to maintain oil temperature and prevent soggy crullers.
- The dough should be smooth and shiny after adding eggs; if it’s too stiff, it might not pipe easily.
- Best eaten fresh to enjoy the crisp texture; however, they can be stored briefly in an airtight container.
- Using a star tip for piping gives the crullers their signature ridged texture.
