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French Cruller Doughnuts
10 to 12 doughnuts
French Crullers are delicate doughnuts made from Pâte à Choux dough, fried and dipped into a sweet glaze. They’re light, airy and delicious served warm, fresh from the frying pan. Be sure to check the first one for doneness and adjust the oil temperature if needed.
- 1 batch Pâte à Choux dough
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon honey (optional)
- 2 tablespoons milk
- 1 teaspoon vanilla (or almond) extract
- Oil, for frying
- Cut 10 to 12 3×3-inch parchment squares, lightly brush them with oil and place on a sheet tray. Place a wire cooling rack over another sheet tray.
- Place the Pâte à Choux dough in a piping bag fitted with a star tip. Pipe a complete circle of dough on each parchment square to create the crullers.
- Place oil in a heavy-bottom sauce pan 2 to 3 inches deep and heat to 370℉.
- Place a cruller, still on its parchment paper with paper side up, onto a slotted spoon and lower it into the oil. Remove the parchment with tongs and fry each cruller for 4 to 5 minutes until golden brown, flipping it halfway through. (Do not overcrowd the pan; depending on size of pan, no more than 3 or 4 crullers should be in the pan at one time.)
- When done, remove each cruller from the oil with the slotted spoon and place on the wire rack to cool completely.
- Make Glaze: While doughnuts are cooling, mix confectioners’ sugar, honey, milk, and vanilla extract in a small bowl and whisk until smooth. The glaze should be runny but thick enough to stick to the crullers. Dip the tops of the crullers into the glaze and allow glaze to set before serving.