Airy French crullers with golden, twisted dough and a smooth vanilla glaze for a sweet, light finish.
# Ingredient List:
→ 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, 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
→ Frying
11 - Neutral oil (canola, sunflower, or vegetable) for deep-frying
# How to Prepare:
01 - Combine water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium heat while stirring until butter melts.
02 - Add all the flour 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 - Beat in eggs one at a time until the dough is smooth and glossy, then mix in vanilla extract; dough should be thick but pipeable.
05 - Fill a piping bag fitted with a large star tip and pipe 3-inch twisted rings onto 12 parchment paper squares.
06 - Heat neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Place 2 to 3 crullers with parchment paper into the hot oil, fried for 1 to 2 minutes, remove parchment with tongs, then fry each side for 2 to 3 minutes until golden and puffed.
08 - Remove crullers with a slotted spoon and drain on a cooling rack or paper towels; repeat for remaining crullers.
09 - Whisk powdered sugar, milk or water, and vanilla until smooth.
10 - Dip warm crullers into the glaze, allow excess to drip off, then set on a rack to finish drying.
