French Twisted Crullers Delight (Printer Version)

Airy French-style crullers with a crisp outside, tender inside, and a smooth sweet glaze finish.

# 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 Prepare:

01 - Combine water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, stirring until the butter melts completely.
02 - Add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan sides, about 2 minutes.
03 - Remove the pan from heat and let the dough cool for 3 to 5 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. Stir in vanilla extract.
05 - Transfer dough to a piping bag fitted with a large star tip. On 12 parchment squares (3-inch), pipe twisted 3-inch rings of dough.
06 - Heat neutral oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer.
07 - Carefully place 2 to 3 crullers with parchment paper into the hot oil, parchment side down. Fry 1 to 2 minutes, remove parchment with tongs, then fry an additional 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 process with remaining dough rings.
09 - Whisk powdered sugar, milk or water, and vanilla extract together until smooth.
10 - Dip warm crullers into the glaze, allowing excess to drip off. Place on a rack to set before serving.

# Expert Suggestions:

01 -
  • They look fancy enough to impress but honestly aren't fussy once you understand the dough.
  • The contrast of a shatteringly crisp exterior with a tender, almost custard-like inside is absolutely addictive.
  • You can have homemade French pastries on your table in less than an hour, which feels like a small victory every single time.
02 -
  • If your dough feels too thick or too thin after adding the eggs, you can't fix it by adding more flour or liquid—you just proceed, because choux is forgiving even when it looks uncertain.
  • The parchment trick is everything: it prevents your dough from spreading and sinking into the oil, and peeling it away once they've started frying is the moment you realize this technique is actually genius.
  • Room temperature eggs truly matter here in a way they don't for other recipes; they incorporate smoothly and help the dough achieve the right consistency for piping.
03 -
  • Always use a thermometer for the oil temperature—350°F is specific because hotter burns the outside before the inside puffs, and cooler means they'll absorb too much oil.
  • If you're nervous about the parchment peeling away, make sure your oil is hot enough; the edges will set quickly and you'll have more confidence handling them.
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