Heavenly Baked Crullers with Cherry GlazeFrom jo_jo_ba 8 years ago
- 1 cup bread flour *this is important!* shopping list
- 1 cup whole-wheat bread flour *again, important!* shopping list
- 1/2 tsp ground nutmeg shopping list
- 2 tsp pure vanilla extract shopping list
- 8 large eggs shopping list
- 2 cups water shopping list
- 1/4 cup sugar shopping list
- 1/2 tsp salt shopping list
- 1 cup unsalted butter shopping list
- *** shopping list
- Glaze: shopping list
- 2 1/2 cups powdered sugar, sifted shopping list
- 5 tbsp maraschino cherry juice shopping list
- 2 tsp canola oil shopping list
- water, as required shopping list
How to make it
- 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.
- 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.
The Cookjo_jo_ba Oshawa, CA
The Rating6 people
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.grandmommy in Nashville loved it
Sounds great!bluewaterandsand in GAFFNEY loved it
I missed your dessert postings!! Great one..ahmed1 in Cairo loved it
Health Food Junkies423 members
Sweet Tooth448 members
Foodies That Follow WWs48 members
Make Your Ingredients222 members
Good To Freeze129 members
Comfort Foods775 members
The Breakfast Club442 members
Eat Light Healthy457 members
Weight Watchers282 members
Party Food316 members