Ingredients:

  • 1 cup (240ml) Water
  • 1/2 cup (1 stick, 113g) Unsalted Butter, cut into cubes
  • 1/4 teaspoon Salt
  • 1 cup (120g) All-Purpose Flour, sifted
  • 4 Large Eggs
  • 2 cups (240g) Powdered Sugar
  • 1/4 cup (60ml) Milk (or Coffee for a mocha twist)
  • 1/2 teaspoon Vanilla Extract (or Coffee Extract)

Instructions:

  1. Combine water, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring until butter is melted.
  2. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
  3. Transfer the dough to a mixing bowl and let it cool slightly (about 5 minutes). Gradually add the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy. It should be a thick, pipeable consistency.
  4. Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough. Let it rest at room temperature for 30 minutes. This helps the gluten relax.
  5. Preheat oven to 400°F (200°C).
  6. Transfer the dough to a piping bag fitted with a large star tip. Pipe rings of dough onto the prepared baking sheet, leaving some space between each cruller.
  7. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 5-10 minutes, or until the crullers are puffed, golden brown, and firm to the touch.
  8. Let the crullers cool completely on a wire rack before glazing.
  9. Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for desired consistency.
  10. Dip the cooled crullers into the glaze, letting any excess drip off. Return to the wire rack to set.