Best 3 German Crullers With Lemon Frosting Recipes

SPRITZKUCHEN (GERMAN CRULLERS)

Steps:

• Cut parchment paper into 3 1/2 x 3 1/2 inch (9x9 centimeter) squares and brush the top of each with oil.
• In a large saucepan, combine the water, butter, vanilla sugar, and salt over high heat.
• Once the butter has melted and the mixture comes to a boil with the sugar and salt dissolved, remove from heat.
• Use a wooden spoon to immediately stir in the flour.
• Place the pan back on the stove over medium low heat. Continue to stir until a dough forms and pulls away from the bottom and sides of the pan, about 1 minute.
• Transfer the dough to the bowl of a stand mixer or a large bowl and allow to cool until no longer hot, but still warm to touch.
• Using a stand or hand mixer, beat the eggs, one at a time, followed by the baking powder into the cooled dough at high speed to form a smooth and glossy mixture.
• Fill a deep saucepan with 2-3 inches (5-8 centimeters) of oil and place over medium heat.
• Attach a large star tip to large piping bag. Fill the bag with dough (in batches if needed).
• Pipe rings of dough onto the greased parchment paper.
• Once the oil is 350˚F (180˚C), place the piped dough, being careful not to overcrowd, into the pan paper side up. Gently remove the paper and fry the doughnuts on each side until golden.
• Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining batter.
• Place a wire rack over a sheet of parchment.
• In a large bowl , whisk lemon juice, rum, or water into the powdered sugar until a thin and smooth glaze comes together. If too thick, add more liquid. If too thin, whisk in more sugar.
• Dip each warm Spritzkuchen into the glaze and place on wire rack to set. They are best served the day they are made.

GERMAN CRULLER RECIPE

Steps:

• Pour water in a pot, add vanilla sugar, a pinch of salt and butter cut into small pieces. Heat on medium heat until the butter has melted and the water begins to boil. Remove the pot from the heat and immediately stir in sieved flour with a wooden spoon, so that you won't loose part of the water through evaporation. Bring the pot back to the heat and let cook for 2 minutes. Keep stirring vigorously until the dough separates from the bottom of the pot and the bottom of the pot is slightly coated with whitish staffs from the dough (a thin white film).
• Next transfer the dough to an empty bowl and let cool for about 5 minutes. In the meantime heat oil in a small pot. (We've used a small pot, but you could also use a large pot to speed up the deep frying process.) Cut the parchment paper into rectangles (the rectangles should be smaller than the pot you'll be using). Then grease the whisks and brush parchment paper cut into small rectangle shapes with oil. After 5 minutes crack the eggs in the bowl with cooled dough, one by one while beating with a hand mixer, until you have a smooth dough. Transfer the dough to a pipping bag with big start tip or just a freezer bag with a big star tip at the corner. This is how we did it, because we couldn't find a pipping bag.
• Squeeze a bit of the dough on the parchment paper to form circles (or hearts if you want). Make another circle on top of the exact same circle, so that the crullers will go up nicely while baking. Insert the wooden spoon handle in oil to see if the oil is ready. If bubbles start forming around the spoon, then the oil is ready.
• Put the parchment paper with shaped batter in hot oil upside down (the side with the shaped dough facing down). The dough will release itself from the parchment paper. Now remove the parchment paper from the pot and make the next circle while the crullers are baking. You can put as many crullers as you want in the pot. This just depends on the size of the pot that you're using. Just bear in mind that the crullers will expand while cooking, so make sure to leave enough space between them. Cook until golden brown. It took us about 3 minutes per side.
• Remove the donut crullers from the fat and put them on the cooling rack lined with paper towels to remove excess fat, until you'll be able to touch it with your hands. Then transfer the donut crullers to a platter or roasting dish or something similar and brush or drizzle with icing sugar that you've previously prepared or dust with powdered sugar and enjoy.

CRULLERS

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.