french crullers

Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, only take 1 hour to make and are so delicious.

NOTE: This recipe calls for a larger amount of salt than what&#x27;s typical for cruller dough. Choux is a bland dough, and I love the flavor the extra salt contributes as well as the contrast between the salt in the doughnuts and the sweet glaze. But, of course, this is a matter of personal taste. Feel free to reduce the salt by as much as half if you prefer.

French Cruller Doughnut Recipe

+ 1 tbsp whole milk

+ 1 tbsp water

tbsp (1 stick) butter

sugar

tsp table salt, 1 1/4 tsp kosher salt (*See note)

unbleached, all-purpose flour

eggs

lemon

tbsp honey

milk

tbsp pure vanilla extract

In a large, heavy bottomed saucepan, bring the...

In a large, heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to a rolling boil over medium heat. (A rolling boil means that bubbles are "rolling" across the entire surface of the liquid.)

Remove from the heat and add the flour...

Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until combined and throughout moistened.

Return the pan to the heat and cook...

Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. The dough will be very thick and stirring it will give your arm a good workout. Rather than "stirring", think of it as kneading the dough with a wooden spoon. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth.

Dump the dough into the bowl of an...

Dump the dough into the bowl of an electric standing mixer and use the spoon to spread it out into a somewhat thin layer, covering the bottom of the bowl and moving a few inches up the sides. Let cool, uncovered, until the dough is just slightly warm - about 15 minutes.

Fit the mixer with the paddle attachment, scrape...

Fit the mixer with the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and add 2 of the eggs to the dough. Beat on medium speed until the eggs have been fully incorporated into the dough, stoping to scrape down the sides of the bowl as necessary.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add the 3rd egg to the dough. Beat on medium until fully incorporated. Scrape down the sides of the bowl and add the egg white and lemon zest. Beat on medium until fully incorporated.

Scrape down the sides of the bowl, cover...

Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes.

Cut out ten 3-inch by 3-inch squares of...

Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil.

Heat a fryer to 370 degrees. OR -...

Heat a fryer to 370 degrees. OR - add enough vegetable oil to a deep saucepan or stockpot to come 3 or 4 inches up the sides, and heat the oil to 370 degrees. (It's extremely helpful to have a deep fry thermometer.)

Remove the dough from the refrigerator and scoop...

Remove the dough from the refrigerator and scoop some into a pastry bag fitted with a large star tip. Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making the ends meet and connect. Repeat with the remaining dough and parchment squares.

Gently place a cruller onto a slotted spoon,...

Gently place a cruller onto a slotted spoon, along with it's paper, and lower it into the hot oil, paper and all. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. Fry the doughnuts 3 or 4 at a time for 5 1/2 to 6 minutes, removing the paper with mental tongs after 1 minute and flipping them over after 2 1/2 minutes. The crullers should be a deep golden brown on all sides. Do your best as the dougnnuts cook to keep the temperature of the oil between 355 - 370 degrees.

Use a slotted spoon to remove the doughnuts...

Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing.

Add all glaze ingredients to a small bowl...

Add all glaze ingredients to a small bowl and stir to combine. Add enough milk to create a runny glaze that's still thick enough to adhere to the tops of the doughnuts.

When the crullers are completely cool, dip the...

When the crullers are completely cool, dip the tops of each one into the glaze.

My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts — perfect for the weekend!

Perfect Homemade French Crullers Recipe

(4floz/115 milliliters) whole milk

(4floz/115 milliliters) water

½ cup (4 ounces 115 grams) butter

salt

(5 ounces 142 grams) all-purpose flour

eggs, room temperature

(48 fl oz/1440 ml) Vegetable oil ((for frying))

Vanilla doughnut glaze

In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.

Turn off the heat, dump the flour in all at once, and begin to stir vigorously.

Turn the heat back on, stirring constantly for 2-3 minutes over medium heat. It will become a thick dough and you will be turning and pressing it onto the pan.

After a few minutes, once the dough is smooth, remove from the heat and spread the dough out in the bowl of a stand mixer or large mixing bowl to cool quickly.

After about 15 minutes, once the dough is just a touch warm, beat in the eggs one at a time followed by the lemon zest and beat until fully incorporated.

Place the dough in a medium bowl and lay cling wrap directly on the surface of the pastry to stop a skin from forming. Chill for at least an hour but up to 24 hours.

While the dough is chilling and stiffer, cut parchment paper into eighteen 3-inch (7 ½ cm) squares.

Once the dough has chilled, place in a piping bag fitted with a large open star tip. Pipe a 3-inch (7 ½ cm) circle of dough on each square of paper, making sure the ends connect.

In a large, heavy-bottomed pot, pour oil 2 inches deep, clip a thermometer to the side of the pot and heat to 350°F (180°C). (If you don’t have a thermometer then heat the oil on medium heat). Place a wire rack on a baking sheet next to the pot and a bowl of vanilla doughnut glaze near the rack.

Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on.

After a minute, pull the paper away from the cruller with metal tongs. Fry about 2-3 minutes on one side, until golden brown, and then flip and fry the other side for another 2-3 minutes.

Remove from the oil, dip in the glaze, and let drain and cool on the wire rack. Repeat with the remaining crullers, frying only 2 or 3 at a time to keep the oil at the correct temperature.

Serve immediately. Crullers taste best and should be eaten the day they are made. You can store any leftovers in an airtight container in the refrigerator for up to 2 days.

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