French Crullers Recipe

Introduction

French crullers are light, airy doughnuts with a delicate, slightly crispy texture and a sweet vanilla flavor. These twisted pastry rings are perfect for a special breakfast or an indulgent treat anytime. With their elegant shape and dusting of powdered sugar, they’re sure to impress.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions

1. Step 1: In a medium saucepan, combine water, unsalted butter, salt, and granulated sugar. Place over medium heat and stir occasionally until the butter melts and the mixture comes to a boil.
2. Step 2: Remove the saucepan from heat and immediately stir in the flour until a smooth dough forms and pulls away from the sides of the pan.
3. Step 3: Let the dough cool for about 5 minutes, until it is warm but safe to touch.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract.
5. Step 5: Transfer the dough to a piping bag fitted with a star tip.
6. Step 6: Heat vegetable oil in a deep pan or pot to 375°F (190°C), with enough oil to submerge the crullers.
7. Step 7: Pipe dough rings or twisted shapes carefully into the hot oil. Fry in batches without overcrowding until golden brown, about 2 to 3 minutes per side.
8. Step 8: Remove crullers with a slotted spoon and drain on paper towels.
9. Step 9: Allow crullers to cool slightly before dusting generously with powdered sugar.
10. Step 10: Serve immediately for the best texture and flavor.

Tips & Variations

• Use a thermometer to maintain oil temperature; too hot will brown crullers too fast, too cool will make them greasy.
• Pipe dough quickly to avoid it thickening and becoming hard to squeeze.
• Try dipping crullers in chocolate glaze or filling them with jam for a delightful twist.

Storage

Store leftover crullers in an airtight container at room temperature for up to 2 days. To reheat, warm gently in a 300°F (150°C) oven for 5 minutes to restore crispiness. Avoid refrigeration as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

The dough is best used fresh to pipe and fry immediately. If needed, you can refrigerate the dough wrapped tightly for up to 24 hours, but allow it to come to room temperature before piping.

What if I don’t have a star piping tip?

You can use any large open tip or even a zip-top bag with the corner snipped off. The traditional ridged texture comes from a star tip but isn’t essential for a tasty cruller.

French Crullers Recipe

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★★★★★

4.8 from 462 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 12 crullers 1x

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Description

French Crullers are light and airy fried pastries made from pâte à choux dough, characterized by their delicate ridged rings and tender interior. They are deep-fried to a golden brown and dusted with powdered sugar for a sweet finish, perfect as a classic French bakery treat or a delightful homemade dessert.

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Ingredients

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Dough Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract

For Frying and Serving

• Vegetable oil for frying (enough to submerge the crullers)
• Powdered sugar for dusting

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Instructions

1. Combine wet ingredients and seasonings: In a medium saucepan, add 1 cup of water, 1/2 cup of unsalted butter, 1/4 teaspoon salt, and 1 tablespoon of granulated sugar. Stir occasionally and place over medium heat.
2. Bring to a boil: Heat the mixture while stirring until the butter fully melts and the mixture boils.
3. Add flour: Remove the pan from heat once boiling, and immediately stir in 1 cup of all-purpose flour firmly into the mixture.
4. Form dough: Stir continuously until the dough becomes smooth and pulls away cleanly from the sides of the saucepan.
5. Cool the dough: Let the dough cool for about 5 minutes until it’s cool enough to handle without burning your hands.
6. Incorporate eggs: Add the 3 large eggs one at a time to the dough, mixing thoroughly after each addition until fully incorporated and the dough is smooth.
7. Add vanilla: Stir in 1 teaspoon of vanilla extract to flavor the dough.
8. Prepare for piping: Transfer the dough into a large piping bag fitted with an open star tip for shaping.
9. Heat the oil: In a deep pan or large pot, heat vegetable oil to 375°F (190°C), ensuring the oil is deep enough to submerge the dough rings.
10. Pipe and fry the crullers: Pipe the dough directly into the hot oil in rings or twisted shapes. Work in batches to avoid overcrowding.
11. Fry to golden brown: Fry each batch for about 2 to 3 minutes per side until golden and puffed.
12. Drain excess oil: Remove crullers with a slotted spoon or tongs and place on paper towel-lined plates to drain any excess oil.
13. Cool and dust: Allow the crullers to cool slightly before dusting generously with powdered sugar.
14. Serve: Enjoy immediately for the best texture and flavor, or store in an airtight container for later.

Notes

• Ensure the dough cools slightly before adding eggs to avoid cooking them.
• Use a deep fryer or a heavy deep pot with a thermometer to maintain consistent oil temperature for best results.
• Do not overcrowd the pan while frying to prevent the oil temperature from dropping.
• For a more pronounced ridged texture, use a large open star tip when piping.
• French crullers are best eaten fresh as they may lose their crispness if stored too long.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: French

Keywords: French crullers, pâte à choux, fried pastries, classic French dessert, doughnuts, powdered sugar crullers, homemade crullers