Ingredients:

  • 1 cup (240ml) Water
  • 1/2 cup (113g) Unsalted Butter, cut into cubes
  • 1/4 teaspoon Salt
  • 1 cup (120g) All-Purpose Flour, plus extra for dusting
  • 4 Large Eggs
  • 1/4 teaspoon Ground Nutmeg (optional, but highly recommended)
  • 4-6 cups Vegetable Oil or Canola Oil, for frying
  • 2 cups (240g) Powdered Sugar
  • 1/4 cup (60ml) Milk or Water
  • 1/2 teaspoon Vanilla Extract

Instructions:

  1. Combine water, butter, and salt in a saucepan. Bring to a boil.
  2. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
  3. Transfer the dough to a mixing bowl. Let cool slightly (about 5 minutes).
  4. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and pipeable. Add nutmeg now.
  5. Transfer the dough to a piping bag fitted with a star tip.
  6. Line a baking sheet with parchment paper.
  7. Pipe the choux pastry into cruller shapes (circles with a loop back to the starting point) onto the prepared baking sheet.
  8. Chill the piped crullers in the refrigerator for at least 15 minutes. This helps them hold their shape during frying.
  9. Heat the oil in a deep pot or fryer to 350°F (175°C).
  10. Carefully drop the chilled crullers into the hot oil, a few at a time, being careful not to overcrowd the pot.
  11. Fry for 3-4 minutes per side, until golden brown and puffed up.
  12. Remove the crullers with a spider skimmer and place them on a wire rack lined with paper towels to drain excess oil.
  13. While the crullers are cooling, whisk together powdered sugar, milk (or water), and vanilla extract until smooth. Adjust the consistency with more liquid if needed.
  14. Dip the cooled crullers into the glaze or drizzle the glaze over them.
  15. Let the glaze set completely before serving.