French Crullers
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
Light and airy French crullers made with pâte à choux, fried until golden and glazed with honey. A delicate, crisp exterior and tender interior make them a family favorite.
Ingredients
- 1 cup water
- 6 tbsp unsalted butter
- 2 tsp superfine sugar
- 1/4 tsp kosher salt
- 1 cup all-purpose flour sifted
- 3 eggs at room temperature
- 2 egg whites slightly beaten, at room temperature
- Vegetable oil for greasing and frying
- 1 Honey glaze or glaze of choice
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.6 mg
- Iron: 0.85 mg
- Magnesium: 5.2 mg
- Phosphorus: 54.3 mg
- Potassium: 42.5 mg
- Zinc: 0.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup water
- 6 tbsp unsalted butter
- 2 tsp superfine sugar
- 1/4 tsp kosher salt
- 1 Honey glaze or glaze of choice
Prepare
- 1 cup all-purpose flour, sifted
- 3 eggs, at room temperature
- 2 egg whites, slightly beaten, at room temperature
- Vegetable oil, for greasing and frying
Let's Cook
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Step 1.
In a heavy-bottomed pot over medium-high heat, combine 1 cup water, 6 tablespoons unsalted butter, 2 teaspoons superfine sugar, and ¼ teaspoon kosher salt. Bring to a brisk boil. Add 1 cup (120 grams) sifted all-purpose flour and stir with a wooden spoon until completely incorporated. Cook, stirring constantly, for 3 to 4 minutes to steam away as much water as possible. The mixture is ready when a thin film coats the bottom of the pan.
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Step 2.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Stir on low speed for about 1 minute to cool slightly. Increase speed to medium and add 1 egg, mixing until completely incorporated. Scrape down the sides of the bowl. Add the remaining eggs one at a time, mixing each in completely before adding the next. Then add the egg whites a little at a time, mixing until the paste becomes smooth and glossy and holds a slight peak when pinched with your fingers. You may not need all the egg whites; stop adding when the desired consistency is reached.
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Step 3.
Spoon the batter into a pastry bag fitted with a ½-inch star tip. Cut out 12 (3-inch) squares of parchment paper and lightly grease them. Pipe a ring of batter onto each square.
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Step 4.
In a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 370°F. When the oil is hot, place one cruller at a time into the oil, parchment side up. Remove the parchment with tongs. Fry for 1 to 2 minutes per side, until golden brown. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Let cool to the touch before glazing. If the first cruller collapses, increase frying time and check oil temperature for subsequent batches.