These golden little puffs are a classic fried-dough treat, built on a rich choux-style base that gets its lift from butter, eggs, and a hot pan of water brought to a boil before the dough comes together. Beaten eggs get worked in one at a time until the dough turns glossy and falls in thick ribbons off the paddle — that's the sign you're set up for the perfect puff in the fryer. Dropped by the spoonful into hot oil, they turn deep golden and crackly-crisp on the outside while staying pillowy and light within. A generous dusting of powdered sugar right before serving is non-negotiable, and eating them warm, standing over the plate, is basically the whole point. It's a fun, hands-on treat to make with a group, and it's a solid choice for a gluten free dessert table since everyone can dig into the same batch. Serve them fresh from the fryer for the best contrast between crisp shell and soft, custardy center.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Combine the water, butter, granulated sugar, and salt in a medium saucepan over medium heat. Stir occasionally until the butter is fully melted and the mixture comes to a full boil.
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon or silicone spatula until the mixture comes together into a smooth ball that pulls away from the sides of the pan, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
