Light airy twisted crullers (Printable)

Light and airy French twists with crisp exteriors and tender, egg-rich interiors glazed to sweet perfection.

# What You'll Need:

→ Choux Pastry

01 - 1 cup water
02 - 6 tbsp unsalted butter, cut into pieces
03 - 1 tbsp granulated sugar
04 - 1/4 tsp salt
05 - 1 cup all-purpose flour
06 - 3 large eggs, room temperature
07 - 1 tsp pure vanilla extract

→ Glaze

08 - 1 cup powdered sugar, sifted
09 - 2–3 tbsp milk or water
10 - 1/2 tsp vanilla extract

→ For Frying

11 - Neutral oil (canola, sunflower, or vegetable), for deep-frying

# Step-by-Step:

01 - Combine water, butter, sugar, and salt in a medium saucepan. Heat over medium heat until boiling and butter is fully melted.
02 - Add flour all at once and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the pan sides, about 2 minutes.
03 - Remove pan from heat and let dough rest for 3–5 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated for a smooth, glossy, thick but pipeable dough. Stir in vanilla extract.
05 - Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch rings onto 12 parchment squares.
06 - Preheat neutral oil to 350°F in a deep fryer or heavy-bottomed pot.
07 - Carefully place 2–3 crullers (with parchment) into hot oil, parchment side down. Fry 1–2 minutes, remove parchment, then fry an additional 2–3 minutes per side until golden and puffed.
08 - Remove crullers with a slotted spoon and drain on a cooling rack or paper towels. Repeat frying remaining crullers.
09 - Whisk powdered sugar, milk (or water), and vanilla extract until smooth.
10 - Dip warm crullers into glaze, allow excess to drip off, then set on a rack to finish drying.

# Expert Advice:

01 -
  • They taste like you spent hours at the pastry shop, but the whole process—from start to finish—takes just 45 minutes.
  • Choux pastry is secretly forgiving once you understand it, making these an unexpectedly achievable project that always impresses.
  • The contrast between that delicate, shattering exterior and the tender, almost custardy interior is the kind of texture moment that keeps you reaching for another.
02 -
  • Oil temperature is non-negotiable—too cool and they'll absorb oil instead of crisping; too hot and the outside burns before the inside cooks through.
  • The parchment matters: it helps you get the cruller into the oil without it falling apart, and it actually helps the bottom cook evenly—don't skip this step even though it seems fussy.
  • Fresh is best: eat these the same day you make them, because the magic is in that crispy-exterior-tender-interior contrast, and it fades once they cool completely.
03 -
  • Room temperature eggs are non-negotiable; cold eggs won't incorporate smoothly and you'll end up with a grainy dough that won't puff properly.
  • Don't walk away from the oil—these only take a few minutes per batch, and the difference between perfectly puffed and overdone is about 30 seconds.
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