French Crullers
These French crullers are light, airy, and perfectly sweetened with a vanilla glaze—an irresistible treat for breakfast, brunch, or any time!
Equipment
- Heavy-bottomed pot
- Stand Mixer or Hand Mixer
- Piping bag with star tip
- Thermometer
- Cooling rack
Ingredients
- 1 cup water
- 1 cup unsalted butter at room temperature
- 4 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 4 large eggs
- 2 egg whites discard yolks or save for another use
- vegetable oil as necessary to fill your pot 3 to 4 inches deep
- 2 cups confectioners' sugar sifted if lumpy
- 1 tablespoon light-colored corn syrup such as Caro
- 2 to 3 teaspoons hot water
- 2 teaspoons vanilla extract for glaze
Instructions
Prepare the Dough
- In a medium saucepan, combine the water, butter, granulated sugar, salt, and vanilla extract. Bring the mixture to a boil over medium heat, stirring occasionally until the butter is completely melted.
- Once the mixture reaches a rolling boil, remove it from the heat. Quickly add the all-purpose flour, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Let it cool for about 5 minutes.
- Transfer the dough to a stand mixer fitted with a paddle attachment. Add the eggs and egg whites one at a time, mixing well after each addition. Continue to mix until the dough is smooth and glossy, about 2-3 minutes.
Frying
- In a heavy-bottomed pot, pour enough vegetable oil to fill it 3 to 4 inches deep. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.
- Transfer the dough to a piping bag fitted with a star tip. Once the oil is hot, carefully pipe the dough into the hot oil in spiral shapes, about 4 inches in diameter. Fry only a few at a time to avoid overcrowding.
- Fry the crullers for 2-3 minutes on each side or until they are golden brown. Use a slotted spoon to flip them halfway through cooking. Once done, remove them from the oil and place them on a cooling rack lined with paper towels.
Glazing
- In a medium bowl, whisk together the confectioners' sugar, corn syrup, hot water, and vanilla extract until smooth. Adjust the consistency by adding more hot water if needed.
- Once the crullers are completely cool, dip the tops into the glaze, allowing the excess to drip off. Place them back on the cooling rack to let the glaze set.
Notes
- Store leftover crullers in an airtight container at room temperature for up to 2 days.
- Freeze unglazed crullers for longer storage and glaze after thawing.
- Reheat crullers in the oven at 350°F (175°C) for about 5 minutes before glazing.
- Try different glaze variations like chocolate, citrus zest, or spices for unique flavors.
- You can prepare the dough ahead and refrigerate it for up to 24 hours before frying.