French Crullers

A French cruller is a doughnut made from choux pastry (cream puff dough). They are usually shaped like a fluted ring and have a light airy texture. Sometimes these are also simply known as "crullers," but they have little resemblance to the other kind of cruller other than that they are both types of doughnuts.

Ingredients (12 big or 24 small):
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup shortening
1 cup boiling water
1 cup sifted (115gm) all purpose flour
3 eggs
1 teaspoon vanilla extract
Vegetable oil for deep-frying
Frosting: Caster sugar, cinnamon powder, icing sugar or chocolate

  1. Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil.
  2. Add flour all at once and mix and cook until thickened, stirring constantly.
  3. Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla extract and mix well.
  4. Transfer the dough into a piping bag and squeezing it through a star tube to form circles on greased paper.
  5. Heat oil to 180C on frying thermometer.
  6. Carefully turn paper upside down so crullers will drop into oil. I find it easier to place the dough in oil by forming the circle onto a lined potato masher.
  7. Fry and flip over until golden brown. Spread with frosting as desired.

Recipe adapted from recipezaar.

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