Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

French Cruller Doughnuts with Sweet Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

French Cruller Doughnuts are irresistibly light, airy, and delicate choux pastry doughnuts finished with a sweet, smooth glaze. These airy crullers are fried to golden perfection and glazed with a vanilla icing, making them a delightful dessert or treat perfect for any occasion.

  • Total Time: 2 hours
  • Yield: 12 doughnuts

Ingredients

For the Doughnuts:

  • 120 ml full fat milk
  • 120 ml water
  • 115 g unsalted butter
  • 1 tablespoon caster sugar
  • ½ teaspoon salt
  • 160 g strong white bread flour or plain flour
  • 3 large eggs
  • 1 large egg white
  • 1 tablespoon grated lemon or orange zest (optional)
  • 1 l vegetable oil for frying

For the Glaze:

  • 180 g icing sugar
  • 2-3 tablespoons milk
  • 2 teaspoon vanilla extract or vanilla bean paste (optional)

Instructions

  1. Prepare the choux pastry base: Place the milk, butter, sugar, salt, and water in a medium saucepan over medium heat. Stir until sugar dissolves and butter melts. Bring to a gentle boil then remove from heat. Stir in all the flour vigorously with a wooden spoon until combined.
  2. Cook the dough: Return saucepan to heat and stir continuously for 2-3 minutes until a thick film forms on the bottom and the mixture is smooth, thick, shiny, and lump-free.
  3. Cool the dough: Transfer dough to a mixing bowl, spread into an even layer, and cool for about 15 minutes until room temperature.
  4. Incorporate eggs: Fit mixer with paddle attachment. Add two beaten eggs to dough and mix at medium speed until fully incorporated, scraping bowl sides as needed.
  5. Finish dough: Add the third egg, mix again until incorporated. Then add egg white and lemon or orange zest if using, mixing thoroughly at medium speed. Transfer dough to a large piping bag fitted with a large open star nozzle. Chill in fridge for at least 1 hour.
  6. Heat oil: Fill a deep fryer or heavy pan with vegetable oil to half full and heat to 180°C (356°F). Maintain steady temperature throughout frying.
  7. Prepare piping squares: Cut parchment paper into twelve 9×9 cm squares and draw a 7 cm diameter circle on the underside of each.
  8. Pipe dough rings: Pipe an even circle of dough onto each parchment square, joining the ends to close the ring.
  9. Fry doughnuts: Carefully place each doughnut with parchment paper attached, circle side up, into hot oil (or lower with slotted spoon). Fry 2-3 at a time for about 2-3 minutes per side until deeply golden brown. Remove parchment paper with tongs during frying.
  10. Drain and cool: Use slotted spoon to remove doughnuts and drain on kitchen paper. Let cool to room temperature before glazing.
  11. Make glaze: Combine icing sugar, milk, and vanilla extract or paste until smooth and pourable.
  12. Glaze doughnuts: Dip cooled doughnuts in glaze and set aside to allow glaze to set before serving.

Notes

  • Use fresh eggs at room temperature for easier incorporation into the dough.
  • Maintaining oil temperature at 180°C is crucial for proper frying without greasy results.
  • Optional citrus zest adds a fresh aroma but can be omitted for a classic flavor.
  • Ensure parchment paper is securely piped onto to avoid dough spread.
  • Glaze can be customized with your preferred flavors such as almond or citrus extracts.
  • Best eaten the day they are made, but can be stored in an airtight container for 1 day.
  • Author: Daisy
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: British

Find it online: https://dishiary.com/french-cruller-doughnuts-with-sweet-glaze-recipe/