French Crullers
Doughnuts made with a light and airy choux paste batter that's deep-fried.
Ingredients
Doughnuts:
- ½ cup butter
- 1 cup water
- 1 cup all purpose flour
- ½ tsp salt
- 4 eggs
- vegetable oil for frying
Glaze:
- 2 cups powdered sugar
- 2-3 Tbsp milk
- ½ tsp vanilla
Instructions
- Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and cool 3 minutes.
- Mix eggs into warm mixture one at a time until completely batter is completely smooth.
- Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes.
- Pour vegetable oil into large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 350-375 F . While oil is heating, stir all ingredients together for glaze until smooth, add extra milk if needed.
- Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden. Remove to paper towel to drain and then immediately coat in glaze. Place onto cooling rack to let excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers. Enjoy!