Cruller Recipe Air Fryer

So, you’ve scrolled past one too many glorious donut pictures and now your sweet tooth is staging a full-blown rebellion, right? But the thought of deep-frying anything gives you immediate anxiety (and a grease splatter nightmare to clean up). Girl, same. What if I told you we could make those fancy, ridged, utterly delightful crullers right in your air fryer? No oil bath, no fuss, just pure donut-y bliss. Buckle up, buttercup, because your snack game is about to get a serious upgrade!

Why This Recipe is Awesome

Okay, let’s be real. Most cruller recipes involve a deep-fryer and a whole lot of “nope” for the average home cook. But this air fryer version? It’s basically witchcraft. We’re talking **significantly less mess**, way faster than traditional methods, and seriously, the results are surprisingly close to the real deal. Plus, you get to tell people you *made* crullers, which automatically makes you cooler. It’s also pretty **idiot-proof** – even I managed not to mess it up, and my kitchen has seen some things, trust me.

Ingredients You’ll Need

Gather ’round your pantry, fellow culinary adventurer! Here’s what you’ll need to transform into a cruller wizard. Nothing too wild, I promise!

• For the Crullers:
• ½ cup water: Just regular tap water, no fancy spring water required (unless you’re feeling bougie).
• ¼ cup unsalted butter: Cut into cubes. Don’t even think about margarine, unless you want to invite sadness into your snack time.
• 1 tablespoon granulated sugar: Just a kiss of sweetness.
• ¼ teaspoon salt: Essential for balancing flavors, not just for pretzels!
• ½ cup all-purpose flour: The workhorse of our dough. Sift it if you’re feeling extra fancy, but I usually don’t bother, TBH.
• 2 large eggs: Room temperature is best, they emulsify better. Like us, they perform better when not chilly.
• ½ teaspoon vanilla extract: Makes everything taste better, it’s science.
• For the Glaze:
• 1 cup powdered sugar (confectioners’ sugar): The fluffy white magic.
• 2-3 tablespoons milk (any kind): Start with 2 and add more if needed. Whole milk makes it creamier, FYI.
• ½ teaspoon vanilla extract: Because why not double down on the good stuff?

Step-by-Step Instructions

1. Get Saucy (Literally): In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring it to a rolling boil over medium heat. Once it’s bubbling, remove from heat immediately.
2. Add the Flour Power: Dump all the flour into the hot liquid at once. Stir like your life depends on it with a wooden spoon until it forms a cohesive ball and pulls away from the sides of the pan. Keep stirring over low heat for another minute to dry out the dough – **this is key!**
3. Cool Down: Transfer the dough to a large bowl and let it cool for about 5-10 minutes. You don’t want to scramble your eggs in the next step!
4. Egg-cellent Addition: Add the eggs, one at a time, mixing well after each addition until fully incorporated. The dough might look a bit separated and sad at first, but keep going! Stir in the vanilla extract. You should have a smooth, thick, glossy dough – your choux pastry is born!
5. Pipe Dreams: Spoon the choux pastry into a piping bag fitted with a large star tip (like an Ateco 826 or 829 for those classic cruller ridges).
6. Shape ‘Em Up: Line your air fryer basket with parchment paper. Pipe the dough into small, circular cruller shapes (about 3-4 inches wide). Don’t overcrowd the basket; work in batches. You can also pipe them onto small squares of parchment paper first, then carefully transfer them.
7. Air Fry Magic: Preheat your air fryer to 350°F (175°C). Carefully place the crullers in the preheated basket. Air fry for 8-10 minutes, or until golden brown and puffed. **Resist the urge to open the basket too early!**
8. Whip Up the Glaze: While your crullers are doing their thing, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk until you get a nice drizzly consistency.
9. Dip and Devour: Once the crullers are done, immediately transfer them to a wire rack. While still warm, dip each cruller into the glaze, turning to coat. Let the excess drip off.
10. Enjoy Your Masterpiece: Try not to eat them all in one go. I dare you.

Common Mistakes to Avoid

We’ve all been there, staring at a culinary disaster thinking, “What did I do wrong?!” Here are a few traps to dodge:

• Not Drying the Dough Enough: If your dough is too wet after adding the flour, your crullers will be flat and sad. Keep stirring over low heat until it’s a true ball and leaves a film on the bottom of the pan. Trust the process!
• Adding Eggs Too Soon: Patience, grasshopper! If your dough is too hot when you add the eggs, you’ll end up with scrambled eggs in your choux, and nobody wants that. Let it cool for a bit.
• Opening the Air Fryer Too Early: This isn’t peek-a-boo! Opening the air fryer during the initial cooking phase can cause your crullers to deflate. Let them cook undisturbed for at least the first 7-8 minutes.
• Overcrowding the Basket: These little beauties need their space to puff up and get crispy. Give them room, otherwise, they’ll steam instead of fry, and that’s just a tragic outcome.
• Skipping the Parchment Paper: Rookie mistake! Without parchment, your delicate crullers might stick, making removal a nightmare. Plus, easy cleanup!

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something vital. No sweat, here are some ideas:

• Glaze Variations: Instead of plain vanilla, try a **lemon glaze** (add lemon zest and juice instead of vanilla and some milk). Or a **chocolate glaze** (melted chocolate + a little milk/cream). Get wild!
• Dairy-Free? For the cruller dough, you can try using a good quality dairy-free butter substitute. For the glaze, use your favorite plant-based milk (almond, oat, soy – whatever floats your boat).
• Spice It Up: Add a pinch of cinnamon or nutmeg to the flour mixture for a subtly spiced cruller. Think fall flavors!
• No Star Tip? You can still pipe the dough with a round tip, or even just cut the corner off a Ziploc bag for a rustic, less ridged look. They’ll still taste amazing, IMO.

FAQ (Frequently Asked Questions)

• Can I make the dough ahead of time? You bet! You can store the choux pastry in an airtight container in the fridge for up to 2 days. Just let it come to room temp for about 15-20 minutes before piping.
• My crullers aren’t puffing up! What gives? A few culprits: dough too wet (didn’t dry it enough), oven/air fryer not hot enough, or opening the door too early. Make sure your eggs are room temp too!
• How do I store leftover crullers? They’re best eaten fresh, but if you miraculously have leftovers, store them in an airtight container at room temperature for a day. They might get a little soft.
• Can I freeze them? You can freeze the *unbaked* piped dough! Pipe them onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Air fry from frozen, adding a few extra minutes to the cooking time. Glaze after.
• What if I don’t have a piping bag? No problem! Use a large Ziploc bag and snip off one corner. It won’t give you the fancy ridges, but it’ll get the job done. Or, you can just use two spoons to dollop them onto the parchment – they’ll be rustic but delicious!

Final Thoughts

So there you have it, future cruller master! You just navigated the somewhat intimidating world of choux pastry and air frying like a pro. These little bundles of joy are proof that you don’t need a fancy French patisserie or a vat of hot oil to create something truly magical. Go ahead, bask in the glory of your culinary triumph. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!