Description
This French Cruller Donut recipe delivers light, airy, and crisp donuts made from choux pastry dough, deep-fried to golden perfection and topped with a sweet vanilla glaze. Perfectly ring-shaped with a delicate ridged texture, these classic French crullers boast a melt-in-your-mouth quality that pairs wonderfully with coffee or tea.
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 (may not all be used, see notes)
- 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 for frying
Instructions
- Prepare the dough base: In a medium saucepan, combine water, butter, salt, and vanilla extract. Bring to a boil over medium-high heat, stirring occasionally until the butter is fully melted.
- Add the flour: Remove from heat when boiling and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and pulls away from the sides of the pan.
- Cook the dough: Return the pan to the heat and continue stirring for 2-3 minutes until the dough forms a thick, smooth, glossy ball free of lumps.
- Cool the dough: Remove the pan from heat and transfer the dough into the bowl of a stand mixer. Spread it thinly, then let it cool to room temperature.
- Incorporate eggs: Using the paddle attachment, add eggs one at a time beating on medium speed until fully incorporated. Scrape down sides as needed. Stop adding eggs once a ‘v test’ consistency is achieved (dough falls from the beater in a smooth ribbon).
- Add sugar: Mix in the granulated sugar thoroughly into the dough.
- Chill the dough: Cover the dough with cling wrap and refrigerate for at least 1 hour or overnight to firm up.
- Prepare for piping: Cut parchment paper into twelve 4×4 inch squares to use as bases for frying.
- Heat oil: Pour vegetable oil into a large deep pot and heat to 175ºF (use a thermometer or other methods to check readiness).
- Pipe the crullers: Transfer the chilled dough into a piping bag fitted with a large star tip. Pipe 3-inch diameter rings onto each parchment square ensuring the ends meet to form a closed circle.
- Begin frying: Place a parchment square with a dough ring onto a slotted spoon and lower carefully into hot oil. Flip the cruller gently so the parchment is facing up. Fry 3-4 crullers at once.
- Remove parchment: After about 1 minute, carefully peel the parchment paper off with kitchen tongs and continue frying crullers for 2-3 minutes on each side until crisp and deep golden brown. Use a slotted spoon to remove from oil and drain on a wire rack over paper towels.
- Glaze the crullers: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the tops of the warm crullers into the glaze, allowing excess to drip off. Set aside to let the glaze set before serving.
Notes
- When adding eggs, use the ‘v test’ by lifting the paddle attachment; the dough should fall from the beater in a smooth, thick ribbon forming a ‘v’ shape without breaking immediately, indicating the right consistency.
- If you do not have a thermometer to check oil temperature, test the oil by dropping a small piece of dough into it – if it sizzles and rises to the surface quickly, the oil is ready.
- Do not overcrowd the frying pot; frying 3-4 crullers at a time prevents the oil temperature from dropping too much for even cooking.
- Use a large star piping tip for the signature cruller ridges.
- Allow crullers to cool slightly before glazing to prevent the glaze from melting off too quickly.
