Description

Imagine biting into a light, airy French Cruller. With a delicate sweetness. That melts in your mouth. This French Crullers Recipe. Is a delightful fusion of simple ingredients. Like butter, flour, and eggs. Transformed into a heavenly dessert. With a glossy vanilla glaze. The process of making these crullers. Is both an art and a joy. From watching the dough puff up in hot oil. To dipping them in the sweet, silky glaze. It’s a rewarding experience. That brings a touch of French patisserie magic. Right into your kitchen. Perfect for breakfast. Or a sweet treat anytime!

Ingredients

Scale

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

To make these delightful French Crullers gluten-free. Substitute the regular flour. With a high-quality gluten-free all-purpose flour blend. Ensure the blend you choose. Contains a mix of rice flour, tapioca starch, and potato starch. Which will help maintain the crullers’ light. And airy texture. Additionally, you can add a teaspoon of xanthan gum. To mimic the elasticity that gluten provides. Follow the same steps for making the dough and frying. But be mindful that gluten-free doughs. Can be slightly more delicate. So handle them gently. With these adjustments. You can enjoy the same delicious, golden-brown crullers. Perfect for those with gluten sensitivities.

Prep Time: 1 hour 30 minutes
Cook Time: 5 minutes