French Crullers

Please rate this

0 1 2 3 4 5
0 Ratings
|
Leave a Rating
Your Rating:

Ingredients

Serves
10
-
+
Conversion
Metric
Imperial
Cruller
1/2 cup milk
1/2 cup water
1/2 cup unsalted butter
1 tbsp granulated sugar
1 tsp salt
1 1/4 cup all-purpose flour, sifted
vegetable oil for frying
3 egg
Raspberry Glaze
1/3 cup raspberries, crushed
1 cup icing sugar
Blackberry Glaze
1/3 cup blackberries, crushed
1 cup icing sugar
Lemon Glaze
1 cup icing sugar
2 tsp grated lemon zest
2 tbsp lemon juice
Nutritional Facts
Amount Per Serving
310 Calories
Protein
4 g
Fat
25 g
Carbohydrates
19 g

Directions

1. Crullers: In a medium saucepan, over high heat bring milk, water, butter, sugar and salt to a boil. Using a wooden spoon, stir in flour all at once. Cook, stirring vigorously, until mixture forms on bottom of pan, about 1 minute. Reduce heat to low and cook stirring 2 minutes. Let cool 5 minutes.

2. Transfer cooled dough into a stand mixer, fitted with the paddle attachment. On medium speed, add eggs one at a time, beating well after each addition, making sure to incorporate each egg until smooth and shiny. Scrape mixture into a large piping bag fitted with a large star tip.

3. Heat oil in a deep fryer to 375°F (190°C) or alternatively use a large pot filled with 3 inches (8 cm) of oil and a deep-fry thermometer.

4. Pipe 3-inch (8 cm) round circles onto 4-inch (10 cm) squared pieces of parchment paper. Using a slotted spoon, gently immerse crullers into deep fryer, along with parchment paper. With tongs, remove papers once they have loosened from the crullers in the oil. Fry crullers in batches of 2 for about 2 to 3 minutes per side, until golden brown. Let drain on a cooling rack set over a baking sheet.

5. Raspberry or Blackberry Glaze: In a medium bowl, stir together crushed berries and icing sugar in a bowl until smooth.

6. Lemon Glaze: In a medium bowl, stir together icing sugar, lemon and juice until smooth.

7. Dip cooled crullers halfway into glaze and let set on a cooling rack.

Tip: For a plain glaze option, combine 1 cup (250 mL) icing sugar with 2 tbsp (30 mL) milk or water. Mix until smooth.