Easy French Crullers
If you have never made fried doughnuts before, this easy French cruller recipe is an excellent place to start. This cruller recipe begins with a choux pastry dough, which is the same type of dough that you use for cream puffs, éclairs, and churros. Choux pastry dough is a very simple recipe, involving only flour, butter, water, and eggs. The eggs give the dough a glossy shine and help the dough puff up so that no yeast or any other leaveners are involved. You probably have everything already on hand to make these wonderfully light doughnuts, which will make your decision simple. Make this easy French cruller recipe today.
As far as scratch doughnuts recipes go, this French cruller recipe is one of the easiest to prepare. Many doughnut recipes require yeast and ample time to raise the dough, but with this one, your dough is ready to fry straight away. This dough is the same type of dough that you would use for a churro recipe although churro doughnuts are slightly easier to form. In the case of churros, you simply pipe a log of dough into hot oil to fry, whereas with this French cruller recipe, you pipe the dough into circular wreaths. It sounds like a challenge, but Kathi, the developer of this recipe, gives wonderful instructions on how to pipe the wreaths. All you have to do is pipe the dough of this doughnut recipe onto parchment paper and toss the whole thing into the hot oil. The parchment paper removes itself as the doughnut fries. How easy is that?
The name ‘cruller’ comes from the Dutch word, krullen, meaning to curl, and as such, this doughnut is not only round but a twisted shape. Some cruller recipes use a dense dough, while French crullers use a lighter dough. French crullers are distinctly light and fluffy from the addition of eggs. The most challenging thing about making any fried doughnut recipe, is maintaining an even oil temperature. Oil temperatures go down once the pastry dough is added, but climb very quickly after that. If you find your oil is getting too hot, add some extra oil, which will bring down the heat level slightly. Attaching a candy thermometer to the side of the pot is a good way of keeping track of your oil temperature, but if you can, invest in an instant-read thermometer because they’re easier to read and will adjust their reading in an instant.
This French cruller recipe is an excellent doughnut recipe for first-time doughnut bakers, because of the simple dough and wonderful, light eggy flavour. With the golden brown exterior and fluffy interior of these crullers, anyone you serve them to will think you’re a pro. For even more of the best dessert recipe ever, check out Kathi’s blog where she has ice cream recipes, cookie recipes, and of course, more doughnut recipes, which are her obsession. Thank you to Kathi, author of ‘Deliciously Yum’ recipe blog, for this fabulous, easy French cruller recipe. **
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