French Crullers

Method

Donuts:

1. In a medium sized saucepan over medium high heat, combine water, butter, sugar, salt and vanilla. Bring to a boil.

2. Add the flour and stir in until incorporated. Continue cooking and stirring the mixture until it begins coating the bottom of the saucepan in places. Remove from the heat.

3. Carefully transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment. Mix on a medium-low speed for a few minutes, or until the mixture has cooled slightly.

4. While the mixer is running, add the eggs one at a time, letting each one incorporate into the mixture before adding the next. Then the egg whites last, Once all of the eggs and egg whites have been added, continue mixing until smooth and glossy and the dough starts to hold a little shape.

5. In a large stockpot, preheat 3-4” of oil to 375°. Cut a piece of parchment paper into 3-4” squares. Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough squares. Spoon the dough into a piping bag fitted with a very large op

   In a large stockpot, preheat 3-4” of oil to 375°. Cut a piece of parchment paper into 3-4” squares. Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough squares. Spoon the dough into a piping bag fitted with a very large open star tip. Pipe dough circles about 3-4" in diameter onto the parchment squares. Place the piped dough circles with the parchment into the preheated oil.

   375°

6. Gently remove the parchment paper with tongs and fry for about 2-3 minutes on each side or until a caramel golden color. Once cooked and golden, carefully remove the crullers from the oil and place on a wire cooling rack over paper towels to let any excess oil drip out. Repeat the frying process with the remaining dough.

   ⏱ 3 min

Glaze:

1. In a small mixing bowl add powdered sugar, corn syrup, hot water and vanilla. Whisk until smooth. One at a time, dip warm crullers into the bowl of glaze. Using a fork, turn the doughnut over to completely cover it with the glaze. Lift the donut out of the glaze and let as much excess glaze drip back into the bowl then place onto a wire cooling rack to let the excess glaze drip off.