okay. This was a first for me. I’ve never made crullers, or anything like them. It takes some effort but wow, are they worth it!! Beautiful and bright with lemon undertones, these donuts are delicious.
- 1/2 cup milk
- 1/2 cup water
- 6 T unsalted butter
- 1 T sugar
- 1 t salt
- 1 t vanilla
- zest of 1 lemon
- 1 1/4 cups flour
- 3 eggs
- 1-2 egg whites
- vegetable oil for frying
Heat milk, water, butter, sugar, salt, vanilla and zest until boiling. Stir in flour and continue to heat for 2-4 minutes to release excess water. Transfer to mixer and mix on low to cool. Add whole eggs. Add egg whites slowly, just until dough is glossy but not wet. Pipe with a large open star onto 4″x4″ squares of parchment paper. Freeze while you heat up 3-4″ of vegetable oil to 365 degrees. Drop crullers still attached to parchment into the oil. The paper will release and you can pull it out with tongs as the crullers continue to cook. Once golden brown on each side, set on a cooling rack over a baking sheet to cool. Drizzle with glaze (recipe below).
- draw one master circle to trace with piping over each piece of parchment
- these take practice- my first few crullers were not pretty!
- if you don’t fry them long enough they can be soggy in the middle
- these are also delicious made topped with cinnamon and sugar
- crullers are made from a choux pastry (pâte à choux) which is also the base to cream puffs and eclairs – yum!
- 1 1/2 cup confectioners sugar
- 1 T honey
- 1 t almond extract
- 4 T milk
mix and drizzle over crullers
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