Ingredients:

  • 1 cup (240 ml) water
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (120g) all-purpose flour, sifted
  • 4 large eggs
  • 4 cups (946ml) vegetable oil, for frying
  • 2 cups (240g) confectioners' sugar, sifted
  • 1/4 cup (60ml) milk or water
  • 1 teaspoon (5ml) pure vanilla 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 immediately add the sifted flour all 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. Let cool slightly for 5 minutes. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and pipe-able.
  4. Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into a ring shape onto prepared parchment paper.
  5. Place the baking sheet with piped crullers in the refrigerator and chill for 30 minutes. This helps the crullers maintain their shape during frying.
  6. Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).
  7. Carefully peel the parchment squares with the crullers on top from the baking sheet. Gently lower crullers into the hot oil (parchment side up), parchment side up. Fry 2-3 at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and puffed up.
  8. Remove the crullers with a slotted spoon or spider and place them on a wire rack to drain excess oil. Let cool completely.
  9. In a medium bowl, whisk together the sifted confectioners' sugar, milk or water, and vanilla extract until smooth and creamy.
  10. Dip the cooled crullers into the vanilla glaze, coating the top. Place them back on the wire rack to allow the glaze to set.
  11. Serve the glazed crullers immediately for the best flavor and texture.