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 TWISTS
A subtle sweetness makes these pretty glazed twists just the thing for breakfast, brunch or an afternoon tea. Or package up a few as a tasty gift for a friend. -Sally Gregg, Twinsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator., Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12x8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough., Bake at 375° until lightly browned, 15-20 minutes. Immediately remove from pans to wire racks to cool., For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.
Nutrition Facts : Calories 292 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 125mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
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 TWISTS
This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.
Provided by Eliserae
Categories World Cuisine Recipes European German
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
- Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
- Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
- Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
- Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
- Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 22.8 g, Cholesterol 48.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 159.4 mg, Sugar 8.4 g
GERMAN CRULLER RECIPE
These donuts shaped pastries aka German crullers (Spritzkuchen) made from a twice cooked dough (choux pastry) and glazed with icing are very popular in Franconian region, Germany during carnival season. They are extremely soft and airy on the inside and crispy on the outside. Enjoy them while fresh for breakfast, brunch, afternoon tea/ coffee.
Provided by Ester | esterkocht.com
Categories afternoon coffee afternoon tea Breakfast Brunch
Time 1h10m
Number Of Ingredients 9
Steps:
- Pour water in a pot, add vanilla sugar, a pinch of salt and butter cut into small pieces. Heat on medium heat until the butter has melted and the water begins to boil. Remove the pot from the heat and immediately stir in sieved flour with a wooden spoon, so that you won't loose part of the water through evaporation. Bring the pot back to the heat and let cook for 2 minutes. Keep stirring vigorously until the dough separates from the bottom of the pot and the bottom of the pot is slightly coated with whitish staffs from the dough (a thin white film).
- Next transfer the dough to an empty bowl and let cool for about 5 minutes. In the meantime heat oil in a small pot. (We've used a small pot, but you could also use a large pot to speed up the deep frying process.) Cut the parchment paper into rectangles (the rectangles should be smaller than the pot you'll be using). Then grease the whisks and brush parchment paper cut into small rectangle shapes with oil. After 5 minutes crack the eggs in the bowl with cooled dough, one by one while beating with a hand mixer, until you have a smooth dough. Transfer the dough to a pipping bag with big start tip or just a freezer bag with a big star tip at the corner. This is how we did it, because we couldn't find a pipping bag.
- Squeeze a bit of the dough on the parchment paper to form circles (or hearts if you want). Make another circle on top of the exact same circle, so that the crullers will go up nicely while baking. Insert the wooden spoon handle in oil to see if the oil is ready. If bubbles start forming around the spoon, then the oil is ready.
- Put the parchment paper with shaped batter in hot oil upside down (the side with the shaped dough facing down). The dough will release itself from the parchment paper. Now remove the parchment paper from the pot and make the next circle while the crullers are baking. You can put as many crullers as you want in the pot. This just depends on the size of the pot that you're using. Just bear in mind that the crullers will expand while cooking, so make sure to leave enough space between them. Cook until golden brown. It took us about 3 minutes per side.
- Remove the donut crullers from the fat and put them on the cooling rack lined with paper towels to remove excess fat, until you'll be able to touch it with your hands. Then transfer the donut crullers to a platter or roasting dish or something similar and brush or drizzle with icing sugar that you've previously prepared or dust with powdered sugar and enjoy.
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.
GERMAN SOUR CREAM TWISTS
Make and share this German Sour Cream Twists recipe from Food.com.
Provided by Camerons
Categories Yeast Breads
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut the butter and the shortening into the flour and salt. Dissolve the yeast in warm water. Add to teh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover with a damp cloth and refrigerate for at least 2 hours or overnight.
- Roll out 1/2 the dough into an oblong 8.16". Mix 1 1/2 cup of sugar with 2 teaspoons of cinnamon and sprinkle 1/4 of it over the dough.
- Fold 1/3 dough over the middle 1/3, then fold the other end over the middle. The dough is now 3 layers deep.
- Roll our into an oblong again. Use some more of the cinnamon/sugar mixture in place of flour as you roll it out each time. Again sprinkle with some of the c/s mixture and fold in thirds again. This give it a layer effect when baked.
- Cut into 1x4" strips. Place on greased cookie sheet as you give a twist to the ends. Press ends down.
- Bake for 15 minutes at 375.
- Serve warm.
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