Scrape down the sides of the bowl and add the 3rd egg to the dough. If so, I’d suggest checking the accuracy of your deep fryer’s heat. Can’t wait to try the french cruller recipe. Would this recipe work in an air fryer ? Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). xo. https://recipesfromapantry.com/air-fryer-pumpkin-spiced-crullers Make these fried and baked, Aren’t memories like that wonderful? I also want to thank you for your comment about the amount of salt in this cruller recipe. xo. Don’t worry if the crullers deflate slightly; they will puff back up once the heat is on. 2. If yours are too eggy, maybe they were too big, or oil wasn't hot enough. xo, will ommiting the lemon affect the recipe, Hi Rita! These super light and airy doughnuts are surprisingly easy to make and totally impossible to resist! Hi there! So, Aunt Em thought they were screw ups, but at least they got a Cruller out of it. I fried some other donuts at 370F and they were not greasy. if not any tips to make them airy? If so, what would the suggested air fry time be ? Turns out they’re not that difficult to make, and certainly worth the effort. If you give this recipe a try, let me know! Reduce heat to 350 F degrees & bake for 20 minutes more (maybe longer). French Cruller. They might look like special occasion pastry, but they’re as easy to make as waffles. Preparation. My donuts were delicious but this recipe requires way too much salt. Your email address will not be published. Continue to fry until they are browned all over and feel firm, about 2-3 minutes. Traditional Crullers are fried rectangles of dough twisted into a sort of braided torpedo. I can order the specific Ateco Pastry tube you suggest but I have no idea what type or size of Pastry Bag I should order. I am so happy to hear that you liked this recipe! Hi Dana – I read that if your oil is too cold, your donuts/fried foods will be greasy. Gently place the doughnuts in the oil, being careful not to crowd. I also baked them (too lazy to fry), and they came out damn near perfect. So, thank you! Remove from the heat and add the flour all at once. The French Cruller has been a doughnut I’ve been wanting to tackle for a while and I’m glad I got the chance to do it the last weekend. If you do bake them, would you let me know how they turn out? These are much lighter than regular doughnuts. My husband has eaten most of them. I made these with 1 cup oat flour and 1/4 cup potato starch (I have celiac disease) and they were amazing! https://www.facebook.com/pages/Christines-cooking-stuff/455486487938485 Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. xo. Maple Bar Raised bar yeast donut topped with a sweet maple glaze. Lots of others don’t have this problem. Cool completely before glazing. I usually order these Ateco 18-inch bags from Amazon. Pate Choux is not for rookie bakers. And I really love that you’re going to try again. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. 1. The Amazon links don’t look to be landing on the product page. Left out lemon zest and only used 1 ts of salt but these were amazing! Do not make this recipe ever. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Hi, I love French Crullers but have an egg allergy. But, my personal taste leans heavily towards a high salt to sugar contrast in most sweets. I only make these when there are other people over to share them with because otherwise my husband, daughters and I eat waaaaaaay too many of them. And, if you try to bake these, I’d love to know how it goes and how you like them in compared to fried crullers. I’ll try again with large size eggs and hopefully I’ll get better results . Let cool, uncovered, until the dough is just slightly warm – about 15 minutes. It’s eggs that do the heavy lifting in pate a choux, so if you don’t like the taste, I don’t think crullers are for you. Sometimes, Crullers are made with a batter more akin to a cake doughnut. Fry the doughnuts 3 or 4 at a time for 5 1/2 to 6 minutes, removing the paper with mental tongs after 1 minute and flipping them over after 2 1/2 minutes. Happy doughnut making! The FRENCH CRULLER is is a 6 cavity mold with a design that reminds of of those amazing, airy, French Cruller donuts that you can easily eat a dozen of in a sitting. Stir vigorously with a wooden spoon until combined and throughout moistened. Apparently, Crullers were referenced in The Wizard of Oz. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. While I’ve pushed the limits of what can be baked in a toaster oven, I don’t think baking a cake in there is a great idea. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip. Beat on medium until fully incorporated. And, I’d love to know what you think of these after you make them! Hi there! The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. I am so glad the recipe worked out well for you and that you like these crullers. Powered by the Parse.ly Publisher Platform (P3). Hi Dana! Also when making choux dough, I wait til it has cooled for about ten minutes or so before adding eggs, one at a time. Can you please suggest which would be best for this recipe ? I have many memories of baking with my mom and grandma and I treasure every single one. (A rolling boil means that bubbles are “rolling” across the entire surface of the liquid.). Will you let me know how these turn out for you? I decided to do a honey-cinnamon glaze because I wanted a little more flavor. 3. Let it mix in completely and then scrape down the sides of the bowl. I like to use disposable pastry bags because I think cleaning them is kind of a pain in the you-know-what. And, it will be baked in my brand new double oven! I love that you went ahead and made these even though you didn’t have the correct tip or parchment paper. I’d say that if it works well in other recipes, it will probably work well in these. I used salted butter. I loved the strong lemon taste and the saltiness was perfect! Thank you so much for taking the time to let me know. Dunkin Donuts French Cruller. If you do, please let me know what you think! Cut it in half to 3/4 tsp salt. I appreciate it! Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! xo. When the oil is hot, place one cruller at a time in the oil, paper side up. xo, Your email address will not be published. xo. Your brother and his friends are lucky to have you! And, I’d love to know what you think of these doughnuts after you make them! Once cool to the touch, the crullers can be glazed. Handcrafted to Perfection Donuts Apple Fritter Light Filled with real bits of apple and flavored with delicious glaze and cinnamon. Add all glaze ingredients to a small bowl and stir to combine. Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Learn how your comment data is processed. I think foil would work just fine. are they more light an airy then normal donuts? Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Pâte à choux is that awesome, buttery, eggy dough used to make things like Chocolate Eclairs. Oh a rookie can make them fine but it is a fine art incorporating all the butter and eggs correctly. Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Calumet Sugared Crullers. I used an Ateco 869 Pastry Tube French Star, Size 9. Delicious! Beat on medium speed until the eggs have been fully incorporated into the dough, stoping to scrape down the sides of the bowl as necessary. I would love to make this recipe since French Crullers are my favorite but don’t seem available in bakeries anymore. Chocolate Bar Raised bar yeast donut with chocolate icing guaranteed to make any chocolate lover’s day! Could you make this dough a day in advance and keep and make the next day? Cut several 3″ squares of parchment. 7. Homemade French cruller doughnuts with raspberry glaze- say hello to your new favourite treat! Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes. Otherwise it has a good texture. Thanks for sharing! A French Cruller has a choux pastry base which is similar to an eclair, cream puff, or their savory counterpart, a gougere. Anyway, I don’t own a stand mixer (dream one day – along with a real cappuccino machine lol), would these be possible to make using a hand mixer? Not difficult, … Hmmm…. Please let me know if you have any other questions! I am so happy to hear this Melanie! These crullers, one of my family's favorites, are the latter. Let me explain. Place them on a sheet pan and brush very lightly with the oil. French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. Too many eggs? 1. When the crullers are completely cool, dip the tops of each one into the glaze. Dump the dough into the bowl of an electric standing mixer and use the spoon to spread it out into a somewhat thin layer, covering the bottom of the bowl and moving a few inches up the sides. Simply drop rounded teaspoonfuls of the batter into the oil. Keep a close ear on the fryer as the parchment squares can sometimes blow loose from under the crullers. Thank you!! Sift together thoroughly flour, nutmeg, baking powder, and salt, and add alternately with milk to first mixture. They were delicious. Thank you so much for taking the time to let me know! I would suggest purchasing a bigger pastry tip before making them again. The dough can be kept in an air tight container in the refrigerator for 2-3 days. Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, are simple enough for a lazy Sunday morning breakfast but pretty enough for a special occasion brunch. But this recipe is so well put together and easy to execute, and the results are absolutely delicious. Pipe the dough onto a parchment lined baking sheet, leaving 2 inches in between each doughnut. This made skinny little crullers that cooked too fast and burned very quick. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Do you think this would work with foil instead of parchment paper? ★☆ I had some troubles while making these. Turn the crullers over and remove the parchment squares. I hope you make them! French Star Piping Tip – Ateco 869 French Star Size 9, Perfect Profiteroles {little cream puffs}, https://www.thekitchn.com/air-fryer-donuts-264464, Ateco 869 Pastry Tube French Star, Size 9, Black Bottom Banana Cream Pie with Chocolate and Rum Custard, Coffee & Cream Cookies with Chocolate Hazelnut Filling, Anything Cookies {One Dough, Endless Possibilities}, Homemade Cinnamon Rolls {Optional Overnight Rise}, The Classic Napoleon | Mille Feuille Cream Pastry, Italian Meringue Buttercream {Step-by-Step Instructions}, Soft Homemade Flour Tortillas {Butter Recipe}, Simple Homemade White Bread {made with butter! I’m Rebecca Blackwell, a baker, recipe developer, food photographer, and full time RV nomad. Remove, dip in glaze, and cool on a rack until the glaze has set. 1 cup (135 grams) all-purpose flour, sifted. If you tend to be salt sensitive, just decrease the amount of salt by a 1/4 tsp or so. I think i should have used 1/2 tsp less salt. Parchment paper is probably the best idea. You can totally leave the lemon out and these crullers will still be delicious. I’ve never actually used an air fryer, so I’m not certain as to whether they would work in there or not. They have so many varieties and I’ve never used one before. Do Not Send Email Notifications.Send Email Notification ONLY If Someone Replies To My Comment(s).Send Email Notification Whenever A New Comment Is Posted. I’m a fan of the eggy crullers! Required fields are marked *, Rate this recipe Brush the tops of the crullers very lightly with oil. Drain/cook on a wire cooling rack. 6. 1/2 teaspoon sugar. Add the remaining eggs, one at a time, and mix in completely. © Of Batter and Dough. French crullers. If you try it, I’d suggest following the baking instructions: Preheat oven to 450 F. degrees. Check out our french cruller selection for the very best in unique or custom, handmade pieces from our die cuts shops. French crullers are one of my favorite doughnuts too. This site uses Akismet to reduce spam. The above recipe makes 9 or 10 French Crullers, depending on how thick your piping is. Ha! The doughnuts are best the day they are made, but still pretty good the next day. They are sooooo yummy when they come out right! I made the ones pictured here yesterday and am eating one right now, as I type this. Going around more than once with a small tip might work… but the layers might also separate in the hot oil. xo. “Crullers” are kind of a broad category of pastry. Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors. On these pages, you will find hundreds of tested recipes that make every day baking simple, fun, and delicious, from special occasion extravagances, and plenty of recipes that fall somewhere in between. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Thanks so much for your comment. I’d suggest baking one or two in a 375 degree oven to test it. They’re made with a choux pastry, like cream puffs or chocolate eclairs, and then piped and fried. xoxo. Please let me know if you have any other questions! ★☆ xo, Hi Laronda! I have read a dozen other recipes and I think those who are complaining about the “egg” taste might want to get a grip. French Crullers are so easy that you could whip up a batch on a Saturday morning, no problem. Recipe: french crullers I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason. This French crullers recipe comes from baking expert Edd Kimber. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Please let me know if you have any other questions! xo. Fit the mixer with the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and add 2 of the eggs to the dough. Will be a staple on my dessert repertoire for sure. I also like to use large bags. 1. Just made this recipe and my brother and 2 of his friends came over and we polished off the entire batch! Then mix on medium speed and add the first egg. Such a great recipe! Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil. They might look like special occasion pastry, but they're as easy to make as waffles. You’ve reminded me that this isn’t the case for everyone, so I’ve added a note to the top of the recipe about the amount of salt. Saved by Jen Yu. Although, to be perfectly honest, my favorite doughnut is whatever kind of doughnut that’s in front of me at the moment. Bear Claw Filled […] Choux is a bland dough, and I love the flavor the extra salt contributes as well as the contrast between the salt in the doughnuts and the sweet glaze. 1 cup sugar 2 egg yolks, well beaten 2 egg whites, beaten stiff 4 cups flour 1/4 level teaspoon grated nutmeg 2-1/2 level teaspoons Calumet Baking Powder 1 cup milk 1/4 teaspoon salt. I shared these with friends and they were all incredibly impressed. Leaving the rings on the parchment squares, set as many as will fit in the fryer basket. I’m going to add a note in the recipe with your instructions so other doughnut makers with air fryers can try it too! Bake for 5 minutes. Copyright © 2021 Of Batter and Dough on the Cookd Pro Theme, « Doughnut Holes filled with Salted Caramel Pastry Cream, Fresh Strawberry Cake with Pistachio Buttercream ». I didn’t have any parchment paper, so i used coffey filters. Emily! I’ve heard from a couple of readers that the amount of salt in this recipe is a bit high for their personal taste. No other reason required. This is wonderful information! If that sounds as good to you as it does to me, it’s coming up next. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Mine came out so soggy and soft from the deep fryer? A French Cruller* has a soft, airy texture with a pleasant light “egg-like” flavor. How large is the pastry tip opening? As mentioned earlier in the week in this post about Salted Caramel Doughnut Holes, my oven went out last week. Please let me know if you have any other questions! Get Crullers Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Hi Kelsie! He says: “These choux pastry donuts are not something we see that much here in the UK, although they’ve become something of a trend in the US at places like Daily Provisions in NYC. https://ofbatteranddough.com/french-cruller-doughnut-recipe Easy to make, and is my favorite cruller recipe makes 9 10! Resemble a golden brown and the cruller will float on the parchment squares small tip might work… but layers. Wet at all in 2013, i didn ’ t look to be deep... Can add a note in the oil to drain on paper towels light... 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