You need to try these delightfully fluffy French Crullers, based on Michael Ruhlman’s Pâte à Choux recipe. They were perfect, light and fluffy little balls of deliciousness and they took no time at all.
Courtesy of Elizabeth Nyland of Guilty Kitchen.
In a small saucepan, bring the water, butter, sugar and salt to a simmer over medium-high heat.
Add the flour and stir with a wooden spoon until it turns into a thick paste and pulls cleanly away from the sides of the saucepan.
Remove from the heat and either transfer to a bowl, or the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute or so to allow to cool slightly.
Add the first egg and beat on medium speed until fully incorporated. Scrape down the sides and add the remaining eggs one at a time, stirring till each egg is incorporated.
When dough is glossy and smooth, spoon rounded teaspoonfuls into 360°F oil (in a deep fryer or at least 2-3 inches in a pot over medium-low heat).
Balls will float to the surface and turn themselves over. Allow to fry for 2-3 minutes or until golden brown. (Do not remove too soon as undercooked crullers will deflate and be very sad.)
Dip or brush on glaze while still warm and enjoy!
Stir all ingredients until smooth.