Hi Bridget! Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Hi Joyce! Could I make this with a commercial egg substitute? Still good but definintely cut the salt. I hope you’ll try these again! Beat on medium until fully incorporated. Thanks so much for your comment. The dough will be very thick and stirring it will give your arm a good workout. Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. Dunkin Donuts French Cruller. You don’t have to be a shiftless farmhand to deserve a French Cruller. 5. Add the remaining eggs, one at a time, and mix in completely. But this recipe is so well put together and easy to execute, and the results are absolutely delicious. I’m so glad your doughnuts turned out well. If they turn out well, you can always fry the rest. Remove any loose parchment squares immediately as they can cut off the air flow or ignite. 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. Halle-freeking-lujah and praise the baking gods! 1. Do you think this would work with foil instead of parchment paper? Simply drop rounded teaspoonfuls of the batter into the oil. Did someone say coffee? xo. Next time maby i should go around more that once and make them thicker. 3. When the crullers are completely cool, dip the tops of each one into the glaze. Total time: About 1 hour Servings: 10 to 12 doughnuts 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces. Sift together thoroughly flour, nutmeg, baking powder, and salt, and add alternately with milk to first mixture. (Literally around me I only find them at Dunkin Donuts lol). A agree with a previous reviewer that they turned out too eggy tasting. I would imagine there are other people out there who would love to know if using an egg substitute is an option. Hi Terry! xo. Reprinted with permission from Doughnuts by Lara Ferroni, © 2010 Sasquatch Books. Calumet Sugared Crullers. My husband has eaten most of them. 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. French Cruller. The center of the French Cruller is wet with a crunchy exterior. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Saved by Jen Yu. Hi Dana! 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. 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. *drool* This mold would have a nice massage bar like effect on skin too. Its a unique mold thatll make your products stand out from Hi Lex! Yes, it’s definitely possible to make crullers in an air fryer. Hi there! The above recipe makes 9 or 10 French Crullers, depending on how thick your piping is. Hi Megan! Just like ovens, they can get a bit off sometimes. This is wonderful information! I haven’t had much experience baking with egg substitute. I have read a dozen other recipes and I think those who are complaining about the “egg” taste might want to get a grip. Meanwhile, fill a deep fryer, or a large pot to a depth of at least 3 inches, with oil, and heat to 350 degrees. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth. Such a great recipe! You can totally leave the lemon out and these crullers will still be delicious. There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. They were a big hit and tasted OMG deeelish. my guess is that either the oil wasn’t hot enough, or they needed a few more minutes in the fryer. xo, I did measure the oil temp and it was spot on. Hey friends, happy new week and hello Summer! Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil. Once cool to the touch, the crullers can be glazed. xo. As mentioned earlier in the week in this post about Salted Caramel Doughnut Holes, my oven went out last week. Cream the sugar and egg yolks and add egg whites. In 2013, I launched this website as a way to share my most tested, trusted, and much-loved recipes. Gently place the doughnuts in the oil, being careful not to crowd. Not difficult, … 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. Beat on medium until fully incorporated. Hi, I love French Crullers but have an egg allergy. If you do, please let me know what you think! The fact that the dough for these French cruller donuts requires no yeast also makes this really simple to whip up. I’m Rebecca Blackwell, a baker, recipe developer, food photographer, and full time RV nomad. I had intended to bake a strawberry cake with pistachio Italian Meringue Buttercream. Place them on a sheet pan and brush very lightly with the oil. I would love to make this recipe since French Crullers are my favorite but don’t seem available in bakeries anymore. Apparently, Crullers were referenced in The Wizard of Oz. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Keep a close ear on the fryer as the parchment squares can sometimes blow loose from under the crullers. I think i should have used 1/2 tsp less salt. You end up with deep fried sweet egg dough take would better with dog food. I’m thinking perhaps it was because I used X large eggs. They are sooooo yummy when they come out right! Thank you so much TJ!!! 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 ». A French Cruller* has a soft, airy texture with a pleasant light “egg-like” flavor. Will be a staple on my dessert repertoire for sure. Remove the paper with tongs. French crullers are my favorite donut and you don’t find them many places! Hi Kelsie! NOTE: This recipe calls for a larger amount of salt than what's typical for cruller dough. Brush the tops of the crullers very lightly with oil. Piping dough from a pastry bag fitted with a star tip makes 1 cup water. Required fields are marked *, Rate this recipe Aunt Em offered Hunk, Hickory and Zeke a cruller after scolding them for being “three shiftless farmhands”. Dunkin Donuts French Cruller donuts are made in the comfort of your home, with just a few ingredients. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Tried this recipe and the taste came out way too eggy, do not make this! Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Happy doughnut making! If you try it, will you let me know? I’d suggest baking one or two in a 375 degree oven to test it. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. They have so many varieties and I’ve never used one before. A French Cruller has a choux pastry base which is similar to an eclair, cream puff, or their savory counterpart, a gougere. Could you make this dough a day in advance and keep and make the next day? ★☆ 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. 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. While the dough is chilling, heat a fryer to 375 degrees. Turns out they’re not that difficult to make, and certainly worth the effort. Cut it in half to 3/4 tsp salt. This is a great recipe. I decided to do a honey-cinnamon glaze because I wanted a little more flavor. Bear Claw Filled […] Continue to fry until they are browned all over and feel firm, about 2-3 minutes. 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. 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. Since, choux is such a bland pastry dough, I really like the flavor the extra salt lends to the dough. If using a melting-type glaze, glaze immediately and cool on a rack. I love that you went ahead and made these even though you didn’t have the correct tip or parchment paper. These super light and airy doughnuts are surprisingly easy to make and totally impossible to resist! Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. xo. I just find that the smaller bags are difficult to deal with. Save Recipe. Loved making these for my daughter's 30th birthday. I also want to thank you for your comment about the amount of salt in this cruller recipe. I’m still dreaming about them today. Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Look for another recipe because this is not it. They seemed very heavy and “eggy” when I’m used to Crullers being a rather light texture. Please let me know if you have any other questions! 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’d love to know what you think of these doughnuts after you make them! No other reason required. Your email address will not be published. Bake for 5 minutes. How large is the pastry tip opening? You are obviously doing something wrong. Add the flour and stir with a wooden spoon until … BUT. 1. I also like to use large bags. Please let me know if you have any other questions! I’m a fan of the eggy crullers! Hope this helps. I didn’t have any parchment paper, so i used coffey filters. Add enough milk to create a runny glaze that’s still thick enough to adhere to the tops of the doughnuts. Thank you so much for taking the time to let me know. If you do bake them, would you let me know how they turn out? Yes, you can do that! Chocolate Bar Raised bar yeast donut with chocolate icing guaranteed to make any chocolate lover’s day! If you try it, would you let me know so I can add a note in the recipe for other air fryer folks? Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. I have a picture on my Facebook page! Conceptually, making doughnuts has intimidated me for a while. They’re made with a choux pastry, like cream puffs or chocolate eclairs, and then piped and fried. She chose a stack of these as her birthday cake! 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. This worked but you had to peal them off with tongs and a spatula. There are 100 bags in the package, so unless you’re using them often, they’ll last you a really long time. French Desserts Köstliche Desserts Delicious Desserts Yummy Food Dessert Recipes French Food French Donuts French … Check out our french cruller selection for the very best in unique or custom, handmade pieces from our die cuts shops. Going around more than once with a small tip might work… but the layers might also separate in the hot oil. Scrape down the sides of the bowl and add the 3rd egg to the dough. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip. I’m honestly not sure if egg substitute will work in these or not. It can be a bit tricky. If you give this recipe a try, let me know! The doughnuts are best the day they are made, but still pretty good the next day. Just made this recipe and my brother and 2 of his friends came over and we polished off the entire batch! This French crullers recipe comes from baking expert Edd Kimber. Pipe a ring onto each square. xo. I shared these with friends and they were all incredibly impressed. Also when making choux dough, I wait til it has cooled for about ten minutes or so before adding eggs, one at a time. It’s comments like these that allow me to clarify recipes for those who might make them in the future. 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). 7. Please do not use my images without prior permission. 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. I am so happy to hear that you liked this recipe! Your brother and his friends are lucky to have you! Traditional Crullers are fried rectangles of dough twisted into a sort of braided torpedo. The dough comes together quickly, and this is your reward…. That felt dangerous. 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. Sorry the link to the pastry tip isn’t working. 1/2 teaspoon salt. I loved the strong lemon taste and the saltiness was perfect! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 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. Homemade French cruller doughnuts with raspberry glaze- say hello to your new favourite treat! And, it will be baked in my brand new double oven! Can’t wait to try the french cruller recipe. They were delicious. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Thank you so much for taking the time to leave a comment for me! The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling away. The Dunkin Donuts French Cruller is me and my mom’s favorite dessert, I just can’t wait to make some for her. }, 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. French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. My question is if i could use the oven to cook them rather than the fryer. The mixture is ready when a thin film coats the bottom of the pan. Please let me know if you have any other questions! Maple Bar Raised bar yeast donut topped with a sweet maple glaze. Lots of others don’t have this problem. 6. 5 from 1 reviews. 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. “Crullers” are kind of a broad category of pastry. Shyla – this comment totally made me smile. Here’s how I do it: Put 1 Tbsp of vegetable oil in a small bowl. xo. 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. xo, will ommiting the lemon affect the recipe, Hi Rita! 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! 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. And, I’d love to hear what you think of these doughnuts after you make them! And I really love that you’re going to try again. xo. Rather than “stirring”, think of it as kneading the dough with a wooden spoon. ★☆. Do you have a thermometer that will measure heat that high? Flip cruller once, and fry until light brown (about 1-2 minutes). Basic varieties A classic buttermilk cake doughnut is a great place to begin. The doughnuts should be golden brown and the surface of the dough should not look wet at all. So, out came the fryer and hello French Crullers, where have you been all my life. It means more to me than I can express. xo. Hi, i’m a very big fan of these recipe. xo, Your email address will not be published. Be careful not to add too much egg white or your crullers will become heavy. Emily! Thank you for sharing the recipe; the entire family enjoyed them! Still delicious. Sometimes, Crullers are made with a batter more akin to a cake doughnut. Cut several 3″ squares of parchment. Preparation. 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. Thank you for supporting Of Batter and Dough. 2. Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough. Turn the crullers over and remove the parchment squares. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). This site uses Akismet to reduce spam. Thank you!! 1.7k. If so, I’d suggest checking the accuracy of your deep fryer’s heat. I used an Ateco 869 Pastry Tube French Star, Size 9. The dough can be kept in an air tight container in the refrigerator for 2-3 days. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. 1 cup (135 grams) all-purpose flour, sifted. So happy you like this recipe Micaela! Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. Please let me know if you have any more questions. Would this recipe work in an air fryer ? Please let me know if there’s anything else I can do to help. I’m leaning towards a re-useable one if they aren’t too difficult to clean. Remove from the heat and add the flour all at once. xo. All images & content are copyright protected. 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. And I’d love to hear what you think of these homemade crullers after you make them! Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. I would suggest purchasing a bigger pastry tip before making them again. I’m going to add a note in the recipe with your instructions so other doughnut makers with air fryers can try it too! 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. The Amazon links don’t look to be landing on the product page. Will you let me know how these turn out for you? 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. My donuts were delicious but this recipe requires way too much salt. So, thank you! Drain/cook on a wire cooling rack. Do not make this recipe ever. Hi Dana – I read that if your oil is too cold, your donuts/fried foods will be greasy. Feel free to reduce the salt by as much as half if you prefer. Don’t worry if the crullers deflate slightly; they will puff back up once the heat is on. Make these fried and baked, Aren’t memories like that wonderful? Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. 3. Too many eggs? And watch videos demonstrating recipe prep and cooking techniques. Place cruller and paper into hot oil. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. Crullers are made from the same kind of dough that is used to make eclairs and profiteroles, both of which are baked. But, the version used for these French Crullers is easy-peasy. But, French Crullers are lovely fluted, ring-shaped doughnuts made from pâte à choux that’s fried and then dipped in a sweet glaze. if not any tips to make them airy? If that sounds as good to you as it does to me, it’s coming up next. I’ll try again with large size eggs and hopefully I’ll get better results . xoxo. https://ofbatteranddough.com/french-cruller-doughnut-recipe Oh a rookie can make them fine but it is a fine art incorporating all the butter and eggs correctly. Please let me know if you have any other questions! If so, what would the suggested air fry time be ? NOTE: This recipe calls for a larger amount of salt than what’s typical for cruller dough. Can you please suggest which would be best for this recipe ? And im going to try again. ★☆ Anyway, thank you so much for taking the time to leave a comment. I am so glad the recipe worked out well for you and that you like these crullers. Fry on each side until golden brown, 2 to 3 minutes. We. 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? (A rolling boil means that bubbles are “rolling” across the entire surface of the liquid.). You deserve one simply because it’s Sunday and they are delicious. Scrape down the sides of the bowl and add the egg white and lemon zest. These are much lighter than regular doughnuts. Ha! Yes – I don’t see any reason why a hand mixer wouldn’t work. They are amazing! I fried some other donuts at 370F and they were not greasy. Piped and fried taste came out way too eggy tasting website as a way to share my most,... Sweetness of the French cruller * has a soft, airy texture with a wooden spoon until the is! After scolding them for being “ three shiftless farmhands ” when they out... French crullers but have an egg substitute affiliate links, which adds slight. 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