Crullers are French custard doughnuts.
Votes: 4
Time: 40 min.
Complexity: easily
Quantity: 24 fritters
Complexity: easily
Quantity: 24 fritters
French crullers are deep-fried doughnuts made from choux pastry in the shape of fluted rings. To create the perfect dough, add flour to a boiling mixture of milk, water, sugar, and butter. The dough needs plenty of liquid so that the steam causes the doughnuts to bubble and rise. It's crucial to cool the dough before adding the eggs, and stir thoroughly after each addition. Fry the crullers in a deep fryer or a saucepan with plenty of oil, dust with powdered sugar, and enjoy. These golden, airy doughnuts will impress everyone!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup semi-skimmed milk 2%
- 3/4 cup water
- 0.5 cup + 2 tablespoons (30 g) butter
- 2 teaspoons of sugar
- 0.5 tsp salt
- 1 and 2/3 cups premium flour, sifted
- 5 large eggs, room temperature
- Vegetable oil, for deep-frying
- Powdered sugar, for dusting
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Cooking the dish according to the recipe:
- Choux pastryCombine the milk, water, butter, sugar, and salt in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the flour with a wooden spoon, stirring vigorously until the dough pulls away from the sides of the pan (and no longer sticks). Transfer the dough to a large bowl and beat with a mixer fitted with the paddle attachment on medium speed for 1–2 minutes to cool slightly.
- Crack two eggs into a small bowl and whisk until lightly combined. Add the eggs to the batter, still whisking on medium speed, and mix well. Add the remaining 3 eggs one at a time, mixing thoroughly after each addition.
- Fill a saucepan with oil to a depth of about 5 cm, but only reaching a third of the way up. Heat it to 170°C (use a syrup or deep-fat thermometer) or use a deep fryer, following the manufacturer's instructions.
- Fry the crullers while the batter is still warm.Fill a cloth pastry bag (not a disposable plastic one) with the choux pastry, fitted with a large star tip (you may need to refill several times). Pipe circles of the pastry onto a small sheet of lightly greased parchment paper and carefully drop them off the paper into the oil, being careful not to splatter. You can also invert the circles of pastry from the paper onto a slotted spoon and drop them into the oil.
- Fry the crullers for about 5 minutes, turning them over once. Using a slotted spoon, transfer the donuts to a plate lined with paper towels and let cool slightly. Dust with powdered sugar and serve immediately.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
recipe / Fast food / Desserts / Donuts, pies, buns / Appetizers / Snacks / / French cuisine
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