French Crullers Light Pastry (Printable Format)
Golden, airy French crullers covered in a delicate vanilla glaze, crisp outside and perfectly tender inside.
# Needed Ingredients:
→ Dough
01 -
1 cup water
02 -
6 tablespoons unsalted butter
03 -
2 teaspoons granulated sugar
04 -
1/2 teaspoon salt
05 -
1 cup all-purpose flour
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
→ Glaze
08 -
1 cup powdered sugar
09 -
2 tablespoons milk
10 -
1/2 teaspoon vanilla extract
# Preparation Steps:
01 -
In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring occasionally to dissolve the ingredients.
02 -
Add all-purpose flour at once and stir vigorously with a wooden spoon until a smooth dough forms and the mixture pulls away from the sides of the pan.
03 -
Remove the saucepan from heat and allow the dough to cool for 5 minutes.
04 -
Add eggs one at a time, beating well after each addition, until the dough is glossy and smooth. Stir in vanilla extract.
05 -
Heat enough oil in a deep fryer or large heavy pot to reach 350°F (175°F).
06 -
Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto individual squares of parchment paper.
07 -
Carefully slide each cruller on its parchment into the hot oil. Fry for 3 minutes per side, or until golden brown. Remove and drain on paper towels.
08 -
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
09 -
While the crullers are still warm, dip the tops into the glaze. Place glazed crullers on a wire rack to allow the glaze to set.
# Supplementary Details:
01 -
Ensure the dough cools slightly before adding eggs to prevent curdling, and fry in batches to maintain oil temperature.