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.
Ingredients
Scale
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
Instructions
- 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.
- Bring to a boil: Heat the mixture while stirring until the butter fully melts and the mixture boils.
- Add flour: Remove the pan from heat once boiling, and immediately stir in 1 cup of all-purpose flour firmly into the mixture.
- Form dough: Stir continuously until the dough becomes smooth and pulls away cleanly from the sides of the saucepan.
- Cool the dough: Let the dough cool for about 5 minutes until it’s cool enough to handle without burning your hands.
- 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.
- Add vanilla: Stir in 1 teaspoon of vanilla extract to flavor the dough.
- Prepare for piping: Transfer the dough into a large piping bag fitted with an open star tip for shaping.
- 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.
- Pipe and fry the crullers: Pipe the dough directly into the hot oil in rings or twisted shapes. Work in batches to avoid overcrowding.
- Fry to golden brown: Fry each batch for about 2 to 3 minutes per side until golden and puffed.
- Drain excess oil: Remove crullers with a slotted spoon or tongs and place on paper towel-lined plates to drain any excess oil.
- Cool and dust: Allow the crullers to cool slightly before dusting generously with powdered sugar.
- 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
