Homemade French Crullers are a cinch to prepare. These are one of the lightest and airiest crullers you will ever taste. And drenched in a sweet glaze, of course!
Doughnuts. One of my favorite things to make and eat. No matter what shape or size, whether they are fried or baked, dusted with powdered sugar, dunked in a glaze or rolled in cinnamon sugar, I love them all. There is no way I could possibly name my favorite of all time – it’s pretty much always my latest version. They are just too good.
Needless to say, my latest obsession are these crullers.
Before I started to research how to make these, I thought that making crullers involved a lot of work and maybe even a yeast dough. I was so excited when I found out that making crullers is very similar to the process of making churros. And since I have had some experience in that department, I couldn’t wait to get to work on these.
You start by preparing a choux pastry or pate a choux. Sounds kind of fancy, but it really couldn’t be simpler. It’s a very light dough that usually consists of butter, sugar, salt, water, and flour. The first four ingredients are brought to a rapid boil in a saucepan followed by the addition of flour. Boiling and thoroughly heating the mixture creates steam, which is released during the cooking process. It’s what causes these crullers to be so light and airy and serves as the raising agent at the same time, which is why we don’t need to add any yeast. Yay!
Once the choux pastry has been made, we mix in a couple of eggs and egg whites and that’s it, you guys. Fill a piping bag, and pipe the dough onto small squares of parchment paper. The dough is slightly sticky and somewhat hard to transfer to the oil. So you want to make sure the dough is piped onto individual parchment paper squares that you can leave on the doughnuts once they hit the oil. This step is important, otherwise you won’t have very pretty looking crullers. Within seconds you will be able to remove the pieces of parchment from the oil and let the crullers turn to a golden color.
Oh, and these “doughnuts” could totally be baked. Do whatever seems right to you. Baking would totally save you the step of having to cut out individual squares of parchment paper. Saving you a little bit of time, which is always good.
So, now that we’ve discussed how to make these, my new favorite doughnut, I am curious to know what your favorite is??
You certainly can’t go wrong with these – they’re the perfect weekend treat! Speaking of which, do you have any fun plans ahead? My hubby and I both have to take care of some work projects, but I’m hoping we can make some time on Sunday to enjoy the forecasted 60-degree weather. Woohoo!
See you on Monday!
- 1 cup water
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 egg whites, slightly beaten
- canola oil for frying
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons milk
- 1. In a saucepan, stir together water, butter, sugar and salt. Bring to a rapid boil and stir in all of the flour. Continue cooking over medium-high heat and keep stirring. Mixture will be ready once a thin film starts to form over the bottom of the pan. The longer you can cook the mixture, the lighter your crullers will be. Just be careful not to burn the dough.
- 2. Transfer the dough to the bowl of your electric mixer and with the paddle attachment, stir it for a minute or two. Add first egg and stir until completely incorporated. Repeat with second and third egg. Finally, stir in egg whites and mix to combine. Dough should be smooth and glossy.
- 3. Heat the canola oil in a large saucepan until it reaches 370 degrees F or preheat your oven to 450 degrees F (if baking). Cut out 12 parchment paper squares (about 3x3 inches) or line a baking sheet with parchment paper. Spray lightly with cooking spray.
- 4. Fill a piping bag fitted with a star tip with the dough. Pipe a ring of dough onto each individual square or onto the lined baking sheet.
- 5. For those that are baking these crullers, place baking sheet in the oven and bake for 5 minutes. Reduce heat to 350 degrees F and bake for another 15 minutes or until crullers are golden. Turn off heat, open the oven door and let crullers sit for 5 minutes before removing and glazing. For those that are frying these, line a plate with paper towels and place next to the saucepan containing the oil. Place one or two crullers at a time into the oil, paper side up. Remove parchment paper from the hot oil using kitchen tongs. Fry crullers two minute per side, remove from the oil and place onto prepared paper towel-lined plate to get rid of excess oil. Transfer to a wire rack to let cool. Repeat with remaining crullers.
- 6. While the crullers are cooling, prepare the glaze. Combine all of the ingredients and mix until well incorporated. Drizzle glaze over crullers while still slightly warm. Enjoy!
- French Crullers are best enjoyed on the same day, but can be kept in the freezer for up to 2 weeks.