Uploaded July 2022 | Updated September 2026, 1 day ago
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The mythical cruller is, as it turns out, incredibly, perilously, easy to make. They are made by piping circles of choux pastry onto squares of parchment paper, and then sliding them into hot oil to fry. Our crullers are flavored with lemon zest, and they come out deliciously lemony. If some other flavor appeals more, try using it instead. For a “plain” cruller, use up to 1 teaspoon of vanilla in place of the lemon zest.
If they are to be dusted with sugar, that should happen while they are quite fresh from the fryer. The more coarse the sugar is, the sooner it must be applied. Powdered sugar works very well and will generally stick at any time.
Makes about 6 crullers.
Equipment:
• deep fryer or fry-pot setup
• piping bag with open star tip
• large mixing bowl
• medium saucepan
Ingredients:
1/4 cup whole milk
1/4 cup water
1/4 cup butter 1/2 stick
1/2 Tbsp sugar
1/2 tsp salt
1/2 cup AP flour
2 ea large eggs room temperature
1 ea lemon’s zest
6 ea 3 inch squares of parchment
For powdering: powdered sugar
Procedure:
1. To make choux paste, bring the first five ingredients to a boil in the saucepan: milk, water, butter, sugar and salt.
2. Take the pan off the heat briefly and dump in all the flour, using a whisk to stir everything together, then return to the heat and beat over medium heat 2-3 min, until the paste has become homogeneous and a bit shiny.
3. Spread the choux paste over the bottom of the mixing bowl to cool for about 15 minutes until it is not especially warm anymore.
4. Add an egg and the lemon zest and beat the paste until smooth.
5. Add the last egg and beat once again until the paste is smooth.
6. Condense the choux paste to a ball in the bottom of the bowl, wrap it and chill it for an hour or so, until it is fully chilled.
7. Prepare the frying rig so that it is hot and ready about the same time the crullers are piped.
8. Place the chilled choux paste into a piping bag with an open-star tip and pipe out 3” circles onto the squares of parchment. The size of the square will help to guide the size of the circles. If need be, stick the circles to the countertop with drops of water.
9. Once the fryer has come to 350F, drop in 2-4 crullers and let them fry about 2 min per side. They should puff up in the oil.
10. Once the crullers appear golden brown and delicious, take them out and drain them on a wire rack.
11. Dust them with sugar in a timely fashion as they cool in order to ensure good adherence.
12. Enjoy them soon after making them.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
The mythical cruller is, as it turns out, incredibly, perilously, easy to make. They are made by piping circles of choux pastry onto squares of parchment paper, and then sliding them into hot oil to fry. Our crullers are flavored with lemon zest, and they come out deliciously lemony. If some other flavor appeals more, try using it instead. For a “plain” cruller, use up to 1 teaspoon of vanilla in place of the lemon zest.
If they are to be dusted with sugar, that should happen while they are quite fresh from the fryer. The more coarse the sugar is, the sooner it must be applied. Powdered sugar works very well and will generally stick at any time.
Makes about 6 crullers.
Equipment:
• deep fryer or fry-pot setup
• piping bag with open star tip
• large mixing bowl
• medium saucepan
Ingredients:
1/4 cup whole milk
1/4 cup water
1/4 cup butter 1/2 stick
1/2 Tbsp sugar
1/2 tsp salt
1/2 cup AP flour
2 ea large eggs room temperature
1 ea lemon’s zest
6 ea 3 inch squares of parchment
For powdering: powdered sugar
Procedure:
1. To make choux paste, bring the first five ingredients to a boil in the saucepan: milk, water, butter, sugar and salt.
2. Take the pan off the heat briefly and dump in all the flour, using a whisk to stir everything together, then return to the heat and beat over medium heat 2-3 min, until the paste has become homogeneous and a bit shiny.
3. Spread the choux paste over the bottom of the mixing bowl to cool for about 15 minutes until it is not especially warm anymore.
4. Add an egg and the lemon zest and beat the paste until smooth.
5. Add the last egg and beat once again until the paste is smooth.
6. Condense the choux paste to a ball in the bottom of the bowl, wrap it and chill it for an hour or so, until it is fully chilled.
7. Prepare the frying rig so that it is hot and ready about the same time the crullers are piped.
8. Place the chilled choux paste into a piping bag with an open-star tip and pipe out 3” circles onto the squares of parchment. The size of the square will help to guide the size of the circles. If need be, stick the circles to the countertop with drops of water.
9. Once the fryer has come to 350F, drop in 2-4 crullers and let them fry about 2 min per side. They should puff up in the oil.
10. Once the crullers appear golden brown and delicious, take them out and drain them on a wire rack.
11. Dust them with sugar in a timely fashion as they cool in order to ensure good adherence.
12. Enjoy them soon after making them.
Music: bensound.com/royalty-free-music
