French Crullers

Great with your morning coffee these puffy and delicious French Crullers are so easy to make at home that you’ll want the every day!

French Crullers

Ok you guys I have a love hate relationship with donuts. Well I guess with any dessert at that. I love them, by body does not. I wish I was blessed with my husbands super fast metabolism and could eat all the things and not have to worry. That is the total opposite with me. If I even look at a donut my butt will jiggle. But I’ve come to terms with it and I just don’t really care.

I will never deprive myself from sweets, NEVER! I’m addicted and it’s cool with me. BUT I however try to limit myself to one sweet a day. It’ hare, especially when you throw these French Crullers into the mix. These bad boys are so addicting but you’d be surprised at how simple they really are to make.

French Crullers

I’ve always been a fan of donuts, I’ve mainly made baked donuts like these Banana Caramel Macchiato Donuts, Texas Almond Sheet Cake Donuts and these S’mores Donuts. But I felt like I needed to branch out a bit and try something different for a change. I mean French Crullers have been one of my ALL TIME favorite donuts since I was younger so I knew that I wanted to make them at home.

French Crullers

Seriously like 5 ingredients go into these. I mean I can live with recipes like that. These are a deep-fried donut, but if you don’t have a deep fryer, that’s completely ok. Just add some oil do a heavy bottomed pan and you’re set! The hardest thing about these is deciding when you removed enough water from the dough to continue.

I guess if that is the hardest thing about these then I think I can survive right? Besides, if you don’t remove enough water, then you compensate with how many egg whites go in the. Oh, if you’re lost I’m sorry. So let me explain a little more shall I?

French Crullers

So to make French Crullers in a pan on the stove you mix together water, butter, sugar and salt and you heat that until it boils. Then you stir in flour. You then stir, stir, stir until it comes together kind of like play-doh. Then you keep moving it about the pan trying to cook off any excess moisture that remains in the dough.

French crullers

It can seem like forever but you want to try to get the most out so it will hold up well when piping out into shapes. Once steam stops coming from the pan you’re good to go. Then you mix in your eggs one at a time and slowly mix in egg whites, and depending on how thin your dough is you will add a little or the whole thing. You want it to be sticky but still hold its shape.

Then you pipe into cute little circles and deep fry. AND the best part of these is the glaze. A powdered sugar and honey glaze to be exact. You guys, the glaze is what makes these French Crullers seriously amazing. The addition of honey sets the flavor apart just enough that they are one of those can’t stop, wont stop types of scenarios.

French Crullers

So if you’re looking to switch up your breakfast routine and get out of a donut rut these French Crullers are one of my favorite options out there. Light airy and full of flavor that I can pretty much guarantee everyone will love!

French Crullers
Yields 12
Delicious pastry dough is deep fried and glazed with a sweet honey sugar glaze.
Write a review
Print
Prep Time
15 min
Cook Time
4 min
Total Time
19 min
Prep Time
15 min
Cook Time
4 min
Total Time
19 min
Ingredients
  1. 1 cup water
  2. 6 Tbs salted butter, diced
  3. 2 tsp sugar
  4. 1 cup all-purpose flour
  5. 3 large eggs
  6. 2 egg whites
  7. Glaze 1 1/2 cup powdered sugar
  8. 1 Tbs honey
  9. 4 Tbs milk
Instructions
  1. Preheat your deep fryer to 365.
  2. Cut wax or parchment paper into about 12 4"x4" squares, set aside.
  3. In sauce pan mix together your butter, water and sugar and heat until boiling and butter is melted.
  4. Once boiling vigorously stir in flour until well combined and continue to heat and stir for about 4-5 minutes to cook out excess water.
  5. Remove from pan and transfer into large bowl.
  6. With hand mixer add 1 egg at a time and blend well after each addition.
  7. Mix your egg whites in a small bowl mix in a little at a time until glossy but yet still stiff enough to be able to pipe out. You do not need to add all egg whites, use your judgement on texture for how well it will hold up.
  8. Once mixed add your dough to a piping bag fitted with a large open star tip.
  9. Spray individual parchment paper with non-stick cooking spray and pipe donuts into about 3" circles.
  10. Drop your crullers paper side up into hot oil (paper will separate from donut and remove paper with tongs) and cook about 1-2 minutes on each side until a nice golden brown.
  11. Remove donuts from fryer and let drain and cool on paper towel lined cooling rack. Repeat for all crullers.
  12. Once cool mix together your glaze ingredients and dip tops of crullers in them and set aside to set.
  13. Serve and enjoy!
Adapted from Not So Humble Pie
Adapted from Not So Humble Pie
Tornadough Alli http://tornadoughalli.com/

French Crullers

 

3 thoughts on “French Crullers

  1. These were really good. I just got a churro recipe that was similar and they had you pipe the churro out on the parchment paper and then refrigerate for 30 min. and then fry. Thought maybe by doing that, it may be easier to transfer to the oil?

Leave a Reply