Description
Indulge in the delightful world of French crullers, a light and airy pastry that’s perfect for breakfast or as a sweet treat any time of day. These choux pastry donuts boast a crispy exterior and a soft, fluffy interior, making them irresistible when dipped in a glossy glaze. With just a handful of ingredients and minimal preparation time, you can whip up these delectable pastries in no time. Customizable with various flavorings like almond extract or citrus zest, French crullers are not only easy to make but also versatile enough to suit any occasion. Whether you’re hosting a brunch or enjoying a quiet afternoon snack, these sweet fried pastries will surely impress.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- In a heavy-bottomed saucepan over low heat, melt butter with water, salt, and sugar until well combined; bring to a gentle boil.
- Add flour all at once and stir vigorously until it forms a smooth ball of dough.
- Allow the dough to cool slightly before mixing in eggs one at a time until smooth and slightly sticky.
- Pipe long strips of dough onto parchment-lined baking sheets using a piping bag fitted with a star tip.
- Heat oil in a deep pot to 350°F (175°C) and fry each cruller for about three minutes on each side or until golden brown.
- Whisk together powdered sugar and milk for the glaze; dip warm crullers into the glaze, allowing excess to drip off before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 cruller (45g)
- Calories: 160
- Sugar: 9g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Maintain oil temperature at 350°F (175°C) for optimal frying results. Use different extracts like almond or lemon zest to customize your crullers. Fry in small batches to prevent overcrowding and ensure even cooking.