Ingredients
Scale
For the French Crullers:
- ½ cup (4 floz/115ml) whole milk
- ½ cup (4 floz/115ml) water
- ½ cup (4oz/115g) butter
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (5oz/142g) all-purpose flour
- 4 large eggs, room temperature
- Zest from 1 lemon
- 6 cups (48 fl oz/1440 ml) vegetable oil (for frying)
For the Vanilla Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- I start by bringing the milk, water, butter, sugar, and salt to a boil in a large, heavy-bottomed saucepan. This creates the base for our choux pastry.
- Once it reaches a boil, I turn off the heat and quickly dump in all the flour at once. Then I immediately begin stirring vigorously. This is where the magic starts to happen!
- I turn the heat back on and continue stirring constantly for 2-3 minutes over medium heat. The dough becomes thick, and I work it by turning and pressing it onto the pan. I know it’s ready when the dough is smooth and a slight film forms on the bottom of the pan.
- After removing it from the heat, I spread the dough out in the bowl of my stand mixer (or a large mixing bowl) to cool quickly. This prevents the eggs from cooking when added.
- After about 15 minutes, when the dough is just slightly warm to the touch, I begin beating in the eggs one at a time, followed by the lemon zest. I make sure each egg is fully incorporated before adding the next. The dough transforms from stiff to smooth and glossy.
- I then transfer the dough to a medium bowl and place cling wrap directly on the surface to prevent a skin from forming. This goes into the refrigerator to chill for at least an hour, though sometimes I prepare it a day ahead and chill for up to 24 hours.
- While the dough is chilling, I cut parchment paper into eighteen 3-inch (7½ cm) squares. These will make handling the delicate French Crullers much easier.
- Once the dough has chilled and firmed up, I place it in a piping bag fitted with a large open star tip. I pipe a 3-inch (7½ cm) circle of dough onto each parchment square, being careful to connect the ends.
- For frying, I pour oil to a depth of 2 inches in a large, heavy-bottomed pot. I clip a thermometer to the side and heat the oil to 350°F (180°C). If I don’t have a thermometer, I heat the oil on medium heat and test with a small piece of dough – it should sizzle and rise to the surface immediately. I set up a wire rack on a baking sheet next to the pot for cooling and a bowl of vanilla glaze nearby.
- When the oil reaches temperature, I carefully lower a cruller (still on its parchment square) into the oil using a slotted spoon. I add one or two more, depending on the size of my pot, making sure not to overcrowd.
- After about a minute, I use metal tongs to gently pull the parchment paper away from each cruller. I fry them for about 2-3 minutes on one side until they’re beautifully golden brown, then flip and fry the other side for another 2-3 minutes.
- When they’re done, I lift them out with the slotted spoon, letting excess oil drip off, then immediately dip them in the vanilla glaze and place on the wire rack to drain and cool. I repeat with the remaining crullers, frying only 2-3 at a time to maintain the oil temperature.
- These French Crullers are absolutely best when served immediately! The contrast between the crisp exterior and tender interior is at its peak when they’re fresh.
Notes
Moisture Content in Choux Pastry: If the dough appears too wet after incorporating the eggs, add flour incrementally, one tablespoon at a time. If the dough is too stiff, incorporate additional egg white gradually.
Temperature Control: Monitor oil temperature closely; overheating can cause crullers to brown externally without cooking internally, while underheating can lead to excessive oil absorption and greasiness.
Chilling the Dough: Allowing the choux dough to chill thoroughly facilitates easier piping and helps maintain the crullers’ shape during frying.
Piping with a Star Tip: Utilize a star-shaped piping tip to create the characteristic ridges of French Crullers, enhancing texture and glaze adherence.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Deep-frying
- Cuisine: French
Nutrition
- Serving Size: 1 cruller
- Calories: 310 kcal
- Sugar: 7 grams
- Sodium: 260 milligrams
- Fat: 25 grams
- Carbohydrates: 19 grams
- Fiber: 1 gram
- Protein: 4 grams