This site uses Akismet to reduce spam. *drool* This mold would have a nice massage bar like effect on skin too. Thanks for sharing! How large is the pastry tip opening? They’re made with a choux pastry, like cream puffs or chocolate eclairs, and then piped and fried. I'll try again for sure. Thank you so much for taking the time to let me know. Keep a close ear on the fryer as the parchment squares can sometimes blow loose from under the crullers. So i made tiny, burnt, salty crullers. I’ve heard from a couple of readers that the amount of salt in this recipe is a bit high for their personal taste. I had intended to bake a strawberry cake with pistachio Italian Meringue Buttercream. I didn’t have any parchment paper, so i used coffey filters. Hi Megan! I’m honestly not sure if egg substitute will work in these or not. Be careful not to add too much egg white or your crullers will become heavy. Basic varieties A classic buttermilk cake doughnut is a great place to begin. NOTE: This recipe calls for a larger amount of salt than what's typical for cruller dough. xoxo. Did someone say coffee? French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. So, even though I’ve never tried it myself, I don’t see any reason why you couldn’t bake crullers – however, they won’t have the same consistency as fried crullers. They were a big hit and tasted OMG deeelish. Turn the crullers over and remove the parchment squares. Sift together thoroughly flour, nutmeg, baking powder, and salt, and add alternately with milk to first mixture. I would suggest purchasing a bigger pastry tip before making them again. If you tend to be salt sensitive, just decrease the amount of salt by a 1/4 tsp or so. ★☆ They have so many varieties and I’ve never used one before. Then mix on medium speed and add the first egg. A agree with a previous reviewer that they turned out too eggy tasting. Beat on medium speed until the eggs have been fully incorporated into the dough, stoping to scrape down the sides of the bowl as necessary. And watch videos demonstrating recipe prep and cooking techniques. Thank you so much for taking the time to leave a comment for me! 5. The crullers should be a deep golden brown on all sides. I usually order these Ateco 18-inch bags from Amazon. However, I haven’t tried baking them, so can’t say for sure. They are very airy and not heavy tasting like traditional fried doughnuts because the dough for Crullers is totally different – pâte à choux dough instead of sweet bread yeast dough. Scrape down the sides of the bowl and add the egg white and lemon zest. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Since, choux is such a bland pastry dough, I really like the flavor the extra salt lends to the dough. © Of Batter and Dough. Thank you so much for taking the time to let me know! Aunt Em offered Hunk, Hickory and Zeke a cruller after scolding them for being “three shiftless farmhands”. xo. Let me explain. And I really love that you’re going to try again. Bake for 5 minutes. Crullers are made from the same kind of dough that is used to make eclairs and profiteroles, both of which are baked. Thank you so much TJ!!! No other reason required. Drain/cook on a wire cooling rack. Your brother and his friends are lucky to have you! Brush the tops of the crullers very lightly with oil. are they more light an airy then normal donuts? Your email address will not be published. xo. Hi Kelsie! While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Ha! Yes, you can do that! Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Hi there! I appreciate it! Anyway, thank you so much for taking the time to leave a comment. I am so happy to hear that you liked this recipe! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Anyway, I don’t own a stand mixer (dream one day – along with a real cappuccino machine lol), would these be possible to make using a hand mixer? Maple Bar Raised bar yeast donut topped with a sweet maple glaze. I’ll try again with large size eggs and hopefully I’ll get better results . Fit the mixer with the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and add 2 of the eggs to the dough. 1/2 teaspoon sugar. I hope you’ll try these again! xo. Remove, dip in glaze, and cool on a rack until the glaze has set. Hey friends, happy new week and hello Summer! Thank you for sharing the recipe; the entire family enjoyed them! It’s eggs that do the heavy lifting in pate a choux, so if you don’t like the taste, I don’t think crullers are for you. 1.7k. https://www.facebook.com/pages/Christines-cooking-stuff/455486487938485 I hope you make them! Please let me know if you have any other questions! xo, Hi Laronda! Do not make this recipe ever. Recipe: french crullers I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason. Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. Feel free to reduce the salt by as much as half if you prefer. Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil. “Crullers” are kind of a broad category of pastry. Add the remaining eggs, one at a time, and mix in completely. Conceptually, making doughnuts has intimidated me for a while. Yes! They were delicious. And, I’d love to know what you think of these after you make them! Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. Reprinted with permission from Doughnuts by Lara Ferroni, © 2010 Sasquatch Books. I would love to make this recipe since French Crullers are my favorite but don’t seem available in bakeries anymore. And, I’d love to know what you think of these doughnuts after you make them! Dunkin Donuts French Cruller. I really enjoy the salty finish against the hint of citrus in the dough and the sweetness of the glaze. Note: Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest. Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. You deserve one simply because it’s Sunday and they are delicious. Although, to be perfectly honest, my favorite doughnut is whatever kind of doughnut that’s in front of me at the moment. French Cruller. Never again should this recipe be made by anyone. I'm not sure why anyone wold have problems with it. paper on top, so I just slid them in paper side down off a metal spatula and then used tongs to slide the paper out from underneath; I never did get the "film" on the bottom of the pan when cooking the pate a choux, but had no other problems. Left out lemon zest and only used 1 ts of salt but these were amazing! I also like to use large bags. xo. This worked but you had to peal them off with tongs and a spatula. Cut it in half to 3/4 tsp salt. I just find that the smaller bags are difficult to deal with. Rather than “stirring”, think of it as kneading the dough with a wooden spoon. I have read a dozen other recipes and I think those who are complaining about the “egg” taste might want to get a grip. Just made this recipe and my brother and 2 of his friends came over and we polished off the entire batch! I like to use disposable pastry bags because I think cleaning them is kind of a pain in the you-know-what. xo. Set the air fryer to 380F and preheat for a couple minutes. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. If so, I’d suggest checking the accuracy of your deep fryer’s heat. But, my personal taste leans heavily towards a high salt to sugar contrast in most sweets. Remove the dough from the refrigerator and scoop some into a pastry bag fitted with a. Gently place a cruller onto a slotted spoon, along with it’s paper, and lower it into the hot oil, paper and all. Handcrafted to Perfection Donuts Apple Fritter Light Filled with real bits of apple and flavored with delicious glaze and cinnamon. These turned out nice! The mixture is ready when a thin film coats the bottom of the pan. Sorry the link to the pastry tip isn’t working. Hi, I love French Crullers but have an egg allergy. xo. The dough comes together quickly, and this is your reward…. But, French Crullers are lovely fluted, ring-shaped doughnuts made from pâte à choux that’s fried and then dipped in a sweet glaze. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. Please let me know if there’s anything else I can do to help. Bear Claw Filled […] Add all glaze ingredients to a small bowl and stir to combine. I fried some other donuts at 370F and they were not greasy. I have never left a comment on a recipe before but I have to say how fantastic this recipe is! The center of the French Cruller is wet with a crunchy exterior. Cream the sugar and egg yolks and add egg whites. I agree, I didn’t see this comment until after I made a batch and they were a bit salty. I do hope you try these again and that the second time around they are not tiny, burnt or salty. Flip cruller once, and fry until light brown (about 1-2 minutes). I’m leaning towards a re-useable one if they aren’t too difficult to clean. Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough. And, I’d love to hear what you think of these doughnuts after you make them! 1 cup sugar 2 egg yolks, well beaten 2 egg whites, beaten stiff 4 cups flour 1/4 level teaspoon grated nutmeg 2-1/2 level teaspoons Calumet Baking Powder 1 cup milk 1/4 teaspoon salt. xo, I did measure the oil temp and it was spot on. I’m super curious now… , Me +mom used to 1. Do you think this would work with foil instead of parchment paper? Mine came out so soggy and soft from the deep fryer? I also baked them (too lazy to fry), and they came out damn near perfect. French crullers are one of my favorite doughnuts too. Alternatively, add enough vegetable oil to a deep fry pan or saucepan to come 3 or 4 inches up the sides and heat to 375 degrees. Pipe the dough onto a parchment lined baking sheet, leaving 2 inches in between each doughnut. Halle-freeking-lujah and praise the baking gods! Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. If you do, please let me know what you think! Hi Dana! Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. if not any tips to make them airy? Pipe a ring onto each square. (Literally around me I only find them at Dunkin Donuts lol). They seemed very heavy and “eggy” when I’m used to Crullers being a rather light texture. Copyright © 2021 Of Batter and Dough on the Cookd Pro Theme, « Doughnut Holes filled with Salted Caramel Pastry Cream, Fresh Strawberry Cake with Pistachio Buttercream ». It’s really important that the oil stay at 375 degrees. These are much lighter than regular doughnuts. 1. Apparently, Crullers were referenced in The Wizard of Oz. I made these with 1 cup oat flour and 1/4 cup potato starch (I have celiac disease) and they were amazing! Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. If so, what would the suggested air fry time be ? I’d say that if it works well in other recipes, it will probably work well in these. It can be a bit tricky. 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. Fry for about 2 minutes, at which point the crullers should be well puffed and have a little browning. Please let me know if you have any other questions! I’d suggest baking one or two in a 375 degree oven to test it. 1/2 teaspoon salt. Shyla – this comment totally made me smile. xo, Your email address will not be published. Scrape down the sides of the bowl and add the 3rd egg to the dough. Please do not use my images without prior permission. There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. Using a pastry bag and star tip to pipe the dough out into rings gives the donuts that fluted appearance.. Just a note, because the pastry dough is impossible to transfer from one surface into the oil, it’s important to pipe the dough onto small squares of parchment paper. I also want to thank you for your comment about the amount of salt in this cruller recipe. You don’t have to be a shiftless farmhand to deserve a French Cruller. But, the version used for these French Crullers is easy-peasy. I've been baking for 25 years, both professionally and just for the sheer pleasure of it. Leaving the rings on the parchment squares, set as many as will fit in the fryer basket. But, of course, this is a matter of personal taste. The dough can be kept in an air tight container in the refrigerator for 2-3 days. That felt dangerous. xo. Calumet Sugared Crullers. Check out our french cruller selection for the very best in unique or custom, handmade pieces from our die cuts shops. My husband has eaten most of them. Which will be delivered TODAY. A French Cruller* has a soft, airy texture with a pleasant light “egg-like” flavor. It means more to me than I can express. Next time maby i should go around more that once and make them thicker. The Amazon links don’t look to be landing on the product page. Fry the doughnuts 3 or 4 at a time for 5 1/2 to 6 minutes, removing the paper with mental tongs after 1 minute and flipping them over after 2 1/2 minutes. If that sounds as good to you as it does to me, it’s coming up next. One of the best things about having a blog is an excuse for me to do things like make Homemade Honey Cruller Donuts! Too many eggs? Cut several 3″ squares of parchment. Frying the dough eliminates many of the challenges of baking pâte à choux. I can order the specific Ateco Pastry tube you suggest but I have no idea what type or size of Pastry Bag I should order. Thank you!! Hi Lex! 1. Please let me know if you have any other questions! I think foil would work just fine. Make these fried and baked, Aren’t memories like that wonderful? Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, are simple enough for a lazy Sunday morning breakfast but pretty enough for a special occasion brunch. The doughnuts should be golden brown and the surface of the dough should not look wet at all. Stir vigorously with a wooden spoon until combined and throughout moistened. I'm made it successfully several times, and is my favorite cruller recipe. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Parchment paper is probably the best idea. I used salted butter. Pâte à choux is that awesome, buttery, eggy dough used to make things like Chocolate Eclairs. Also when making choux dough, I wait til it has cooled for about ten minutes or so before adding eggs, one at a time. I decided to do a honey-cinnamon glaze because I wanted a little more flavor. Anh makes French Cruller Donuts.http://www.cookingwithanh.com/Recipe:http://www.cookingwithanh.com/2012/03/french-cruller … And, if you try to bake these, I’d love to know how it goes and how you like them in compared to fried crullers. There are 100 bags in the package, so unless you’re using them often, they’ll last you a really long time. Reduce heat to 350 F degrees & bake for 20 minutes more (maybe longer). Going around more than once with a small tip might work… but the layers might also separate in the hot oil. Get Crullers Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Dunkin Donuts French Cruller donuts are made in the comfort of your home, with just a few ingredients. 1 cup water. Remove any loose parchment squares immediately as they can cut off the air flow or ignite. Please let me know if you have any other questions! As the dough puffs, the beignets will turn themselves over—but keep an eye on them and flip any that need a little help. I’m thinking perhaps it was because I used X large eggs. These would probably turn out if baked… it is, after all, just a chop pastry dough, the same kind of pastry dough that you make eclairs out of, which are baked. Thank you for supporting Of Batter and Dough. NOTE: This recipe calls for a larger amount of salt than what’s typical for cruller dough. You end up with deep fried sweet egg dough take would better with dog food. They were good. Beat on medium until fully incorporated. https://recipesfromapantry.com/air-fryer-pumpkin-spiced-crullers Add the flour and stir with a wooden spoon until the flour is completely incorporated. Do Not Send Email Notifications.Send Email Notification ONLY If Someone Replies To My Comment(s).Send Email Notification Whenever A New Comment Is Posted. The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling away. Saved by Jen Yu. The fact that the dough for these French cruller donuts requires no yeast also makes this really simple to whip up. There are a few things the recipe could stand to explain: first, use the paddle for your mixer, not the dough hook; my dough was a little soft to flip the cruller into the oil with the parch. Add the flour and stir with a wooden spoon until … Cool completely before glazing. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. Hi Terry! They might look like special occasion pastry, but they're as easy to make as waffles. 7. Loved making these for my daughter's 30th birthday. All images & content are copyright protected. Homemade French cruller doughnuts with raspberry glaze- say hello to your new favourite treat! Look for another recipe because this is not it. Not difficult, … Otherwise it has a good texture. I shared these with friends and they were all incredibly impressed. Yes – I don’t see any reason why a hand mixer wouldn’t work. He says: “These choux pastry donuts are not something we see that much here in the UK, although they’ve become something of a trend in the US at places like Daily Provisions in NYC. Learn how your comment data is processed. I’m going to add a note in the recipe with your instructions so other doughnut makers with air fryers can try it too! This made skinny little crullers that cooked too fast and burned very quick. 3. Hope this helps. I’m so glad your doughnuts turned out well. 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To know what you think of these doughnuts after you make them but... Onto a parchment lined baking sheet, leaving 2 inches in between each.! Oat flour and stir for 3 to 4 minutes to steam away as much water as possible why a mixer! This deliciousness eggy dough used to crullers being a rather light texture sweet maple glaze cruller once, the... Developer, Food photographer, and salt in this cruller recipe adhere to the dough these. Bake them, would you let me know are delicious would work with foil instead of parchment.... Though you didn ’ t memories like that wonderful, shows and experts about having a is! Try these again and that you could whip up a batch of crullers... Next day good the next day and profiteroles, both of which baked. Love to know what you think these, but i don ’ t the! On the fryer as the parchment squares and feel firm, about 2-3 minutes, stirring vigorously the family... Keep and make the next day see this comment until after i made a batch on paper... 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