Cruller Doughnuts Recipe Recipes Recipe For Meatloaf

FRENCH CRULLER RECIPE (DUNKIN' DONUTS COPYCAT)

Steps:

• Prepare a container to hold a large-tipped piping bag and brush your parchment paper squares with vegetable oil or cooking spray.
• Bring the water, milk, butter, sugar, and salt to a brisk boil in a heavy-bottomed saucepan.
• Over medium heat, mix in the flour all at once in your butter and sugar mixture. Stir until the flour is well incorporated, anywhere from 2 to 5 minutes. You'll know if you've done this correctly once the dough no longer sticks to the sides of your saucepan.
• Transfer the dough onto a mixing bowl attached to a hand beater. Beat the dough for 1 to 3 minutes to cool down briefly.
• Reduce the mixer to medium speed and add 2 eggs. Beat until evenly incorporated.
• Gradually add the next egg, beating constantly, until all 5 eggs are used up. In this way, it will allow the dough to be elastic and can hold a shape.
• Preheat your vegetable oil, ready for frying.
• Pipe a ring of dough onto each of the greased parchment paper squares, roughly 1-inch diameter. You can freestyle from this point with different shapes or even a larger circle, but keep in mind that the dough will double in size while deep-fried.
• When the oil has reached temperature, carefully place a cruller by holding the paper and sliding it into the hot oil. Do this one at a time.
• Deep fry the cruller for about 3 to 5 minutes until it turns golden, then flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels.
• Mix the confectioners' sugar, honey, and milk until smooth.
• When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set it on a cooling rack to let the drip runoff.
• When the glaze has set, the crullers are ready to serve.
• Serve with the ⅓ cup of honey glaze on the side. Enjoy!

CRUELLER DOUGHNUTS

Steps:

• In a mixing bowl using an electric mixer, cream shortening and sugar until fluffy.
• Separate eggs.
• In a small bowl, beat egg yolks well.
• Add beaten egg yolks to shortening/sugar mixture and mix to blend.
• Add vanilla extract and beat again.
• Into a separate bowl, sift flour, baking powder, salt, mace and nutmeg; set aside.
• Beat egg whites until peaks form.
• Add flour mixture and milk alternately to shortening/sugar mixture, beating after each addition, until well incorporated.
• Fold in beaten egg whites, but DO NOT BEAT.
• Add additional flour if required to make dough stiff enough to handle.
• On a lightly floured surface, roll out dough to 1/2 inch thickness.
• Cut dough with a doughnut cutter reserving the holes to be deep fried as well.
• Gather pieces of dough, form into a ball and then roll out to 1/2 inch thickness.
• Cut out doughnuts again until all dough is used up.
• Preheat oil in a deep-fryer to 375°F.
• Drop in 3 or 4 doughnuts and deep fry for 1 to 1 1/2 minutes, turn over and fry for another 1 minute or until golden brown.
• Remove with wire spoon or slotted spoon onto paper toweling to drain and cool slightly.
• COATING.
• In a plastic bag, mix together sugar and cinnamon.
• Drop doughnuts into bag while still warm and shake to coat well.
• You may also use a medium size deep frying pan deep fry the doughnuts.
• Make sure the oil comes about half way up the doughnut.

PERFECT HOMEMADE FRENCH CRULLERS RECIPE

Steps:

• In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil.
• Turn off the heat, dump the flour in all at once, and begin to stir vigorously.
• Turn the heat back on, stirring constantly for 2-3 minutes over medium heat. It will become a thick dough and you will be turning and pressing it onto the pan.
• 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.
• After about 15 minutes, once the dough is just a touch warm, add 2 of the eggs and the lemon zest and beat until fully incorporated.
• Add the remaining two eggs and beat until blended. Place the dough in an airtight container and refrigerate for at least an hour, until fully chilled.
• While the dough is chilling, cut parchment paper into eighteen 3-inch (7 ½ cm) squares.
• Once the dough has chilled, place in a piping bag fitted with a large open star tip. Pipe a 3-inch (7 ½ cm) circle of dough on each square of paper, making sure the ends connect.
• In a large, heavy-bottomed pot, pour oil 2 inches deep, clip a thermometer to the side of the pot and heat to 350°F (180°C). (If you don't have a thermometer then heat the oil on medium heat). Place a wire rack on a baking sheet next to the pot and a bowl of vanilla doughnut glaze near the rack.
• Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on.
• After a minute, pull the paper away from the cruller with metal tongs. Fry about 2-3 minutes on one side, until golden brown, and then flip and fry the other side for another 2-3 minutes.
• Remove from the oil, dip in the glaze, and let drain and cool on the wire rack. Repeat with the remaining crullers, frying only 2 or 3 at a time to keep the oil at the correct temperature.
• Serve immediately. Crullers taste best and should be eaten the day they are made. You can store any leftovers in an airtight container in the refrigerator for up to 2 days.

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. 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. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• 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. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. 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. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

ORANGE GLAZED DOUGHNUTS-CRULLERS

Steps:

• EVENING BEFORE:.
• In a large bowl, dissolve yeast in water.
• Beat in the milk, butter, sugar, salt and eggs.
• Beat in 2 cups of flour until smooth. Add remaining flour.
• Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
• THE NEXT MORNING:.
• Punch dough down; divide in half. Return one portion to the refrigerator.
• On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips.
• Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes.
• In a wide, large pot or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon.
• Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Enjoy!