GERMAN CRULLERS WITH LEMON FROSTING
"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
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.
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Sserugo Adam
[email protected]These crullers were absolutely delicious! I'll definitely be making them again soon.
Lara Mostafa
[email protected]I'm not sure what I did wrong, but my crullers turned out dense and chewy. I'm going to try making them again soon, and I'm hoping for better results.
Danushka Alwaththa
[email protected]These crullers were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
Jake
[email protected]I love crullers, but I'm always hesitant to make them because they seem so complicated. This recipe was a game-changer! The crullers were easy to make and they turned out perfect.
Ashley Estes
[email protected]These crullers were a bit more work than I expected, but they were definitely worth it. They were so light and fluffy, and the lemon frosting was the perfect finishing touch.
Chinaa Bankz24
[email protected]I've never made crullers before, but this recipe made it so easy. The instructions were clear and concise, and the crullers turned out beautifully.
gamer girl
[email protected]I made these crullers for a party and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe.
OXYJAY OFFICIAL
[email protected]These crullers are the best! They're so easy to make and they always come out perfect. I love the lemon frosting, it's the perfect finishing touch.
Shajahan Shame
[email protected]I'm not a big fan of crullers, but I thought I'd give this recipe a try. I was pleasantly surprised! The crullers were light and airy, and the lemon frosting was the perfect balance of sweet and tart.
Abdullah Alam
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The crullers were dense and chewy, and the lemon frosting was too sweet.
Slow Poison
[email protected]These crullers were delicious! I made them for my German grandmother and she said they tasted just like the ones she used to make.
Mohammad Adam
[email protected]The dough was a little tricky to work with, but the end result was worth it. The crullers were light and fluffy, and the lemon frosting was tangy and sweet.
Judith Sweetlife
[email protected]I've made these crullers several times now and they always turn out perfectly. They're my go-to recipe for a special breakfast or brunch.
Ccr Thebe
[email protected]These crullers were a hit with my family! The lemon frosting was the perfect finishing touch.