French Cruller Donuts Recipes

FRENCH CRULLER DOUGHNUT RECIPE

Steps:

• In a large, heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to a rolling boil over medium heat. (A rolling boil means that bubbles are "rolling" across the entire surface of the liquid.)
• Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until combined and throughout moistened.
• Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. The dough will be very thick and stirring it will give your arm a good workout. Rather than "stirring", think of it as kneading the dough with a wooden spoon. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth.
• 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. Let cool, uncovered, until the dough is just slightly warm - about 15 minutes.
• 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. 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.
• Scrape down the sides of the bowl and add the 3rd egg to the dough. Beat on medium until fully incorporated. Scrape down the sides of the bowl and add the egg white and lemon zest. Beat on medium until fully incorporated.
• Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes.
• Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil.
• Heat a fryer to 370 degrees F (187 degrees C). OR - add enough vegetable oil to a deep saucepan or stockpot to come 3 or 4 inches up the sides, and heat the oil to 370 degrees F (187 degrees C). *It's extremely helpful to have a deep fry thermometer.
• Remove the dough from the refrigerator and scoop some into a pastry bag fitted with a large star tip. Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making the ends meet and connect. Repeat with the remaining dough and parchment squares.
• Gently place a cruller onto a slotted spoon, along with it's paper, and lower it into the hot oil, paper and all. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. 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. The crullers should be a deep golden brown on all sides. Do your best as the doughnuts cook to keep the temperature of the oil between 355 - 370 degrees F (179.4 - 187 degrees C).
• Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing.
• Add all glaze ingredients to a small bowl and stir to combine. Add enough milk to create a runny glaze that's still thick enough to adhere to the tops of the doughnuts.
• When the crullers are completely cool, dip the tops of each one into the glaze.

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.

HOMEMADE FRENCH CRULLER DONUTS

Steps:

• Bring butter and water to boil in a small pot. Once mixture comes to boil, stir in flour and salt until combined. Remove from heat and cool 3 minutes.
• Crack eggs into a small bowl. Mix eggs into warm mixture one by one until completely batter is completely smooth.
• Transfer to piping bag with large fluted tip and pipe into circles on parchment paper lined baking sheets. Place into freezer for 30 minutes.
• Pour vegetable oil into large pot with high sides so there's at least 3 inches of grease. Heat oil to be between 325-350 degrees. While oil is heating, stir all ingredients together for glaze until smooth and runny...but not too runny!
• Drop frozen crullers one by one into hot oil and fry about 1 minute per side or until lightly golden. Remove to paper towel to drain and then immediately coat in glaze. Place onto cooling rack to let excess glaze drip off. After 40 minutes or so, the glaze should harden onto the crullers. Best served warm, immediately out of the glaze.

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!

BAKED CRULLERS RECIPE

Steps:

• 01 - Place the Water, Butter, Sugar, and Salt in a pot and bring to a brisk boil over medium high heat. 02 - Add the Flour, slowly, and stir until it is well incorporated. 03 - Cook and stir for about 4 minutes to steam away as much water as possible. 04 - Once a thin film coats the bottom of the pan, you can turn off the heat. 05 - Using an electric mixer, stir the mixture for about 1 minute to allow it to cool. 06 - Now, mix it on medium speed and add the 1 Egg. 07 - Mix everything completely and then add the remaining Eggs, one at a time, and mix the best you can. 08 - Now, 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. 09 - Transfer the Batter to a pastry bag fitted with a 1.5cm / 0.5in star piping tip. 10 - Preheat the oven to 230C / 450F.

CRULLERS RECIPE

Steps:

• 01 - Place the Water, Butter, Sugar, and Salt in a pot and bring to a brisk boil over medium high heat. 02 - Add the Flour, slowly, and stir until it is well incorporated. 03 - Cook and stir for about 4 minutes to steam away as much water as possible. 04 - Once a thin film coats the bottom of the pan, you can turn off the heat. 05 - Using an electric mixer, stir the mixture for about 1 minute to allow it to cool. 06 - Now, mix it on medium speed and add the 1 Egg. 07 - Mix everything completely and then add the remaining Eggs, one at a time, and mix the best you can. 08 - Now, 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. 09 - Transfer the Batter to a pastry bag fitted with a 1.5cm / 0.5in star piping tip. 10 - Cut out twelve 8x8cm / 3x3in squares of parchment paper and lightly grease them.

FRENCH CRULLERS

Steps:

• Cut out 10cm-square-pieces of baking paper. Place butter and 250ml water in a large saucepan and bring to the boil. When all the butter is melted, add flour and beat vigorously with a wooden spoon until mixture leaves the sides of the pan (1-2 minutes). Remove from heat and transfer dough to an electric mixer fitted with a paddle and beat, adding eggs one at a time and beating well between additions. Spoon mixture into a piping bag fitted with a 12mm star nozzle. Pipe dough into about 8cm rings, joining the ends, and place on paper squares.
• Heat oil in a deep saucepan to 175C. Holding the edge of the paper squares, in batches, carefully lower rings upside down into the oil (be careful, hot oil will spit) and when paper releases, remove from oil with tongs, then turn doughnuts occasionally until deep golden (8-12 minutes). Drain on paper towels, then cool to room temperature on a wire rack.
• For glaze, stir icing sugar and 1 tbsp water in a bowl to combine. The mixture should be a thick drizzling consistency; adjust with extra icing sugar or water as necessary. Spoon glaze over pastries and leave to set (10-15 minutes). Sprinkle pastries with cinnamon and icing sugar and serve. Crullers are best eaten the same day they're made.

FRENCH HONEY CRULLERS

Steps:

• For the French Crullers: In a heavy bottom sauce pan (preferable nonstick), bring the water, butter, sugar, pumpkin spice and salt to a brisk boil. Immediately add in the flour and whisk until it's completely incorporated. Keep stirring over the heat, but keep it at a low/medium. Remove as much moisture as possible for a fluffier pastry later on. I did this for about 3 - 4 minutes. Then, transfer the dough to the bowl of an electric mixer. Use the paddle attachment to stir the dough for a minute to quickly cool down the dough. Turn the speed to medium and add one egg at a time. Don't add the next egg until the first one is completely mixed. Repeat the process with the remaining egg. Add one egg white and blend until the dough becomes smooth and glossy, if it's not getting smooth and glossy, add the other egg white. If it starts to become glossy with just 1 egg white, don't add the second. Transfer dough to a large pastry bag with a large star tip. Preheat your oil to 370 degrees in a deep saucepan. Cut about 16 3x3 squares out of parchment paper. Spray each square (one side) with butter nonstick spray. Pipe a ring of dough onto each square. Place cruller and paper into hot oil. The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling away. Flip cruller once, and fry until light brown (about 2-3 minutes). Cool on a wire rack.
• Make the glaze: Combine all the honey glaze ingredients in a medium bowl and whisk until smooth. When crullers are cold to the touch, dip each top half of the doughnut into the glaze. Let glaze harden with a cookie sheet under the wire rack to catch the drippings. When the glaze has hardened re-dip for a thicker glaze, if you prefer. If you run out of glaze just make more. French Honey Crullers taste best served on the same day. Store remaining crullers in an airtight container at room temperature for up to 3 days.

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.

FRENCH CRULLER DONUTS

Steps:

• In a sauce pot, heat the water, milk, butter, sugar, and salt over medium heat. Once the mixture is boiling, take it off the heat and pour all of the flour into the pot at once. Stir quickly until the mixture comes together into a cohesive dough.
• Flatten the mixture to the bottom of the pan and return it to medium heat. Listen for the mixture to begin making a crackling sound. Once you hear it crackling, pull the mixture to one side of the pot and check if there is a thin film on the bottom. It there is, it is dried out enough. It not, heat longer until a film forms.
• Remove the mixture from the heat and stir until all of the steam has evaporated off.
• Off the heat, add the eggs into the mixture and stir until each egg has completely absorbed into the batter before adding the next. This takes a little arm work to get it all mixed in.
• Once the batter is smooth and glossy it is done. Chill in the refrigerator for 20 minutes.
• Meanwhile, set up a deep fryer, pot, or deep skillet with at least 3" (7.5 cm) of oil. Bring the oil to 350 F (177 C). Cut parchment paper into 10 square pieces about 5" x 5" (13 x 13 cm) in size.
• Transfer the choux pastry to a piping bag fit with a large star tip. Pipe circles of batter onto each parchment square.
• Using a slotted spoon, lower a piece of parchment paper with a piped donut into the hot oil. Let it fry for about a minute and then use tongs to gently release the donut from the parchment paper and remove the parchment from the oil. Flip the donut after about 3 minutes of frying. Fry for about 2-3 more minutes.
• Move the cooked donuts to a cooling rack set over a sheet pan to drain.
• Whisk together all of the ingredients for the glaze adding enough milk to create a thin dippable consistency.
• Dip the donuts in the glaze, flipping to coat, and move them back to the cooling rack.

FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - (3.8/5)

Steps:

• To make this French Cruller donut, 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 incorporated. Keep stirring over medium-high heat. 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 until the dough becomes smooth and glossy and holds a little shape (not much). Do not 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 degrees. 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 French 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, 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 cruller donuts cool, mix the confectioners' sugar, honey, and milk together until smooth. When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve. Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Glaze and serve.

FRENCH CRULLERS RECIPE

Steps:

• To prepare French crullers recipe, add water, sugar, butter and salt into a Saucepan, and bring it to boil.
• Once all butter is melted, add flour all at once and start stirring continuously, breaking all the lumps, until the dough comes together. You will start seeing a thin coating of the dough on the pan. Reduce heat and continue to cook with constant stirring for another 2 to 3 minutes. We are trying to remove the moisture from the dough as much possible.
• Remove the dough from heat, let it cool down for about 10 minutes. Once dough is cooled a bit, add 1 egg at a time and keep beating with hand beater or stand mixer. Beat until the egg is completely incorporated into the dough. Then add the next egg and beat until incorporated well.
• Now add 1 egg white at a time and beat well. Add the next egg white, beat again. Beat well until you see smooth, shiny, sticky dough.
• Put the dough in a piping bag attached to rose (star nozzle).
• Heat oil for deep frying in a Pan.
• Cut a couple of 4 x 4 inch square shaped parchment papers. Grease it with oil.
• Squeeze the dough onto to parchment papers. You can pipe about size 3-inch crullers onto the paper.
• Once oil is hot (about 370 degree Fahrenheit), you can start frying crullers on medium heat.
• Lift the parchment paper and drop it into hot oil with dough side down. Wait for a couple of seconds or a minute when the dough leaves the parchment paper. Using tongs to lift the paper out of oil. You can add a few crullers at a time depending on the size of the pan you use to fry.
• Make sure to fry crullers in low flame, flipping it side to side until it's fried to golden brown. Remove from oil and place the fried crullers on kitchen towel. Repeat this for rest of the dough.
• Place all the crullers on wire mesh to cool completely.
• Now whisk together icing sugar, honey and milk into smooth glaze.
• Dip a cruller fully into the glaze using a fork and remove it and place it on wire mesh to rest for 1 to 2 hours.
• That's it crullers are ready. I wanted to add a little zing, so I grated a little bit of lime zest on top. You can even go ahead with orange zest, grate it on top or mix it in glaze.
• Serve Crullers recipe as a breakfast or snack along with coffee to enjoy the crispy donuts.

FRENCH CRULLERS

Steps:

• 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
• 2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. 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. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
• 3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
• Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
• Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over-but keep an eye on them and flip any that need a little help.

FRENCH CRULLERS

Steps:

• Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
• Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting.
• To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.

DUNKIN DONUTS FRENCH CRULLER

Steps:

• Cut 12 squares of parchment paper, the squares must be approximatively the size of your palm. They will be used to pipe the donuts onto. Arrange them on a baking sheet and spray with baking spray. Set aside.
• In a large medium bowl mix powdered sugar and milk until well combined. The mixture must be smooth with no lumps and it should be a little thick, but still pourable. For a more transparent glaze, add one extra tablespoon of milk. For a thicker glaze add less milk. Set aside.
• In a medium sauce pan over medium heat combine water, butter, granulated sugar and salt until completely incorporated and the butter is fully melted. Stir often.
• Once the butter is completely melted, using a wooden spoon stir in 1 cup of flour, and work very quickly to incorporate the flour into the butter mixture over medium heat. Cook it on medium heat for 2 minutes, stirring continuously. This will remove the extra moisture from the batter, and make the donuts lighter.
• Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix the batter for 1 minuts on medium - high speed to cool it off.
• Reduce mixer speed to medium and mix in the eggs one at a time. Followed by the egg whites, mix until fully combined and the mixture is shiny.
• Transfer the mixture to a large pastry bag fitted with a large star tip and pipe the donut rings onto the prepared paper squares.
• Fill a heavy bottomed sauce pan with 2-3 inches of vegetable oil, once the oil reaches 370F reduce the heat to medium low and start frying the donuts.
• With the help of a spatula transfer a donut to the pan, parchment paper side up, fry for a few seconds and using chopsticks remove the paper and discard. Fry the donuts 1 minute per side, until puffy and golden brown.
• Remove from the pan and place on a cooling rack, using a spoon pour some of the glaze immediately onto the donut.
• Repeat with the remaining donuts.
• Let the glaze settle for 30 minutes. Serve!

OUR 30+ BEST TRADITIONAL FRENCH RECIPES (+FRENCH GIMLET COCKTAIL)

Steps:

• Add ice cubes or crushed ice to a cocktail shaker.
• Pour in all of the ingredients over the ice.
• Shake thoroughly until the mixture is fully chilled.
• Strain and serve with your favorite garnish.

FRENCH CRULLER DOUGHNUTS

Steps:

• Place the milk, butter, sugar, salt and water in a medium saucepan over a medium heat. Stir until the sugar has dissolved and the butter has melted. Bring to a gentle boil and remove from the heat. Tip in all of the flour (160g) stirring vigorously with a wooden spoon until well combined.
• Return the saucepan to the heat and keep stirring the mixture for another 2- 3 minutes until you notice a thick film forming at the bottom of the saucepan. The mixture should be very thick, smooth and shiny, with no visible lumps.
• Transfer the dough into a bowl of a standing mixer, spread it into a thin layer over the sides and the bottom of the bowl with spatula and allow the mixture to cool for about 15 minutes, until it is room temperature.
• Fit the mixer with paddle attachment, scrape the sides of the bowl with spatula and add two beaten eggs into the dough. Start mixing it on a medium speed, until the eggs are well incorporated. You may have to scrape the sides of the bowl every now and then.
• Add the third egg into the dough, and again, mix on a medium speed until fully incorporated. Scrape the sides of the bowl as necessary. Add the egg white and lemon zest and stir again on medium speed until fully incorporated. Transfer the dough into a large piping bag fitted with large open star nozzle and place it in the fridge for at least an hour.
• Half fill a deep-fat fryer or heavy based large saucepan with vegetable oil and heat it up to 180°C. Make sure the oil temperature stays constant at all times of frying the doughnuts.
• Cut parchment paper into 12 squares, each 9 x 9 cm. Draw a circle 7cm in diameter onto each square. Turn each paper square over, so that the drawn circle is on the underside. Hold the piping bag vertically, over one of the parchment squares, and start piping an even circle of dough, just making the ends to meet and connect. Repeat with the remaining dough and parchment squares.
• Gently, place the cruller in the hot oil, with the parchment paper still attached to it and facing up (although, it's fine if the parchment paper detached itself from the cruller when placing it in the hot oil). Alternatively, place the square of parchment with choux ring on it onto a slotted spoon and carefully lower it into the hot oil.
• Fry the doughnuts about 2- 3 at the time for about 2-3 minutes on each side, removing the parchment paper with metal tongs. They should be deep, golden brown on both sides. Remove the doughnuts from the pan using a slotted spoon and place on a large plate lined up with some kitchen paper. Allow the crullers to cool down before glazing.

AIR FRYER PALEO FRENCH CRULLER

Steps:

• In a 3 quart saucepan, add water, butter, maple sugar and salt. Bring to a rapid boil, remove from heat and add flour all at once. With a wooden spoon, stir quickly to incorporate all the flour until all the dough cleans the sides of the pan and is a round ball, roughly 30-45 seconds.
• Scrape dough into the bowl of a stand mixer, fixed with a paddle attachment, turn on low and let it cool dough slightly for about 30 seconds.
• Begin adding eggs one at a time, mixing initially at a low speed and then a medium speed to incorporate completely, repeat with remaining eggs, scraping down the sides of the bowl as needed. Finished dough should be thick and glossy and fall slowly from the paddle.
• Place dough in a pastry bag fitted with a star tip and increase the heat on your oil to bring it to temperature.
• Pipe a 2-2½u0022 round circle of dough onto parchment squares. Place up to maybe 5 in your air fryer basket, making sure not to let them touch. (amount will vary depending on your brand) Air fry at 375° for 6-8 minutes or until edges become golden brown. Remove them from the basket u0026 repeat with remaining crullers. You should get 20-24 depending on size. Don't make them too large or the outside will get overdone before the inside has a chance to finish cooking. FOR OVEN BAKING: Place parchment squares in a preheated 375° oven and bake for 18-22 minutes until edges are golden brown, this may vary depending on your oven so keep an eye on them.
• While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.
• Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it's on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it's dry to touch.
• In a 5 quart dutch oven, begin warming avocado oil over low heat while dough is being prepped. You'll want it to be at 350°-375°
• Pipe a 2-2½u0022 round circle of dough onto two to three parchment squares. One at a time up, place 2-3 crullers upside down into hot oil so that parchment paper is on top. As the cruller begins to fry the parchment paper will release itself. With the tongs, carefully remove the parchment and allow the crueller to fry upside down until you see a nice golden color on the sides. Carefully flip the cruller over with the strainer and let the bottom get a nice golden brown as well. Remove to a wire rack and repeat with remaining dough. You should get 20-24 depending on size. Don't make them too large or the outside will get overdone before the inside has a chance to finish cooking.
• While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.
• Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it's on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it's dry to touch.