chouxnuts

Completely irresistible, super light, airy and delicate choux pastry doughnuts with sweet glaze.

French Cruller Doughnuts

120 ml full fat milk

water

unsalted butter

tbsp caster sugar

tsp salt

160 g strong white bread flour flour

eggs

lemon

vegetable oil

sugar

milk

vanilla extract

Place the milk, butter, sugar, salt and water in a medium saucepan over a medium heat. Stir until the sugar has dissolved and the butter has melted. Bring to a gentle boil and remove from the heat. Tip in all of the flour (160g) stirring vigorously with a wooden spoon until well combined.

Return the saucepan to the heat and keep stirring the mixture for another 2- 3 minutes until you notice a thick film forming at the bottom of the saucepan. The mixture should be very thick, smooth and shiny, with no visible lumps.

Transfer the dough into a bowl of a standing mixer, spread it into a thin layer over the sides and the bottom of the bowl with spatula and allow the mixture to cool for about 15 minutes, until it is room temperature.

Fit the mixer with paddle attachment, scrape the sides of the bowl with spatula and add two beaten eggs into the dough. Start mixing it on a medium speed, until the eggs are well incorporated. You may have to scrape the sides of the bowl every now and then.

Add the third egg into the dough, and again, mix on a medium speed until fully incorporated. Scrape the sides of the bowl as necessary. Add the egg white and lemon zest and stir again on medium speed until fully incorporated. Transfer the dough into a large piping bag fitted with large open star nozzle and place it in the fridge for at least an hour.

Half fill a deep-fat fryer or heavy based large saucepan with vegetable oil and heat it up to 180°C. Make sure the oil temperature stays constant at all times of frying the doughnuts.

Cut parchment paper into 12 squares, each 9 x 9 cm. Draw a circle 7cm in diameter onto each square. Turn each paper square over, so that the drawn circle is on the underside. Hold the piping bag vertically, over one of the parchment squares, and start piping an even circle of dough, just making the ends to meet and connect. Repeat with the remaining dough and parchment squares.

Gently, place the cruller in the hot oil, with the parchment paper still attached to it and facing up (although, it&#39;s fine if the parchment paper detached itself from the cruller when placing it in the hot oil). Alternatively, place the square of parchment with choux ring on it onto a slotted spoon and carefully lower it into the hot oil.

Fry the doughnuts about 2- 3 at the time for about 2-3 minutes on each side, removing the parchment paper with metal tongs. They should be deep, golden brown on both sides. Remove the doughnuts from the pan using a slotted spoon and place on a large plate lined up with some kitchen paper. Allow the crullers to cool down before glazing.

Mix all of the ingredients together, adding enough milk to create runny, but also thick enough glaze that will cover the doughnuts. Dip the doughnuts into the glaze &amp; enjoy!

For the glaze:

Light and airy chouxnuts, french cruller donuts glazed with a lemony frosting.

Chouxnut Recipe

Cups Milk ((240 milliliters))

Stick Unsalted butter,

Salt

Cup All-purpose flour ((120 grams/4 ounces))

Large Eggs, at room temperature, beaten

Cup Powder sugar ((125 grams/4 ounces))

lemon juice (from one lemon)

Add the ,milk, butter, and salt, in a medium saucepan and place over the stove on medium heat. Melt the butter and bring the milk to a boil.

Add the flour into the milk mixture and use a wooden to cook the mixture until it is smooth or reaches 175F (79C), about 3 minutes.

Remove from heat, and place in a bowl of a standing mixer; beat using the paddle attachment until cools.

Add the eggs in four part, and mix until smooth.

Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate until completely cool.

Fill a large piping bag fitted with a large star tip.

Pipe 3-inch choux rings over parchment paper squares.

Pour the oil into a large, heavy bottom pan and warm to 350F (180C).

Gently drop the rings into the oil, and fry for 2 minutes on each side. Use kitchen tongs to remove the parchment paper before turning the rings.

Remove from the oil, place over a wire rack; let cool for a few minutes, and glaze.

Mix the glaze ingredients in a medium bowl, then use a pastry brush to gently brush the chouxnuts with the glaze.

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French Cruller Doughnuts

Chouxnut Recipe

Top 2 chouxnuts recipes from across the web

The most viewed chouxnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Cruller Doughnuts

Chouxnut Recipe

The most viewed chouxnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine