Choux Pastry Crullers with Powdered Sugar
Light, airy rings of fried choux dough with crisp edges and a soft center, dusted with powdered sugar.
Equipment
- Medium saucepan
- Heavy pot
- piping bag with large star tip
- Candy or frying thermometer
- Slotted spoon
Ingredients
Main Ingredients
- 1 cup water
- 6 tbsp unsalted butter cut into pieces
- 1 cup all purpose flour
- ¼ tsp kosher salt
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 8 cup vegetable oil for frying, about 2 inches deep
- ½ cup powdered sugar for dusting
Instructions
Cooking
- Make the paste. Boil the water, butter, and salt, add the flour all at once, and stir for 2 minutes until it forms a ball.
- Add the eggs. Cool the dough for 5 to 10 minutes, then beat in the eggs one at a time and add the vanilla.
- Pipe. Pipe 12 rings onto 4 inch parchment squares using a large star tip.
- Fry. Lower the rings into 350 degrees F oil and fry for 3 to 4 minutes per side until golden.
- Finish. Drain on paper towels and dust with powdered sugar.
Notes
Substitutions: A glaze of powdered sugar and milk can replace the dusting. The rings can be baked instead of fried.
Tips: Keep the oil at 350 degrees F and fry in small batches. Skip the raw batter because it contains raw eggs.
Storage: Store at room temperature for up to 2 days or freeze for up to 1 month.