A Cruller Crave!

I stumbled upon a recipe for french crullers on pinterest the other day and ran to the kitchen to whip them up! The pictures from Use Real Butter literally had my mouth watering! Plus it looked achievable with what I had in the kitchen!

They used Lara Ferroni's recipe from Doughnuts:

1 cup water

6 tbsps (3 oz.) unsalted butter

2 tsps (10 g) superfine sugar (I used regular sugar)

1/4 tsp salt

1 cup (135 g) all-purpose flour, sifted (I never sift anything)

3 large eggs

1-2 egg whites, slightly beaten

vegetable oil for frying

honey glaze

1 1/2 cups (150 g) confectioners’ sugar

1 tbsp honey

3 to 4 tbsps milk or water

Here's how: 

Melt butter in sauce pan, add sugar, salt and water and bring to a boil. Then add the flour. All of it.

 Just keep stirring, and stirring and stirring until a film appears on the pan. (Like this)

Use a mixer to help cool the dough. No need to let it cool just throw it in and get blending (I love recipes where no cooling is necessary!!). 

Now add each egg one at a time. Wait until the first is completely mixed in before adding the next. Now add the egg whites. I used two because that's how many Use Real Butter used. 

  

Fill a pastry bag with the filling. This is where I varied from Use Real Butter's post. They fried their crullers, but I'm notoriously bad at frying so I like to stick with baking. For instructions on how to try check out the Use Real Butter's post. If you're sticking with baking pipe the mixture onto parchment lined baking sheets. One thing I've learned lately is it is very important not to buy the cheap stuff. It burns in the oven. Yep I'm talking burning smell, burnt paper and smoke filling the kitchen. 

Pipe the dough into rings on the baking sheets. Bake for 5 minutes at 450f and then reduce to 350f for the final 15 minutes.  While you're waiting for these guys to cook you can whip up the glaze.  Simply combine sugar, honey and milk until smooth. I think next time I'll omit the honey and go with a vanilla glaze. They honey was just too over powering. 

Let your crullers cool a bit. 

Then glaze 'em up! 

Enjoy!