Recipe
French Crullers Recipe
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Jo_jo_ba / All my dishes 2 years, 1 month ago
A fried cake and sister to the doughnut, which takes its name from the Dutch word krulle, meaning "twisted cake." French crullers are made in a round shape with cream-puff batter, and fried in deep fat and glazed.
Prep:45m Cook:45m Servings:12
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 Jo_jo_ba |
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Ingredients
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 cup boiling water
- 1 cup sifted all-purpose flour
- 3 eggs
- 1 teaspoon vanilla extract
- fat (for deep frying)
Directions
- Combine sugar, salt, shortening, and boiling water in a saucepan.
- Mix and bring to a rapid boil.
- Add flour all at once and mix and cook until thickened, stirring constantly.
- Remove from heat.
- Add eggs one at a time, beating thoroughly after each addition.
- Add vanilla.
- Force mixture through pastry tube onto greased paper, forming circles.
- Heat deep fat to 375 degrees F on frying thermometer.
- Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown.
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shirleyoma 2 years, 1 month ago said:
One of my favorite donuts! Great post!
momto4 2 years, 1 month ago said:
WOW! Thanks for sharing this one!
organicmama 2 years, 1 month ago said:
Looks good!
chef2 2 years, 1 month ago said:
my favorite donut and I mean favorite .*****
suzyqt1968 2 years, 1 month ago said:
Thanks for the recipe. It's presented to concisely..almost makes it look easy :-) I'll have give it a try.
riverrat715 1 year, 6 months ago said:
I must say that these turned out wonderfully delicious. Not quite as pretty as your picture but oh so yummy. Next time I make them I think I will make about three times as many as they were gone almost before I was finished making them. Thanks for the wonderful treat.
cdg6565 8 months, 2 weeks ago said:
An Italian bakery here in Chicago made their St. Joseph Cakes(Zeppoles) using a french cruller stuffed with Neapolitan creme and they were the absolute best. They since have closed shop and I have tried other Italian bakeries but they only use a cream puff which is a drier version of the St. Joe's cake. I am definitely going to try this recipe and turn it into a St. Joseph's cake. Will let you know how they turn out. Judging by your picture, I think I have found a gem.
Thanks for sharing!!
cakediva1986 1 month, 2 weeks ago said:
How do you get them to look so good.... esthetics wise