Traditional Glazed Crullers
A cruller is less about the sweetness and more about the texture. When done correctly, the exterior has a brittle shatter that gives way to a soft, airy center.
Watch your oil temperature.
The secret is keeping the oil steady. If it’s too cool, they drink grease; too hot, and they burn before the inside finishes setting.
- Heavy-bottomed pot
- Candy thermometer
- Piping bag with a large star tip
- Parchment paper
- Slotted spoon
What goes in.
- 1 cupwater
- 1/2 cupunsalted butter
- 1 cupall-purpose flour
- 3 largeeggs
- 2 cupspowdered sugar
- 3 tbspwhole milk
- 1/2 tspvanilla extract
- 1 literneutral frying oil, like grapeseed or canola
Parchment-to-Oil Transfer
Pipe the dough onto individual squares of parchment. Drop the square into the oil parchment-side up, then peel the paper away with tongs once it lifts off; this preserves the piped ridges.
The method.
Cook the base
Boil the water and butter. Add the flour all at once, stirring vigorously over low heat until the dough pulls away from the pan and a thin film coats the bottom.
Incorporate eggs
Transfer to a bowl and beat until slightly cooled. Add eggs one at a time, beating until each is fully absorbed before adding the next. The dough should be glossy and hold a stiff peak.
Shape
Fit your piping bag with a star tip. Pipe 3-inch circles onto individual 4-inch squares of parchment paper.
Fry
Heat oil to 365°F (185°C). Drop in a few crullers at a time. Fry for about 3 minutes per side. They are ready when they sound hollow if tapped and are deep amber.
Glaze
Whisk sugar, milk, and vanilla until smooth. Dip the warm crullers into the glaze and set on a wire rack to set.
Other turns to take.
Maple Glazed
Replace the vanilla extract with a teaspoon of pure maple syrup and a pinch of salt.
Cinnamon Sugar
Skip the glaze entirely and toss the warm crullers in a mix of granulated sugar and cinnamon.
When it doesn't go to plan.
Test your oil temperature with a small scrap of dough before dropping in a full cruller.
Do not crowd the pot, as the oil temperature will drop too quickly.
If the dough looks like it is separating when adding eggs, keep beating; it will come back together.
The ones that keep coming up.
Why did my crullers turn out flat?
The oil was likely too hot, or you didn't cook the flour base long enough on the stove, meaning there wasn't enough moisture to create the steam needed to lift the dough.
Can I reuse the frying oil?
Yes, strain it through a fine-mesh sieve or cheesecloth once cool and store in a dark, airtight container.
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