Crullers are French style churros/ doughnuts! They are made with a choux dough, and finished with an icing sugar glaze, yum.
This recipe is extremely quick, easy and very diverse! These cruller would also be amazing dipped in chocolate or rolled in cinnamon sugar, its really up to you!
I got my recipe from little.spicejar.com 🙂
- 235ml water
- 85g butter
- 2 tbsp icing sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 120g flour
- 3 large whole eggs + 1 or 2 egg whites
- 200g icing sugar
- 3 tablespoons milk
- 1-1.5l of vegetable, canola or sunflower oil
Add the butter, water, icing sugar, salt and cinnamon to a heavy-bottomed sauce pan, and bring to the boil. Once the butter has melted and the water is boiling, add the flour to the pan and beat quickly to obtain a smooth paste. Continue beating the choux dough on the heat for a further few minutes to dry out the dough.
Put the dough in a free-standing mixer with a K-hook or paddle attachment, and beat on high for 2mins until it cools slightly. Add the eggs one at a time, ensuring they are fully incorporated before adding the next. Finally add an egg white to the mixer – if the dough becomes smooth and shiny the dough is done, if its not shiny add the final egg white.
Fill a piping bag fitted with a large star nozzle with the choux dough. Pipe rings of the choux onto small individual squares of parchment paper that have been greased (I used a oil and a pastry brush).
In a large saucepan, bring 1-1.5l (depending on the size of the pan) of oil to 180°C. Place the choux dough, still attached to the parchment paper into the oil. The paper should come away from the dough, but if it doesn’t carefully and gently pull if off the dough. Fry the crullers in the oil for 2-3mins on each side, flipping half way through.
Cool the crullers on a wire rack, and cover in the glaze – mix together the sifted icing sugar and milk in a small bowl. I finished my crullers with hundreds and thousands 🙂
Love, Sofia ❤