French Crullers

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.