Crullers are light-as-air doughnuts that are based on a French choux paste recipe. Eggs add the volume and tenderness, and rice flour and tapioca starch replace the need for any wheat flour.
Alternatively, this recipe can be baked, just like choux paste, into profiteroles and eclairs.
Courtesy of Anna Olson
Stir the rice flour and tapioca starch together and set aside. Bring the water, milk, butter, sugar and salt up to a boil in a medium saucepot. Add the rice flour mixture and stir vigorously with a wooden spoon until the dough “cleans” the pot as you mix it, about 90 seconds (the dough will be tight). Remove the pot from the heat and scrape it into a mixer fitted with a paddle attachment or using electric beaters, and beat the dough for 2 minutes to cool it down slightly.
Break the eggs into a bowl and add them one at a time to the dough as it mixes, waiting until each egg is incorporated before adding the next. Once all of the eggs are incorporated, spoon the batter into a piping bag fitted with a large star tip.
Pipe doughnut-shaped crullers onto a parchment lined baking tray and chill for 20 minutes or long enough so that they can be peeled off of the paper.
Preheat a tabletop fryer, or a deep pot filled with 2 inches of oil, to 375ºF. Carefully drop the chilled crullers into the fryer and cook for 2 minutes on each side, then remove onto a cooling rack over a tray to cool. Dust with icing sugar before serving.