Recipe

French Crullers Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 10 months, 3 weeks ago Courtesy of culinaryalchemist at BakeSpace, these sound pretty authentic to me. Servings entry is a W.A.G. (guess)! Prep:15m Cook:2m Servings:24	Lacrenshaw
	butter spices

Does this look good? Yeah! / Nope

Fans

turtle66

lori4flavo

bluewatera

dragonwing

Ingredients

DOUGHNUTS:

1 cup water

8 tablespoons UNsalted butter

2 teaspoons sugar

1/2 teaspoon salt

1 cup all-purpose flour

3/4 teaspoon mace

1/4 teaspoon cardamom

1/8 teaspoons coriander, optional

1 teaspoon Ceylon cinnamon

1/2 teaspoon Saigon cinnamon

1/2 teaspoon ginger

4 large eggs

GLAZE:

2 cups powdered sugar

1/4 cup whole milk

Directions

Combine water, butter, sugar and salt in large saucepan.

Bring to rolling boil over medium-high heat.

Measure flour and spices and whisk together to combine.

Once water is boiling, remove from heat and add the flour mixture all at once and begin stirring with a wooden spoon until flour has absorbed all the liquid.

Return pan to low heat and continue to cook the paste, stirring constantly for another 2 minutes to evaporate excess water.

Remove pan from heat and let cool 10 minutes.

Crack an egg into the mixture and begin stirring.

The dough will fall apart and then suddenly become a paste again.

Add each of the remaining eggs individually, stirring until incorporated.

At this point you will have a smooth and glossy paste.

Line several baking sheets with parchment paper.

Fill a pastry bag, fitted with star tip, with choux paste.

Pipe 3" rings of paste onto parchment paper.

Place baking sheets in freezer for 1 hour.

Make glaze by whisking powdered sugar and milk until smooth; cover.

Fill a large pot OR skillet with at least 2" of vegetable OR peanut oil.

Heat oil to 350 degrees.

Remove a baking sheet from the freezer, peel rings from parchment and gently slip them into the hot oil.

After about 30 seconds they will rise and begin to float in the oil.

They will need to be turned once the tops of the crullers puff up.

Once turned, fry an additional 1 1/2 minutes OR until lightly browned.

Remove from oil and place on brown paper bag or paper toweling to drain.

Once cool enough to handle, immerse them completely in the glaze, letting the excess drip off over the bowl.

Move to a rack with baking sheet under it to catch any drips.

Allow glaze to set for 30 minutes before serving.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Doughnuts

Or see more just like this

Comments

joe1155 10 months, 3 weeks ago said:
Heaven!

krumkake 10 months, 3 weeks ago said:
These sound heavenly - a bit of an effort for sure, but worth every moment when you bite into one of these beauties! That picture is making me weak in the knees this morning...Krum

lacrenshaw 10 months, 3 weeks ago said:
If I ever get my Frenchie hat on, I intend to attempt these. I'm certain they are heaven. Will you make these for me, joe... puhleeze? Huh, wouja?
Lorraine

lacrenshaw 10 months, 3 weeks ago said:
Oh, we KNOW they're heavenly for certain, Krum! I cannot imagine myself taking up what might be the better part of a day to make DOUGHNUTS! If I ever do become that reckless, I'll call you and perhaps you'll be able to talk me down!
la

ttaaccoo 10 months, 3 weeks ago said:
Ooh la la !!! another temptation , hopefully it will fade, but I AM going to bookmark!!

Beautifully written directions for cream puffs, and beignets, etc. thank you for presenting. 55555

lacrenshaw 10 months, 3 weeks ago said:
Ttaa,

Could be a little too time-consuming for me but you never can tell, huh. Thanks for the five!
Lorraine

krumkake 10 months, 3 weeks ago said:
La, I happened to come back to this post to copy your picture, and I saw your comment...all I can say is that it's all in the "challenge" apparently, because it is a LOT of time to make something I would pop in my mouth and inhale!

gagagrits 10 months, 3 weeks ago said:
If I stayed off this computer I would have time to make these, they look and sound wonderful!

dragonwings647 10 months, 3 weeks ago said:
Ya, it does sound like a challenge, but I have the feeling it would be worth it. Great post, thanks

bluewaterandsand 10 months, 3 weeks ago said:
Yummy, I love a good food challenge. Looks fantastic!

lori4flavor 10 months, 3 weeks ago said:
I love the mix of aromatic spices in these! Have to agree with the others...heavenly! Just have to find some ceylon cinnamon. Great post! ^5

turtle66 10 months, 3 weeks ago said:
Gr8t Post and thanks.

lacrenshaw 10 months, 3 weeks ago said:
Yes! You get much less bang for your buck when a dish takes so long to prepare, Krum. Maybe we should both just look for a good French bakery in our respective towns! Glad you liked the picture too.
La

lacrenshaw 10 months, 3 weeks ago said:
Aha! We all agree on challenging and time-consuming, I see. I elect gagagrits to get OFF the computer and into the kitchen; and perhaps dragon and blue would like to be sous chefs today?
Thanks for your kind comments..
Lorraine

lacrenshaw 10 months, 3 weeks ago said:
If I'm not mistaken, lori, McCormick has included Ceylon cinnamon in their "gourmet" collection. Please, oh please, send me an update when you make these! Thanks for your five.
Lorraine

lacrenshaw 10 months, 3 weeks ago said:
No problem, turtle. I appreciate your five! Let me know how they turn out for you!
Lorraine

Add a Comment