To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Copyright 2023 A Coalcracker in the Kitchen, Cook Along With A Coalcracker In The Kitchen. To make the glaze: Choose 2 of the glaze flavors to finish all the crullers or make a double batch of one glaze if you want them to all be the same. Fry in deep fat at 360F until browned on both sides. Add beaten eggs. Cream the sugar and egg yolks and add egg whites. Mix just until the dough will not stick to the board. Be careful when bringing these to a potluck or gathering. Home Breakfast Perfect Homemade French Crullers. CDKitchen, Inc. 23:03:04:06:33:01 :C: Nutritional data has not been calculated yet. Breakfast Casserole. All rights reserved. Transfer the crullers to the wire rack to drain. A thicker glaze will fully coat the cruller and have an opaque finish, while a thinner glaze will easily coat the cruller and provide a shiny, thin coating. Doughnuts. W. A. Bellingrath. While the dough is chilling, cut parchment paper into eighteen 3-inch (7 cm) squares. As easy to make as an old fashioned cruller recipe, the jelly trifles are super delicious! After 30 seconds, remove the parchment paper squares with tongs. Variations include Berliners, bomboloni, paczki, and sufganiyot (below). Are these sturdy enough when cooked to fill with a cream? Drain on absorbent paper and dust with powdered sugar, cinnamon sugar, or serve plain as desired. Can't wait to try your crullers. It will become a thick dough. Bring to a boil over medium-high heat. Fry. Place in a greased bowl, turning once to grease the top. Perfect with a cup of coffee or hot tea in the morning and easy to take with you if you are running out the door! French cruller This donut consistently tops lists of the healthiest donut options at Dunkin' Donuts. As long as you are careful around the oil, youll be surprised just how easy it is. After a few minutes, once the dough is smooth, remove from the heat and spread the dough out in the bowl of a stand mixer or large mixing bowl to cool quickly. These crullers are the real deal cake-like, sweet, and wonderfully crisp on the outside. Frying: If you dont have a deep-fry thermometer, drop a little piece of dough into the oil to test it. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Makes about 40. these links. The choux pastry will be soft enough to pipe but firm enough to hold its shape. Transfer the dough to a large piping bag fitted with a 1/2-inch star piping tip. Fry the crullers in 2 inches (or more) of vegetable oil in a heavy-bottomed saucepan. Fry in hot lard or vegetable shortening at 365F. Add the dry mixture to the liquid adding just enough additional flour to make dough that can be rolled but still remains soft. Place the dough in an airtight container and refrigerate for at least an hour, until fully chilled. Transfer the dough to the bowl of a stand mixer. Turn the heat back on, stirring constantly, for about 2-3 minutes over medium heat. 1 cup milk. Add more cream, 1 teaspoon at a time, until a pourable consistency is reached. packed light brown sugar 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 large egg 3 large egg yolks 3/4 cup buttermilk About 2 quarts vegetable oil, for deep frying For the vanilla glaze: 2 cups powdered sugar, sifted if lumpy 1 tablespoon vanilla extract 1/4 cup boiling water Instructions Now, thanks to the old fashioned cruller recipes, you can enjoy them too! Sift dry ingredients and combine with liquid, using just enough flour to make dough that can be rolled, but still remain soft. Let knead for about 30 seconds. Homemade French Crullers are a crisp on the outside and light and fluffy on the inside. We recommend Ateco tips #826, #827, or #828, or closed star tip #846, #847, or #848. 3 cups all-purpose flour 3 cups vegetable oil GLAZE 2 tablespoons heavy cream teaspoon vanilla extract 2 cups confectioners' sugar kosher salt, to taste Instructions In a medium bowl, stir together the cream, baking soda, cream of tartar, nutmeg, and salt. 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). Cut into strips approximately 6 inches by 1 inch. We'll get to that later. And, more recently, "What are all the different styles of doughnut?" Because there are cake and yeasted and crullers and fritters, cider and potato and sour cream, malasadas and beignets and churroswait, do we count churros? Once cooked through, they are hand-dipped in a honey sugar glaze. salt 4 C. flour 1 C. milk powdered sugar for dusting How to make it Cream shortening and sugar. Only one can be fried at a time. Transfer cooked crullers to a cooling rack. 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. These mashed potato donuts are easy to make and their crispy taste is out of this world. I just briefly want to say thanks for publishing such a warm, cozy site that just feels like, well, home. Place 1 cup water, 1 stick unsalted butter, 2 teaspoons granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a medium saucepan. Enjoy making your favorite desserts from childhood. 1/2 pound butter1 cup sugar6 eggs, beaten1/2 teaspoon cinnamon5 cups flour. 1 cup sugar. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms. These French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts. Your email address will not be published. Sounds yummie, bookmarking this to try. thanks. Before you fill the bag, check to make sure your piping tip is secure and theres no risk of it popping out the moment you press dough through. The grid pattern on the bottom of bakery crullers is from the mesh used when lowering them into the oil. They're allowed to float and get flipped partway through cooking using a chopstick (or your finger if you've been in a fry kitchen way too long). Sift dry ingredients and combine with liquids. Cut into rectangular pieces 3 inches by 5 inches. Working one at a time, dip the craggy side of crullers into the glaze and let excess drip off. In this recipe, we take the easy road and skip the yeast. She cooks every day, and somehow eats even more often. Turn the mixer to medium speed and add one egg. Fry in deep fat hot enough to brown the dough but not to burn it. I used the 1M tip and it worked well. Thank you for another great recipe, Gemma. They are simply the best ever! Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cake Donuts Recipe. Crullers are made from pte choux, the same dough used to make profiteroles, cream puffs, and clairs. Deep fry in shortening,drain onto paper towels. After 20 to 30 seconds, the parchment circle will detach from the pastry. Cake Recipes. To pipe the crullers: On squares of parchment at least 4 in size, trace 3 circles, then turn the parchment upside down so the side with the traced marker is facing down. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. 16:24, PRIVACY POLICY | My Site Policies | About My Site | Contact Me. <3. Make the glaze:
"Love your Old Fashioned Desserts Newsletter! Add 1 1/4 cups all-purpose flour and stir with a wooden spoon to combine. 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. French cruller dough is very soft and stickythats why they need to be fried on the parchment paper at first. *** SHARING/REPUBLISHING ***
Add in the remaining two eggs and beat until blended. ingredients Units: US 2 14 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 34 - 1 teaspoon ground ginger 12 teaspoon ground allspice 12 teaspoon ground cloves 14 teaspoon cayenne pepper or 1/4 teaspoon dried chipotle powder 12 teaspoon salt 12 cup vegetable shortening, at room temperature There should be more like youll. CRULLERS - HUNGARIAN COOKIE Beat egg yolks, add sugar, sour cream, salt and vanilla. Working with one parchment square at a time, pick up and gently place the crullerface-side down into the hot oil, parchmentand all. 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. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. (If you dont have a thermometer, heat the oil on medium heat.) Storing Crullers French crullers are best enjoyed the same day they are made. All Rights Reserved. Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula. Take up pieces by running finger in and out of gashes, lower into deep hot fat and fry. After a minute or so, use tongs and a sharp knife tip to gently peel the parchment off the cruller. melted butter. When they rise to the surface and turn over they are done; take them out with a skimmer and lay them on an inverted sieve to drain. on Netflix or the Best Baker in America on Food Network. Unlike typical donuts, French Crullers are made with pte choux dough instead of yeasted dough. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups. Combine the butter, water, milk, and salt in a medium saucepan over medium heat until the mixture comes to a boil and the butter melts. Dont overfill the bag. not for a French cruller a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. Do not crowd your crullers; fry 2 or 3 at a time, depending on the size of the pan. French Crullers are soft doughnuts with a sweet glaze. They can be made with or without yeast. Grandma says, get the best donut cutter and enjoy making old fashioned donuts the easy way. Pipe a 3-inch (7 cm) circle of dough on each square of paper, making sure the ends connect. Cut into squares. Two coffee-cups sugar, one of sweet milk, three eggs, a heaping tablespoon butter, three teaspoons baking powder mixed with six cups flour, half a nutmeg, and a level teaspoon cinnamon. The mixture will slosh around a bit initially, but will come together into a smooth, shiny paste after a dozen or so stirs. You can store any leftovers in an airtight container in the refrigerator for up to 2 days. I'd describe the simple treat as a dense piece of cake sans icing, but not flavor. What sort of cream ? salt 1/4 cup white sugar 3 to 4 cups all purpose flour Optional Orange Glaze 2 cups confectioners' sugar 3 tablespoons orange juice 1 teaspoon grated orange zest Directions In mixing bowl, beat eggs. Miss R. J. S. Six eggs, one coffee-cup sugar, six tablespoons melted butter, four of sweet milk, one teaspoon soda in milk, two teaspoons cream of tartar in the flour, one teaspoon ginger, half a small nutmeg (or any other seasoning), flour to roll out; fry in hot lard. Beat in the whole eggs, egg white, and vanilla one at a time on medium speed, waiting until each egg is fully incorporated before adding the next. Add cream and milk. Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. While old-fashioned cake doughnuts use baking powder for lift and yeasted doughnuts use yeast, crullers use only steam to boost their poof. Share Add review. The yeasted doughnut might taste slightly more bread-like, the cake doughnut will taste mostly sweet, while the cruller will have a noticeably eggy flavor. In a large mixing bowl, whisk together the flour, sugar, baking. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Fry the dough. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated. Dip cooled crullers into the glaze and top with sprinkles. 2023 Warner Bros. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a mom of 5 kids, the wife of a wonderful man, the chicken herder, the garden helper, and the author of this food website. and more. Once cooked, leave them plain, dust with powdered sugar, cinnamon sugar, or even top with glaze. In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil. Add the remaining two eggs and beat until blended. Place onto a cooling rack to let excess glaze drip off. But some recipes can be time consuming; this recipe provides a fast way to satisfy my urge for fried dough! 30 Old-Fashioned Recipes Just Like Grandma Used to Make. Crispy and delicious! Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Surprisingly easy to make and wholesome. Old-Fashioned It's the donut you order with a cup of coffee or tea and dunk. Thanks for sharing. fluted, ring-shaped doughnut made from choux pastry with a light airy texture. Add another cup of flour, followed by the remaining cream mixture. The traditional French cruller is made from pate a choux and is basically hollow. Start browsing till you find something. Turn off the heat, dump the flour in all at once, and begin to stir vigorously. When youre done piping a ring, release pressure on the bag and quickly pull up while slightly turning your wrist. melted butter. Drain crullers on a wire cooling rack placed over a baking sheet, or onto a paper towel-lined baking sheet. Gemmas Pro Chef Tips For Making French Crullers. Freeze them for 30 minutes to make them easier to pick up. Oil is HOT when frying! Congee with Chinese Crullers & Sauteed Greens Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. The only thing better than picking up fresh donuts on a Sunday morning is making homemade donuts and serving them warm, perfectly glazed, and with a fresh pot of coffee! Set aside. Try it in a variety of orange-flavored recipes. They look delicious! Mix cinnamon and sugar. After a minute, pull the paper away from the cruller with metal tongs. 2/3 cup toasted, shredded coconut. Drain on paper. Make ahead: Cruller dough can be made ahead and refrigerated in an airtight container for up to 2 days before piping and frying. MARY'S OLD FASHIONED CRULLERS 1 egg 2 heaping tbsp. Oh can't wait to try these for our sunday brunch. Follow the steps up to #4. Dip the tops of the warm crullers in the glaze and serve as soon as possible. Switch to the dough hook and return to medium-low. Crullers can also be baked. Price and stock may change after publish date, and we may make money off Get Grandma's old fashioned buttermilk donut recipes. nutmeg 1/2 tsp. Directions. Sift together thoroughly flour, nutmeg, baking powder, and salt, and add alternately with milk to first mixture. Heat 1 quart vegetable oil in a medium pot (preferably about 10 inches in diameter) over medium-high heat until 375F, 15 to 20 minutes. They look fancy, but youll be surprised how easy French crullers are to make! Roll into long pieces about 4 inches each and fry in deep fat. these links. The only thing better than picking up fresh donuts on a Sunday morning is making homemade donuts and serving them warm, perfectly glazed, and with a fresh pot of coffee! Twist each strip such that tight coils are formed. Mix well; then stir in the flour. Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. I absolutely love making these for the kids. Once the dough has chilled, place in a piping bag fitted with a large open star tip. (If you dont have a thermometer then heat the oil on medium heat). Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. You'll want to enjoy these donuts while they're still warm and crispy from the frier! Crispy and delicious! These taste just like the ones served at Dunkin Donuts! 2023 Let sit until the glaze sets, about 5 minutes. Start by combining the sugar, baking powder, salt and nutmeg in a bowl. I slice these into strips and fry them. Heat the oil in a pan. Post a link to another recipe or group by pasting the url into the box where you want it to show up. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Form your crullers the old fashioned way by cutting and separating the little strips of dough or simply twist the dough before frying to make them like the ones that Aunt Em served to Dorothy and the farmhands in the Wizard of Oz movie. If it immediately smokes and darkens, the oil is too hot. 11 Recipes Using Frozen Orange Juice (that aren't all drinks), 9 Savory Pumpkin Recipes To Make This Fall. Add cream and milk. Buckeye Cookery and Practical Housekeeping (1877). Fry, Mix in order given. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. Transfer the dough to a lightly floured surface and roll into a rectangle, about -inch thick. The cruller is cooked once it floats to the top of the oil's surface and is golden brown. Subscribe now to get my FREE Recipe Ebook and be the first to get news of all the newest recipe pages and updates, straight to your inbox! Set the air fryer to 380 F and preheat for a couple minutes. Place 1/4 cup honey, 2 tablespoons unsalted butter, and 1/2 teaspoon kosher salt in a medium microwave-safe bowl. Beat, add flour and knead until smooth. To finish the choux pastry with an electric mixer: Alternatively, transfer the warm butter-water-flour mixture to a large bowl or the bowl of your stand mixer fitted with the flat beater attachment. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. Miss M. B. Fullington, 2 eggs1/2 cup cream, sweet or sour1/2 cup milk1 teaspoon baking soda1 teaspoon salt1/4 cup sugar3-1/2 to 4 cups flour. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Hi Gemma, since they are choux pastry, could you bake instead of fry them? Add one or two more crullers to the pot in the same way. Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece and cut it into small round or square cakes; drop two or three at a time into the boiling lard. Make the glaze. In a small bowl, combine all the ingredients of your glaze(s) of choice, starting with the lesser amount of water. Easy to make and so GOOD. Boston Creme If you ask me, they taste the same and last just as long no matter what shape they are. Doughnut Twists 20 A quart flour, a cup sugar, two tablespoons melted butter, a little salt, two teaspoons baking powder, one egg, and sweet milk sufficient to make rather stiff. Make sure you stay safe: place doughnuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesnt start to smoke, and never walk away from oil heating on the stove! Gently turn the crullers over and fry for an additional 4 to 6 minutes. 2023 Taste Buds Entertainment LLC. Heat water, butter and salt to rolling boil in a 3 quart pan; stir in flour. Use the paddle attachment to stir the dough for a minute to help it cool. All rights reserved. Buttermilk Bar Donut Recipe. If you dont have a deep fryer, dont worry, you can get the same effect a regular frying pan. 2023 I Am Homesteader. If you have a business development or DMCA inquiry, Click Here. Crack the eggs, sift the flour, shake the salt, and pour in the vanilla. Ingredients: 6 (cream .. flour .. salt .. sugar .. vanilla .. yolks) 7. 3.) Classic Chocolate Eclair Recipe - Traditional and Delicious, Old Fashioned Buttermilk Donut Recipes - Sweet and Crispy, Old Fashioned Funnel Cake Recipe - So Easy, So Delicious, Old Fashioned Potato Donut Recipe - Prize Winning, Crispy and Yummy, Get the Best Donut Cutter for Making Perfect Homemade Donuts, Old Fashioned Cream Puffs Recipes - Light Creamy Fillings, Old Fashioned Donut Recipes Without Yeast - Grandma's Favorites. Let the crullers cool and set before serving. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Vegetarian Recipe. Cut in squares, make three or four long incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard, and cook like doughnuts. Maureen, Canada, You have a great site! shortening or butter, melted 3/4 c. milk 3/4 c. sugar 3 c. flour 1 tsp. Mix well and let stand for 2 hours. Do this one at a time unless you like the idea of hot oil burns and other disasters. You have described the most wonderful family. Turn off the heat and dump the flour in all at once into the milk mixture. We are all about tasty treats, good eats, and fun food. If you would prefer not to mess around with frying with it on and then removing, you can freeze the crullers until they are cold and firm enough to handle without sticking or losing their shape. Turn onto a lightly floured surface; divide into 36 portions. baking powder. They're so easy to make, and people love to eat them. A French cruller is the lightest, most delicate doughnut youll ever taste. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Roll Heat oil (1-1 1/2 inch in depth) to 360 degrees. Cakey and delicious crullers covered in a sweet glaze are completely addicting and will disappear in a matter of moments! Transfer the dough to the bowl of a stand mixer (or large bowl if using an electric hand mixer). Turn off the heat and dump the flour in all at once into the milk mixture. 1/2 c. milk. In a separate bowl, whisk together eggs, milk, vanilla extract and melted butter; then add to the dry ingredients. Glazed crullers should be eaten right away. These donuts are irresistibly crispy on the outside andsoairy on the insideyou will be glad you gave it a go! Add the remaining flour and knead until the dough is soft and no longer sticks to the sides of the bowl. Combine sugar, salt and boiling water in a saucepan. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 10 minutes to set. Cant wait to try these. Carefully make 5 cuts lengthwise in the dough 1/2 inch apart and 4-1/2 inches long, so that the rectangle remains in one piece. Each French cruller from Dunkin' only has 220 . Once that mixture boils, add the flour all at once, stirring vigorously with a wooden spoon or spatula until dough comes together in a ball. Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Preparation time 20mins Best served warm, immediately out of the glaze. Cool. Remove doughnuts from fat, using a two-tined fork, and pass quickly through water kept at the boiling point. Turn out perfect homemade donuts every time with this handy tool. Drain on absorbent paper and dust with powdered sugar, if desired. Exclusive Member of Mediavine Food, Anyone hungry? After 40 minutes or so, the glaze should harden onto the crullers. My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts perfect for the weekend! In a large, heavy-bottomed pot, pour oil 2 inches deep, clip a thermometer to the side of the pot and heat to 350F (180C). Old Fashioned Cruller Recipe Southern Recipes (1910) Southern Crullers 6 eggs 2 scant cups sugar 3/4 cup butter Flour, enough Beat eggs separately. Italian-Style Sufganiyot, Frittelle Di Ricotta. Copyright 2004-2023 by Don BellAll Rights Reserved Worldwide, Grandma's Homemade Desserts and Nostalgia, Aunt Em Passes a Plateful of Old Fashioned Crullers. Watch the above YouTube video with the opening scene of the 1939 Wizard of Oz movie. Prepare parchment paper squares. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil. SPANISH CRULLERS (CHURROS) Heat oil (1-1 1/2 inch in depth) to 360 degrees. Mix and sift dry ingredients, add eggs, well beaten, and milk, the amount required being about three-fourths cup, sometimes more but never as much as a cup. Sift in the cinnamon and enough flour to make a stiff dough. Roll out in thin sheets, cut in pieces about two by four inches; make as many cuts across the short way as possible, inserting the knife near one edge and ending the cut just before reaching the other. Continue stirring until a layer of dough sticks to the bottom of the pan, about 3 minutes. Prov. Hi Gemma I love making your recipes and I am DEFINITELY gonna try these , but my question is, when you freeze the uncooked cruellers, do you thaw before cooking? Discard the parchment. Remove the cruller from the oil, dip it in the glaze, and cool it on the wire rack. French crullers should be crispy, with edges that absorb all the wonderful vanilla glaze on the outside and super soft on the inside. Continue to cook and stir for 1 to 1 1/2 minutes. Clip a thermometer to the side of the pot and heat the oil to 350F (180C). In a large, heavy-bottomed pot, pour oil 2 inches deep. Drizzle the glaze over the cooled crullers and let dry. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Copyright Here is how you make French Crullers(and dont forget to. Dont have stand up mixture, could I use hand mixture? Take Note We will not respond to member emails. Take off of the heat and add the flour, stirring with a flexible spatula until combined. This classic chocolate eclair recipe can easily be made from scratch, and your chocolaty eclairs will always turn out absolutely delicious every time. Perry is a food writer, photographer, and recipe developer based in New York City. Holding the pastry bag 2 or 3 above your traced circle, evenly pipe a circle of choux pastry. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Hand mix to a nice stretchy dough. 1 egg yolk. And its easier to refill it rather than try to scoop dough out. We'll do the rest. Vanilla. When dropping them into the fryer, pick up the 1st, 3rd, and 5th strips and pull them upward. Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. 6 eggs2 scant cups sugar3/4 cup butterFlour, enough. Divide dough in three or four parts. Combine water, butter and salt in a small saucepan and bring to a boil over medium heat. Not very light. After cooking your confection in our splatter-free frier, cover it with frosting of any color in the rainbow. If the name buttermilk bar doughnuts doesn't speak for itself, then just know that these are tender, vanilla-infused donut treats. Schedule your weekly meals and get auto-generated shopping lists. Dust with powdered sugar. Adapted from keithaccino.blogspot.com. If it bubbles vigorously, its ready. 1/4 tsp. It's piped, notrolled and cut, which makes it feel sophisticated and elegant. Hi! Work in batches to fry the remaining crullers, being sure to maintain a consistent oil temperature of 375F. Fry in deep fat (360F) until brown on both sides. Transfer the dough to the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let the 2nd, 4th, and 6th strips sag downward so that in frying they get all tangled or as the Pennsylvania Dutch say, all through each other. Set aside. While the dough chills, cut parchment paper into 18 3-inch (7 1/2-cm) squares. Join millions of other Bold Bakers. To finish the choux pastry by hand: Add the eggs, egg white, and vanilla to the saucepan one at a time, incorporating each egg before adding the next. Add one or two more crullers to the pot in this way, leaving the paper on. When choux pastry dough, made with simple ingredients like milk, butter, and eggs, is fried, it rises and stays airy thanks to the steam. two 6-well eclair pans For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. Let knead for about 30 seconds. Lay a 12x18-inch sheet of parchment paper on the counter and pipe 12 (2 1/2-inch wide) rings of dough onto the paper. holiday - bread - pastry - donuts - Hanukkah Doughnuts. As an Amazon Associate, I Earn From Qualifying Purchases. I love sharing all my tested and perfected recipes here! Requests will be coming in non-stop! My mom used to make them oh so many years ago and I just loved them. Hi Bold Bakers! When you buy through external links on our site, we may earn an affiliate commission. The oil should register 370 degrees. Here are some tips for piping the perfect crullers. Add the eggs beating well. Turn the heat back on, stirring constantly, for about 2-3 minutes over medium heat. What did I do wrong. The old-fashioned doughnut is the jolie laide ring of dough that's cousin to the cake doughnut. Please see my full disclosure for details. I would use one that has a taller wall so avoid some of the mess. Leaving the rings on the parchment squares, set as many as will fit in the fryer basket. Make sweet and crispy melt-in-your-mouth farmhouse-style donuts. I look forward to each issue." Repeat with the remaining crullers, but be sure to fry only 2 or 3 at a time so the oil maintains the correct temperature. Each donut type has Prepare a pastry bag with a large star tip (see tips, below for our recommendations) and fill about halfway with choux pastry.