Imagine biting into a cloud-like pastry that's crispy on the outside, impossibly light on the inside, and infused with the most luxurious vanilla bean flavor - without any dairy or eggs! These Vegan French Crullers are about to revolutionize your dessert game, proving that plant-based treats can be just as decadent and irresistible as their traditional counterparts. Get ready to impress your friends, family, and even the most skeptical food critics with this show-stopping recipe that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 12 crullers
Ingredients
- 1 cup flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ cup almond milk
- �
- � cup coconut sugar
- 1 tsp vanilla bean paste
- Oil for frying
- Powdered sugar for dusting
Instructions
- In a medium saucepan, combine almond milk, coconut sugar, and vanilla bean paste. Heat over medium heat until mixture begins to simmer, stirring occasionally to dissolve sugar completely.
- Remove from heat and immediately add flour, cornstarch, and baking powder. Stir vigorously with a wooden spoon until a smooth, thick paste forms, ensuring no lumps remain.
- Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 2-3 minutes to cool the mixture and develop a smooth, glossy texture.
- Fill a piping bag fitted with a large star tip with the dough. Pipe 3-inch circular rings onto parchment paper squares, cutting each ring to release easily.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to exactly 375°F (190°C). Use a candy thermometer to maintain consistent temperature.
- Carefully slide each parchment-lined ring into the hot oil, paper side up. Fry for 2-3 minutes per side until golden brown and puffed.
- Remove crullers with a slotted spoon, drain on wire rack lined with paper towels to remove excess oil.
- Once completely cooled, dust generously with powdered sugar using a fine mesh sifter.
- Serve immediately for best texture and flavor. Crullers are best enjoyed fresh on the day of preparation.
Tips
- Temperature is Key: Use a candy thermometer to ensure your oil is exactly 375°F. Too cool, and your crullers will absorb too much oil; too hot, and they'll burn on the outside while remaining raw inside.
- Piping Technique: For perfectly shaped crullers, use a large star tip and pipe smooth, even rings. Cutting each ring from parchment paper helps prevent distortion when transferring to hot oil.
- Oil Management: Use a neutral-flavored oil with a high smoke point like vegetable or canola oil. Always allow oil to return to the correct temperature between batches.
- Cooling is Crucial: Let crullers drain completely on a wire rack to prevent sogginess. The paper towel helps absorb excess oil while maintaining their crisp exterior.
- Powdered Sugar Perfection: Use a fine mesh sifter for an even, delicate dusting of powdered sugar that looks as beautiful as it tastes.Pro Tip: These crullers are best enjoyed fresh on the day they're made, so time your preparation to serve immediately for maximum deliciousness!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
