French Crullers
Makes 18-24 crullers
Ingredients
Pâte à Choux (Dough)
- 1 cup water
- ¾ stick (6 tbsp) unsalted butter
- ¼ tsp salt
- 1 tbsp sugar
- 1 cup flour
- 3 whole large eggs
- 2 egg whites
Honey Glaze
- 2 cups confectioners sugar
- 3-4 tbsp water
- 2 tbsp honey
Cinnamon Sugar
- 1 cup sugar
- 1-2 tbsp cinnamon
Other Ingredients
- nonstick cooking spray
- vegetable shortening (amount depends on width of pot being used; need about 4” deep of melted shortening, about 6-8 cups)
Special Equipment
- parchment paper
- pastry bag & star tip
- home fryer or heavy-bottom pot
- frying thermometer
How-to
Make Pâte à Choux (Dough)
- Boil water, butter, salt and sugar until butter melts
- Stir in flour and cook over medium-high heat until fully incorporated, about 1-2 minutes
- Add whole eggs and mix vigorously to incorporate
- Continue working the mixture until the dough forms a smooth, slightly-sticky ball
- Add egg whites and stir quickly until combined
- Transfer dough to a piping bag fitted with a star tip
- Set aside to rest for a moment while assembling honey glaze and cinnamon sugar
Make Honey Glaze
- Whisk confectioners sugar, water and honey in a medium bowl until combined
- If the mixture is too runny, whisk in more powdered sugar (this is according to preference- a thinner glaze will make for a less-sweet cruller, as less will stick to the donut). Set aside
Make Cinnamon Sugar
- In a separate bowl, whisk cinnamon and sugar until combined and set aside
Pipe & Fry Crullers
- Pipe dough into 3” doughnut rounds, 2" apart on parchment paper-lined baking sheets coated with nonstick cooking spray. Let rest at room temperature 5-10 minutes while heating shortening for frying
- Melt shortening in a heavy-bottom pot to about 4" deep, or in a home fryer according to manufacturer’s suggested amount and heat to 360º - 375º. Fry 1 - 1½ minutes per side. (This process could take 2 - 2½ minutes per side depending on the thickness of the dough - just watch for a nice golden color before removing crullers from the oil). Don't overcrowd the pot as batter needs room to expand
- Transfer to the bowl of glaze or cinnamon sugar and toss until coated
- Allow glazed crullers to dry on a baking rack atop a sheet tray and let glaze harden