In summer, when one don’t want to use the oven, a treat like this is a good alternative. Basically, these doughnut-shaped crullers are deep-fried choux pastry which is also easy to make. The crullers are not sweet, I’d say they have a neutral taste, that’s why it’s good to glaze them or toss in cinnamon sugar. So inside a short period of time you have a platter full of pretty, light, airy and delicious treats. But be warned: it is really difficult to eat just one!
The recipe makes about 30 crullers, depending on size.
- 230 ml/ 1 c water
- 90 g/ 3 oz/ 6 T unsalted butter, cubed
- 10 g/ 2 t sugar
- 1/4 t salt
- 135 g/ 1 c all-purpose flour
- 150 g/ 3 eggs
- 30 g/ 1 egg white
- vegetable oil for deep frying
Bring the water, butter, sugar and salt to boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporate and a couple of min. more (let the dough to dry out a bit, when there is a thin film starting to coat the bottom of the saucepan, the dough is ready). Take the saucepan off the heat.
Transfer the dough to a large bowl or to a bowl of a stand mixer (use a paddle attachment). Let the dough cool until it feels not too hot to the touch. Add 1 egg at a time and mix with a wooden spoon or, if using a mixer, mix it on medium speed, making sure the dough is fully incorporated before adding the next one. Then add the egg white. The dough must be very smooth and glossy and generally hold its shape, spreading a little.
Transfer the dough to a piping bag fitted with a ½” star tip. Pour enough oil into a small heavy-bottomed saucepan for deep-frying the crullers. Heat the oil to 370-390ºF/ 190-200ºC. Prepare a wide platter lined with a few layers of kitchen towels.
Meanwhile, cut ~30 parchment paper 3 x 3″/ 10 x 10 cm squares. You also may want to dip a cookie cutter of a desired diameter in some flour and stamp it on the lightly oiled parchment square to use it as a guide while piping the rings. Pipe a ring of dough onto each of the squares. When the oil has reached the setpoint, carefully place a cruller, paper-side up, into the hot oil. When the parchment paper deataches from the dough, carefully remove it using tongs. Deep fry the cruller about 2 min., until golden brown, then flip it over and let the other side fry for another couple of min. Remove the cruller to the platter. Repeat with the rest of the dough.
Crullers also can be baked (place them about 2″/ 5 cm apart) at 420ºF/ 220ºC for the first 5 min., then at 350ºF/ 180ºC for another 15 min or so.
As crullers are quite plain, they go very well with any glaze or even cinnamon sugar, just like churros.
Here I’ve made a lemon, chocolate, maple syrup and plain glaze (just add enough icing sugar to a small amount of juice/ water/ maple syrup to acheive a desired consistency) and dip the crullers in it. After doing so, I also dipped some of my crullers in bowls with desiccated coconut, crushed rose petals, sugar sprinkles and chopped pistachios.