French Cruller Donuts

Method5 steps

1. 1

   Step 1: Cut twelve 3-inch parchment squares and set aside. Bring the butter (6 tbsp), granulated sugar (2 tbsp), salt (1/4 tsp) and 1 cup water to a boil in a saucepan over medium heat. Add the 1 cup flour, reduce the heat to low and stir for about 4–5 minutes, until the dough forms a mass and pulls cleanly from the pan; dry off excess moisture without scorching it.

   Uses 6 tbsp unsalted butter · 2 tbsp granulated sugar · 1/4 tsp kosher salt · 1 cup water · 1 cup all-purpose flour

2. 2

   Step 2: Transfer the cooked choux base to a stand-mixer bowl. Stir on low for 2 minutes to release heat. Add the 3 whole eggs one at a time, fully incorporating each on low before the next. Add the 2 separately listed egg whites and mix to combine.

   Uses Cooked choux pastry base · 3 eggs · 2 egg whites

3. 3

   Step 3: Spoon the dough into a piping bag with a star tip. Pipe rings onto the individual parchment squares, overlapping each ring once to make two stacked layers. The twelve prepared squares give a guide of about twelve crullers; ring size determines the actual count.

   Uses Egg-enriched choux pastry

4. 4

   Step 4: Heat the chosen 2-cup oil bath in a suitable pot to 350°F (175°C). Carefully slide in 2–3 rings with their parchment. After a few seconds, use tongs to remove the released parchment. Fry about 1 1/2–2 minutes per side, until golden and cooked through with no raw dough centre. Maintain the oil temperature and repeat for the remaining rings.

   Fry each cruller side — 1 1/2–2 min · 2 minUses Piped raw choux rings · Chosen 2-cup frying bath; absorbed amount varies

5. 5

   Step 5: Drain the fried crullers on a paper-towel-lined rack and let them cool to slightly warm. Whisk the 1 cup glaze powdered sugar with 1–2 tbsp milk and the vanilla (1/4 tsp), adjusting within the milk range until a little thinner than maple syrup. Brush the warm crullers with glaze, using as much as needed and reserving any unused glaze. Let it set for a few minutes, then dust with the separate extra powdered sugar if desired.

   Uses Fried crullers · 1 cup powdered sugar · 1–2 tbsp milk for glaze · 1/4 tsp vanilla extract · Extra powdered sugar for finishing, as desired