CRULLERS
Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
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.
GERMAN SOUR CREAM CRULLERS RECIPE - (4.2/5)
Provided by KitchenGnome
Number Of Ingredients 9
Steps:
- Mix sugar and shortening together, add egg yolks and sour cream and mix until blended. Add the flour, baking powder, salt and nutmeg to the sour cream mixture, until blended. Cover dough in bowl and refrigerate for up to 24 hours. Roll or pat dough out on a floured surface and cut with doughnut cutter. Heat oil to 325 in large pan, add doughnuts a few at a time and fry for a couple minutes on one side and turn and fry a few minutes more. Place on paper towels to drain the oil. Dip warm doughnuts in a vanilla glaze and place on a cooling rack to set the glaze.
GERMAN CRULLERS WITH LEMON FROSTING
"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented.
Provided by Mom2Rose
Categories Breakfast
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
- Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
- Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
- Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
- Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
- Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
- Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
- Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
- For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
- Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.
BANANA-RASPBERRY CAKE WITH LEMON FROSTING
Make and share this Banana-Raspberry Cake With Lemon Frosting recipe from Food.com.
Provided by Veggie LuvR
Categories Dessert
Time 1h10m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- To prepare the cake, coat 2 8-inch round cake pans with cooking spray. Line the bottoms with wax paper. Coat wax paper with cooking spray. Dust each pan with 11/2 tsp flour.
- Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
- Lightly spoon 13/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
- Combine buttermilk, banana, and 1 tsp vanilla in a pyrex measuring cup.
- Beginning and ending with the flour mixture, add the flour mixture and buttermilk mixture alternately to the sugar mixture. Mix after each addition just until blended. Pour batter into prepared pans.
- Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
- To prepare frosting, combine cream cheese, 2 tbs butter, rind, 1/2 tsp vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended. Do not overbeat.
- Place 1 cake layer on a plate and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Nutrition Facts : Calories 330.1, Fat 8.7, SaturatedFat 5, Cholesterol 66.3, Sodium 253.3, Carbohydrate 58.8, Fiber 1.6, Sugar 43, Protein 5.3
GERMAN LEMON CAKE
This loaf cake is known in Germany as 'Zitronenkuchen', a dense pound cake with a lemon glaze all over the top and soaked into the cake itself.
Provided by MISS ALIX
Categories World Cuisine Recipes European German
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
- While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 49.7 g, Cholesterol 123.3 mg, Fat 19.4 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 11.6 g, Sodium 153.1 mg, Sugar 31.4 g
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- Bring 1 1/4cups water and the butter to a boil in a saucepan. Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms. Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan.
- Mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary. Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.
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