FRENCH CRULLERS

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French Crullers image

Provided by Lara Ferroni

Categories     Brunch     Dessert     Fry     Pastry     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 14 crullers

Number Of Ingredients 9

1 cup water
6 tablespoons (3 ounces) unsalted butter
2 teaspoons (10 grams) superfine sugar
1/4 teaspoon salt
1 cup (135 grams) all-purpose flour, sifted
3 large eggs, divided
1 to 2 egg whites, slightly beaten
Vegetable oil for frying
Basic Sugar Glaze

Steps:

  • 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
  • 2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
  • 3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
  • Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
  • Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over-but keep an eye on them and flip any that need a little help.

Loveth Gold
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I love these French crullers! They're the perfect treat for any occasion. I highly recommend this recipe.


Mian g Mehar
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These French crullers are delicious! They're the perfect combination of light and fluffy, with a crispy exterior and a sweet glaze. I highly recommend this recipe.


Tlholo Sekhosana
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I'm so glad I found this recipe! I've been wanting to make French crullers for a long time, but I was always intimidated by the process. This recipe is very easy to follow and the crullers turned out amazing. I'll definitely be making these again.


Ladla Jilani
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I've made this recipe several times now, and it always turns out perfect. The crullers are light and fluffy, and the glaze is the perfect finishing touch. I love serving these for breakfast or brunch.


ap khan
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These French crullers are so good! They're the perfect treat for any occasion. I highly recommend this recipe.


Sid Ahmed
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I'm not a huge fan of French crullers, but I thought I'd give this recipe a try. I was pleasantly surprised! The crullers were light and fluffy, and the glaze was the perfect amount of sweetness. I'll definitely be making these again.


Shahzaib Badshah
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These French crullers were a bit more challenging to make than I expected, but they were totally worth it! They're so delicious and impressive-looking. I'm definitely going to make them again.


Gail Smith
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I love these French crullers! They're the perfect combination of light and fluffy, with a crispy exterior and a sweet glaze. I highly recommend this recipe.


Shotoo Todorki
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These French crullers are amazing! They're so light and fluffy, and the glaze is the perfect finishing touch. I'm definitely going to be making these again.


Muzammil Husain
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I've been looking for a good French cruller recipe for a while now, and I'm so glad I found this one. The crullers are delicious and they look just like the ones from the bakery. I'll definitely be making these again and again.


Sumi Jomir
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I'm not much of a baker, but I was able to make these French crullers without any problems. The instructions are very clear and easy to follow. The crullers came out perfectly and were a big hit with my friends.


Tara Cullen
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These French crullers are the perfect treat for any occasion. They're light, airy, and have the perfect amount of sweetness. I highly recommend this recipe!


MD Sobur
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I was a bit hesitant to try making French crullers at home, but I'm so glad I did! This recipe is very user-friendly and the crullers turned out amazing. My family loved them!


Noah Adams
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I've tried many French cruller recipes, but this one is by far the best. The dough is easy to work with and the crullers come out perfectly golden brown. I love serving these with a dusting of powdered sugar and a cup of coffee.


jason figueroa
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These French crullers were a hit at my last brunch party! They were so light and fluffy, and the glaze was the perfect finishing touch. I'll definitely be making these again.


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