Crullers

Category, DifficultyAdvanced

Crullers are a deep-fried treat made with the same batter as eclairs.

Yields8 Servings
Prep Time30 minsTotal Time30 mins
 ½ cup water
 ½ cup milk or parve substitute
 4 oz butter or margarine, cubed
 ¼ cup sugar
 ½ tsp kosher salt
 1 tsp vanilla extract
 1 ⅓ cups flour
 3 eggs, lightly beaten with fork
 14 3”-square parchment paper
 Canola oil for frying
Dusting
 1 cup sugar mixed with 1 teaspoon vanilla powder
Tools
 Deep fry thermometer
1

In a medium saucepan over medium heat, combine water, milk, butter, sugar, salt and vanilla. Stir until butter is melted and mixture begins to boil. Remove pan from heat and add flour all at once. Mix quickly with a wooden spoon to combine, forming a thick paste.

2

Return saucepan to heat and cook for 2 minutes, stirring constantly to dry out mixture.

3

Transfer dough to bowl of a mixer fitted with the paddle attachment. Mix for 1 minute to cool dough. With the mixer running on low speed, add eggs and mix until combined

4

Transfer the batter to a pastry bag fitted with star tip #847.

5

Lay out parchment squares on your countertop. Pipe a ring of batter onto each parchment square. Continue piping until all batter is done.

6

Heat oil in a medium saucepan to 360°F on a deep fry thermometer. Holding the parchment square at the corner, gently lower a cruller into the hot oil, ridges side down. Remove parchment with tongs and discard.

7

Fry three crullers at a time for about 5 to 7 minutes, turning to ensure even browning. Using a “spider” or slotted spoon, remove from oil to wire rack to drain. Let sit for a minute before tossing in the vanilla-infused sugar.

Ingredients

 ½ cup water
 ½ cup milk or parve substitute
 4 oz butter or margarine, cubed
 ¼ cup sugar
 ½ tsp kosher salt
 1 tsp vanilla extract
 1 ⅓ cups flour
 3 eggs, lightly beaten with fork
 14 3”-square parchment paper
 Canola oil for frying
Dusting
 1 cup sugar mixed with 1 teaspoon vanilla powder
Tools
 Deep fry thermometer

Directions

1

In a medium saucepan over medium heat, combine water, milk, butter, sugar, salt and vanilla. Stir until butter is melted and mixture begins to boil. Remove pan from heat and add flour all at once. Mix quickly with a wooden spoon to combine, forming a thick paste.

2

Return saucepan to heat and cook for 2 minutes, stirring constantly to dry out mixture.

3

Transfer dough to bowl of a mixer fitted with the paddle attachment. Mix for 1 minute to cool dough. With the mixer running on low speed, add eggs and mix until combined

4

Transfer the batter to a pastry bag fitted with star tip #847.

5

Lay out parchment squares on your countertop. Pipe a ring of batter onto each parchment square. Continue piping until all batter is done.

6

Heat oil in a medium saucepan to 360°F on a deep fry thermometer. Holding the parchment square at the corner, gently lower a cruller into the hot oil, ridges side down. Remove parchment with tongs and discard.

7

Fry three crullers at a time for about 5 to 7 minutes, turning to ensure even browning. Using a “spider” or slotted spoon, remove from oil to wire rack to drain. Let sit for a minute before tossing in the vanilla-infused sugar.

Crullers

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