Ingredients
For the Crullers
- 1 1/4 cups water
- 1/2 cup butter, room temperature
- 4 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 4 eggs
- 2 egg whites
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon corn syrup
- 2–3 teaspoons hot water
- 2 teaspoons vanilla extract
Instructions
- Prepare the Dough: In a medium saucepan, combine water, butter, sugar, salt, and vanilla. Bring the mixture to a boil over medium heat, allowing the butter to fully melt and incorporate. Once boiling, reduce heat to low and add the flour all at once, stirring vigorously until a ball of dough forms and pulls away from the sides of the pan. Continue to cook for another 1-2 minutes to slightly dry the dough, then transfer it to a stand mixer bowl and allow it to cool for a few minutes.
- Incorporate Eggs: With the mixer on low, beat in the eggs and egg whites, one at a time, making sure each egg is fully incorporated before adding the next. The dough should become thick, glossy, and smooth—able to hold its shape when piped but not runny.
- Shape the Crullers: Transfer the dough to a piping bag fitted with a large star tip. Cut parchment paper into 3×3-inch squares and pipe rings of dough onto each square. This shape gives the crullers their signature look and texture.
- Fry the Crullers: In a deep pot or Dutch oven, heat vegetable oil to 375°F (190°C). Carefully lower each parchment square with dough into the oil, dough-side down. After a few seconds, use tongs to peel off the parchment paper and continue frying. Fry each cruller for 1-2 minutes per side or until puffed and golden brown. Work in batches and avoid overcrowding the oil.
- Drain and Cool: Use a slotted spoon to transfer the fried crullers to a wire rack lined with paper towels. Allow them to cool slightly while you prepare the glaze.
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, corn syrup, hot water, and vanilla extract until smooth and pourable. Add additional hot water by the teaspoon, if needed, to reach your desired consistency.
- Glaze the Crullers: Dip the warm crullers, one at a time, into the glaze, turning to coat evenly. Let any excess glaze drip off before returning the crullers to the rack to set.
Notes
- For gluten-free crullers, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend that includes rice flour, tapioca starch, and potato starch. Add 1 teaspoon of xanthan gum for structure.
- Use a piping bag with a large star tip to achieve the classic ridged texture of authentic crullers.
- Fried crullers are best enjoyed fresh on the day they’re made, as they lose their airy texture after sitting.
- Be gentle with gluten-free dough, as it may be more delicate than standard pate a choux.
- A kitchen thermometer is essential for maintaining the correct oil temperature—too low and the crullers will soak up excess oil, too high and they’ll brown too quickly.
- Prep Time: 1 hour 30 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruller
- Calories: 170
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
