Description
French Crullers are classic French donuts made with airy pâte à choux dough, resulting in a crisp, delicate exterior and a tender, eggy interior. Light, melt-in-your-mouth, and finished with a snowy dusting of powdered sugar, they’re an elegant sweet treat perfect for breakfast, brunch, or an afternoon indulgence.
Ingredients
Units
Scale
Pâte à Choux
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For Frying
- Oil, for frying
Finishing
- Powdered sugar, for dusting
Instructions
- Prepare the Dough: In a medium saucepan over medium heat, combine the water, unsalted butter, and salt. Bring the mixture to a gentle boil, ensuring the butter melts completely.
- Add the Flour: Add the all-purpose flour all at once, stirring vigorously with a wooden spoon. Continue stirring until the mixture forms a ball and pulls away from the sides of the pan. Cook, stirring constantly, for 1–2 minutes to slightly dry out the dough.
- Cool and Add Eggs: Remove the pan from the heat and let the dough cool for 5–7 minutes. Beat in the eggs one at a time, fully incorporating each egg before adding the next. The resulting batter should be thick, glossy, and smooth.
- Pipe the Crullers: Transfer the dough to a piping bag fitted with a large star tip. Pipe ring shapes onto squares of parchment paper.
- Freeze the Rings: Place the piped rings on a baking sheet and freeze for 10–15 minutes while you heat the oil, to help the crullers hold their shape.
- Heat the Oil: In a deep, heavy-bottomed pan or Dutch oven, heat the frying oil to 350°F (175°C).
- Fry the Crullers: Working in batches, carefully lower the crullers—parchment side up—into the hot oil. Remove the parchment paper with tongs once it releases. Fry each cruller for 2–3 minutes per side, or until puffed and deep golden brown.
- Drain and Finish: Use a slotted spoon to remove the crullers from the oil, and place them on a plate lined with paper towels to drain excess oil. Once slightly cooled, dust generously with powdered sugar before serving.
Notes
- Use a large star piping tip for the signature cruller shape and texture.
- Ensure your oil is at the correct temperature; too cool and the crullers will absorb oil, too hot and they may burn.
- The dough can be made ahead and refrigerated for a few hours before frying.
- Crullers are best enjoyed the day they are made, as their delicate texture does not keep well.
- For an extra touch, drizzle with a simple vanilla glaze instead of powdered sugar if desired.
Nutrition
- Serving Size: 1 cruller
- Calories: 180
- Sugar: 5g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 75mg
