French Crullers

Ingredients

• Water1 cup
• Unsalted butter8 tbsp
• All-purpose flour1 cup
• Eggs4 large
• Oil for frying3 cups
• Powdered sugar for glaze1.5 cups
• Milk for glaze3 tbsp

Instructions

1. Make the choux pastry: Boil water and butter. Add flour and stir until a dough ball forms. Cool slightly.
2. Beat in eggs one at a time until the dough is smooth and glossy.
3. Transfer pastry to a piping bag with a large star tip.
4. Pipe 3-inch rings onto squares of parchment paper.
5. Heat oil to 180°C (350°F).
6. Carefully place the crullers, still on the parchment, into the hot oil. The paper will detach as they cook.
7. Fry for 2-3 minutes per side until golden.
8. Whisk powdered sugar and milk to make a glaze. Dip the warm crullers into the glaze.
9. Let the glaze set on a wire rack before serving.