Best French Cruller Donuts
Best French Cruller Donuts
Best French Cruller Donuts
Best French Cruller Donuts
If you are a lover of delicious food and like to prepare yourself you can try and taste the Cruller Donuts. Generally, there are two types of crullers: (1) hand-twisted cake donuts, which resemble maple bars; and (2) French crullers, which are lighter than air, made of pâté choux, with all kinds of nooks and crannies to hold their light honey glaze.
(Undercooked Crullers will crumble while refrigerating, so watch the first one and if it does, extend your frying time for the rest).
Best French Cruller Donuts
Best French Cruller Donuts Ingredients
Makes 12 to 14 crullers
1 cup water
6 tablespoons (3 ounces) unsalted butter
2 teaspoons (10 grams) superfine sugar
1/4 tsp salt
1 cup (135 grams) all-purpose flour, sifted
3 large eggs, divided
1 to 2 egg whites, lightly beaten
vegetable oil for frying
Basic Sugar Glaze
Best French Cruller Donuts Preparation Direction
Phase 1
1. Boil water, butter, sugar and salt in a heavy-bottomed vessel on medium flame on high flame. Add the flour and stir with a wooden spoon until the dough is completely mixed. Keep cooking and stirring for 3 to 4 minutes so that as much water as possible escapes from the steam. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film takes up the bottom of the pan.
Phase 2
2. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâté choux by hand, it can be quite difficult, so use a mixer if you have one. Let the mixture cool while stirring for about 1 minute. Then mix on medium speed and add the first egg. Let it mix completely and then scrape down the sides of the bowl. Add the remaining eggs one by one and mix thoroughly. Add the egg whites, a little at a time, until the paste is smooth and shiny and holds a slight peak when pinched with your fingers. Be careful not to add too much egg white or else your rolls will become heavy. Transfer batter to a pastry bag fitted with a 1/2-inch star piping tip.
step 3
3. Heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut twelve 3-by-3-inch squares of parchment paper and grease them lightly. Pipe a ring on each square. When the oil is hot, place the cruller one at a time in the oil, paper side up. Remove the paper with tongs. Fry for 2 to 3 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels for at least 1 minute. Once cool to the touch, the crawler can be glazed.
step 4
Crullers also bake very well, although they will have a slightly firmer crust than fried versions. Preheat oven to 450°F. Line a baking sheet with parchment paper and pipe the crawler onto it at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for 15 minutes more. Turn off the heat, open the oven door slightly, and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until glaze is set.
Step 5
Beignets, a classic New Orleans fried dough treat, use the same batter and are even easier to prepare. Just put around a small spoon of the solution in the oil. As the dough rises, the beignets turn over on their own—but keep an eye on them and flip if you need any help.
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Best French Cruller Donuts
Best French Cruller Donuts
