Recipe

Heavenly Baked Crullers With Cherry Glaze Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 month, 4 weeks ago Adapted from Marcy Goldman's A Passion For Baking, this takes the often deep-fried French Cruller doughnut and bakes it before dunking it in a beautiful pink glaze. You can substitute shortening for the butter if you wish. Using "bread" or ... More Prep:40m Cook:35m Servings:30	Jo_jo_ba
	sweet nutmeggy sugary cherry vanilla light eggy delicious soft cherry fruity buttery delicious baked notfried doughnut cruller glaze chouxpaste french pretty

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Ingredients

1 cup bread flour *this is important!*

1 cup whole-wheat bread flour *again, important!*

1/2 tsp ground nutmeg

2 tsp pure vanilla extract

8 large eggs

2 cups water

1/4 cup sugar

1/2 tsp salt

1 cup unsalted butter

***

Glaze:

2 1/2 cups powdered sugar, sifted

5 tbsp maraschino cherry juice

2 tsp canola oil

Water, as required

Directions

Preheat oven to 400F. Line baking sheets with parchment paper or a silpat. Do not grease.

Sift flour and nutmeg together onto a sheet of parchment or wax paper, set aside.

Add vanilla to eggs but do not break the yolks. Set aside.

In a large saucepan, stir water, sugar, and salt together over medium heat.

Stir in butter and allow it to melt, stirring occasionally.

Increase heat, and bring mixture to a rolling boil.

Stir in flour mixture all at once.

Beat with a *wooden* spoon until mixture forms a ball that leaves the sides of pan. Beat vigorously 1 to 2 minutes before removing from burner and turning out into a standing mixer bowl with the paddle attachment.

Beat mixture 5-7 minutes on low speed, until the bottom of the bowl is touchable.

Add eggs and vanilla, 1 at a time, until mixture is smooth and glossy.

Spoon choux paste into a large pastry bag fitted with a medium-large star tip (such as Ateco #6). Leaving some space between each, make 4" rings of batter with another circle directly on top.

You can spoon the paste into rings on the parchment if you don't have a pastry bag.

Bake 15 minutes.

Reduce oven to 375F and bake a further 15 to 20 minutes or until light in texture and medium brown all over.

Cool.

For glaze, combine all ingredients with a whisk until a fairly thick yet drippable consistency forms. Add more water as necessary.

Dip cooled crullers completely into glaze, and allow to set completely on a wire rack set above a cookie sheet or a piece of parchment.

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Comments

jo_jo_ba 1 month, 4 weeks ago said:
Amount Per Serving
Calories: 156.0
Total Fat: 7.9 g
Cholesterol: 73.2 mg
Sodium: 18.0 mg
Total Carbs: 18.0 g
Dietary Fiber: 0.6 g
Protein: 2.8 g

grandmommy 1 month, 4 weeks ago said:
These sound wonderful jo_jo_ba. Wonder what adjustments would have to be made to substitute honey for the sugar? My husband always asks that question, he doesn't eat refined sugars. This sounds like a five to me.

jo_jo_ba 1 month, 4 weeks ago said:
For the choux paste you wont be able to sub honey in because the consistency will bee too sticky to pipe. How about something like Sucanat or a raw sugar ground in a mortar and pestle or a food processor? For the frosting you'd again have to grind up some "safe" sugar with the addition of 1/4 cup or so cornstarch for it to set. Hope that helps, and thanks for the comments!

jett2whit 1 month, 4 weeks ago said:
We used to call crullers "tractor wheels"...I bet these smell heavenly too! Jett

bluewaterandsand 1 month, 4 weeks ago said:
Sounds great!

missginnylee 1 month, 4 weeks ago said:
Sounds wonderful, I just cleaned out my fridge and tossed a jarof m.cherry juice! I ate the last cherry... next time i'll be ready, thanks!

maggiehc 1 month, 3 weeks ago said:
Yum! I'm going to attempt these and maybe try to make just half the recipe. That's a LOT of donuts!

ahmed1 1 month, 3 weeks ago said:
I missed your dessert postings!! Great one..

danadooley 1 month, 3 weeks ago said:
These sound good. Especially the cherry glaze. I do love cruellers and eclairs. Thanks for posting.

maggiehc 1 month, 3 weeks ago said:
I made these today and they were excellent! I substituted raspberry juice (from strained frozen raspberries) for the cherry juice. Here's a picture of mine: http://doghillkitchen.blogspot.com/2008/03/raspberry-baked-cruller.html

magali777 1 month ago said:
Mmmmm.....

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