Vanilla Maple + Coffee Crullers

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Puffed, soft, sticky and sweet. French Crullers. I didn’t actually know that they existed until a few weeks ago when I was thinking about making doughnuts and ended up coming across them. One of my greatest pleasures is a strong cup of coffee alongside a golden brown, shiny, glazed doughnut.

The only downside to making them at home is that its quite a long process. It takes hours to make, prove, shape, prove again, fry and finish. I’m very much the kind of person that would take half a day to do that but I get that not everyone is. That’s where Crullers come in. Make choux paste, pipe it, fry it and glaze it. Finished.

However, these don’t have an ordinary doughnut texture. Expect a soft airy interior that’s not sweet nor savoury; very much like a traditional baked choux. The outside stays soft but retains its shape so that the sweet glaze can rest in its grooves.

Quick, fun and delicious. I just wish I made more.

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