FRENCH CRULLER
Cruller...A fried cake, sister to the doughnut, which takes its name from the Dutch word krulle, meaning "twisted cake." Crullers are made by rolling out dough, cutting it into strips, doubling the strips, twisting them, and pinching the ends together. They are then fried in deep fat and brushed with sugar. French crullers are made in a round shape with cream-puff batter, and fried in deep fat. They often have a thin icing. This is a recipe I got from recipegoldmine.com. I have also posted a different variation on this recipe called French Cruller 2.
Provided by BirdyBaker
Categories Breads
Time 1h5m
Yield 12 Crullers
Number Of Ingredients 9
Steps:
- Combine sugar, salt, shortening, and boiling water in a saucepan.
- Mix and bring to a rapid boil.
- Add flour all at once and mix and cook until thickened, stirring constantly.
- Remove from heat.
- Add eggs one at a time, beating thoroughly after each addition.
- Add vanilla.
- Force mixture through pastry tube onto greased paper, forming circles.
- Heat deep fat to 375 degrees F on frying thermometer.
- Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown.
- Spread with thin Confectioners' Sugar frosting.
Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 1.5, Cholesterol 52.9, Sodium 115, Carbohydrate 12.3, Fiber 0.3, Sugar 4.3, Protein 2.6
DUNKIN DONUTS FRENCH CRULLER (COPYCAT)
The Dunkin Donuts French Cruller donut made in the comfort of your home with just a few ingredients is yeast free and will be ready in under 30 minutes.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Cut 12 squares of parchment paper, the squares must be approximatively the size of your palm. They will be used to pipe the donuts onto. Arrange them on a baking sheet and spray with baking spray. Set aside.
- In a large medium bowl mix powdered sugar and milk until well combined. The mixture must be smooth with no lumps and it should be a little thick, but still pourable. For a more transparent glaze, add one extra tablespoon of milk. For a thicker glaze add less milk. Set aside.
- In a medium sauce pan over medium heat combine water, butter, granulated sugar and salt until completely incorporated and the butter is fully melted. Stir often.
- Once the butter is completely melted, using a wooden spoon stir in 1 cup of flour, and work very quickly to incorporate the flour into the butter mixture over medium heat. Cook it on medium heat for 2 minutes, stirring continuously. This will remove the extra moisture from the batter, and make the donuts lighter.
- Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix the batter for 1 minuts on medium - high speed to cool it off.
- Reduce mixer speed to medium and mix in the eggs one at a time. Followed by the egg whites, mix until fully combined and the mixture is shiny.
- Transfer the mixture to a large pastry bag fitted with a large star tip and pipe the donut rings onto the prepared paper squares.
- Fill a heavy bottomed sauce pan with 2-3 inches of vegetable oil, once the oil reaches 370F reduce the heat to medium low and start frying the donuts.
- With the help of a spatula transfer a donut to the pan, parchment paper side up, fry for a few seconds and using chopsticks remove the paper and discard. Fry the donuts 1 minute per side, until puffy and golden brown.
- Remove from the pan and place on a cooling rack, using a spoon pour some of the glaze immediately onto the donut.
- Repeat with the remaining donuts.
- Let the glaze settle for 30 minutes. Serve!
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