adapted from http://userealbutter.com/2012/03/09/french-cruller-doughnuts-recipe/
from Doughnuts by Lara Ferroni
Ingredients
1 cup water
6 tbsps (3 oz.) unsalted butter
2 tsps (10 g) superfine sugar (I used regular sugar)
1/4 tsp salt
1 cup (135 g) all-purpose flour, sifted (I never sift anything)
3 large eggs
1-2 egg whites, slightly beaten
vegetable oil for frying
honey glaze
honey glaze
1 1/2 cups (150 g) confectioners’ sugar
1 tbsp honey
3 to 4 tbsps milk or water
6 tbsps (3 oz.) unsalted butter
2 tsps (10 g) superfine sugar (I used regular sugar)
1/4 tsp salt
1 cup (135 g) all-purpose flour, sifted (I never sift anything)
3 large eggs
1-2 egg whites, slightly beaten
vegetable oil for frying
honey glaze
honey glaze
1 1/2 cups (150 g) confectioners’ sugar
1 tbsp honey
3 to 4 tbsps milk or water
Instruction
Bring the water, butter, sugar, and salt to a brisk boil in a heavy-bottomed saucepan. Stir
in the flour all at once and continue stirring until the flour is completely incorporate.
Keep stirring over medium-high heat. Lara says the more moisture you can remove, the
more eggs you can mix in later which will result in a lighter pastry. When you see a thin
film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the
bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it
cool. Turn the mixer to medium speed and add one egg. Don’t add the next egg until the
previous has been completely incorporated into the dough. Then add the egg whites a
little bit at a time (I used two egg whites) until the dough becomes smooth and glossy
and holds a little shape (not much). Lara warns not to add too much egg white or else
the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-
inch star tip.
Fry the crullers in 2-inches (or more) of vegetable oil in a heavy-bottomed saucepan.
The oil should register 370°F. While the oil is heating, cut a dozen 3-x3-inch squares of
parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and
pipe a ring of dough onto each of the squares. When the oil has reached temperature,
carefully place a cruller, paper-side up, into the hot oil. Do this one at a time unless you
like the idea of hot oil burns and other disasters. After a minute or so, I would use tongs
and a sharp knife tip to gently peel the parchment off the cruller. 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.
Make the glaze: While the crullers cool, mix the confectioners’ sugar, honey, and milk
together until smooth.
in the flour all at once and continue stirring until the flour is completely incorporate.
Keep stirring over medium-high heat. Lara says the more moisture you can remove, the
more eggs you can mix in later which will result in a lighter pastry. When you see a thin
film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the
bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it
cool. Turn the mixer to medium speed and add one egg. Don’t add the next egg until the
previous has been completely incorporated into the dough. Then add the egg whites a
little bit at a time (I used two egg whites) until the dough becomes smooth and glossy
and holds a little shape (not much). Lara warns not to add too much egg white or else
the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-
inch star tip.
Fry the crullers in 2-inches (or more) of vegetable oil in a heavy-bottomed saucepan.
The oil should register 370°F. While the oil is heating, cut a dozen 3-x3-inch squares of
parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and
pipe a ring of dough onto each of the squares. When the oil has reached temperature,
carefully place a cruller, paper-side up, into the hot oil. Do this one at a time unless you
like the idea of hot oil burns and other disasters. After a minute or so, I would use tongs
and a sharp knife tip to gently peel the parchment off the cruller. 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.
Make the glaze: While the crullers cool, mix the confectioners’ sugar, honey, and milk
together until smooth.
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