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French Crullers

  • Recipe Submitted by on

Category: Gifts, Eggs/Dairy

 Ingredients List

  • 1 cup water
  • 6 tbsps (3 oz.) unsalted butter
  • 2 tsps (10 g) superfine sugar (I used regular sugar)
  • 1/4 tsp salt
  • 1 cup (135 g) all-purpose flour, sifted (I never sift anything)
  • 3 large eggs
  • 1-2 egg whites, slightly beaten
  • vegetable oil for frying
  • honey glaze
  • honey glaze
  • 1 1/2 cups (150 g) confectioners”™ sugar
  • 1 tbsp honey
  • 3 to 4 tbsps milk or water

 Directions

Bring the water, butter, sugar, and salt to a brisk boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporate. Keep stirring over medium-high heat. Lara says the more moisture you can remove, the more eggs you can mix in later which will result in a lighter pastry. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don”™t add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time (I used two egg whites) until the dough becomes smooth and glossy and holds a little shape (not much). Lara warns not to add too much egg white or else the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip.

Fry the crullers in 2-inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 370°F. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. When the oil has reached temperature, carefully place a cruller, paper-side up, into the hot oil. Do this one at a time unless you like the idea of hot oil burns and other disasters. After a minute or so, I would use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels.

Make the glaze: While the crullers cool, mix the confectioners”™ sugar, honey, and milk together until smooth.

When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve.

Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2-inches apart. Bake for five minutes then reduce oven to 350°F and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Glaze and serve.

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