These French crullers are light and airy donuts fried to crisp, golden brown perfection, glazed in a sweet, crackly glaze.
Author:Catherine Zhang
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:6 Donuts 1x
Category:Donut
Method:Easy
Cuisine:French
Ingredients
Scale
Cruller Batter
60ml Milk (1/2 cup)
60ml Water (1/2 cup)
60g Butter (1/4 cup)
Pinch of salt
2 tsp Granulated sugar
60g All-purpose flour (1/2 cup)
2 large eggs, beaten
Donut Glaze
Lemon zest
2 tbsp Whole milk
100g Powdered sugar (1 cup)
1 tsp Vanilla extract
Instructions
Combine the milk, water, butter, sugar and salt in a small saucepan over medium heat and bring to the boil
Remove from the heat and add the flour all at once, mix vigorously until completely combined (it should become a thick paste)
Return to the heat and press the dough to the bottom of the pan, once you hear the dough crackling and a thin film has formed on the bottom of the pan remove it from the heat
Transfer the dough to a large bowl and mix to release any steam and cool it down
After the dough has cooled add in the beaten eggs, mixing until is smooth and shiny
Cover with cling wrap and chill for 1 hour, or until completely chilled
Cut 9 small squares of baking paper approximately 4 inches/10cm in size
Once the dough has chilled fit a piping bag with a large star nozzle and pipe a 3-inch/7.5cm circle onto each square
Fill a large heavy-bottomed pan with vegetable oil and heat it until it reaches 350F/180C
Lower the donuts into the oil, removing the parchment paper after 30 seconds or so
Fry each side for 2-3 minutes or until golden brown
Remove from the oil and drain on a wire rack
Donut Glaze
Sift the powdered sugar into a medium-sized bowl
Add the milk, vanilla extract and lemon zest
whisk until smooth
Dip the warm donuts into the glaze and place on the wire rack to drain and set