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French Crullers Recipe

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4.5 from 86 reviews

French Crullers are light, airy, and delicate deep-fried pastries made from choux dough, perfectly crisp on the outside and tender on the inside. These delightful donuts are topped with a sweet honey glaze, making them an irresistible treat ideal for breakfast, brunch, or dessert.

Ingredients

Scale

Dough Ingredients

  • 1 cup water
  • 6 tablespoons salted butter, diced
  • 2 teaspoons sugar
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 egg whites

Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 1 tablespoon honey
  • 4 tablespoons milk

Instructions

  1. Preheat fryer: Preheat your deep fryer to 365°F (185°C) to ensure the oil is hot enough for frying the crullers evenly and quickly.
  2. Prepare parchment paper: Cut wax or parchment paper into about twelve 4 inch by 4 inch squares and set aside; these will be used to pipe and transfer the dough for frying.
  3. Make choux dough base: In a saucepan, combine the water, diced butter, and sugar. Heat over medium until boiling and the butter melts completely.
  4. Add flour and cook dough: Once boiling, vigorously stir in the flour all at once until well combined, then continue heating and stirring for 4 to 5 minutes to cook out excess moisture and form a smooth dough.
  5. Cool dough: Remove the saucepan from heat and transfer the dough to a large mixing bowl. Let it cool slightly so the eggs can be added without cooking.
  6. Incorporate eggs: Using a hand mixer, add the 3 large eggs one at a time, mixing thoroughly after each addition until fully combined.
  7. Fold in egg whites: In a separate small bowl, lightly beat the 2 egg whites. Gradually fold them into the dough little by little until the mixture turns glossy and holds stiffness suitable for piping. Use judgment to avoid adding all egg whites if the dough becomes too loose.
  8. Fill piping bag: Transfer the dough to a piping bag fitted with a large open star tip for shaping the crullers.
  9. Pipe onto parchment: Spray the parchment paper squares with non-stick cooking spray. Pipe the dough into approximately 3 inch diameter rings on each parchment square.
  10. Fry crullers: Carefully drop the dough rings, paper side up, into the hot oil. The parchment paper will separate from the dough; use tongs to remove the paper promptly. Fry each side for 1 to 2 minutes until golden brown and puffed.
  11. Drain and cool: Remove crullers with tongs and place on a paper towel-lined cooling rack to drain excess oil and cool completely. Repeat frying for remaining dough.
  12. Prepare glaze: While crullers cool, mix together the powdered sugar, honey, and milk to create a smooth glaze.
  13. Glaze crullers: Dip the tops of cooled crullers into the honey glaze and set aside to allow the glaze to set.
  14. Serve: Once glaze has set, serve the French crullers fresh and enjoy this light, sweet treat.

Notes

  • Ensure oil temperature remains steady at 365°F to avoid greasy or undercooked crullers.
  • The consistency of the dough is crucial; it should be glossy and hold its shape to pipe intricate cruller shapes.
  • If the glaze is too thick, add a bit more milk; if too thin, add more powdered sugar to reach desired coating consistency.
  • Use a large open star tip to get the traditional ridged cruller texture.
  • French crullers are best enjoyed the same day they are made for optimal crispness.

Keywords: French Crullers, choux pastry donuts, glazed donuts, deep fried pastries, honey glaze crullers

Find it online: https://thedishspot.com/french-crullers-recipe/