french crullers

Its Fryday so I thought I'd post up my favorite donut recipe. These tend to last longer than most of the donuts I make (which means they last a few hours, not until the next day!) This is my favorite french cruller recipe, its from the not so humble pie blog, which is pretty awesome.
1 cup water
3 oz (6 tablespoons) unsalted butter, cubed
2 teaspoons sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
3 large eggs
2 large egg whites
edit:
recently when I've made these I've had to take out one of the full eggs, not one of the egg whites. if your crullers are coming out soggy, try that.

[@indigowarrior6469]

Awesome video! You’re a wonderful teacher 😊👍🏽 Crullers are my absolute favorite donut! I’m gonna try my hand at making them! Thanx for sharing your talent and this recipe 😉👍🏽💝 🍩 Blessings! 💜

[@angiebear8727]

Wow those look yummy. Way simpler than I thought they’d be. Definitely gonna give it a try

[@kathyfann]

These and buttermilk old fashioned are my favorite

[@raymondvasquez1268]

My favorite donut!

[@rottenrobert666]

wow! impressive! so knowledgeable. (and pretty) i originally was just going to watch how french crullers got their shape but the whole clip was so good i had to watch the whole thing : )

[@doyledean2763]

Awesome video. I never thought of using an electric skillet. Thanks for such a great tip!

[@RoketEngineer]

I really appreciated all the small tips. Great instructions!

[@raol635]

Very good explanation. We call this donuts ''tires'' In Québec 😁😁. Thank you

[@saritalopez1021]

You are awesome, thank you.😊

[@hanselfam]

My fav donut. 🤤 can’t wait to try the recipe.

[@grumpyoldlady_rants]

How do you stay so slim working in bc a bakery? 😄. I’m going to try making crullers this weekend. I’ve never made a choux dough before so it will be interesting. Thanks for sharing your method.

[@leslimback9402]

Thanks. I’ve had to back to making French crullers again since all vendors cannot provide the 50 lb bag of mix. Dawn, BAKEMARK and Niagara are out. A bit rusty but you’ve lit the inspiration fire. P.S. I’ll use the handy, dandy Belshaw French cruller dropper for the frying side. Yield is not as good as the bag mix. 28 per lb (bag) verses 12 to 14 yield the hard hand made way.

[@arpadcsorba2053]

Everybody seems to be making cake donuts. They may look like crullers but they are not. Crullers are light and hollow in the middle.

[@sarahpettyYTSUX]

Very Good Recipe Sister!!! Best Yet!!! The Only Change is to put them on a Rack instead of paper towels...

[@stephenjohnston7545]

Thank you! Thank you! and Thank you!

[@giorgia1463]

Hello I love your recipe!! Thanks for sharing

[@daybydaybaker7438]

that can definitely happen, id try using less eggs, maybe letting the mix cool a little more before adding the eggs, it can be a little variable depending on how much moisture you cook out

[@erinsmith2758]

What tip do you use for piping dough?

[@judgetoogood1033]

Donuts sit in my stomach. Thankyou

[@kalynlambert6889]

How do I get to part 2? Thank you.

[@daybydaybaker7438]

kzbin.info/www/bejne/fWbIfKqQgZVrm8k

[@schmidt1338]

Mine always split open when frying, any ideas why?

[@daybydaybaker7438]

split how? one half usually splits open, and the other side is prettier

[@beckybruhn]

I really like how down to earth and casual you are about this. What kind of oil do you use for the frying? I'm going to make Cruella crullers - dipped in white and black. :-)

[@daybydaybaker7438]

thanks :) I use vegetable oil, usually Wesson. That sounds fun!

[@beckybruhn]

@@daybydaybaker7438 Thank you! I think I could get black glaze from a dark chocolate glaze and black food coloring but I really want licorice flavored - so it will be experimental, to say the least!

[@beckybruhn]

Wanted to share my doughnut video - much less informative than yours and I had to drop the Cruller de Vil for a second type of doughnut - but still, I credit you with the inspiration! I hope things are going well there! kzbin.info/www/bejne/aHLNgmaId8yFgLs

[@chrisearley3573]

So, I have a few questions... 1 how old are you? And how long have you been cooking. You made this very easy to follow and I'm so thankful for that... and last what state are y'all in and is it a business... thank you for the instructions

[@Gwygojyn931]

Not creepy at all

[@chrisearley3573]

@@Gwygojyn931, not meant to be creepy. Sorry you feel that way.

[@residentevil1223]

Just give me a pot of coffee, and I will destroy those French Puffs from heaven. :P

[@thehiddenhaven5486]

Interesting that there is no milk in it. Great video!

[@hj.trianarahma9699]

can you not need to use paper to arrange it

[@daybydaybaker7438]

the paper lets you transfer the crullers without losing their shape. You could pipe directly into. the oil and cut it off like a churro if you wanted, but I dont think theres another way to get that shape.

[@LuckyGuu]

She's a cutie!

[@dorsietate]

Ummm