The Perfect Homemade French Crullers Recipe

By Bigger Bolder Baking · 90 min

Ingredients

Instructions

1. Bring the milk, water, butter, sugar and salt to a boil in a large heavy-bottomed saucepan.
2. Take the pan off the heat, add all the flour at once and stir vigorously.
3. Return to the heat and stir constantly over medium heat for 2 to 3 minutes until the dough is thick and smooth.
4. Spread the dough in a stand mixer bowl or large bowl to cool.
5. When the dough is just warm, beat in the eggs one at a time, then the lemon zest, until fully combined.
6. Cover the surface of the dough with cling wrap and chill for at least 1 hour and up to 24 hours.
7. Cut eighteen 3-inch (7 1/2 cm) squares of parchment paper.
8. Pipe a 3-inch (7 1/2 cm) ring of chilled dough onto each square, joining the ends.
9. Heat 2 inches of oil in a large heavy pot to 350°F (180°C), checking with a clipped-on thermometer (or use medium heat if you have none).
10. Set a wire rack on a baking sheet beside the pot, and put a bowl of vanilla doughnut glaze nearby.
11. Lower a cruller on its paper into the oil with a slotted spoon, adding one or two more the same way.
12. After a minute, peel the paper away with metal tongs.
13. Fry each cruller 2 to 3 minutes per side until golden brown.
14. Dip each cruller in the glaze, then drain and cool on the rack.
15. Fry only 2 or 3 at a time to keep the oil at temperature, and eat the same day; store leftovers in an airtight container in the fridge for up to 2 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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