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French Crullers

French Crullers
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French Crullers are light, airy pastries made from choux pastry dough fried until golden and crisp. Their delicate ridged shape and subtle sweetness make them perfect for breakfast, dessert, or teatime. This straightforward recipe is beginner-friendly, versatile, and yields puffy, tender crullers that can be glazed or dusted to your taste.

Ingredients

Scale

Choux Pastry Dough

  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For Frying

  • Vegetable oil (enough for deep frying)

For Finishing

  • Powdered sugar or glaze (such as sugar glaze, chocolate, or cinnamon sugar)

Instructions

  1. Prepare the Choux Pastry Dough: Bring water, unsalted butter, and salt to a boil in a saucepan. Once the butter melts completely, remove the pan from heat and quickly stir in all the flour until a smooth dough forms that pulls away cleanly from the pan’s sides.
  2. Incorporate the Eggs: Allow the dough to cool slightly. Add eggs one at a time, beating vigorously after each addition until fully combined. The dough should be smooth, shiny, slightly sticky, and hold its shape when piped.
  3. Pipe the Dough Into Cruller Shapes: Transfer the dough to a piping bag fitted with a large star tip. Pipe 3 to 4-inch rings onto parchment paper to create the classic ridged cruller shape.
  4. Fry Until Golden and Puffy: Heat vegetable oil to 375°F (190°C). Carefully place the piped rings into the hot oil, frying for 2-3 minutes per side until puffed and golden brown. Remove and drain on paper towels to remove excess oil.
  5. Glaze or Dust the Crullers: While still slightly warm, dip the crullers in your choice of sugar glaze, or dust with powdered sugar or cinnamon sugar to finish with a sweet, shiny, or crunchy coating.

Notes

  • Ensure dough consistency is neither too runny nor too stiff for perfect piping.
  • Use fresh eggs to help the dough rise properly and achieve elasticity.
  • Maintain oil temperature around 375°F for even cooking and crispness.
  • Fry in small batches to prevent overcrowding and uneven cooking.
  • Drain crullers properly on paper towels or a wire rack to preserve crispness.

Nutrition

Keywords: French Crullers, choux pastry, fried donuts, airy pastry, homemade crullers, easy dessert, French pastries

Find it online: https://ninagourmet.com/french-crullers-2/