Real Recipes From Real Home Cooks ®
French Crullers
"There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter. Note: Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest...."
INGREDIENTS
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1 cup water
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6 tablespoons (3 ounces) unsalted butter
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2 teaspoons (10 grams) superfine sugar
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1/4 teaspoon salt
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1 cup (135 grams) all-purpose flour, sifted
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3 large eggs, divided
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1 to 2 egg whites, slightly beaten
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Vegetable oil for frying
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Basic Sugar Glaze
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