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French Crullers

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French CrullersLara Ferroni

There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter.

Note: Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest.

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