Light airy French crullers (Printer-Friendly)

Golden twisted crullers with a crisp shell and tender inside, glazed for a perfect sweet finish.

# What You’ll Need:

→ Choux Pastry

01 - 1 cup water (240 ml)
02 - 6 tablespoons unsalted butter, cut into pieces (85 g)
03 - 1 tablespoon granulated sugar (12 g)
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour (125 g)
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract

→ Glaze

08 - 1 cup powdered sugar, sifted (120 g)
09 - 2 to 3 tablespoons milk or water (30 to 45 ml)
10 - 1/2 teaspoon vanilla extract

→ For Frying

11 - Neutral oil (canola, sunflower, or vegetable), for deep frying

# How-To Steps:

01 - Combine water, butter, sugar, and salt in a medium saucepan. Heat over medium, stirring until butter melts and mixture reaches a boil.
02 - Add flour all at once; stir vigorously with a wooden spoon until dough forms a ball and pulls away from pan, about 2 minutes.
03 - Remove from heat and allow to cool for 3 to 5 minutes.
04 - Beat in eggs one at a time until smooth and glossy. Stir in vanilla extract. Dough should be thick but pipeable.
05 - Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto parchment paper squares (approx. 3x3 inches), forming twisted circles.
06 - Heat neutral oil in a heavy pot or deep fryer to 350°F (175°C).
07 - Place 2 to 3 crullers with parchment paper into hot oil, parchment side down. Fry 1-2 minutes, then remove parchment with tongs. Continue frying 2-3 minutes per side until golden and puffed.
08 - Remove crullers with a slotted spoon; drain on a rack or paper towels. Repeat until all are fried.
09 - Whisk powdered sugar, milk or water, and vanilla until smooth in a bowl.
10 - Dip warm crullers into the glaze; allow excess to drip off. Place on rack to set.

# Expert Advice:

01 -
  • They look spectacular but taste even better—crispy outside, eggy and tender within, like biting into a golden cloud.
  • Choux pastry becomes your secret ingredient for both sweet and savory creations once you master it.
  • The whole process takes under an hour, making them perfect for weekend mornings or unexpected guests.
02 -
  • Room temperature eggs are absolutely critical—I learned this the hard way when cold eggs seized my first batch into a grainy mess that never recovered.
  • The dough should look thick enough to hold its shape when piped but still loose enough to spread slightly; if it's too stiff, your crullers stay dense rather than puffing.
  • Parchment paper is your friend—it allows the dough to separate naturally when it hits the hot oil, preventing stick-together clumps.
03 -
  • If your dough seems too stiff after adding eggs, don't add more liquid—instead, beat it longer and it will naturally become more workable as you develop it.
  • The moment the parchment lifts away from the cruller in the oil is when the magic happens; that's when you know the bottom is set enough to flip.
  • Make these in the morning when you have peace and quiet to focus; rushing through the egg incorporation is the fastest way to end up with disappointing results.
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