Golden twisted French crullers with a crisp shell, tender inside, and a smooth vanilla glaze for a sweet finish.
# What You Need:
→ 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, at 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
→ For Frying
11 - Neutral oil (canola, sunflower, or vegetable) for deep-frying
# How to Make:
01 - In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until butter melts.
02 - Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides, approximately 2 minutes.
03 - Remove from heat and let cool for 3 to 5 minutes.
04 - Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Mix in vanilla extract. The dough should be thick yet pipeable.
05 - Transfer dough to a piping bag fitted with a large star tip. Cut parchment paper into 3x3 inch squares and pipe a 3-inch twisted ring onto each square.
06 - Heat neutral oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer.
07 - Carefully place 2 to 3 crullers with parchment paper side down into the oil. Fry for 1 to 2 minutes, then remove the parchment with tongs. Continue frying each side for 2 to 3 minutes until golden and puffed.
08 - Remove crullers with a slotted spoon and drain on a rack or paper towels. Repeat with remaining pieces.
09 - Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth.
10 - Dip warm crullers into the glaze, allowing excess to drip off. Place on a rack to set before serving.
