French CrullersFrom lacrenshaw 7 years ago
- DOUGHNUTS: shopping list
- 1 cup water shopping list
- 8 tablespoons unsalted butter shopping list
- 2 teaspoons sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 cup all-purpose flour shopping list
- 3/4 teaspoon mace shopping list
- 1/4 teaspoon cardamom shopping list
- 1/8 teaspoons coriander, optional shopping list
- 1 teaspoon Ceylon cinnamon shopping list
- 1/2 teaspoon Saigon cinnamon shopping list
- 1/2 teaspoon ginger shopping list
- 4 large eggs shopping list
- GLAZE: shopping list
- 2 cups powdered sugar shopping list
- 1/4 cup whole milk shopping list
How to make it
- 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.
People Who Like This Dish 8
The Cooklacrenshaw Horsham, PA
The Rating4 people
Gr8t Post and thanks.turtle66 in Sacramento loved it
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! ^5lori4flavor in Chicago loved it
Yummy, I love a good food challenge. Looks fantastic!bluewaterandsand in GAFFNEY loved it