Light airy twisted crullers (Printable Version)

Delicate French twisted crullers with a crisp exterior and tender, eggy interior finished with sweet glaze.

# What You'll Need:

→ Choux Pastry

01 - 1 cup water
02 - 6 tablespoons unsalted butter, cut into pieces
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract

→ Glaze

08 - 1 cup powdered sugar, sifted
09 - 2 to 3 tablespoons milk or water
10 - 1/2 teaspoon vanilla extract

→ For Frying

11 - Neutral oil (canola, sunflower, or vegetable), for deep-frying

# How To Make:

01 - Combine water, butter, sugar, and salt in a medium saucepan. Heat over medium heat, stirring until the butter melts and the mixture reaches a boil.
02 - Add all-purpose flour at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan edges, about 2 minutes.
03 - Remove from heat and let the dough cool for 3 to 5 minutes.
04 - Beat in eggs one at a time until the mixture is smooth and glossy. Stir in vanilla extract. Ensure dough is thick yet pipeable.
05 - Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto 12 parchment paper squares.
06 - Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Carefully place 2 to 3 crullers (with parchment) into the oil, parchment side down. Fry 1 to 2 minutes, remove parchment with tongs, then fry crullers 2 to 3 minutes per side until golden and puffed.
08 - Remove crullers with a slotted spoon and drain on a rack or paper towels. Repeat frying remaining crullers.
09 - Whisk powdered sugar, milk or water, and vanilla extract until smooth.
10 - Dip warm crullers into the glaze allowing excess to drip off. Place on a rack to set before serving.

# Helpful Hints:

01 -
  • They taste restaurant-quality but come together in under an hour, making you feel like a pastry chef without the years of training.
  • The contrast between the crispy exterior and tender, custardy interior is addictive—people won't believe you made them yourself.
  • A single batch fills your kitchen with that unmistakable aroma of fresh fried pastry and vanilla glaze that makes everyone instantly happier.
02 -
  • Cold eggs will cause the dough to look broken and lumpy instead of smooth and glossy—always bring them to room temperature, even if it takes an extra 10 minutes.
  • The parchment trick is essential because it prevents the bottom from cooking too fast while the inside is still dense; without it, you'll end up with brown outsides and raw centers.
  • Frying temperature is non-negotiable; use a thermometer and wait for the oil to fully recover between batches or your crullers will absorb oil instead of puffing.
03 -
  • If you don't have a piping bag with a star tip, a small gallon-size ziplock bag with the corner snipped works in a pinch, though the ridges won't be quite as dramatic.
  • Freeze piped crullers on their parchment squares for up to two weeks, then fry directly from frozen—add just 1 to 2 minutes to the frying time and you'll have fresh crullers on demand.
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