Best 4 Grebes Cruller Recipes

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.

GERMAN SOUR CREAM CRULLERS RECIPE - (4.2/5)

Steps:

• Mix sugar and shortening together, add egg yolks and sour cream and mix until blended. Add the flour, baking powder, salt and nutmeg to the sour cream mixture, until blended. Cover dough in bowl and refrigerate for up to 24 hours. Roll or pat dough out on a floured surface and cut with doughnut cutter. Heat oil to 325 in large pan, add doughnuts a few at a time and fry for a couple minutes on one side and turn and fry a few minutes more. Place on paper towels to drain the oil. Dip warm doughnuts in a vanilla glaze and place on a cooling rack to set the glaze.

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.

OLD-FASHIONED DOUGHNUT STICKS

Steps:

• For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.