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French crullers, often celebrated as one of the most delightful pastries, have captured the hearts of dessert lovers around the world. With their unique toroidal shape and airy texture, these pastries stand out in the realm of doughnuts. Unlike their denser counterparts, crullers offer a light, ethereal bite that melts in your mouth, making them a favorite choice for breakfast or a sweet afternoon treat. Their subtle sweetness, combined with a hint of vanilla and a delicate glaze, creates a harmonious flavor profile that is both comforting and indulgent.

French Crullers Recipe

Indulge in the delightful taste of Heavenly French Crullers! These airy, light donuts are made with a simple dough of water, butter, and eggs, then fried to golden perfection. With a smooth vanilla glaze that adds the perfect touch of sweetness, these crullers are sure to impress. Prepare them for breakfast or as a sweet treat any time of day. Follow this easy recipe to bring a little French flair to your kitchen! Enjoy every bite!
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Ingredients
  

1 cup water

1/2 cup unsalted butter

1/4 teaspoon salt

1 cup all-purpose flour

4 large eggs

1 teaspoon vanilla extract

1 cup powdered sugar (for glazing)

2-3 tablespoons milk (for glazing)

Oil for frying

Instructions
 

In a medium saucepan, combine water, butter, and salt over medium heat. Stir until the butter is melted and the mixture reaches a boil.

    Remove from heat and add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.

      Let the mixture cool for about 5 minutes. Then, add the eggs one at a time, mixing well between each addition. The dough should be smooth and glossy. Stir in the vanilla extract.

        Transfer the dough to a piping bag fitted with a star tip (or a large zip-top bag with the corner snipped off).

          Heat oil in a deep fryer or large pot to 350°F (175°C).

            Pipe 4-5 inch rings of dough into the hot oil, using scissors to cut them off the piping bag. Fry them until golden brown, about 3-4 minutes per side. Be careful not to overcrowd the pan.

              Once cooked, transfer the crullers to a paper towel-lined plate to drain excess oil.

                While the crullers cool, prepare the glaze by whisking together powdered sugar and milk in a bowl until smooth. Adjust the consistency by adding more milk or sugar as needed.

                  Once the crullers are barely warm, dip the top half in the glaze, allowing the excess to drip off, and place them on a wire rack to set.

                    Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12