crullers

Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, only take 1 hour to make and are so delicious.

NOTE: This recipe calls for a larger amount of salt than what&#x27;s typical for cruller dough. Choux is a bland dough, and I love the flavor the extra salt contributes as well as the contrast between the salt in the doughnuts and the sweet glaze. But, of course, this is a matter of personal taste. Feel free to reduce the salt by as much as half if you prefer.

French Cruller Doughnut Recipe

+ 1 tbsp whole milk

+ 1 tbsp water

tbsp (1 stick) butter

sugar

tsp table salt, 1 1/4 tsp kosher salt (*See note)

unbleached, all-purpose flour

eggs

lemon

tbsp honey

milk

tbsp pure vanilla extract

In a large, heavy bottomed saucepan, bring the...

In a large, heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to a rolling boil over medium heat. (A rolling boil means that bubbles are "rolling" across the entire surface of the liquid.)

Remove from the heat and add the flour...

Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until combined and throughout moistened.

Return the pan to the heat and cook...

Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. The dough will be very thick and stirring it will give your arm a good workout. Rather than "stirring", think of it as kneading the dough with a wooden spoon. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth.

Dump the dough into the bowl of an...

Dump the dough into the bowl of an electric standing mixer and use the spoon to spread it out into a somewhat thin layer, covering the bottom of the bowl and moving a few inches up the sides. Let cool, uncovered, until the dough is just slightly warm - about 15 minutes.

Fit the mixer with the paddle attachment, scrape...

Fit the mixer with the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and add 2 of the eggs to the dough. Beat on medium speed until the eggs have been fully incorporated into the dough, stoping to scrape down the sides of the bowl as necessary.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add the 3rd egg to the dough. Beat on medium until fully incorporated. Scrape down the sides of the bowl and add the egg white and lemon zest. Beat on medium until fully incorporated.

Scrape down the sides of the bowl, cover...

Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes.

Cut out ten 3-inch by 3-inch squares of...

Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil.

Heat a fryer to 370 degrees. OR -...

Heat a fryer to 370 degrees. OR - add enough vegetable oil to a deep saucepan or stockpot to come 3 or 4 inches up the sides, and heat the oil to 370 degrees. (It's extremely helpful to have a deep fry thermometer.)

Remove the dough from the refrigerator and scoop...

Remove the dough from the refrigerator and scoop some into a pastry bag fitted with a large star tip. Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making the ends meet and connect. Repeat with the remaining dough and parchment squares.

Gently place a cruller onto a slotted spoon,...

Gently place a cruller onto a slotted spoon, along with it's paper, and lower it into the hot oil, paper and all. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. Fry the doughnuts 3 or 4 at a time for 5 1/2 to 6 minutes, removing the paper with mental tongs after 1 minute and flipping them over after 2 1/2 minutes. The crullers should be a deep golden brown on all sides. Do your best as the dougnnuts cook to keep the temperature of the oil between 355 - 370 degrees.

Use a slotted spoon to remove the doughnuts...

Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing.

Add all glaze ingredients to a small bowl...

Add all glaze ingredients to a small bowl and stir to combine. Add enough milk to create a runny glaze that's still thick enough to adhere to the tops of the doughnuts.

When the crullers are completely cool, dip the...

When the crullers are completely cool, dip the tops of each one into the glaze.

An all-natural proofing method makes these crullers impossibly airy. 

Crullers Recipe

water

unsalted butter

salt

vanilla extract

all-purpose flour

vegetable oil,

honey

Place 1 cup water, 1 stick unsalted butter, 2 teaspoons granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a medium saucepan. Bring to a boil over medium-high heat.

Add 1 1/4 cups all-purpose flour and stir with a wooden spoon to combine. Continue stirring until a layer of dough sticks to the bottom of the pan, about 3 minutes.

Transfer the dough to the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on low speed until no more steam rises out of the bowl, about 2 minutes. Increase the speed to medium and beat in 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat until the dough is smooth and glossy, about 3 minutes.

Heat 1 quart vegetable oil in a medium pot (preferably about 10 inches in diameter) over medium-high heat until 375°F, 15 to 20 minutes. Meanwhile, fit a wire rack over a baking sheet. Transfer the dough to a large piping bag fitted with a 1/2-inch star piping tip. Transfer the dough to the piping bag. Lay a 12x18-inch sheet of parchment paper on the counter and pipe 12 (2 1/2-inch wide) rings of dough onto the paper. (Trace a stencil on the paper first if you want a guide). Cut the paper between the rings so each ring is sitting on its own paper square.

When the oil is ready, reduce the heat to medium to maintain an oil temperature of 375ºF. Fry 3 crullers at a time: Carefully place in the oil parchment paper-side up. After 30 seconds, remove the parchment paper squares with tongs. Fry until golden brown on the bottom, about 2 1/2 minutes. Flip the crullers and fry until the second side is golden brown, about 3 minutes more. Transfer the crullers to the wire rack to drain.

While the crullers cool, make the glaze. Place 1/4 cup honey, 2 tablespoons unsalted butter, and 1/2 teaspoon kosher salt in a medium microwave-safe bowl. Microwave in 30-second increments until the butter is melted, 30 seconds to 1 minute. Add 1 1/4 cups powdered sugar and whisk until smooth.

Working one at a time, dip the craggy side of crullers into the glaze and let excess drip off. Return the to the wire rack dipped-side up. Let sit until the glaze sets, about 5 minutes.

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

French Cruller Doughnuts

120 ml full fat milk

tbsp caster sugar

tsp salt

160 g strong white bread flour flour

vegetable oil

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:

My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts — perfect for the weekend!

Perfect Homemade French Crullers Recipe

(4floz/115 milliliters) whole milk

(4floz/115 milliliters) water

½ cup (4 ounces 115 grams) butter

(5 ounces 142 grams) all-purpose flour

eggs, room temperature

(48 fl oz/1440 ml) Vegetable oil ((for frying))

Vanilla doughnut glaze

In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.

Turn off the heat, dump the flour in all at once, and begin to stir vigorously.

Turn the heat back on, stirring constantly for 2-3 minutes over medium heat. It will become a thick dough and you will be turning and pressing it onto the pan.

After a few minutes, once the dough is smooth, remove from the heat and spread the dough out in the bowl of a stand mixer or large mixing bowl to cool quickly.

After about 15 minutes, once the dough is just a touch warm, beat in the eggs one at a time followed by the lemon zest and beat until fully incorporated.

Place the dough in a medium bowl and lay cling wrap directly on the surface of the pastry to stop a skin from forming. Chill for at least an hour but up to 24 hours.

While the dough is chilling and stiffer, cut parchment paper into eighteen 3-inch (7 ½ cm) squares.

Once the dough has chilled, place in a piping bag fitted with a large open star tip. Pipe a 3-inch (7 ½ cm) circle of dough on each square of paper, making sure the ends connect.

In a large, heavy-bottomed pot, pour oil 2 inches deep, clip a thermometer to the side of the pot and heat to 350°F (180°C). (If you don’t have a thermometer then heat the oil on medium heat). Place a wire rack on a baking sheet next to the pot and a bowl of vanilla doughnut glaze near the rack.

Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on.

After a minute, pull the paper away from the cruller with metal tongs. Fry about 2-3 minutes on one side, until golden brown, and then flip and fry the other side for another 2-3 minutes.

Remove from the oil, dip in the glaze, and let drain and cool on the wire rack. Repeat with the remaining crullers, frying only 2 or 3 at a time to keep the oil at the correct temperature.

Serve immediately. Crullers taste best and should be eaten the day they are made. You can store any leftovers in an airtight container in the refrigerator for up to 2 days.

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