These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
- 100 gm butter, coarsely chopped
- 170 gm plain flour, sieved
- 3 eggs
- Sunflower oil, for frying
- Ground cinnamon and icing sugar, for dusting
- 160 gm pure icing sugar, sieved
- 1Cut out 10cm-square-pieces of baking paper. Place butter and 250ml water in a large saucepan and bring to the boil. When all the butter is melted, add flour and beat vigorously with a wooden spoon until mixture leaves the sides of the pan (1-2 minutes). Remove from heat and transfer dough to an electric mixer fitted with a paddle and beat, adding eggs one at a time and beating well between additions. Spoon mixture into a piping bag fitted with a 12mm star nozzle. Pipe dough into about 8cm rings, joining the ends, and place on paper squares.
- 2Heat oil in a deep saucepan to 175C. Holding the edge of the paper squares, in batches, carefully lower rings upside down into the oil (be careful, hot oil will spit) and when paper releases, remove from oil with tongs, then turn doughnuts occasionally until deep golden (8-12 minutes). Drain on paper towels, then cool to room temperature on a wire rack.
- 3For glaze, stir icing sugar and 1 tbsp water in a bowl to combine. The mixture should be a thick drizzling consistency; adjust with extra icing sugar or water as necessary. Spoon glaze over pastries and leave to set (10-15 minutes). Sprinkle pastries with cinnamon and icing sugar and serve. Crullers are best eaten the same day they're made.