Saturday, April 06, 2024

French Crullers

 French Cruller












I love making donuts at home. Why you ask.....when I could easily go to Dunkin Donuts or Krispy Kreme and pick up a dozen?  Well, first of all mine are better.  And second... I don’t always feel like driving to get donuts.  Sometimes I like to put on a pot of coffee, light a fire and enjoy a fresh warm donuts.  Make that donuts! Especially these crullers.  So light and airy and addicting!   Warning: You can’t eat just one of these! 

 French Crullers 

    1 cup water 
    6 tablespoons unsalted butter 
    2 teaspoons sugar 
    1/4 teaspoon salt 
    1 cup all-purpose flour, sifted 
    3 large eggs 
    2 egg whites, slightly beaten 
    vegetable oil for frying 

Cut about a dozen 3 x 3 inch squares out of wax or parchment paper and set aside.

Combine butter, sugar, salt and water in a medium heavy bottomed sauce pan. Place over medium high heat and bring to a rapid boil. Stir in the flour all at once and continue stirring until the flour is completely mixed. Keep stirring over medium-high heat. When you see a thin film start to coat the bottom of the pan, the batter is ready.















Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don’t add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Don't add too much egg white or the crullers will be heavy. 
















Spray your parchment or wax paper squares on one side with non-stick cooking spray. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Pipe a ring of dough onto each of the squares.

















Heat your oil to 375 degrees in a heavy bottom saucepan or deep skillet. When the oil has reached that temperature, carefully place a cruller, paper-side up, into the hot oil. Paper will separate from cruller so you can remove it with tongs.

Do each cruller one at a time to lower the chance of splatters and other accidents.   Cook for about 2 minutes until golden brown. Flip on other side and brown for another minute. Remove donuts from fryer and let drain and cool on paper towel lined cooling rack. Repeat for all crullers. Once cooled,  mix together your glaze ingredients and dip tops of crullers in them and set aside to set.













1 1/2 cup powdered sugar 

1 tablespoons honey

4 tablespoons whole milk

Mix all ingredients together and drizzle over crullers once slightly cooled.  Or dip the cruller into the glaze and transfer to rack to set.






Print Friendly and PDF

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.