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French Crullers

French Crullers
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French Crullers are light, airy, and delicately sweet pastries made from choux dough, baked to golden perfection and dipped in a simple vanilla glaze. Perfect as a breakfast treat or special indulgence, they combine a crisp outer shell with a hollow, fluffy interior, delivering a melt-in-your-mouth experience.

Ingredients

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Choux Pastry Dough

  • 1 cup water
  • ½ cup (113g) unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or water

Instructions

  1. Prepare the Choux Dough: Heat water and butter together in a saucepan over medium heat until the butter melts completely. Remove from heat and stir in all the flour at once. Mix vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
  2. Incorporate the Eggs: Let the dough cool slightly to prevent scrambling the eggs. Add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy, essential for the airy texture.
  3. Pipe the Dough: Fit a piping bag with a medium-sized star tip. Pipe the dough into classic ring shapes on a parchment-lined baking sheet, forming the signature ridges.
  4. Bake the Crullers: Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until crullers puff up, turn golden brown, and become crispy outside while hollow inside.
  5. Prepare the Glaze and Dip: While crullers cool slightly, mix powdered sugar, vanilla extract, and milk or water to create a smooth glaze. Dip each warm cruller into the glaze, letting excess drip off before placing them on a rack to set.

Notes

  • Let the dough cool slightly before adding eggs to avoid scrambling but don’t wait too long or dough becomes hard to mix.
  • Use fresh eggs for a smoother dough and better rise.
  • Use a medium star piping tip for signature ridges and even baking.
  • Watch baking time closely to avoid overbaking; crullers should be light and airy, not dry.
  • Dip crullers in glaze while still warm for a glossy finish.

Nutrition

Keywords: French crullers, choux pastry donut, airy donuts, glazed crullers, breakfast pastry

Find it online: https://lillysplate.com/french-crullers/