Irresistible French Crullers: A Morning Delight Recipe
French Crullers are light, airy, and delightfully crispy doughnuts made from choux pastry. This recipe guides you through making perfect French Crullers with a smooth vanilla glaze, ideal for a sweet breakfast or indulgent snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 to 10 French Crullers
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: French
Ingredients
Donuts
- 1 ¼ cup water
- ½ cup unsalted butter, at room temperature
- 4 ½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 4 large eggs
- 2 egg whites (from large eggs), yolks reserved or discarded
Frying
- Vegetable oil, enough to fill pot 3 to 4 inches deep
Glaze
- 2 cups confectioners’ sugar, sifted if lumpy
- 1 tablespoon light-colored corn syrup (e.g., Caro)
- 2 to 3 teaspoons hot water
- 2 teaspoons vanilla extract
Instructions
- Prepare choux dough: In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt over medium heat. Bring to a boil while stirring occasionally, until butter is melted and mixture is homogeneous.
- Add flour: Remove from heat and add all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from sides of the pan.
- Cook dough: Return pan to medium heat and cook dough, stirring constantly, for 1-2 minutes to dry it slightly. This helps reduce moisture for better puffing.
- Cool dough: Transfer dough to a large mixing bowl and let cool for 3-5 minutes or until warm but not hot, preventing eggs from cooking when added.
- Add eggs: Beat in eggs one at a time, incorporating completely before adding the next. The dough should be smooth, glossy, and pipeable.
- Whip egg whites: In a separate bowl, lightly beat the 2 egg whites until frothy but not stiff. Gently fold them into the dough to lighten the batter.
- Heat oil: In a deep pot, heat vegetable oil to 375°F (190°C), maintaining temperature for frying.
- Pipe donuts: Use a pastry bag fitted with a large star tip to pipe 3-4 inch rings directly into the hot oil, working carefully to avoid splashes.
- Fry crullers: Fry donuts in batches for about 2-3 minutes per side until puffed and golden brown. Use a slotted spoon to turn them as needed.
- Drain: Remove crullers carefully and drain on paper towels to remove excess oil.
- Make glaze: In a bowl, whisk together confectioners’ sugar, corn syrup, hot water (start with 2 teaspoons and add more if needed), and vanilla extract until smooth and pourable.
- Glaze donuts: While donuts are warm, dip or spoon glaze over them to coat. Allow glaze to set for a few minutes before serving.
Notes
- Ensure oil temperature stays consistent for even frying and puffing.
- Be cautious when piping dough into hot oil to prevent splashing.
- Use light-colored corn syrup to keep glaze bright and shiny.
- Donuts are best enjoyed fresh the same day but can be stored in an airtight container for 1 day.
- The egg whites folded in help give crullers their characteristic lightness.
