From Claire Saffitz.

Many thanks to today’s video partner, New York Times Cooking. I’m a contributor there, and this recipe was developed specifically for NYT Cooking. The full recipe is available here: https://nyti.ms/3P5Nphm

Claire Saffitz Makes Perfect Cinnamon Sugar Crullers (Lightest Doughnut Ever?)

Claire Saffitz makes Cinnamon Sugar Crullers, the lightest, crispiest doughnuts you can make at home using pâte à choux. If you’ve ever debated cake vs yeast doughnuts, these French crullers offer something better: an airy, webbed interior with a delicate crisp exterior.

In this Dessert Person episode, Claire walks through how to make pâte à choux doughnuts from scratch, including how to properly mix the dough, pipe crullers, and fry them to golden perfection. The key is balance. Too much egg and the dough collapses, too little and it won’t puff. Get it right and you’ll have bakery-quality cinnamon sugar crullers at home.

Whether you’re searching for the best homemade doughnuts, learning pâte à choux techniques, or chasing the perfect French cruller recipe, this episode delivers.

#ClaireSaffitz #Crullers #Doughnuts #PateAChoux #DessertPerson

What’s for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp
Dessert Person Online: https://www.dessertperson.com/
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Claire Merchandise: https://www.dessertperson.com/buystuff
Penguin Random House Books: https://www.penguinrandomhouse.com/

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Bryant Alvarez

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton