Chocolate Bar Raised bar yeast donut with chocolate icing guaranteed to make any chocolate lover’s day! Fit the mixer with the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and add 2 of the eggs to the dough. Thank you so much for taking the time to let me know! Bear Claw Filled […] Although, to be perfectly honest, my favorite doughnut is whatever kind of doughnut that’s in front of me at the moment. Recipe: french crullers I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason. if not any tips to make them airy? The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. These super light and airy doughnuts are surprisingly easy to make and totally impossible to resist! So i made tiny, burnt, salty crullers. I’m so glad your doughnuts turned out well. I’m leaning towards a re-useable one if they aren’t too difficult to clean. Place cruller and paper into hot oil. Fantastic recipe! When the oil is hot, place one cruller at a time in the oil, paper side up. On these pages, you will find hundreds of tested recipes that make every day baking simple, fun, and delicious, from special occasion extravagances, and plenty of recipes that fall somewhere in between. Crullers are made from the same kind of dough that is used to make eclairs and profiteroles, both of which are baked. 7. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. The above recipe makes 9 or 10 French Crullers, depending on how thick your piping is. The crullers should be a deep golden brown on all sides. I made the ones pictured here yesterday and am eating one right now, as I type this. The French Cruller has been a doughnut I’ve been wanting to tackle for a while and I’m glad I got the chance to do it the last weekend. Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. I also want to thank you for your comment about the amount of salt in this cruller recipe. Cut several 3″ squares of parchment. Powered by the Parse.ly Publisher Platform (P3). Emily! This site uses Akismet to reduce spam. 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. Simply drop rounded teaspoonfuls of the batter into the oil. The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling away. So, Aunt Em thought they were screw ups, but at least they got a Cruller out of it. xo. Hi, i’m a very big fan of these recipe. Such a great recipe! 1. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. I also baked them (too lazy to fry), and they came out damn near perfect. 5. They might look like special occasion pastry, but they're as easy to make as waffles. Your comment is the first thing I saw this morning as I opened my computer preparing to get to work, and you’ve totally made my day! I have many memories of baking with my mom and grandma and I treasure every single one. I’m Rebecca Blackwell, a baker, recipe developer, food photographer, and full time RV nomad. Sometimes, Crullers are made with a batter more akin to a cake doughnut. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. 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. Remove from the heat and add the flour all at once. 1/2 teaspoon salt. Handcrafted to Perfection Donuts Apple Fritter Light Filled with real bits of apple and flavored with delicious glaze and cinnamon. }, 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. If you tend to be salt sensitive, just decrease the amount of salt by a 1/4 tsp or so. 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. French Cruller. You don’t have to be a shiftless farmhand to deserve a French Cruller. Once cool to the touch, the crullers can be glazed. https://www.facebook.com/pages/Christines-cooking-stuff/455486487938485 xo, Hi Laronda! Hi Bridget! Could I make this with a commercial egg substitute? Tried this recipe and the taste came out way too eggy, do not make this! They’re made with a choux pastry, like cream puffs or chocolate eclairs, and then piped and fried. Please let me know if you have any other questions! Please let me know if there’s anything else I can do to help. As the dough puffs, the beignets will turn themselves over—but keep an eye on them and flip any that need a little help. Lots of others don’t have this problem. Just like ovens, they can get a bit off sometimes. Keep a close ear on the fryer as the parchment squares can sometimes blow loose from under the crullers. my guess is that either the oil wasn’t hot enough, or they needed a few more minutes in the fryer. Thank you so much TJ!!! 1. Can’t wait to try the french cruller recipe. French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. Loved making these for my daughter's 30th birthday. BUT. xo. Pâte à choux is that awesome, buttery, eggy dough used to make things like Chocolate Eclairs. Thanks so much for your comment. Sift together thoroughly flour, nutmeg, baking powder, and salt, and add alternately with milk to first mixture. There are a few things the recipe could stand to explain: first, use the paddle for your mixer, not the dough hook; my dough was a little soft to flip the cruller into the oil with the parch. You deserve one simply because it’s Sunday and they are delicious. I also like to use large bags. Choux is a bland dough, and I love the flavor the extra salt contributes as well as the contrast between the salt in the doughnuts and the sweet glaze. But, the version used for these French Crullers is easy-peasy. I would imagine there are other people out there who would love to know if using an egg substitute is an option. I am so happy to hear this Melanie! Hi Lex! Its a unique mold thatll make your products stand out from Hi Dana! They are amazing! It’s eggs that do the heavy lifting in pate a choux, so if you don’t like the taste, I don’t think crullers are for you. If using a melting-type glaze, glaze immediately and cool on a rack. *drool* This mold would have a nice massage bar like effect on skin too. 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. In 2013, I launched this website as a way to share my most tested, trusted, and much-loved recipes. He says: “These choux pastry donuts are not something we see that much here in the UK, although they’ve become something of a trend in the US at places like Daily Provisions in NYC. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth. It’s comments like these that allow me to clarify recipes for those who might make them in the future. The Amazon links don’t look to be landing on the product page. Left out lemon zest and only used 1 ts of salt but these were amazing! Fry for about 2 minutes, at which point the crullers should be well puffed and have a little browning. 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. Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Learn how your comment data is processed. If so, I’d suggest checking the accuracy of your deep fryer’s heat. Your brother and his friends are lucky to have you! Pipe the dough onto a parchment lined baking sheet, leaving 2 inches in between each doughnut. As mentioned earlier in the week in this post about Salted Caramel Doughnut Holes, my oven went out last week. Preparation. 2. Cut it in half to 3/4 tsp salt. xo. Mine came out so soggy and soft from the deep fryer? But, French Crullers are lovely fluted, ring-shaped doughnuts made from pâte à choux that’s fried and then dipped in a sweet glaze. Rather than “stirring”, think of it as kneading the dough with a wooden spoon. Hi Dana! Pipe a ring onto each square. Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Please let me know if you have any other questions! These turned out nice! But this recipe is so well put together and easy to execute, and the results are absolutely delicious. NOTE: This recipe calls for a larger amount of salt than what's typical for cruller dough. A agree with a previous reviewer that they turned out too eggy tasting. I'm made it successfully several times, and is my favorite cruller recipe. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Pate Choux is not for rookie bakers. xo. Do you think this would work with foil instead of parchment paper? Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. The FRENCH CRULLER is is a 6 cavity mold with a design that reminds of of those amazing, airy, French Cruller donuts that you can easily eat a dozen of in a sitting. Beat on medium until fully incorporated. I didn’t have any parchment paper, so i used coffey filters. 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. Cool completely before glazing. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. 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. 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? https://ofbatteranddough.com/french-cruller-doughnut-recipe I'll try again for sure. Remove any loose parchment squares immediately as they can cut off the air flow or ignite. ★☆ Remove, dip in glaze, and cool on a rack until the glaze has set. Yes, you can do that! If you do, please let me know what you think! They are sooooo yummy when they come out right! Basic varieties A classic buttermilk cake doughnut is a great place to begin. 2. 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. Don’t worry if the crullers deflate slightly; they will puff back up once the heat is on. I hope you’ll try these again! (Literally around me I only find them at Dunkin Donuts lol). My donuts were delicious but this recipe requires way too much salt. im thinking of making these, but i don’t love super fried tasting donuts. Hi Terry! My pastry tip was too small. Would this recipe work in an air fryer ? Still good but definintely cut the salt. It’s really important that the oil stay at 375 degrees. How large is the pastry tip opening? ★☆ xo. The dough comes together quickly, and this is your reward…. 6. I would love to make this recipe since French Crullers are my favorite but don’t seem available in bakeries anymore. Yes! paper on top, so I just slid them in paper side down off a metal spatula and then used tongs to slide the paper out from underneath; I never did get the "film" on the bottom of the pan when cooking the pate a choux, but had no other problems. Also when making choux dough, I wait til it has cooled for about ten minutes or so before adding eggs, one at a time. Using a pastry bag and star tip to pipe the dough out into rings gives the donuts that fluted appearance.. Just a note, because the pastry dough is impossible to transfer from one surface into the oil, it’s important to pipe the dough onto small squares of parchment paper. 5 from 1 reviews. I had some troubles while making these. xo. French crullers. They were good. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. The mixture is ready when a thin film coats the bottom of the pan. Leaving the rings on the parchment squares, set as many as will fit in the fryer basket. Sorry the link to the pastry tip isn’t working. You end up with deep fried sweet egg dough take would better with dog food. Dunkin Donuts French Cruller donuts are made in the comfort of your home, with just a few ingredients. Too many eggs? Calumet Sugared Crullers. This worked but you had to peal them off with tongs and a spatula. Let cool, uncovered, until the dough is just slightly warm – about 15 minutes. Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes. I would suggest purchasing a bigger pastry tip before making them again. If you try it, I’d suggest following the baking instructions: Preheat oven to 450 F. degrees. Hey friends, happy new week and hello Summer! Hi, I love French Crullers but have an egg allergy. 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. Which will be delivered TODAY. 1. I have read a dozen other recipes and I think those who are complaining about the “egg” taste might want to get a grip. Drain/cook on a wire cooling rack. Make these fried and baked, Aren’t memories like that wonderful? To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. They seemed very heavy and “eggy” when I’m used to Crullers being a rather light texture. Do you have a thermometer that will measure heat that high? They have so many varieties and I’ve never used one before. It can be a bit tricky. I’m still dreaming about them today. Fry on each side until golden brown, 2 to 3 minutes. And im going to try again. Total time: About 1 hour Servings: 10 to 12 doughnuts 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces. Will be a staple on my dessert repertoire for sure. Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough. 3. She chose a stack of these as her birthday cake! If you try it, will you let me know? Do not make this recipe ever. “Crullers” are kind of a broad category of pastry. Add all glaze ingredients to a small bowl and stir to combine. Feel free to reduce the salt by as much as half if you prefer. Stir vigorously with a wooden spoon until combined and throughout moistened. These are much lighter than regular doughnuts. Please let me know if you have any other questions! xo. I’d say that if it works well in other recipes, it will probably work well in these. You can totally leave the lemon out and these crullers will still be delicious. ★☆ You are obviously doing something wrong. Just made this recipe and my brother and 2 of his friends came over and we polished off the entire batch! I’m a fan of the eggy crullers! Anh makes French Cruller Donuts.http://www.cookingwithanh.com/Recipe:http://www.cookingwithanh.com/2012/03/french-cruller … If they turn out well, you can always fry the rest. That felt dangerous. Be careful not to add too much egg white or your crullers will become heavy. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. I appreciate it! (A rolling boil means that bubbles are “rolling” across the entire surface of the liquid.). I decided to do a honey-cinnamon glaze because I wanted a little more flavor. Hope this helps. I’d suggest baking one or two in a 375 degree oven to test it. Remove the paper with tongs. I loved the strong lemon taste and the saltiness was perfect! They might actually be good as a more savory brunch addition, but as far as traditional cruller taste, I feel like these did not meet my expectations. If so, what would the suggested air fry time be ? This is a great recipe. I hope you make them! Meanwhile, fill a deep fryer, or a large pot to a depth of at least 3 inches, with oil, and heat to 350 degrees. Let it mix in completely and then scrape down the sides of the bowl. Brush the tops of the crullers very lightly with oil. French Desserts Köstliche Desserts Delicious Desserts Yummy Food Dessert Recipes French Food French Donuts French … Scrape down the sides of the bowl and add the egg white and lemon zest. 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. I'm not sure why anyone wold have problems with it. NOTE: This recipe calls for a larger amount of salt than what’s typical for cruller dough. This French crullers recipe comes from baking expert Edd Kimber. Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. xo. 1.7k. The center of the French Cruller is wet with a crunchy exterior. Did someone say coffee? Halle-freeking-lujah and praise the baking gods! If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. They were delicious. xo. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip. Dunkin Donuts French Cruller. xo. Hi there! Shyla – this comment totally made me smile. Then mix on medium speed and add the first egg. Conceptually, making doughnuts has intimidated me for a while. Check out our french cruller selection for the very best in unique or custom, handmade pieces from our die cuts shops. I agree, I didn’t see this comment until after I made a batch and they were a bit salty. I've been baking for 25 years, both professionally and just for the sheer pleasure of it. It means more to me than I can express. I used salted butter. All images & content are copyright protected. 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 ». Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. This made skinny little crullers that cooked too fast and burned very quick. And, I’d love to know what you think of these doughnuts after you make them! Add the remaining eggs, one at a time, and mix in completely. Frying the dough eliminates many of the challenges of baking pâte à choux. Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil. They might look like special occasion pastry, but they’re as easy to make as waffles. Note: Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest. I’m going to add a note in the recipe with your instructions so other doughnut makers with air fryers can try it too! Reduce heat to 350 F degrees & bake for 20 minutes more (maybe longer). 1 cup sugar 2 egg yolks, well beaten 2 egg whites, beaten stiff 4 cups flour 1/4 level teaspoon grated nutmeg 2-1/2 level teaspoons Calumet Baking Powder 1 cup milk 1/4 teaspoon salt. The Dunkin Donuts French Cruller is me and my mom’s favorite dessert, I just can’t wait to make some for her. 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. If you try it, would you let me know so I can add a note in the recipe for other air fryer folks? So, thank you! Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. I haven’t had much experience baking with egg substitute. Hi Dana – I read that if your oil is too cold, your donuts/fried foods will be greasy. I made these with 1 cup oat flour and 1/4 cup potato starch (I have celiac disease) and they were amazing! I think foil would work just fine. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. But, my personal taste leans heavily towards a high salt to sugar contrast in most sweets. Look for another recipe because this is not it. Hi Joyce! Let me explain. So, out came the fryer and hello French Crullers, where have you been all my life. I love that you went ahead and made these even though you didn’t have the correct tip or parchment paper. Not difficult, … They were a big hit and tasted OMG deeelish. The doughnuts should be golden brown and the surface of the dough should not look wet at all. I also like the contrast between the salt in the dough and the sweet glaze. Get Crullers Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I’m super curious now… , Me +mom used to Continue to fry until they are browned all over and feel firm, about 2-3 minutes. I’ve heard from a couple of readers that the amount of salt in this recipe is a bit high for their personal taste. Never again should this recipe be made by anyone. Bake for 5 minutes. No other reason required. The dough will be very thick and stirring it will give your arm a good workout. Saved by Jen Yu. Happy doughnut making! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). ★☆. Save Recipe. Flip cruller once, and fry until light brown (about 1-2 minutes). Hi Kelsie! xo. French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. xo. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. I have never left a comment on a recipe before but I have to say how fantastic this recipe is! And watch videos demonstrating recipe prep and cooking techniques. Basic varieties A classic buttermilk cake doughnut is a great place to begin. Please let me know if you have any other questions! I like to use disposable pastry bags because I think cleaning them is kind of a pain in the you-know-what. Otherwise it has a good texture. xo, I did measure the oil temp and it was spot on. 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. 1 cup (135 grams) all-purpose flour, sifted. My husband has eaten most of them. Hi there! Thank you so much for taking the time to leave a comment for me! Thank you for sharing the recipe; the entire family enjoyed them! I have a picture on my Facebook page! However, I haven’t tried baking them, so can’t say for sure. xo, will ommiting the lemon affect the recipe, Hi Rita! Aunt Em offered Hunk, Hickory and Zeke a cruller after scolding them for being “three shiftless farmhands”. I really enjoy the salty finish against the hint of citrus in the dough and the sweetness of the glaze. 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. And I really love that you’re going to try again. Could you make this dough a day in advance and keep and make the next day? My question is if i could use the oven to cook them rather than the fryer.