French Cruller Recipe

 

I got this recipe from a Polish woman on YouTube.   So I tried it (since the ingredients were so simple, I already had them on hand).   They are SO GOOD!  A tender crisp on the outside.   Light, fluffy and airy inside.  Actually, crullers always reminded me of French toast a little bit.  And rightfully so, it is a very "eggy" batter.   But honestly, I would rather have these home made ones, than the ones in a coffee shop any day!   

French Cruller Recipe

Ingredients: 

 

Cruller Batter:

1 cup water

6 tablespoons (100g)  unsalted butter

¼ tsp salt

1 cup (135g) all-purpose flour

4 large eggs

Oil for frying

Glaze:

1 ½ cup powdered sugar

 tbsp honey or corn syrup

2 to 4 tbsp milk

Directions:

1.       Place water in a sauce pan.   Add the butter and salt. 

2.       Bring water to a boil on high and stir until everything is well combined.

3.       Add all the flour at once to the saucepan and mix until it is well blended with the butter, water and salt, about 1 minute.

4.       Reduce heat to medium.  Keep stirring until mixture forms a nice, paste-like ball.  When you see a thin, light film covering the bottom of the pan, the batter is ready.  This may take a few minutes.  

5.       Transfer batter into a mixing bowl.   Process in the mixing bowl with a mixing paddle for about 2 minutes (or by hand in a regular bowl for at least 5 minutes), to help cool off the mixture.   You don’t want to add the eggs to the mixture while its too hot, or they will scramble. 

6.       Add your eggs one at a time, beating them in thoroughly after each addition.  Blend batter for about 2 minutes until nice and smooth.

7.       Lay out some parchment paper, and very lightly oil it, or use a thin layer of cooking spray.  Then fill a piping/pastry bag with the batter (using the biggest star tip you have) and squeeze the batter in circle shapes on the parchment paper.   Each circle should be about 2.5 to 3 inches wide. 

8.       Cut the parchment paper into squares (one doughnut should be in each square). 

9.       Heat some oil in a large skillet.   The oil should be about 1 inch deep, and hot, but not smoking.  If it smokes, it is too hot.  Reduce the heat and wait a few minutes.   A small test drop of batter should begin to bubble right away.  

10.   Place each cruller fancy-side-down in the oil (the parchment paper square should be on top).   Don’t worry, the paper won’t burn.  Do not crowd the pan.    

11.   Wait a minute or so, then gently peel the paper off the crullers.   Fry until the crullers are golden (about 2 more minutes) and then flip and fry the other sides until they are also golden (3 more minutes).

12.   Remove crullers from oil and transfer them to a paper or kitchen towel to drain and cool.     

Prepare the glaze by mixing all the glaze ingredients together in a bowl, blending thoroughly.  

13.   Dip each cruller in the glaze and transfer to a rack to let the glaze set, about 20 minutes.  Serve fresh.