Spritzkuchen German Vanilla Glazed Crullers Recipes

SPRITZKUCHEN (GERMAN CRULLERS)

Steps:

• Cut parchment paper into 3 1/2 x 3 1/2 inch (9x9 centimeter) squares and brush the top of each with oil.
• In a large saucepan, combine the water, butter, vanilla sugar, and salt over high heat.
• Once the butter has melted and the mixture comes to a boil with the sugar and salt dissolved, remove from heat.
• Use a wooden spoon to immediately stir in the flour.
• Place the pan back on the stove over medium low heat. Continue to stir until a dough forms and pulls away from the bottom and sides of the pan, about 1 minute.
• Transfer the dough to the bowl of a stand mixer or a large bowl and allow to cool until no longer hot, but still warm to touch.
• Using a stand or hand mixer, beat the eggs, one at a time, followed by the baking powder into the cooled dough at high speed to form a smooth and glossy mixture.
• Fill a deep saucepan with 2-3 inches (5-8 centimeters) of oil and place over medium heat.
• Attach a large star tip to large piping bag. Fill the bag with dough (in batches if needed).
• Pipe rings of dough onto the greased parchment paper.
• Once the oil is 350˚F (180˚C), place the piped dough, being careful not to overcrowd, into the pan paper side up. Gently remove the paper and fry the doughnuts on each side until golden.
• Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining batter.
• Place a wire rack over a sheet of parchment.
• In a large bowl , whisk lemon juice, rum, or water into the powdered sugar until a thin and smooth glaze comes together. If too thick, add more liquid. If too thin, whisk in more sugar.
• Dip each warm Spritzkuchen into the glaze and place on wire rack to set. They are best served the day they are made.

SPRITZKUCHEN: GERMAN VANILLA GLAZED CRULLERS

Steps:

• Put the water and butter in a small pot. Heat until the butter melts and mixture comes to a boil. Take pot off the heat.
• Immediately add the flour and cornflour and vigorously stir until they come together into a smooth ball of dough. Put back on the heat and cook for a minute, stirring all the time.
• Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and vanilla extract.
• Gradually add the beaten eggs into the dough while mixing. The dough will separate initially but then come together again. It is ready when shiny and hanging in a long strip from the beater.
• Stir in the baking powder once the dough has cooled a little and transfer to a piping bag fitted with a large star tip.
• Grease a large piece of baking parchment with a little butter and then pipe the crullers, spaced slightly apart, on it. Cut the paper so each cruller sits on a little square.
• Fill a deep pot about halfway with oil. Bring the oil to 180C (350F) - check with a digital thermometer.
• Carefully drop the crullers into the oil, pulling out the parchement paper (they will slide off).
• Cook them one or two at a time until puffed and golden on both sides - please note cooking time is a guide only. The crullers will feel very light when properly cooked - uncooked dough is heavier. Drain on kitchen towels.
• Mix all the ingredients for the glaze together until it is thick but pourable. Brush the glaze on the crullers while still a bit warm. Serve immediately.