CRULLERS WITH CHOCOLATE GLAZE
These super light and airy cruller donuts are surprisingly easy to make and totally impossible to resist! Fluffy and crispy crullers are made by frying choux dough, and are a must-try if you haven't made them before.
Provided by Courtney O'Dell
Categories Donuts
Time 30m
Number Of Ingredients 14
Steps:
- 1. In a medium heavy-bottomed saucepan, combine the milk, water, butter, sugar, and salt. Cook, stirring, until butter melts and mixture just comes to the boil.
- 2. Remove from heat. Add all the flour to the butter mixture at once, beat until well combined.
- 3. Return the pan to heat and cook for 2-3 minutes, stirring vigorously the entire time. The mixture will form a ball and begin to come away from the side of the saucepan.
- 4. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl if using a handheld mixer. Set aside for 15 minutes to cool.
- 5. Mix the dough while adding 2 eggs. Beat on medium speed until the eggs have been fully incorporated. Add the third egg. Beat on medium until fully incorporated. Then add the egg white. Beat once again until fully incorporated.
- 6. Cover the bowl with plastic wrap and let chill in the fridge for 10 minutes.
- 7. Cut out 15 3*3-inch squares of parchment paper.
- 8. Fill a heavy-bottomed saucepan or cast iron dutch oven with about 3-4 inches of oil. Heat to 350-370°F.
- 9. Remove the dough from the fridge and transfer it into a pastry bag fitted with a large star tip. Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making ends meet.
- 10. Gently place a cruller onto a slotted spoon, along with its paper, and lower it into the hot oil. Fry the crullers 3 or 4 at a time, removing the paper with tongs after 1 minute and flipping them over. Fry for approximately 6 minutes, turning to ensure even cooking, until golden brown.
- 11. Remove from the oil and allow to drain on the wire rack. Cool before glazing.
- 12. To make the glaze, put the chocolate and butter in a microwave-safe bowl and microwave for about 40-60 seconds, or until the chocolate and butter are melted and smooth. Stir the powdered sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of hot water until thinned as desired.
- 13. Dunk one cruller at a time in the glaze, allow the additional glaze to drip off, and then place on the wire rack. Top with sprinkles.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CRULLERS
Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
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.
FRENCH CRULLERS
Provided by Lara Ferroni
Categories Brunch Dessert Fry Pastry Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 14 crullers
Number Of Ingredients 9
Steps:
- 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
- 2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. 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. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
- 3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
- Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
- Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over-but keep an eye on them and flip any that need a little help.
More about "crullers with chocolate glaze food"
CLASSIC FRENCH CRULLERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (3)1회 섭취량당 칼로리 190 소요 시간 1시간 30분
CHOCOLATE GLAZED CRULLERS RECIPE - EASY DESSERT RECIPES
From easydessertrecipes.com
5/5 (2)소요 시간 2시간 5분범주 Breakfast, Dessert, Donuts1회 섭취량당 칼로리 202
CHOCOLATE FRENCH CRULLERS WITH DRIED RASPBERRIES AND …
From foodandwine.com
5/5 (1)범주 Breakfast, Dessert
CLARICE LAM MAKES CHOCOLATE FRENCH CRULLERS WITH DRIED …
From dailymotion.com
CLARICE LAM MAKES CHOCOLATE FRENCH CRULLERS WITH DRIED …
From yahoo.com
FRENCH CRULLERS - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
MAPLE CRULLER DOUGHNUTS - THE LITTLE EPICUREAN
From thelittleepicurean.com
HOMEMADE CRULLERS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
FRENCH CRULLERS RECIPE - COOK WITH NABEELA
From cookwithnabeela.com
CRULLERS RECIPE (PERFECT HOMEMADE VERSION) | THE KITCHN
From thekitchn.com
CHOCOLATE-GLAZED CRULLERS RECIPE
From cookingconnect.com
FRENCH CRULLERS RECIPE
From scrumptiously.com
FRENCH CRULLERS RECIPE | LASHEEDA PERRY | FOOD NETWORK
From foodnetwork.com
EASY HOMEMADE CRULLERS {VIDEO} - I AM HOMESTEADER
From iamhomesteader.com
OUR SWEETEST DOUGHNUT RECIPES - FOOD & WINE
From foodandwine.com
CHOCOLATE FRENCH CRULLERS WITH DRIED RASPBERRIES AND FUDGE …
From facebook.com
VANILLA-GLAZED FRENCH CRULLERS - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE FRENCH CRULLERS WITH RASPBERRY GLAZE
From themeanderingmates.wordpress.com
POMEGRANATE-GLAZED CRULLERS RECIPE | FOOD NETWORK
From foodnetwork.com
FRENCH GLAZED CRULLERS | IMPERIAL SUGAR
From imperialsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love