Quick Benefits
French Crullers are delightfully light, airy, and beautifully glazed doughnuts that look impressive but are surprisingly simple to make. Unlike traditional yeast doughnuts, these are made with pâte à choux dough, meaning no yeast or rising time! Perfect for breakfast, brunch, or an indulgent dessert, they offer a crisp exterior with a melt-in-your-mouth interior—all with fewer ingredients and quicker prep than you might expect.
Essential Ingredients
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 egg white
- Vegetable oil (for frying)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation Steps
- Prepare the choux dough: In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Reduce heat to low and stir in the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the pan.
- Cool and mix eggs: Remove from heat and let the dough cool for 5 minutes. Add eggs and egg white one at a time, beating until smooth and glossy.
- Pipe the dough: Transfer to a piping bag fitted with a large star tip. Pipe rings onto small squares of parchment paper.
- Fry the crullers: Heat oil to 370°F (187°C). Fry each cruller (with parchment paper attached), removing the paper as it loosens. Fry until golden—about 2 minutes per side.
- Drain and glaze: Transfer crullers to a wire rack to drain. In a small bowl, whisk powdered sugar, milk, and vanilla into a smooth glaze. Dip the tops of the crullers and return to the rack to set.
- Serve warm and enjoy fresh!
Health Benefits
While French Crullers are a sweet indulgence, they are typically lighter than regular doughnuts due to the airy choux dough and absence of dense yeast or heavy fillings. They’re best enjoyed in moderation, providing a treat without overwhelming richness.
Serving Suggestions
- Serve crullers fresh and warm with coffee or tea.
- Present them on a platter dusted with powdered sugar for elegance.
- Add a fruit compote or whipped cream on the side for a brunch-worthy twist.
- Pair with a hot espresso or vanilla latte for a dreamy café-style treat.
Creative Variations
- Chocolate Glaze: Swap vanilla for cocoa powder and drizzle with melted chocolate.
- Cinnamon Sugar: Toss warm crullers in cinnamon sugar instead of glazing.
- Lemon Glaze: Add lemon zest and juice to the glaze for a zesty finish.
- Filled Version: Pipe in a touch of pastry cream or whipped jam for a decadent surprise.
Storage Tips
- Best served fresh the day they’re made.
- Store leftovers in an airtight container at room temperature for up to 1 day.
- To refresh: Reheat in the oven at 300°F for 5 minutes.
- Avoid refrigeration, as it may make them soggy.
Pro Tips
- Temperature control is key! Use a thermometer to maintain consistent oil heat.
- Don’t overcrowd the fryer—fry in small batches for even cooking.
- Let dough cool slightly before adding eggs to avoid scrambling.
- Pipe onto parchment for easy transfer into oil without losing shape.
Frequently Asked Questions
Q: Can I bake French Crullers instead of frying them?
A: Yes, you can bake them at 375°F for 25–30 minutes until golden, but the texture may be less crisp.
Q: Why are my crullers deflating?
A: They may be undercooked. Ensure they’re golden and firm before removing from oil.
Q: What type of oil is best for frying?
A: Use neutral oils with high smoke points, like canola or vegetable oil.
Q: Can I freeze the dough or crullers?
A: You can freeze the piped dough before frying. Fry directly from frozen, adding 1–2 minutes to the cooking time.
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