Steps to Prepare Favorite French Cruller Donuts
Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Ultimate French Cruller Donuts. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from French Cruller Donuts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare French Cruller Donuts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make French Cruller Donuts is 10 donuts. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook French Cruller Donuts using 12 ingredients and 14 steps. Here is how you cook it.
A no-yeast donut that is easy and fast to make. It is hollow on the inside but crispy on the crust. Having made out of the same pastry dough, it tastes just like cream puff but deep fried. 😋
Ingredients and spices that need to be Get to make French Cruller Donuts:
- Dough
- 85 g (6 tbsp) unsalted butter
- 180 g (3/4 cup) water
- 100 g (3/4 cup) all-purpose flour
- 4 g (1 tsp) granulated sugar
- 2 g (1/3 tsp) table salt
- 3 large eggs
- vegetable oil for frying
- Honey glaze
- 120 g (1 cup) powdered / icing sugar
- 1 tbsp honey
- 1-2 tbsp milk
Steps to make French Cruller Donuts
- Youtu.be/LTtAS0GzV6Y
- Dough: Add butter and water to a pot. Cook over medium heat until it boils.
- Remove from heat. Stir in flour, sugar, and salt to combine. Cook again over medium heat and stir for 1-2 minutes until it becomes a ball.
- Remove from heat and let it chill to lukewarm. Stir once in a while to release steam.
- Once cool, gradually add 3 beaten eggs into the dough while mixing with a spatula (dough will break but eventually come together). Mix until it becomes a smooth thick paste.
- Transfer dough into a piping bag equipped with a large star tip. I use the one with 9/16" opening tip size.
- Option 1: cut out ten 3×3" squares of parchment paper. Pipe an even circle of dough onto each parchment square. If you choose this option, you can fry them right away without freezing.
- Option 2: line a baking tray with parchment paper. Pipe 10 even circles (space them out). Freeze them until solid (about 20 minutes) before frying.
- Heat at least 2 inches of vegetable oil in a deep pot until it gets to 370°F (188°C).
- If you did option 1: place one dough at a time into the oil (paper side up). Remove the paper with tongs once it detaches from the dough.
- If you did option 2: gently pull one chilled dough away from the paper (it should release easily) and place it right into the oil with the pretty side facing down. If you are frying them in batches, freeze the rest of the dough again until needed.
- Fry the one side until golden brown, 2-3 minutes. The top side will become really puffed when it is ready to flip to the other side. Fry for another 2-3 minutes, then remove from the oil onto a wire rack lined with paper towel to cool.
- Honey glaze: Combine all the ingredients but add 1 tablespoon of milk at a time. Mix until smooth. Add another tablespoon of milk if the consistency is too thick for your liking.
- Dip the top half of each donut into the glaze. Let the glaze set by resting the donut on a wire rack. Place a tray underneath to catch any dripping. Optionally, once the glaze has set, we can re-dip the donut to get a thicker glaze.
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