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
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