Crisp on the outside, impossibly light within, these vanilla crullers are a study in contrast. The dough begins as a classic pâte à choux, cooked briefly on the stovetop, then piped into delicate rings that puff dramatically when they hit hot oil. A quick dip in glaze while still warm gives them their signature sheen and sweetness.

Tips & Tricks
• Cook the dough until it pulls cleanly from the pan — this step builds structure and prevents greasy crullers.
• Add the eggs only once the dough is warm, not hot, to keep the texture smooth.
• Chill the dough so it pipes cleanly and holds its shape.
• Fry in small batches to keep the oil temperature steady.
• Crullers are at their peak the day they’re made, when the exterior is crisp and the center still tender.

You can also make them in ribbon form, using Jillian Barreca’s bow piping technique!

Ingredients:

¼ cup (2 fl oz / ~60 ml) whole milk

¼ cup (2 fl oz / ~60 ml) water
¼ cup (2 oz / ~57 g) butter
½ tbsp granulated sugar
½ tsp salt
½ cup (2.5 oz / ~71 g) all-purpose flour
2 large eggs, room temperature
Zest of ½ lemon
~3 cups vegetable oil, for frying

Instructions

Bring the milk, water, butter, sugar, and salt to a boil in a heavy saucepan. Remove from heat, add the flour all at once, and stir vigorously. Return to medium heat and cook, stirring constantly, until the dough pulls together and leaves a film on the pan.

Transfer the dough to a bowl and spread it out to cool briefly. When just warm, beat in the eggs one at a time, then mix in the lemon zest until smooth. Cover the surface directly with plastic wrap and chill for at least 1 hour.

Cut parchment into small squares. Pipe chilled dough into connected rings on each square using a large star tip.

Heat oil to 350°F (180°C). Lower crullers into the oil parchment-side up; remove the paper after about a minute. Fry until deeply golden, 2–3 minutes per side. Glaze while warm and cool on a rack.

Best eaten the day they’re made; leftovers keep refrigerated up to 2 days.