Description
This recipe guides you through making classic French Cruller Donuts with a light, airy choux pastry dough that is fried to a crispy golden brown and finished with a sweet vanilla glaze. Perfect for an indulgent breakfast or dessert treat, these donuts combine delicate texture with a rich, vanilla-scented flavor.
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
- 2 Tablespoons granulated white sugar
Glaze
- 1 1/4 cups powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Frying
- 6 cups vegetable oil
Instructions
- Prepare boiling 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 the boiling mixture from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
- Cook dough: Return the pan to medium heat and stir continuously for 2-3 minutes until the dough forms a thick, smooth, and glossy ball with no lumps.
- Cool dough: Transfer the dough immediately to a large bowl and spread it thinly. Allow it to cool to room temperature completely.
- Incorporate eggs: Using a stand mixer with paddle attachment, add eggs one at a time, beating at medium speed after each addition until fully incorporated. Scrape the bowl as needed. Stop adding eggs if the dough passes the choux pastry “v test” (dough falls in ribbons forming a “V” shape).
- Add sugar: Mix in the granulated sugar until fully combined with the dough.
- Chill dough: Cover the dough with cling wrap and refrigerate for at least 1 hour or overnight to firm up.
- Prepare parchment: Cut parchment paper into 12 squares approximately 4×4 inches each to pipe dough onto.
- Heat oil: Heat vegetable oil in a deep large pot to 175ºF (80ºC). If no thermometer is available, test with a small amount of dough to see if it sizzles gently.
- Pipe dough rings: Transfer chilled dough into a piping bag fitted with a large open star tip. Pipe 3 inch diameter rings onto each parchment square, ensuring the ends meet to form a closed circle.
- Start frying: Using a slotted spoon, place a parchment square with the choux ring into the hot oil with the parchment side facing down. Immediately flip the cruller so the parchment is facing up. Fry 3-4 crullers at a time for about 1 minute.
- Peel parchment and finish frying: Carefully peel off the parchment with kitchen tongs. Fry the crullers for an additional 2-3 minutes on each side until crisp and a dark golden brown.
- Drain and cool: Remove donuts with a slotted spoon and transfer to a wire rack set over paper towels to drain excess oil.
- Prepare glaze: In a bowl, mix powdered sugar, milk, and vanilla extract until smooth.
- Glaze and serve: Dip the cooled crullers into the glaze or drizzle glaze over them. Allow glaze to set briefly before serving.
Notes
- Do not add all eggs if the dough reaches the correct consistency early; use the choux pastry “v test” to check readiness.
- If you don’t have a thermometer, test oil by dropping a small bit of dough; it should bubble gently but not burn.
- Working in batches prevents overcrowding and ensures even frying.
- Chilling dough helps it hold shape when piped and fried.
- Use a large open star tip for the classic French cruller ridged shape.
- Allow donuts to cool slightly before glazing to prevent melting the glaze too much.
