French Crullers – Indulge in the delightful experience of making these French Crullers at home. With this simple yet elegant recipe. Our French Crullers Recipe. Combines basic pantry ingredients like water, butter, flour, and eggs. To create light, airy pastries. Finished with a sweet, vanilla glaze. These crullers are perfect. For any dessert lover.
The first time I made these French Crullers. My kitchen was filled with a heavenly aroma. That drew my husband. And child in immediately. We gathered around the table. Eagerly awaiting that first bite. My husband’s eyes lit up. And my child. Gave an enthusiastic thumbs up. It became an instant family favorite. With requests for more crullers coming in almost weekly!
What makes this French Crullers truly stands out?
This French Crullers Recipe stands out. For its simplicity. And authenticity. The dough is straightforward. Using ingredients you likely already have. The unique frying method. Ensures a light and airy texture. While the vanilla glaze. Adds the perfect touch of sweetness. These crullers are not only delicious. But also visually appealing. With their golden-brown color. And glossy glaze.
What You Need To Make This French Crullers Recipe?
Water: The base liquid that helps blend all the ingredients together. It’s essential for creating steam. Which helps the dough rise beautifully.
Butter: Adds richness and moisture to the crullers. Giving them a delightful flavor. And tender texture.
Sugar: Provides just the right amount of sweetness. And helps in achieving a beautiful golden color when fried.
Salt: Enhances the overall flavor. Balancing the sweetness. And richness of the dough.
Vanilla: Adds a warm, aromatic flavor. That elevates the taste of the crullers. Making them irresistible.
Flour: The main structure of the dough. Ensuring the crullers hold their shape. While remaining light and airy.
Eggs & Egg Whites: These are the heart of the dough. Giving it structure, richness, and the necessary leavening. To create that signature cruller texture.
Powdered Sugar: Used for the glaze. Creating a smooth, sweet coating that hardens to a perfect finish.
Corn Syrup: Helps the glaze achieve a glossy finish. And ensures it adheres well to the crullers.
Hot Water: Adjust the consistency of the glaze. Making it just right for dipping.
Steps To Make French Crullers:
Prepare the Dough:
Step 1: In a medium-sized saucepan, combine water, butter, sugar, salt, and vanilla over medium-high heat. Bring to a boil.
Step 2: Add the flour and stir until incorporated. Continue cooking until the mixture begins to coat the bottom of the pan. Remove from heat.
Want To Save This Recipe?
Step 3: Transfer the mixture to a stand mixer with a paddle attachment. Mix on medium-low speed until slightly cooled.
Step 4: Add eggs one at a time, mixing well after each addition. Mix until smooth and glossy, with the dough holding some shape.
Fry the Crullers:
Step 5: Preheat 3-4” of oil in a large stockpot to 375°F. Cut parchment paper into 3-4” squares.
Step 6: Spoon the dough into a piping bag with a large open star tip. Pipe 3-4” dough circles onto the parchment squares.
Step 7: Place the dough circles with parchment into the hot oil. Remove parchment with tongs and fry for 2-3 minutes per side, until golden brown.
Step 8: Transfer cooked crullers to a wire cooling rack over paper towels to drain excess oil.
Glaze the Crullers:
Step 9: In a small bowl, whisk together powdered sugar, corn syrup, hot water, and vanilla until smooth.
Step 10: Dip warm crullers into the glaze, ensuring complete coverage. Let excess glaze drip off, then place on a cooling rack to set.
Tip:
For the best results with your French Crullers. Ensure the dough is properly mixed. And has a smooth, glossy finish before frying. One key step. Is to cook the flour mixture. Until it starts to coat the bottom of the pan. Which helps develop a firmer dough. That holds its shape better during frying. Additionally, make sure your oil is at the correct temperature (375°F). If the oil is too cool. The crullers will absorb too much oil. And become greasy. If it’s too hot. The outside will cook too quickly. Leaving the inside doughy. Use a candy or fry thermometer. To monitor the temperature accurately. Lastly, don’t rush the cooling. And glazing process. Allow the crullers to drain. And cool slightly. Before dipping them in the glaze. To ensure a perfect finish. That isn’t overly runny.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes. You can prepare the dough. And refrigerate it. For up to 24 hours before frying.
Can I bake these crullers instead of frying?
Traditional crullers are fried. To achieve their airy texture. But you can try baking them at 375°F. Until golden brown. The texture will be different.
How do I store leftover crullers?
Store leftover crullers in an airtight container. At room temperature for up to 2 days. Reheat in the oven for a few minutes. To regain some crispiness.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
French Crullers Recipe
Ingredients
Donuts:
- 1 1/4 c Water
- 1/2 c Butter room temperature
- 4 1/2 teaspoons Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla
- 1 1/4 c Flour
- 4 Eggs
- 2 Egg whites
Glaze:
- 2 c Powdered sugar
- 1 tablespoon Corn syrup
- 2-3 teaspoons Hot water
- 2 teaspoons Vanilla
Instructions
Prepare the Dough:
- Boil water, butter, sugar, salt, and vanilla in a saucepan.
- Stir in flour until incorporated and cook until it forms a ball.
- Transfer to a mixer, cool slightly, and beat in eggs one at a time until smooth.
Shape the Crullers:
- Pipe dough into circles on parchment paper squares.
- Heat oil to 375°F and fry dough circles, removing parchment.
Fry and Glaze:
- Fry until golden brown, drain on a wire rack.
- Dip in a glaze made from powdered sugar, corn syrup, hot water, and vanilla.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
