Description
This French Cruller recipe features light, airy doughnuts with a delicate ridged texture, deep-fried to a golden caramel color and finished with a glossy vanilla glaze. Made from a choux pastry dough, these crullers are crisp on the outside and tender on the inside, perfect for an elegant breakfast treat or dessert.
Ingredients
For the Donuts
- 1¼ cups water
- ½ cup unsalted butter (room temperature, 1 stick)
- 4½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1¼ cups bread flour (or all-purpose flour)
- 4 large eggs (room temperature)
- 2 egg whites (room temperature)
- Vegetable oil (for frying, about 3-4 inches deep)
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon corn syrup
- 2-3 teaspoons hot water (180-200°F)
- 2 teaspoons pure vanilla extract
Instructions
- Boil Mixture: In a medium-sized saucepan over medium-high heat, combine water, butter, sugar, salt, and vanilla extract. Bring the mixture to a rolling boil, then add the flour all at once and stir vigorously until the mixture is smooth and starts to pull away from the sides of the pan.
- Cook Dough: Continue cooking and stirring the mixture until it thickens and begins to coat the bottom of the saucepan in places. Remove from heat to avoid overcooking.
- Transfer to Mixer: Carefully transfer the dough into the bowl of a stand mixer fitted with a paddle attachment.
- Cool Down: Beat on medium-low speed for a few minutes to let the dough cool slightly, which prevents the eggs from cooking when added.
- Add Eggs: With the mixer running, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Then add the egg whites similarly, mixing until the dough is smooth, glossy, and holds some shape.
- Preheat Oil: In a Dutch oven or deep heavy pot, heat 3-4 inches of vegetable oil to 375°F (190°C) for frying.
- Pipe Dough: Fit a piping bag with a very large open star tip and fill it with the dough. Pipe 3-4 inch circles of dough onto small parchment paper squares.
- Fry Crullers: Carefully place the dough circles with the parchment into the hot oil. After about 30 seconds, gently pull out the parchment paper using tongs so the dough is frying free. Fry crullers for 2-3 minutes on each side, or until they turn a deep caramel golden color.
- Drain and Cool: Remove the crullers from the oil and place them on a wire cooling rack set over paper towels to drain excess oil. Repeat with the remaining dough.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, corn syrup, hot water, and vanilla extract until smooth. Adjust water quantity between 2 to 3 teaspoons until desired glaze consistency is reached.
- Glaze Crullers: Dip each warm cruller into the glaze, turning with a fork to coat evenly. Allow excess glaze to drip off, then place on a wire rack to set.
Notes
- Use bread flour or all-purpose flour for best texture in the dough.
- Ensure eggs are at room temperature to help emulsify the dough smoothly.
- Maintaining oil temperature is critical to ensure crullers cook evenly without absorbing excess oil.
- If dough is too thick to pipe smoothly, mix slightly longer to incorporate eggs well.
- Glaze can be stored in the refrigerator for up to a week but works best fresh.
- Use a large open star tip for the classic cruller ridges and texture.
