Description
Classic French Cruller Donuts are light, airy, and delicately crispy, made from choux pastry dough and fried to golden perfection. These homemade treats feature a crisp ridged exterior and tender, flaky interior, topped with a smooth vanilla glaze for a sweet finish. Perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dough
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 4 large eggs, at room temperature (may not need all)
- 2 tablespoons granulated white sugar
Glaze
- 1 1/4 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For Frying
- 6 cups vegetable oil
Instructions
- Prepare Water-Butter Mixture: In a medium saucepan, combine water, butter, salt, and vanilla extract. Bring the mixture to a boil over medium-high heat, stirring occasionally until the butter is fully melted.
- Add Flour: Remove from heat when boiling, add all flour at once, and stir vigorously with a wooden spoon until the mixture comes together and pulls away from the pan sides.
- Cook Dough: Return pan to heat and stir continuously for 2-3 minutes until dough forms a thick, smooth, glossy ball with no lumps.
- Cool Dough: Remove from heat and transfer dough to a stand mixer bowl, spreading it in thin layer. Allow to cool to room temperature.
- Incorporate Eggs: Using paddle attachment, add eggs one at a time at medium speed, fully incorporating each before next. Stop if dough reaches the choux pastry “V test” consistency.
- Add Sugar: Mix in granulated sugar until fully incorporated.
- Chill Dough: Transfer dough to a bowl, cover with cling wrap, and refrigerate at least 1 hour or overnight.
- Prepare Parchment Squares: Cut parchment paper into 12 squares about 4×4 inches for piping dough rings.
- Heat Oil: Heat vegetable oil in a large deep pot to 175 ºF (79 ºC). Use thermometer or oil test to check readiness.
- Pipe Dough Rings: Transfer chilled dough to a piping bag fitted with a large open star tip. Pipe smooth, even 3-inch diameter rings onto parchment squares, ensuring ends meet.
- Fry Dough Rings: Using a slotted spoon, place parchment with ring into hot oil, flip so parchment is facing up. Fry 1 minute, gently peel off parchment, then fry 2-3 minutes on each side until crisp and dark golden brown.
- Drain and Cool: Remove crullers with slotted spoon and drain on wire rack set over paper towels.
- Prepare Glaze and Coat: In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Dip warm crullers into glaze or drizzle glaze over before serving.
Notes
- Do not add all four eggs if dough reaches perfect consistency earlier; use the “V test”: when you lift the paddle, dough should fall in a thick ribbon forming a V shape.
- If you don’t have a thermometer, test oil by dropping a small piece of dough; it should sizzle and rise immediately.
- Use a large open star tip for classic ridged cruller texture.
- Handle dough gently to maintain airiness for a light, flaky donut.
- Frying in small batches of 3-4 crullers ensures even cooking and proper temperature control.
