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French Cruller Recipe

French Cruller Recipe
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Classic French Crullers are delicate, light pastries made from choux pastry dough, fried to a golden crisp exterior with a soft, airy interior. Perfect for breakfast, dessert, or a sweet snack, these crullers provide a unique texture that melts in your mouth and can be enjoyed plain, dusted with powdered sugar, or dipped in chocolate glaze.

Ingredients

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Main Ingredients

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt
  • Vegetable oil (for frying)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the Choux Dough: Combine water, butter, and salt in a saucepan over medium heat. When the mixture boils and the butter has completely melted, remove from heat. Stir in all the flour at once and keep stirring vigorously until the dough pulls away from the sides and forms a ball. Let it cool slightly before adding eggs.
  2. Incorporate the Eggs: Add eggs one at a time, beating thoroughly after each addition until the dough is smooth, glossy, soft, and able to hold its shape when piped.
  3. Pipe the Crullers: Fit a piping bag with a large star tip and pipe 3 to 4-inch rings onto parchment paper-lined trays. The ridged rings create a crinkled surface that crisps perfectly when fried.
  4. Heat the Oil: Heat vegetable oil in a deep pot to 350°F (175°C). Maintaining the proper oil temperature is essential for a crisp outside and tender inside.
  5. Fry the Crullers: Carefully place the piped dough rings into the hot oil, frying a few at a time to prevent overcrowding. Fry each side for about 2-3 minutes until golden brown and puffed.
  6. Drain and Finish: Remove crullers with a slotted spoon and drain on paper towels. While warm, dust with powdered sugar or dip in your choice of glaze to finish.

Notes

  • Ensure dough thickness is balanced: thick enough to hold shape but soft enough to pipe easily.
  • Maintain oil temperature steadily at 350°F for even frying and golden color.
  • Do not overcrowd the frying pan to keep oil temperature consistent and avoid soggy crullers.
  • Let piped dough rest a few minutes before frying to preserve shape.
  • Use fresh eggs and quality butter for the best flavor and texture.

Nutrition

Find it online: https://amandafood.com/french-cruller-recipe/