Description
These French Crullers are light, airy, and perfectly crisp on the outside with a soft, eggy inside. Made with pâte à choux dough and finished with a sweet vanilla glaze, these classic French pastries are a delicious treat for breakfast or dessert!
Ingredients
Units
Scale
- For the Crullers:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (113g) unsalted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- 1 egg white (if needed, for consistency)
- Oil for frying (vegetable or canola)
- For the Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Make the Dough:
- Heat Ingredients: In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Add Flour: Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan. Cook for 1–2 minutes, stirring constantly.
- Cool Slightly: Remove from heat and let the dough cool for 5 minutes.
- Add Eggs: Using a hand or stand mixer, beat in the eggs one at a time, fully incorporating each before adding the next. Add vanilla extract. If the dough is too thick, mix in an egg white until smooth but pipeable.
- Pipe & Fry:
- Prepare Piping Bag: Transfer the dough to a piping bag fitted with a large star tip.
- Pipe Crullers: Pipe 3-inch circles onto parchment paper squares.
- Heat Oil: Heat 2 inches of oil in a deep pan to 350°F (175°C).
- Fry: Carefully drop the crullers (with parchment) into the oil. After a few seconds, remove the parchment with tongs. Fry for 3–4 minutes per side until golden brown.
- Drain & Cool: Transfer to a wire rack lined with paper towels to drain.
- Make the Glaze & Finish:
- Prepare Glaze: Whisk powdered sugar, milk, and vanilla until smooth.
- Glaze Crullers: Dip the warm crullers in the glaze, letting excess drip off. Place back on the rack to set.
- Serve & Enjoy!
Notes
- For baked crullers, pipe onto a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, then cool before glazing.
- Store at room temperature for up to 2 days, though best enjoyed fresh.
- For extra flavor, add ½ tsp cinnamon or zest of 1 lemon to the glaze!
- Recipe Details
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg