Homemade French Crullers Recipe – Homemade French Crullers are a cinch to prepare. These are one of the lightest and airiest crullers you will ever taste. And drenched in a sweet glaze, of course!
Servings: 12
Ingredients
1 cup water
6 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
2 egg whites, slightly beaten
canola oil for frying
1/2 teaspoon vanilla
2-3 tablespoons milk
Instructions
In a saucepan, stir together water, butter, sugar and salt. Bring to a rapid boil and stir in all of the flour. Continue cooking over medium-high heat and keep stirring. Mixture will be ready once a thin film starts to form over the bottom of the pan. The longer you can cook the mixture, the lighter your crullers will be. Just be careful not to burn the dough.
Transfer the dough to the bowl of your electric mixer and with the paddle attachment, stir it for a minute or two. Add first egg and stir until completely incorporated. Repeat with second and third egg. Finally, stir in egg whites and mix to combine. Dough should be smooth and glossy.
Heat the canola oil in a large saucepan until it reaches 370 degrees F or preheat your oven to 450 degrees F (if baking). Cut out 12 parchment paper squares (about 3×3 inches) or line a baking sheet with parchment paper. Spray lightly with cooking spray.
Fill a piping bag fitted with a star tip with the dough. Pipe a ring of dough onto each individual square or onto the lined baking sheet.
For those that are baking these crullers, place baking sheet in the oven and bake for 5 minutes. Reduce heat to 350 degrees F and bake for another 15 minutes or until crullers are golden. Turn off heat, open the oven door and let crullers sit for 5 minutes before removing and glazing. For those that are frying these, line a plate with paper towels and place next to the saucepan containing the oil. Place one or two crullers at a time into the oil, paper side up. Remove parchment paper from the hot oil using kitchen tongs. Fry crullers two minute per side, remove from the oil and place onto prepared paper towel-lined plate to get rid of excess oil. Transfer to a wire rack to let cool. Repeat with remaining crullers.
While the crullers are cooling, prepare the glaze. Combine all of the ingredients and mix until well incorporated. Drizzle glaze over crullers while still slightly warm. Enjoy!
Notes
French Crullers are best enjoyed on the same day, but can be kept in the freezer for up to 2 weeks.
Source: deliciouslyyum.com