Ingredients:

  • 1 cup (240ml) Water
  • 1/2 cup (113g) Unsalted Butter, cut into cubes
  • 1/4 teaspoon Salt
  • 1 cup (120g) All-Purpose Flour, sifted
  • 4 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 6 cups (approx. 1.4 Liters) Vegetable Oil, for frying
  • 2 cups (240g) Powdered Sugar, sifted
  • 1/4 cup (60ml) Milk (whole or 2%)
  • 1/2 teaspoon Vanilla Extract

Instructions:

  1. Combine water, butter, and salt in a saucepan. Heat over medium heat until butter is melted and the mixture comes to a rolling boil.
  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 for 5-10 minutes.
  4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy. Stir in vanilla extract.
  5. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Line a baking sheet with paper towels. Cut parchment paper into 12-15 squares.
  6. Transfer the dough to a piping bag fitted with a large star tip. Pipe circles, overlapping the ends to form a ring, onto the individual parchment squares.
  7. Carefully lower the parchment-lined crueller into the hot oil (parchment side up). After a few seconds, gently remove the parchment paper with tongs. Fry for 2-3 minutes per side, until golden brown and puffed. Don't overcrowd the pot.
  8. Remove the cruellers with a slotted spoon or spider and place them on the prepared baking sheet to drain.
  9. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
  10. Dip the cooled cruellers into the glaze, or drizzle the glaze over them. Let the glaze set for a few minutes before serving.