Twist Cruller Recipe

Prepare the pan and piping bag

Fit a large pastry bag with a large open star tip (about 1/2"–3/4" opening). Line a baking sheet with parchment to rest piped rings on briefly before frying.

In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Heat until the butter melts and the mixture reaches a simmer (bubbles forming at edges).

Remove the pan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1–2 minutes). Return to low heat and cook, stirring constantly, for another 30–60 seconds to dry the dough slightly.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or use a mixing bowl and wooden spoon). Let the dough cool for 3–4 minutes so it isn’t hot enough to scramble eggs but is still warm.

Add the eggs one at a time, mixing on medium speed and fully incorporating each egg before adding the next. The final dough should be thick, glossy, and pipeable — it will hold its shape but flow slowly when squeezed from the bag. If dough is too stiff, beat in a teaspoon of water or milk at a time until the right consistency.

Transfer the dough to the prepared pastry bag. Twist the top to close and keep the bag upright while you heat the oil.

Pour about 3–4 cups vegetable oil into a deep heavy-bottomed skillet or medium pot (oil depth about 2–3 inches). Attach a candy/deep-fry thermometer to the pot and heat oil to 350°F (175°C). Maintain temperature between 340–360°F during frying.

Pipe each cruller directly into the hot oil: hold the bag over the surface and pipe a 3–4 inch long twisted rope, then join the ends and twist into a ring (or pipe two parallel ropes and twist together for a plaited look). Use scissors or a bench scraper to cut the dough from the bag. Fry 2–3 crullers at a time, without overcrowding, depending on pan size.

Fry for about 2–3 minutes per side, turning once with tongs or a slotted spoon, until golden brown and puffed. Total frying time per cruller should be 4–6 minutes. Adjust heat as needed to keep oil near target temperature.

Use a slotted spoon to transfer crullers to a wire rack set over a baking sheet to drain. Let cool slightly while you prepare the glaze. For extra crispness, place in a low oven (200°F / 95°C) for 5–7 minutes, then cool to warm before glazing.

In a medium bowl, whisk together 2 cups confectioners' sugar, 3 tablespoons milk, 1 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth. The glaze should be thick but pourable; add a little more milk (1/2 teaspoon at a time) to thin, or more powdered sugar to thicken.

Dip the top of each warm (not hot) cruller into the glaze, letting excess drip back into the bowl. Place glazed crullers back on the wire rack to set for 5–10 minutes.

If using optional toppings: sprinkle with sprinkles or ground nuts immediately after glazing so they adhere. If using melted chocolate, drizzle cooled melted chocolate in thin lines over the set glaze.

Serve crullers fresh the same day for best texture. Store any leftovers in an airtight container at room temperature for up to 1 day; re-crisp in a 300°F (150°C) oven for 5–7 minutes before serving.