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Whipping up these French Crullers at home brings such happiness to my cooking space. I've finally cracked the code for getting that airy, light texture and shiny coating after tweaking this formula many times. When they're frying, the soft vanilla aroma that floats through your kitchen is just wonderful - making all your prep time totally worth it.
A Pastry Fantasy
What makes these crullers so great is how basic they are. Just a few standard items turn into feather-light treats with crunchy edges and soft middles. The vanilla glaze on top finishes everything off perfectly, letting you make pastries at home that look like they came from a fancy shop.
What You'll Need
Go for top-notch butter as it really changes the outcome. Eggs need to be fresh for that special consistency while vanilla gives everything a cozy taste. Make sure you measure your flour exactly for just the right dough texture. Mix up powdered sugar with corn syrup and a splash of hot water for that glaze that really shines.
Step By Step Process
Start off by heating your water, butter, sugar and salt until it bubbles. Mix in flour and stir continuously until you get a smooth mix that covers the bottom of your pan. Cool it down a bit, then add eggs one after another, watching as your dough gets silky and just right. Shape into circles, deep fry until golden, then cover with that tasty vanilla glaze.
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Getting Them Just Right
Keep an eye on that flour mixture as it needs to fully coat the pan. Your oil should stay at 375°F exactly for best results. Let them cool a little before adding glaze for that perfect finish. I always keep my candy thermometer nearby when I'm making these treats.
Frequently Asked Questions
You can keep the dough in your fridge overnight with no problems. Though you can bake them, they're really at their best when fried. They taste amazing fresh but will stay good for two days if you warm them up quickly before eating.
Smart Tricks
Don't use cold ingredients straight from the fridge. Your dough needs to look shiny and squeeze out easily. Go for real vanilla in both the dough and glaze for the best flavor. Always let the glaze harden completely before you stack or put them away.
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Final Thoughts
These traditional French pastries combine airy choux dough with a sweet vanilla glaze, perfect for morning treats or dessert indulgence. Inspired by bakery classics, they're light and impossible to resist.
Recipe Questions & Answers
- → Why are crullers filled with air inside?
- That's what makes them special! The hollow inside forms naturally as steam creates pockets during frying, giving them that signature airy texture.
- → Can I prep the dough in advance?
- It's best to work with warm, freshly made choux dough. But, you can pipe shapes onto parchment paper and chill for up to four hours before frying.
- → Why add eggs step-by-step?
- Adding eggs slowly helps blend them fully into the dough, making it smooth and stable for frying. This step gives you that perfect airy texture.
- → How do I know my oil's ready?
- Hit 375°F with a thermometer or test by dropping a tiny dough piece in. It should bubble right away and float to the top quickly.
- → Can glazed crullers be frozen?
- It's better to enjoy them fresh. However, you can freeze unglazed ones for up to two months. Let them thaw, warm lightly, and glaze before eating.