Description
Delicate French crullers shine with zesty lemon essence, offering a light pastry experience straight from Paris bakeries. Golden rings drizzled with tangy glaze promise a delightful moment you’ll savor with each airy, elegant bite.
Ingredients
Scale
Main Ingredients:
- 1 and ¼ cups unbleached all-purpose flour
- 3 large whole eggs
- 8 tablespoons (113 grams) unsalted butter
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) water
Seasoning Ingredients:
- 1 tablespoon granulated sugar
- ¾ teaspoon table salt or 1 and ¼ teaspoons kosher salt
- Grated lemon zest from about one large lemon (1-2 tablespoons)
Glaze Ingredients:
- 1 and a half cups (180 grams) powdered sugar
- 1 tablespoon honey
- 2–3 tablespoons (30–45 ml) milk
- 1 tablespoon pure vanilla extract
- 1 large egg white lightly beaten
Instructions
- Prepare a robust saucepan and combine whole milk, water, unsalted butter, granulated sugar, and kosher salt, heating the mixture until it erupts into a vigorous rolling boil over medium heat.
- Immediately remove the pan from heat and introduce all-purpose flour with swift, decisive stirring motions to create a uniform mixture.
- Return the saucepan to low-medium heat, continuously whisking for 2-3 minutes until the dough pulls away from pan sides and forms a cohesive, smooth texture.
- Transfer the warm dough into a stand mixer bowl, allowing it to cool slightly for approximately 5-7 minutes before incorporating room-temperature eggs and fresh lemon zest.
- Mix the ingredients thoroughly until achieving a silky, consistent batter with no visible egg streaks.
- Refrigerate the dough for 10-15 minutes to enhance its piping consistency and structural stability.
- Cut parchment paper into 3-inch (7.6 centimeters) squares and lightly coat with vegetable oil to prevent sticking.
- Fill a piping bag fitted with a star tip with the chilled dough and carefully pipe circular or oval shapes onto prepared parchment squares.
- Heat neutral cooking oil in a deep fryer or heavy-bottomed pot to 370 degrees Fahrenheit (188 degrees Celsius).
- Gently lower parchment-lined crullers into hot oil, allowing them to float and transform into golden, crispy pastries, turning once for even browning.
- Remove fried crullers using a slotted spoon, draining excess oil on wire cooling racks.
- Craft a smooth vanilla-honey glaze by whisking powdered sugar, pure vanilla extract, honey, and a splash of milk until achieving a luxurious, glossy consistency.
- Once crullers have completely cooled, dip each pastry into the glaze, allowing excess to drip off before serving.
Notes
- Chill dough for 10 minutes to enhance texture and make piping easier.
- Vigorous stirring creates smooth, lump-free choux pastry base for crullers.
- Use fresh, high-quality butter and eggs to elevate overall flavor profile.
- Pipe dough carefully onto oiled parchment squares for consistent shape and size.
- Maintain oil temperature at 370°F for perfectly crispy, golden-brown exterior.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 10
- Calories: 245 kcal
- Sugar: 11 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: <1 g
- Protein: 3 g
- Cholesterol: 85 mg