Description
This French Cruller Donut Recipe produces airy, light, and delicately crispy donuts made from choux pastry. With a perfectly sweet and smooth vanilla glaze, these crullers are fried to golden perfection and make a delightful treat for brunch or dessert.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 1/2 cup unsalted butter (cubed)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 4 large eggs (at room temperature)
- 2 Tablespoons granulated white sugar
Glaze Ingredients
- 1 1/4 cups powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Frying
- 6 cups vegetable oil
Instructions
- Prepare the dough base: In a medium saucepan, combine water, cubed butter, salt, and vanilla extract. Heat over medium-high heat and bring to a boil, stirring occasionally until the butter is fully melted.
- Add flour: Once boiling, remove the pan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive dough ball that pulls away from the sides of the pan.
- Cook the dough: Return the pan to the heat and continue stirring the dough for 2-3 minutes until it is smooth, thick, glossy, and free from lumps.
- Cool the dough: Transfer the dough immediately to a large mixing bowl, spreading it out to cool to room temperature.
- Add eggs: Using a stand mixer fitted with a paddle attachment, add eggs one at a time beating on medium speed after each addition until fully incorporated. Scrape down sides as needed. The dough should pass the “V test” indicating proper consistency. You may not need to use all four eggs.
- Mix in sugar: Once egg incorporation is complete, add granulated sugar and mix to combine evenly.
- Chill the dough: Cover the dough bowl with cling wrap and refrigerate for at least one hour or overnight to firm up the dough.
- Prepare for frying: Cut parchment paper into twelve 4×4 inch squares to use for frying the crullers.
- Heat oil: Heat vegetable oil in a large deep pot to 175ºF (80ºC). If no thermometer is available, check oil readiness using the suggested methods in notes.
- Pipe crullers: Transfer chilled dough to a piping bag fitted with a large open star tip. Pipe 3-inch diameter rings onto individual parchment squares, ensuring ends meet for a closed ring.
- Lower crullers into oil: Using a slotted spoon, place each parchment square with dough ring into hot oil. Flip so the parchment is facing up and fry batches of 3-4 at a time for about 1 minute.
- Remove parchment: Gently peel off the parchment using kitchen tongs, then continue frying the crullers for an additional 2-3 minutes per side until crisp and golden.
- Drain crullers: Remove fried crullers with a slotted spoon and transfer to a wire rack set over paper towels to drain excess oil.
- Prepare glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze crullers: Dip the cooled crullers into the glaze or drizzle the glaze over the top. Allow glaze to set before serving.
Notes
- The “V test” for the dough involves lifting the paddle attachment and checking if the dough forms a thick ribbon that folds back on itself in a “V” shape, indicating the right consistency.
- If you don’t have a thermometer, test oil readiness by dropping a small piece of dough into the oil; it should sizzle and rise to the surface gently.
- Do not overcrowd the pot while frying; working in small batches ensures even cooking and proper oil temperature.
- Using parchment squares helps keep the delicate dough from losing shape when frying and makes it easier to transfer to the hot oil.
- Cool dough thoroughly before adding eggs to prevent scrambling the eggs.
- Store leftover crullers in an airtight container and refresh them briefly in a hot oven to regain crispness.
