Ah, the French cruller—a pastry so light and airy, it’s like biting into a cloud made of sugar and dreams. These delicate rings are the stuff of legends, often found nestled among the finest pastries in a Parisian boulangerie. I remember the first time I tried one; it was a chilly morning, the aroma of fresh coffee mingling with the scent of these golden beauties, and I swear I could hear an accordion playing softly in the background. Give this easy recipe a go, and you might just find yourself transported to a quaint café in the heart of France.
Steps
- Begin by preparing a dough using choux pastry. This will be the base for the French cruller.
- Transfer the prepared dough into a piping bag fitted with a star-shaped nozzle. This will help achieve the cruller’s signature ring shape.
- Pipe the dough onto squares of parchment paper, forming rings. Ensure each ring is uniform in size for even cooking.
- Heat oil in a deep fryer or large pot to the appropriate frying temperature. Carefully lower the dough rings into the hot oil using the parchment as support.
- Fry the crullers until they are golden brown and puffed, flipping them halfway to ensure even cooking on both sides. This should take a few minutes.
- Remove the fried crullers from the oil and place them on a wire rack or paper towels to drain excess oil. Let them cool slightly.
- Glaze the crullers by dipping them in a simple sugar glaze or your choice of icing. Allow the glaze to set before serving.
- Serve the crullers fresh, optionally dusted with cinnamon sugar, or enjoy them plain.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup unsalted butter
- 2 large eggs
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Oil for frying (enough for deep frying)
- Optional toppings: cinnamon sugar or plain icing
FAQ
- What is a cruller and how is it made?
- A cruller is a deep-fried pastry popular in Europe and North America. It is usually made from a twisted or looped string of dough, or in North America, from cake doughnut batter shaped into small loaves or sticks. The French cruller is typically ring-shaped and made from choux pastry.
- Where does the term ‘cruller’ originate from?
- The word ‘cruller’ comes from the early 19th-century Dutch word ‘kruller,’ which means ‘to curl.’ This reflects the pastry’s twisted shape.
- How do crullers differ between regions?
- In Europe, crullers have a traditional twisted shape. In North America, they often resemble cake doughnuts. The French cruller, popularized by Dunkin’ Donuts in the U.S., is made with choux pastry and formed into a light, airy ring. In China, a similar pastry called youtiao is referred to as a Chinese cruller.
- Why did Dunkin’ Donuts stop selling traditional crullers?
- Dunkin’ Donuts discontinued traditional crullers in 2003 because they were too labor-intensive to make and couldn’t be easily replicated with modern doughnut-making machines. Some locations introduced a simplified, machine-made version called a “cake stick.”
- Are crullers popular outside of the United States?
- Yes, crullers are also popular in Canada, the United Kingdom, and Australia. In the southeastern U.S., French crullers are a common bakery item, and they are available at various donut chains and shops in these regions.
Tips
- Shape the Crullers with Care: When making traditional crullers, pay attention to forming the dough into the distinctive twisted shape. For a traditional look, fold and twist the dough carefully to achieve the signature pattern.
- Choose Your Topping Wisely: Crullers can be enjoyed plain, or you can enhance their flavor by topping them with cinnamon sugar or dipping them in plain icing. Decide on a topping that complements the cruller’s taste and texture.
- Use Choux Pastry for French Crullers: If you’re making French crullers, utilize choux pastry for a light and airy texture. This involves piping the dough into a ring shape before frying, ensuring the finished product is both delicate and delicious.
- Deep-Frying Tips: When deep-frying crullers, maintain a consistent oil temperature to ensure even cooking and a crunchy exterior. Monitor the oil closely to avoid burning the pastries, and drain them on paper towels to remove excess oil.
Equipment
- Deep fryer or a large pot suitable for deep frying.
- Piping bag with a star-shaped nozzle (for French crullers).
- Candy thermometer or deep-fry thermometer (to monitor oil temperature).
- Doughnut cutter or a specific tool for shaping crullers.
- Parchment paper (for piping choux pastry onto, if making French crullers).
