Best 13 Crullers Recipes

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Crullers, a delectable indulgence in the world of pastries, are deep-fried doughy treats that tantalize taste buds with their unique texture and irresistible flavors. Originating in the Netherlands, these twisted or ring-shaped confections have garnered global acclaim for their crispy exteriors and soft, airy interiors. Typically dusted with powdered sugar or adorned with sweet glazes, crullers come in a delightful variety, each offering a distinct taste experience.

This comprehensive guide to crullers presents a culinary journey that encompasses diverse recipes, catering to various dietary preferences and skill levels. Embark on a baking adventure with classic cruller recipes that capture the essence of this timeless pastry. For those seeking a gluten-free alternative, a dedicated recipe unveils the secrets of creating delectable crullers that cater to special dietary needs.

Explore the realm of vegan crullers, a plant-based rendition that showcases the versatility andおいおいおいおいおい deliciousness of this classic treat without compromising on taste or texture. And for those with limited time or culinary experience, a simplified cruller recipe offers a delightful shortcut to enjoying these delectable pastries without the hassle of elaborate preparation.

Whether you're a seasoned baker or a novice in the kitchen, this article equips you with the knowledge and recipes to create crullers that will impress and delight. So, gather your ingredients, don your apron, and embark on a culinary journey that celebrates the irresistible charm of these deep-fried delights.

Let's cook with our recipes!

CRULLERS



Crullers image

Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

1 cup water
8 tablespoons unsalted butter (1 stick)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
Vegetable oil, for frying
2 cups powdered sugar
1/4 cup milk

Steps:

  • Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
  • Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
  • Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
  • Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
  • Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

FRENCH CRULLERS



French Crullers image

Provided by Lara Ferroni

Categories     Brunch     Dessert     Fry     Pastry     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 14 crullers

Number Of Ingredients 9

1 cup water
6 tablespoons (3 ounces) unsalted butter
2 teaspoons (10 grams) superfine sugar
1/4 teaspoon salt
1 cup (135 grams) all-purpose flour, sifted
3 large eggs, divided
1 to 2 egg whites, slightly beaten
Vegetable oil for frying
Basic Sugar Glaze

Steps:

  • 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
  • 2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
  • 3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
  • Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
  • Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over-but keep an eye on them and flip any that need a little help.

FRENCH CRULLERS



French Crullers image

Fried doughnuts glazed with a confectioners' sugar frosting.

Provided by Kathy

Categories     Bread     Quick Bread Recipes

Yield 18

Number Of Ingredients 12

4 tablespoons white sugar
1 teaspoon salt
1 teaspoon orange zest
4 tablespoons shortening
1 cup hot water
1 cup all-purpose flour
3 eggs
1 ½ tablespoons shortening
1 ½ cups confectioners' sugar
3 tablespoons cream
⅛ teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
  • Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting.
  • To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 18.2 g, Cholesterol 34.4 mg, Fat 5.7 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 1.8 g, Sodium 158.6 mg, Sugar 12.7 g

MEXICAN CRULLERS (CHURROS)



Mexican Crullers (Churros) image

Provided by Daisy Martinez

Categories     dessert

Time 50m

Yield 12 to 15 servings

Number Of Ingredients 10

1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
  • Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
  • Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
  • Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

ORANGE-GLAZED CRULLERS



Orange-Glazed Crullers image

"I enjoy preparing these lovely treats with my grandchildren," notes Muriel Lerdal of Humboldt, Iowa. "The make-ahead dough is great for a gathering." -Muriel Lerdal, Humboldt, Iowa

Provided by Taste of Home

Time 45m

Yield about 3 dozen.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 whole eggs, lightly beaten
1/4 cup sugar
1 teaspoon salt
4 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
3 tablespoons orange juice
1 teaspoon grated orange zest

Steps:

  • In a large bowl, dissolve yeast in water. Beat in milk, butter, eggs, sugar, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. , Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18x9-in. rectangle; cut width-wise into 3/4-in. strips. Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. , Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, about 1 minute on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers.

Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 90mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

KRAUTKRAPFEN (BAVARIAN KRAUT CRULLERS)



Krautkrapfen (Bavarian Kraut Crullers) image

Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon.

Provided by Schokolinda

Categories     World Cuisine Recipes     European     German

Time 1h45m

Yield 4

Number Of Ingredients 13

4 cups all-purpose flour
2 teaspoons salt
2 eggs
½ cup water
1 pound bacon, cut into small pieces
1 onion, chopped
1 (32 ounce) jar sauerkraut
1 apple - peeled, cored, and chopped
1 cup water
1 cube beef bouillon
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons butter, cut into small pieces

Steps:

  • In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
  • Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish.
  • Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.

Nutrition Facts : Calories 1102.2 calories, Carbohydrate 113.6 g, Cholesterol 175.6 mg, Fat 57.3 g, Fiber 10.7 g, Protein 31.9 g, SaturatedFat 19.4 g, Sodium 5021 mg, Sugar 9.1 g

CHURROS (MEXICAN CRULLERS)



Churros (Mexican Crullers) image

Yummy Mexican snack or dessert. Add cinnamon to the sugar for a different taste after they are all cooked. Children love these.

Provided by Karen From Colorado

Categories     Dessert

Time 30m

Yield 24 Churros

Number Of Ingredients 8

1 cup water
1 tablespoon sugar
1 teaspoon salt
1 cup flour
2 eggs
1/2 lemon, rind of
fat (for frying)
granulated sugar or powdered sugar

Steps:

  • Bring water, sugar and salt to boil.
  • Remove from heat.
  • Stir in flour all at once and beat until smooth.
  • Beat in eggs one at a time until mixture is smooth.
  • Spoon mixture into a pastry bag fitted with a large star point.
  • Pipe 3 inch strips onto waxed paper or floured surface.
  • Add lemon peel to fry fat and heat to 375 degrees.
  • Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
  • Drain on paper towels.
  • Roll in sugar.

POLISH CHRUSCIKI (CRULLERS OR ANGEL BOWS)



Polish Chrusciki (Crullers or Angel Bows) image

This is a pretty, light, crispy treat. The children love to make these little "bows". Sometimes we make these for breakfast... sometimes for dessert... This recipe came from my Polish mother-in-law. These look really pretty on our holiday sweet table! *** This Main photo is not my photo... got it from the internet,...

Provided by Colleen Sowa

Categories     Other Breakfast

Time 1h25m

Number Of Ingredients 12

2 large eggs
5 large egg yolks
1/2 tsp each: salt and ground nutmeg
1/3 c powdered sugar
1/3 c heavy cream (or canned condensed milk)
1 tsp vanilla (or lemon juice if using triple sec)
2 Tbsp brandy or rum (or triple sec is using lemon juice)
2 1/3 c flour
OIL FOR FRYING
vegetable oil or peanut oil or canola oil (original recipe calls for lard)
COATING
powdered sugar (or cinnamon powdered sugar or granulated sugar)

Steps:

  • 1. In large bowl: combine whole eggs and the yolks with sugar, salt, nutmeg and vanilla (or if using Triple Sec use Lemon or orange juice instead of vanilla). Beat at high speed about 3-5 minutes. Adding: cream, brandy (or rum or Triple Sec). Add flour. Beat 3-5 minutes longer until a thick dough forms.
  • 2. Divide the dough in half, cover with damp clolth or plastic wrap and let rest for about a half an hour.
  • 3. Roll the dough to about 1/8-inch thick. I use a pizza cutter to cut the dough into strips that are about 2-inches wide and to cut each strip diagonally( / ) 3-4-inches apart. (Cover the dough with a damp towel or plastic wrap to keep from drying out as you are frying and sifting with powdered sugar).
  • 4. Heat 4 -6 inches of oil in large, deep pan for frying to 350 degrees (I use a thermometer). Make a slit in the center of each strip of dough, and pull one end of the dough strip through the slit you cut, in order to form a bow to make them traditional (I sometimes just cut them into strips or triangles and then fry them this way.. they taste just as good!).
  • 5. Fry 5 - 8 strips at a time for 30 seconds to 1 minute on each side or until golden brown. Keep a close watch as they cook quickly. Drain on paper towel lined platter. Dust quickly with powdered sugar by sifting the powdered sugar over cookies. ***Some people drizzle the chrusciki with a little maple syrup or honey. *** These cookies are meant to be eaten right away as they are better freshly made, they do not store well, you may try to store in an airtight container. Within the next few days the cookies can be baked in a 350-degree oven for 3-5 minutes to crisp them up again. Then dust them again with powdered sugar to "refresh" them. But they are usually made and served right away... and around our house there aren't any leftovers to store! LOL
  • 6. *** Sometimes we add cinnamon to our powdered sugar before sprinkling the cookies! *** Some people don't cut the slit and pull the end through.... they just loosely make a knot just like when you start to tie your shoes. No matter how you cut them, slit them or not slit them, tie them or not... they are a fast - easy treat!

GERMAN CRULLERS WITH LEMON FROSTING



German Crullers With Lemon Frosting image

"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented.

Provided by Mom2Rose

Categories     Breakfast

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 10

3 1/2 tablespoons unsalted butter
1 cup all-purpose flour
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon vanilla extract
5 eggs
1 teaspoon baking powder
vegetable oil, for deep-frying (corn, peanut)
1 1/2 cups confectioners' sugar
1 lemon, juice of, to 2

Steps:

  • For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
  • Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
  • Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
  • Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
  • Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
  • Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
  • Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
  • Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
  • For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
  • Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.

CONFETTI CRULLERS RECIPE BY TASTY



Confetti Crullers Recipe by Tasty image

Here's what you need: unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, whole wheat flour, baking powder, large eggs, vanilla extract, rainbow sprinkles, canola oil, powdered sugar, milk, vanilla extract, cream cheese, large star piping tip, deep fry thermometer

Provided by Alix Traeger

Categories     Breakfast

Yield 16 crullers

Number Of Ingredients 18

1 cup unsalted butter, 2 sticks, cubed
1 ¼ cups water
1 ¼ cups milk
¼ cup granulated sugar
1 teaspoon salt
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
5 large eggs
2 teaspoons vanilla extract, divided
⅓ cup rainbow sprinkles, plus more for topping
8 cups canola oil
4 cups powdered sugar, sifted
4 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons cream cheese, softened
large star piping tip
deep fry thermometer

Steps:

  • In a large pot over medium heat, combine the butter, water, milk, sugar, and salt. Whisk until the butter is melted and the mixture is steaming, about 5 minutes.
  • Quickly whisk the all-purpose and whole wheat flours and the baking powder into the hot milk mixture. Continue cooking, stirring constantly, for 5 more minutes. Remove the pot from heat and stir with a spatula to cool the dough.
  • When the dough is no longer hot to the touch, add the eggs one at a time, stirring to incorporate before adding the next.
  • Add the vanilla and sprinkles and stir to distribute evenly.
  • Transfer the dough to a piping bag or zip-top bag fitted with a large star tip.
  • On a parchment-lined baking sheet, pipe 4-inch (10-cm) circles of dough. Chill in the freezer until solid, about 20 minutes.
  • Meanwhile, make the glaze: In a large bowl, combine the powdered sugar, milk, vanilla, and cream cheese. Whisk until smooth and runny. Set aside.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Carefully add the crullers to the hot oil. Fry about 3 at a time for 4-5 minutes, flipping halfway, until golden brown. The fried crullers should feel much lighter than they were originally. Transfer the fried crullers to a wire rack set over a baking sheet.
  • While still warm, dip one side of the crullers in the glaze. Return to the wire rack and allow excess glaze to drip off. Top with sprinkles.
  • Enjoy!

KENTUCKY CHOCOLATE CRULLERS



Kentucky Chocolate Crullers image

I don't remember where I got this, as it has been in my recipe box since the mid 80s, but I think it was originally from Crisco.

Provided by Karen..

Categories     Breads

Time 30m

Yield 10 crullers

Number Of Ingredients 13

3 tablespoons shortening
1 1/4 cups sugar
2 eggs, beaten
1 1/2 ounces baking chocolate, melted
1/2 cup sour milk (I do this by adding vinegar)
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla
5 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
shortening (for frying)
powdered sugar
1/2 teaspoon salt

Steps:

  • Cream shortening, sugar and eggs.
  • Add chocolate and then sour milk and baking soda, beaten together, then vanilla.
  • Add flour, baking powder, cinnamon and salt, sifted together.
  • Take small amounts of dough and roll about 1/4 inch thickness.
  • Cut with doughnut cutter and fry in hot deep shortening until brown and well done.
  • When cool, roll in powdered sugar.

Nutrition Facts : Calories 404.9, Fat 8.1, SaturatedFat 3, Cholesterol 43.5, Sodium 345.7, Carbohydrate 75.3, Fiber 2.5, Sugar 26, Protein 8.7

FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - (3.8/5)



French Crullers - Dunkin Donut Copycat Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 13

HONEY GLAZE:
1/2-inch star pastry attachment
1 cup water
6 tablespoons unsalted butter
2 teaspoons superfine sugar
1/4 teaspoons salt
1 cup all-purpose flour, sifted
3 large eggs
2 egg whites, slightly beaten
vegetable oil for frying
1 1/2 cups confectioners' sugar
1 tablespoons honey
3 to 4 tablespoons milk or water

Steps:

  • To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporated. Keep stirring over medium-high heat. The more moisture you can remove, the more eggs you can mix in later which will result in a lighter pastry. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don't add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Do not add too much egg white or else the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Fry the crullers in 2 inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 370 degrees. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. When the oil has reached temperature, carefully place a French cruller, paper-side up, into the hot oil. Do this one at a time unless you like the idea of hot oil burns and other disasters. After a minute or so, use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels. Make the glaze: While the cruller donuts cool, mix the confectioners' sugar, honey, and milk together until smooth. When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve. Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Glaze and serve.

CHURROS (MEXICAN CRULLERS)



Churros (Mexican Crullers) image

Number Of Ingredients 7

1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
1 egg, lightly beaten
1 teaspoon sherry wine
1 cup cooking oil
powdered sugar

Steps:

  • Bring water to boiling point in a saucepan. Remove saucepan from fire and gradually add sifted flour with salt. Beat vigorously until fluffy and smooth. Add egg with wine and continue beating until batter is smooth and shiny. Heat oil in a deep pan until medium hot. Pour batter in a pastry tube and drop small amounts of batter, about 4-5 inches long, in the hot oil. Fry both sides until golden brown and remove Churros to absorbent paper to drain. Roll each one in powdered sugar while still hot. Serve with hot cocoa.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use buttermilk for a tangier flavor. Buttermilk adds a slight tang to crullers, making them more flavorful. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Don't overwork the dough. Overworking the dough will make the crullers tough. Mix the ingredients together just until they are combined, then stop mixing.
  • Let the dough rest before frying. This will help the dough to relax and make it easier to roll out.
  • Use a heavy-bottomed pot for frying. This will help to maintain an even temperature and prevent the crullers from burning.
  • Fry the crullers in batches. Don't overcrowd the pot, or the crullers will not cook evenly.
  • Drain the crullers on paper towels before serving. This will help to remove any excess oil.

Conclusion:

Crullers are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a little bit of planning and effort, you can make crullers that are just as good as the ones you would find at your favorite bakery. So next time you're in the mood for something sweet, give crullers a try!

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