air fryer French crullers

Directions

• AIR FRYER METHOD:
• In a 3 quart saucepan, add water, butter, maple sugar and salt. Bring to a rapid boil, remove from heat and add flour all at once. With a wooden spoon, stir quickly to incorporate all the flour until all the dough cleans the sides of the pan and is a round ball, roughly 30-45 seconds.
• Scrape dough into the bowl of a stand mixer, fixed with a paddle attachment, turn on low and let it cool dough slightly for about 30 seconds.
• Begin adding eggs one at a time, mixing initially at a low speed and then a medium speed to incorporate completely, repeat with remaining eggs, scraping down the sides of the bowl as needed. Finished dough should be thick and glossy and fall slowly from the paddle.
• Place dough in a pastry bag fitted with a star tip and increase the heat on your oil to bring it to temperature.
• Pipe a 2-2½” round circle of dough onto parchment squares. Place up to maybe 5 in your air fryer basket, making sure not to let them touch. (amount will vary depending on your brand) Air fry at 375° for 6-8 minutes or until edges become golden brown. Remove them from the basket & repeat with remaining crullers. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking. FOR OVEN BAKING: Place parchment squares in a preheated 375° oven and bake for 18-22 minutes until edges are golden brown, this may vary depending on your oven so keep an eye on them.
• While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.
• Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it’s on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it’s dry to touch.
• TRADITIONAL FRYING METHOD
• In a 5 quart dutch oven, begin warming avocado oil over low heat while dough is being prepped. You’ll want it to be at 350°-375°
• Pipe a 2-2½” round circle of dough onto two to three parchment squares. One at a time up, place 2-3 crullers upside down into hot oil so that parchment paper is on top. As the cruller begins to fry the parchment paper will release itself. With the tongs, carefully remove the parchment and allow the crueller to fry upside down until you see a nice golden color on the sides. Carefully flip the cruller over with the strainer and let the bottom get a nice golden brown as well. Remove to a wire rack and repeat with remaining dough. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking.
• While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.
• Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it’s on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it’s dry to touch.