Side Pannel
French Cruller Donuts
French Cruller Donuts
- Recipe Submitted by maryjosh on 11/16/2016
Ingredients List
- 6 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1/4 tsp kosher salt
- 1 c water
- 1 c all-purpose flour
- 3 eggs
- 2 egg whites
- 2 cups of canola, grape seed, or peanut oil
- 1 cup powdered sugar
- 1 to 2 tbsp milk
- 1/4 tsp vanilla extract
Directions
Cut a large sheet of parchment paper into twelve 3-inch squares; set aside. Add the unsalted butter, granulated sugar, salt, and water to a saucepan over medium heat. Once the mixture has come to a boil, add in the all-purpose flour and stir over low heat. Continue stirring until none of the dough sticks to the pan and the moisture in the dough has been removed - about 4 to 5 minutes.
Transfer the dough from the saucepan to the bowl of a stand mixer. Stir the dough on low speed for 2 minutes. Add in the eggs, one a time, mixing on low speed after each addition so that each egg is thoroughly incorporated. Then, add in the egg whites and mix again to combine.
Scoop the pastry dough into a pastry bag fitted with a star tip and pipe the dough in a ring shape, overlapping the ring once (so you should have two layers of pastry dough stacked on each other), onto the individual squares of parchment paper.
Heat a medium pot over medium heat with oil until the oil reaches 350°F. Slide in 2 to 3 of the pastry dough rings, with the parchment paper, into the pot of oil. After a few seconds, you will be able to use a tong to grab hold of the edges of the parchment paper and separate them from the rings. Fry each donut for 1 1/2 to 2 minutes per side, or until they're golden brown.
Move the fried donuts to a paper towel lined wire rack to rest and lose some of the excess oil. Once they're slightly warm and no longer hot, brush them with the glaze using a pastry brush. To create the glaze, simply whisk the powdered sugar with the milk and vanilla extract until you have an icing that’s a little bit thinner than the consistency of maple syrup. Let the glaze set for a few minutes before dusting with powdered sugar.
Transfer the dough from the saucepan to the bowl of a stand mixer. Stir the dough on low speed for 2 minutes. Add in the eggs, one a time, mixing on low speed after each addition so that each egg is thoroughly incorporated. Then, add in the egg whites and mix again to combine.
Scoop the pastry dough into a pastry bag fitted with a star tip and pipe the dough in a ring shape, overlapping the ring once (so you should have two layers of pastry dough stacked on each other), onto the individual squares of parchment paper.
Heat a medium pot over medium heat with oil until the oil reaches 350°F. Slide in 2 to 3 of the pastry dough rings, with the parchment paper, into the pot of oil. After a few seconds, you will be able to use a tong to grab hold of the edges of the parchment paper and separate them from the rings. Fry each donut for 1 1/2 to 2 minutes per side, or until they're golden brown.
Move the fried donuts to a paper towel lined wire rack to rest and lose some of the excess oil. Once they're slightly warm and no longer hot, brush them with the glaze using a pastry brush. To create the glaze, simply whisk the powdered sugar with the milk and vanilla extract until you have an icing that’s a little bit thinner than the consistency of maple syrup. Let the glaze set for a few minutes before dusting with powdered sugar.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
