Description
Enjoy light, crispy French crullers with this classic recipe featuring airy pâte à choux dough that delivers a tender inside and a perfectly golden, crunchy exterior. These elegant ring-shaped doughnuts are easy to make at home with simple pantry staples, ideal for breakfast, snacks, or dessert. Whether glazed, dusted with powdered sugar, or plain, these crullers boast authentic flavor and satisfying texture that will keep you coming back for more.
Ingredients
Scale
Dough Ingredients
- 1 cup Water
- 6 tablespoons Unsalted Butter
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 1 cup All-Purpose Flour
- 3 Large Eggs (room temperature)
- 1 teaspoon Vanilla Extract (optional)
Frying
- Vegetable Oil (for frying, enough to fill a deep pan about 2-3 inches)
Finishing
- Powdered Sugar or Glaze of choice (vanilla, citrus, or chocolate)
Instructions
- Prepare the Dough: In a saucepan, bring water, unsalted butter, sugar, and salt to a boil. Remove from heat and add all the flour at once. Stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Incorporate Eggs: Allow the dough to cool slightly. Beat in the eggs one at a time, making sure each egg is fully absorbed before adding the next, until the dough is glossy and pipeable. Stir in vanilla extract if using.
- Shape the Crullers: Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-4 inch rings onto parchment paper or a silicone baking mat, spacing them evenly to avoid sticking.
- Fry the Crullers: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the piped crullers in batches, turning once, until puffed and golden brown on all sides, about 2-3 minutes per batch.
- Drain and Glaze: Remove the crullers with a slotted spoon and drain on paper towels. While still slightly warm, dip or drizzle with your choice of glaze or dust with powdered sugar for a delicate finish.
Notes
- Use room temperature eggs to ensure smooth dough without lumps.
- Maintain oil temperature steady at 350°F to cook crullers evenly without sogginess or burning.
- Do not overmix flour to avoid dense or tough crullers.
- Use a large star piping tip for classic ridges that crisp beautifully.
- Apply glaze or powdered sugar while crullers are warm for best adherence and flavor.
Nutrition
- Serving Size: 1 cruller
- Calories: 220
- Sugar: 5g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg
Keywords: French crullers, doughnuts, pâte à choux, fried pastries, breakfast, dessert, airy doughnuts