SPRITZKUCHEN (GERMAN CRULLERS)
A recipe for Spritzkuchen (German Crullers)! Piped circled of dough are fried until golden, then coated in a sweet glaze.
Provided by Tara
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Cut parchment paper into 3 1/2 x 3 1/2 inch (9x9 centimeter) squares and brush the top of each with oil.
- In a large saucepan, combine the water, butter, vanilla sugar, and salt over high heat.
- Once the butter has melted and the mixture comes to a boil with the sugar and salt dissolved, remove from heat.
- Use a wooden spoon to immediately stir in the flour.
- Place the pan back on the stove over medium low heat. Continue to stir until a dough forms and pulls away from the bottom and sides of the pan, about 1 minute.
- Transfer the dough to the bowl of a stand mixer or a large bowl and allow to cool until no longer hot, but still warm to touch.
- Using a stand or hand mixer, beat the eggs, one at a time, followed by the baking powder into the cooled dough at high speed to form a smooth and glossy mixture.
- Fill a deep saucepan with 2-3 inches (5-8 centimeters) of oil and place over medium heat.
- Attach a large star tip to large piping bag. Fill the bag with dough (in batches if needed).
- Pipe rings of dough onto the greased parchment paper.
- Once the oil is 350˚F (180˚C), place the piped dough, being careful not to overcrowd, into the pan paper side up. Gently remove the paper and fry the doughnuts on each side until golden.
- Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining batter.
- Place a wire rack over a sheet of parchment.
- In a large bowl , whisk lemon juice, rum, or water into the powdered sugar until a thin and smooth glaze comes together. If too thick, add more liquid. If too thin, whisk in more sugar.
- Dip each warm Spritzkuchen into the glaze and place on wire rack to set. They are best served the day they are made.
SPRITZKUCHEN: GERMAN VANILLA GLAZED CRULLERS
These German glazed crullers (Eberswalder Spritzkuchen) are simply irresistible!
Provided by Lucy Parissi | Supergolden Bakes
Categories Breakfast / Brunch Dessert Snack
Time 23m
Number Of Ingredients 12
Steps:
- Put the water and butter in a small pot. Heat until the butter melts and mixture comes to a boil. Take pot off the heat.
- Immediately add the flour and cornflour and vigorously stir until they come together into a smooth ball of dough. Put back on the heat and cook for a minute, stirring all the time.
- Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and vanilla extract.
- Gradually add the beaten eggs into the dough while mixing. The dough will separate initially but then come together again. It is ready when shiny and hanging in a long strip from the beater.
- Stir in the baking powder once the dough has cooled a little and transfer to a piping bag fitted with a large star tip.
- Grease a large piece of baking parchment with a little butter and then pipe the crullers, spaced slightly apart, on it. Cut the paper so each cruller sits on a little square.
- Fill a deep pot about halfway with oil. Bring the oil to 180C (350F) - check with a digital thermometer.
- Carefully drop the crullers into the oil, pulling out the parchement paper (they will slide off).
- Cook them one or two at a time until puffed and golden on both sides - please note cooking time is a guide only. The crullers will feel very light when properly cooked - uncooked dough is heavier. Drain on kitchen towels.
- Mix all the ingredients for the glaze together until it is thick but pourable. Brush the glaze on the crullers while still a bit warm. Serve immediately.
Nutrition Facts : Calories 214 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 77 mg, Sodium 59 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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.
More about "spritzkuchen food"
CRULLER - WIKIPEDIA
Mini spritzkuchen. A cruller ( / ˈkrʌlər /) is a deep-fried pastry like a doughnut popular in the US and Canada often made from a rectangle of dough with a cut made in the middle that allows it to be pulled over and through itself, …
From en.wikipedia.org
From en.wikipedia.org
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