And im going to try again. Remove from the heat and add the flour all at once. ★☆ 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. Hmmm…. Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. Preheat oven to 450°F. I’m Rebecca Blackwell, a baker, recipe developer, food photographer, and full time RV nomad. Also, the donuts are yeast free and … Next time maby i should go around more that once and make them thicker. Remove any loose parchment squares immediately as they can cut off the air flow or ignite. xo. It’s really important that the oil stay at 375 degrees. The doughnuts are best the day they are made, but still pretty good the next day. Jump to Recipe. I have many memories of baking with my mom and grandma and I treasure every single one. Crullers can also be baked. It makes the glaze taste a little more like in the donut shops and easier to drizzle onto the crullers. Once they're on the wax paper, freeze them for about 20 minutes while you make the glaze. No other reason required. xo, will ommiting the lemon affect the recipe, Hi Rita! These donuts result in a crispy outside and a nearly hallow inside. ★☆ Simply sprinkle with powdered sugar or dip in a powdered sugar glaze. If so, what would the suggested air fry time be ? xo. ★☆. Dessert. Let cool before glazing. And I really love that you’re going to try again. 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. And I’d love to hear what you think of these homemade crullers after you make them! There's nothing to complain about this recipe. You’ll pipe your mixture onto these and then drop them into the hot oil from there. Leaving the rings on the parchment squares, set as many as will fit in the fryer basket. I will definately make them often and double the recipe. Still good but definintely cut the salt. Which will be delivered TODAY. Left out lemon zest and only used 1 ts of salt but these were amazing! I just find that the smaller bags are difficult to deal with. After some research, it was confirmed that both cream puff and French cruller use the same dough, called choux pastry or pâte à choux. I agree, I didn’t see this comment until after I made a batch and they were a bit salty. Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes. In 2013, I launched this website as a way to share my most tested, trusted, and much-loved recipes. Thanks so much for your comment. Cook until thick, stirring constantly. I shared these with friends and they were all incredibly impressed. If using a melting-type glaze, glaze immediately and cool on a rack. this link is to an external site that may or may not meet accessibility guidelines. Heat oil in a deep saucepan to 175C. If you try it, will you let me know? Remove from heat, and cool slightly. Thank you!! If you give this recipe a try, let me know! xoxo. For that reason, the first part of the recipe - baking on the stove - is essential. Drain on unglazed paper. While I’ve pushed the limits of what can be baked in a toaster oven, I don’t think baking a cake in there is a great idea. Pipe the mixture in a circle, making sure they overlap about 1/2 … Thank you for supporting Of Batter and Dough. Conceptually, making doughnuts has intimidated me for a while. Please let me know if you have any other questions! If you try it, I’d suggest following the baking instructions: Preheat oven to 450 F. degrees. I hope you make them! Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil. I also replaced the orange zest with cinnamon and nutmeg just like the other review said. Hi Kelsie! Let cool, uncovered, until the dough is just slightly warm – about 15 minutes. And, I’d love to hear what you think of these doughnuts after you make them! Yes! I cut pieces of parchment paper to fit the basket of my fryer, sprayed them with a touch of coconut oil spray, and piped the dough onto the sheets, and lightly sprayed the dough with the coconut oil as well. (1 stick) butter 2 tbsp. For the maple glaze, mix all of the ingredients together to form a smooth glaze. xo. I wasn't happy with the results I got from this recipe. When the crullers are completely cool, dip the tops of each one into the glaze. I've been baking for 25 years, both professionally and just for the sheer pleasure of it. Cut several 3 inch squares of parchment paper. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth. Transfer the batter to a pastry bag fitted with a large (1/2" or larger) star tip. 2. I took off one star because I thought the directions could use some more detail. So, thank you! Hi Bridget! Bake your crullers in the oven at 450 degrees F. But be sure to arrange them 2 inches apart since the crullers will grow once they are cooked. Emily! The Amazon links don’t look to be landing on the product page. Stir vigorously with a wooden spoon until combined and throughout moistened. Dunkin Donuts French Cruller donuts are made in the comfort of your home, with just a few ingredients. Percent Daily Values are based on a 2,000 calorie diet. My family loved these. But, the version used for these French Crullers is easy-peasy. I boiled the orange rind in hunks in the sugar water mix and get double orange flavor. Add to hot mixture. xo. I’m going to add a note in the recipe with your instructions so other doughnut makers with air fryers can try it too! Line a sheet pan with parchment paper. I like to use disposable pastry bags because I think cleaning them is kind of a pain in the you-know-what. You can totally leave the lemon out and these crullers will still be delicious. As far as the glaze, I melted the butter on the stove top and subbed regular sugar for half of the confectioner's sugar. Thank you for sharing the recipe; the entire family enjoyed them! Thank you so much for taking the time to leave a comment for me! Reduce heat to 350 F degrees & bake for 20 minutes more (maybe longer). Congrats! Very delicious. xo. Mine came out so soggy and soft from the deep fryer? However my husband did like them. Scrape down the sides of the bowl and add the 3rd egg to the dough. They might look like special occasion pastry, but they’re as easy to make as waffles. Pâte à choux is that awesome, buttery, eggy dough used to make things like Chocolate Eclairs. Cook until butter is melted. Dip the crullers into the glaze, one at a time. Add the flour all at once and cook until the dough comes together in a … The dough can be kept in an air tight container in the refrigerator for 2-3 days. My family loved them. (Literally around me I only find them at Dunkin Donuts lol). Let me explain. My pastry tip was too small. xo. 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 ». 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. I used a standard recipe for pâte à choux. French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. FRENCH CRULLERS : 1 c. flour 1 c. water 1/4 lb. xo, Your email address will not be published. Transfer the crullers to a cooling rack lined with paper bags or paper towels. I made the ones pictured here yesterday and am eating one right now, as I type this. To make the glaze, combine the confectioners' sugar, milk, and vanilla in a shallow bowl and whisk to combine. I only make these when there are other people over to share them with because otherwise my husband, daughters and I eat waaaaaaay too many of them. Rather than “stirring”, think of it as kneading the dough with a wooden spoon. salt 4 eggs. Here’s how I do it: Put 1 Tbsp of vegetable oil in a small bowl. https://www.epicurious.com/recipes/food/views/french-crullers-51157200 BUT. Just made this recipe and my brother and 2 of his friends came over and we polished off the entire batch! It’s comments like these that allow me to clarify recipes for those who might make them in the future. I hope you’ll try these again! But, of course, this is a matter of personal taste. I think foil would work just fine. But this recipe is so well put together and easy to execute, and the results are absolutely delicious. To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. I’m super curious now… , Me +mom used to But even with a very sweet glaze they just weren't sweet enough for me. I used an Ateco 869 Pastry Tube French Star, Size 9. Hi Dana! Do you think this would work with foil instead of parchment paper? Ice with confectioners' frosting. 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. I’m honestly not sure if egg substitute will work in these or not. I appreciate it! This worked but you had to peal them off with tongs and a spatula. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). French Crullers . The doughnuts should be golden brown and the surface of the dough should not look wet at all. These classic French cruller donuts are made with choux pastry and then deep fried. Taking all that into consideration try it you ll like it. Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Jump to Recipe Print Recipe. Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. 1. 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. Please let me know if you have any more questions. Ended up scraping globs in fryer. Cool slightly, add eggs one at a time and beat until the egg is thoroughly mixed. Ugliest best tasting donuts I ve ever made. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. To be fair I didn't do the frosting as suggested but just a plain glaze - as is my preference with this type of doughnut. Although, to be perfectly honest, my favorite doughnut is whatever kind of doughnut that’s in front of me at the moment. If that sounds as good to you as it does to me, it’s coming up next. So, Aunt Em thought they were screw ups, but at least they got a Cruller out of it. Can’t wait to try the french cruller recipe. 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. Continue to fry until they are browned all over and feel firm, about 2-3 minutes. When the glaze has set, the crullers are ready to serve. You will have to increase the cooking time by about one minute. not for a French cruller – a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. 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. Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. They were good. Amount is based on available nutrient data. Bake for 5 minutes. I made hearts for Valentine's Day last year.) The dough will be very thick and stirring it will give your arm a good workout. Place them on a sheet pan and brush very lightly with the oil. (You can do any shape you like. Aunt Em offered Hunk, Hickory and Zeke a cruller after scolding them for being “three shiftless farmhands”. Use self rising flour. I’ve heard from a couple of readers that the amount of salt in this recipe is a bit high for their personal taste. xo. But, my personal taste leans heavily towards a high salt to sugar contrast in most sweets. Add all glaze ingredients to a small bowl and stir to combine. 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. I did find an article on thekitchn.com about making doughnuts in the air fryer: https://www.thekitchn.com/air-fryer-donuts-264464, The Kitchn folks aren’t making crullers, but I would think the method they use would work for these as well. Sometimes, Crullers are made with a batter more akin to a cake doughnut. Explore. Add comma separated list of ingredients to include in recipe. Your brother and his friends are lucky to have you! Combine flour, sugar and salt. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I also want to thank you for your comment about the amount of salt in this cruller recipe. Traditional Crullers are fried rectangles of dough twisted into a sort of braided torpedo. I am so happy to hear that you liked this recipe! Pipe rings on the parchment. Info. I did not have orange zest on hand and they were still fabulous.I will try them with the orange zest in the future. Ha! 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. Into the air fryer, and 15 minutes later, French Crullers. 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. I’m leaning towards a re-useable one if they aren’t too difficult to clean. Please let me know if you have any other questions! Cool completely before glazing. Hi, I love French Crullers but have an egg allergy. Keep a close ear on the fryer as the parchment squares can sometimes blow loose from under the crullers. 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. You deserve one simply because it’s Sunday and they are delicious. Chill for 15 minutes in … 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? They are … This cruller recipe is for a version often made by Pa Dutch cooks; a denser dough somewhat like that of a cake doughnut in a stick shape (sometimes even twisted). Apparently, Crullers were referenced in The Wizard of Oz. Remove parchment paper from I’m so glad your doughnuts turned out well. I just felt both the taste and texture were rather bland and uninteresting. Once caramelised, pour the honey into the warmed blueberry mixture and stir to combine (if the blueberry mixture is cool, the honey will seize). But, French Crullers are lovely fluted, ring-shaped doughnuts made from pâte à choux that’s fried and then dipped in a sweet glaze. These are much lighter than regular doughnuts. I am so glad the recipe worked out well for you and that you like these crullers. Sorry the link to the pastry tip isn’t working. Learn how your comment data is processed. Follow this step-by-step tutorial for how to make French cruller donuts! It can be a bit tricky. I’ll try again with large size eggs and hopefully I’ll get better results . Such a great recipe! French crullers are one of my favorite doughnuts too. Required fields are marked *, Rate this recipe The above recipe makes 9 or 10 French Crullers, depending on how thick your piping is. These crullers tasted good but didn't have a great presentation. Hi Dana! Hi, i’m a very big fan of these recipe. 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. Cook time: 15 minutes. I usually order these Ateco 18-inch bags from Amazon. I’ve never actually used an air fryer, so I’m not certain as to whether they would work in there or not. I think i should have used 1/2 tsp less salt. “Crullers” are kind of a broad category of pastry. Will you let me know how these turn out for you? Fry until well puffed up and golden … So happy you like this recipe Micaela! And, I’d love to know what you think of these doughnuts after you make them! It is the moisture of the dough that will allow for the pasty to rise in the oven. 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. 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!!! Jul 23, 2020 - Explore Lany Pereira's board "French cruller" on Pinterest. French Star Piping Tip – Ateco 869 French Star Size 9, Perfect Profiteroles {little cream puffs}, https://www.thekitchn.com/air-fryer-donuts-264464, Ateco 869 Pastry Tube French Star, Size 9, Black Bottom Banana Cream Pie with Chocolate and Rum Custard, Coffee & Cream Cookies with Chocolate Hazelnut Filling, Anything Cookies {One Dough, Endless Possibilities}, Homemade Cinnamon Rolls {Optional Overnight Rise}, The Classic Napoleon | Mille Feuille Cream Pastry, Italian Meringue Buttercream {Step-by-Step Instructions}, Soft Homemade Flour Tortillas {Butter Recipe}, Simple Homemade White Bread {made with butter! Make these fried and baked, Aren’t memories like that wonderful? xo. This site uses Akismet to reduce spam. Please let me know if there’s anything else I can do to help. Going around more than once with a small tip might work… but the layers might also separate in the hot oil. My husband and I loved these! Hi Joyce! I’m thinking perhaps it was because I used X large eggs. Yes, it’s definitely possible to make crullers in an air fryer. Baked French Cruller Donuts. if not any tips to make them airy? Although some crullers are yeast raised, this one is not making them quicker to put together and cook up. Brush the tops of the crullers very lightly with oil. My donuts were delicious but this recipe requires way too much salt. xo, Hi Laronda! I had some troubles while making these. Do you have a thermometer that will measure heat that high? Food And Drink. 131 calories; protein 1.8g; carbohydrates 18.2g; fat 5.7g; cholesterol 34.4mg; sodium 158.6mg. To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. xo. I haven’t had much experience baking with egg substitute. Please let me know if you have any other questions! 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. Please do not use my images without prior permission. xo, I did measure the oil temp and it was spot on. You will have to increase the cooking time by about one minute. In a saucepan heat the water and add butter. It also looks a little prettier. Briefly about the churros, they seem to use a similar dough but with a different ingredient ratio. And, I’d love to know what you think of these after you make them! I fried some other donuts at 370F and they were not greasy. Your daily values may be higher or lower depending on your calorie needs. Add enough milk to create a runny glaze that’s still thick enough to adhere to the tops of the doughnuts. Great flavor but greasy. Frying the dough eliminates many of the challenges of baking pâte à choux. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Fried doughnuts glazed with a confectioners' sugar frosting. Fry for about 2 minutes, at which point the crullers should be well puffed and have a little browning. French crullers are my favorite donut and you don’t find them many places! Very easy took 20 minutes. https://uncutrecipes.com/EN-Recipes-French/Baked-Crullers.html They seemed very heavy and “eggy” when I’m used to Crullers being a rather light texture. They are amazing! Beat on medium until fully incorporated. I’d say that if it works well in other recipes, it will probably work well in these. All images & content are copyright protected. So i made tiny, burnt, salty crullers. How large is the pastry tip opening? As mentioned earlier in the week in this post about Salted Caramel Doughnut Holes, my oven went out last week. If i make these again I think I would just drop them by spoonfuls into the oil and see what i get. Stir in the flour all at once and continue stirring until the … You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into! Yes – I don’t see any reason why a hand mixer wouldn’t work. If they turn out well, you can always fry the rest. They simple will not release from paper. They have so many varieties and I’ve never used one before. Donuts. Holding the edge of the paper squares, in batches, carefully … }, Champagne Cake with Champagne Italian Meringue Buttercream, Sticky Buns ~ Homemade Overnight Caramel Rolls, In a large, heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to a rolling boil over medium heat. When piping, twist the bag and move very slowly to get a slightly thicker donut. Sprinkled with powdered sugar instead of putting cream on top. ★☆ Aug 22, 2017 - Oven Baked French Cruller Donuts. If you do bake them, would you let me know how they turn out? Your email address will not be published. Dump the dough into the bowl of an electric standing mixer and use the spoon to spread it out into a somewhat thin layer, covering the bottom of the bowl and moving a few inches up the sides. This made skinny little crullers that cooked too fast and burned very quick. French Cruller … I really enjoy the salty finish against the hint of citrus in the dough and the sweetness of the glaze. The ones I made were a bit too thin (maybe the circumference of a quarter) lessening the punch of each bite. It means more to me than I can express. You saved French Crullers to your. These are absolutely wonderful. They are sooooo yummy when they come out right! If you try it, would you let me know so I can add a note in the recipe for other air fryer folks? Beat in one egg at a time, beating each one in thoroughly before adding another. Don’t worry if the crullers deflate slightly; they will puff back up once the heat is on. ★☆ Too many eggs? If so, I’d suggest checking the accuracy of your deep fryer’s heat. You don’t have to be a shiftless farmhand to deserve a French Cruller. Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Add cream, salt, and vanilla and mix smooth. I’m still dreaming about them today. Sprinkled powered sugar on top instead of icing. Just like ovens, they can get a bit off sometimes. Mar 30, 2019 - Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, are surprisingly simple and oh-so pretty. Parchment paper is probably the best idea. I love that you went ahead and made these even though you didn’t have the correct tip or parchment paper. sugar 1/4 tsp. Thank you so much for taking the time to let me know! Scrape down the sides of the bowl and add the egg white and lemon zest. Fry until well puffed up and golden brown in color, about 6 to 7 minutes. are they more light an airy then normal donuts? Hi Megan! It was fantastic and you should try making them if you find these interesting. Information is not currently available for this nutrient. While the dough is chilling, heat a fryer to 375 degrees. Since, choux is such a bland pastry dough, I really like the flavor the extra salt lends to the dough. Hi there! You’ve reminded me that this isn’t the case for everyone, so I’ve added a note to the top of the recipe about the amount of salt. I also like the contrast between the salt in the dough and the sweet glaze. Please let me know if you have any other questions! I also like to use large bags. It makes the glaze taste a little more like in the donut shops and easier to drizzle onto the crullers. Once they're on the wax paper, freeze them for about 20 minutes while you make the glaze. Feel free to reduce the salt by as much as half if you prefer. The dough comes together quickly, and this is your reward…. Pipe the dough onto a parchment lined baking sheet, leaving 2 inches in between each doughnut. I have never left a comment on a recipe before but I have to say how fantastic this recipe is! Yes, you can do that! Hi Dana – I read that if your oil is too cold, your donuts/fried foods will be greasy. Could you make this dough a day in advance and keep and make the next day?