How to Make French Crullers

How to Make French Crullers

Yields: 1 ½ dozen

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients needed to make French Crullers:

  • 2 cups all purpose flour, sifted
  • 4 cups icing sugar
  • ¾ cup unsalted butter, cubed
  • 6 eggs
  • 4 egg whites
  • ¼ cup vodka
  • ½ cup instant potato flakes
  • 4 tsp sugar
  • 2 tbsp honey
  • 1 tsp kosher salt
  • 3 tbsp cornstarch
  • Canola oil, for frying

Cooking instructions for French Crullers:

  • Add a knob of butter into a 1-quart saucepan and melt it over moderately-low heat.
  • Skim off the white foam on the melted butter and transfer the residual liquid into a bowl; set aside for a minute to cool.
  • Spread parchment papers across baking sheets and spread a lashing of oil onto them; set aside.
  • Pour the reserved melted butter into a larger saucepan, along with 1 ¾ cup water, vodka, salt and sugar.
  • Give it a nice stir to mix well and bring it to a boil over high heat.
  • Reduce it to a simmer and fold in the flour, cornstarch as well as potato flakes until well combined.
  • Continue to cook for a couple of minutes, while stirring it relentlessly, until the mixture leaves the sides of the pan.
  • Cook further for another 4 minutes or until it dries up slightly and coats the base of the pan.
  • Scoop it out into the canister of your stand mixer, attached with a paddle and process them for about 2 minutes or until it cools down slightly.
  • Crack the eggs into it, one at a time, and blend it into the dough after each addition until all of them are incorporated into the mixture.
  • Incorporate the egg whites into the dough in a similar fashion and scoop it out into a piping bag, fitted with a large star tip.
  • Leave it in the fridge for an hour.
  • Pour oil in a deep-fryer until it stands 2’’ from its base and heat it to 325 degrees F.
  • Pipe out 3’’ wide dough rings onto the parchment paper, about a couple of inches apart.
  • Snip out the parchment paper with the crullers on top, with the help of scissors and lower them into the hot oil in batches.
  • Peel off the paper with the help of tongs and throw it away.
  • Deep fry them for about 15 minutes, turning them over once, until they puff up and turns golden.
  • Drain them out into a wire rack and set aside to cool to room temperature.
  • Place the icing sugar into a bowl and pour in ½ cup hot water.
  • Add a splash of honey into it and whisk them together to form a uniformly mixed glaze.
  • Dip the crullers into the mixture to coat well and place them back onto the rack.
  • Let them rest until the glaze sets and serve.

Image credit: Wikimedia Commons

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