Light and airy French crullers with a crisp exterior, tender inside, finished with a sweet vanilla glaze.
# What You’ll Need:
→ Choux Pastry
01 - 1 cup water
02 - 6 tablespoons unsalted butter, cut into pieces
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
→ Glaze
08 - 1 cup powdered sugar, sifted
09 - 2 to 3 tablespoons milk or water
10 - 1/2 teaspoon vanilla extract
→ For Frying
11 - Neutral oil (canola, sunflower, or vegetable), for deep-frying
# How To Make:
01 - Combine water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, stirring until butter melts.
02 - Add flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the pan sides, about 2 minutes.
03 - Remove from heat and let cool for 3 to 5 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition until smooth and glossy. Mix in vanilla extract. Dough should be thick but pipeable.
05 - Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto 3x3 inch parchment squares, forming twisted circles.
06 - Heat oil to 350°F in a heavy-bottomed pot or deep fryer.
07 - Place 2 to 3 crullers with parchment side down into oil. Fry 1 to 2 minutes, then remove parchment with tongs.
08 - Continue frying crullers 2 to 3 minutes per side until golden brown and puffed.
09 - Remove crullers with a slotted spoon and drain on a rack or paper towels. Repeat with remaining crullers.
10 - Whisk powdered sugar, milk, and vanilla until smooth. Dip warm crullers into glaze, allowing excess to drip off. Place on rack to set.
