French Crullers Doughnuts
Completely irresistible, super light, airy and delicate choux pastry doughnuts with sweet glaze.

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French Crullers Doughnuts

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Ingredients

Adjust Servings:
120 ml Milk
120 ml Water
115 g Unsalted Butter
1 tablespoon Granulated Sugar
1/2 teaspoon Salt
160 g Flour
3 Eggs
1 Lemon Zest
180 g Powdered Sugar
3 tablespoons Milk
1.5 teaspoons Vanilla Extract
750 ml Vegetable Oil
Cuisine:

These classic French cruller donuts are made with choux pastry and then deep fried. These donuts result in a crispy outside and a nearly hallow inside.

  • 60 mins
  • Serves 15
  • Medium

Ingredients

Directions

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Steps

1
Done

In a sauce pot, heat the water, milk, butter, sugar, and salt over medium heat. Once the mixture is boiling, take it off the heat and pour all of the flour into the pot at once. Stir quickly until the mixture comes together into a cohesive dough.

2
Done

Crack eggs into a small bowl. Mix eggs into warm mixture one by one until completely batter is completely smooth, and add lemon zest.

3
Done

Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes.

4
Done

Add enough vegetable oil to a deep saucepan or stockpot to come 3 or 4 inches up the sides, and heat the oil to 350°F.

5
Done

Cut parchment paper into 12 squares, each 9 x 9 cm. Hold the piping bag vertically, over one of the parchment squares, and start piping an even circle of dough, just making the ends to meet and connect.

6
Done

Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on.
After a minute, pull the paper away from the cruller with metal tongs. Fry about 2-3 minutes on one side, until golden brown, and then flip and fry the other side for another 2-3 minutes.

Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing.

7
Done

Mix all of the ingredients together, adding enough milk to create runny, but also thick enough glaze that will cover the doughnuts. Dip the doughnuts into the glaze.

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Piña Colada
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Slow Cooker Pork Loin
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Piña Colada

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