French Crullers
Dive into the world of French patisserie with the delightful French Crullers. Uncover the mysteries of this airy, crisp, and sweet delicacy, glazed to perfection.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Plain Flour
- 120 g Butter (Unsalted)
- 250 ml Water
- 1 tsp Sugar (Granulated)
- 1 tsp Salt
- 4-5 large Eggs
- Vegetable Oil (For frying)
- 250 g Icing Sugar
- 1 tbsp Milk
- 1 tsp Vanilla Extract
Instructions
- 1
In a medium-sized saucepan, combine the water, butter, sugar, and salt. Place the saucepan over medium heat and bring the mixture to a boil.
- 2
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about 2-3 minutes.
- 3
Transfer the dough to a mixing bowl and let it cool slightly for 5 minutes.
- 4
Add the eggs, one at a time, beating well after each addition. The dough should be smooth and glossy.
- 5
Heat vegetable oil in a deep fryer or large pot to 175°C (350°F).
- 6
Spoon the dough into a piping bag fitted with a large star tip.
- 7
Pipe rings of dough onto a sheet of parchment paper or directly into the hot oil. Each cruller should be approximately 8-10cm (3-4 inches) in diameter.
- 8
Fry the crullers in batches, turning them over once, until they are golden brown and puffed up, about 4-5 minutes per side.
- 9
Remove the crullers from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- 10
In a separate bowl, prepare the glaze by whisking together the icing sugar, milk, and vanilla extract until smooth and well combined.
- 11
Dip each cooled cruller into the glaze, allowing any excess glaze to drip off.
- 12
Place the glazed crullers on a wire rack to set for about 10 minutes.
- 13
Serve the French Crullers while they are still fresh and enjoy!