Crullers are circles of piped choux dough, fried until perfectly crisp and golden, then tossed in your choice of sugar or dipped into a glaze. These crullers are rolled in spiced sugar for the perfect holiday or anytime treat.
- 200g granulated sugar
- 2 Tbsp ground Cinnamon
- 1 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 125g whole milk
- 125g water
- 110g unsalted butter, cut into cubes
- 20g sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla bean paste
- 175g all-purpose flour
- 240g egg, lightly beaten, plus one extra egg if needed (see notes)
- Neutral oil for frying (I used refined coconut oil)
- Combine all the ingredients in a bowl and set aside.
- Fill a heavy bottomed saucepan or cast iron dutch oven with about 4 inches of oil. Heat over medium until it registers 375˚f (190˚c) on a candy thermometer. Alternatively you can use a deep fryer. Place a cooling rack on a sheet pan. While the oil is heating up, make your crullers.
- Cut about 14 or 15 squares of If You Care Parchment Paper approximately 3” x 3”. Using a cookie cutter or other circular tool, draw a circle 2 3/4” diameter on a piece of paper. This will be your master template (See notes). Fit a large reuseable piping bag with a closed star tip (I used an ateco #847).
- In a medium heavy bottomed saucepan, combine the milk, water, butter, sugar, salt, and vanilla bean paste. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.
- Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.
- With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate (see notes).
- Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe circles onto the parchment paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Repeat with the rest of the dough - the parchment squares can overlap a little.
- Working in batches, frying two to three doughnuts at a time, carefully lower into the oil, ridge side down. Remove the If You Care Parchment Paper with tongs and discard into the compost.. Fry for approximately 7 minutes, turning often to ensure even cooking, until golden brown. Remove from the oil and allow to drain on the wire rack. Leave to sit for approximately a minute before tossing in the spiced sugar mix and placing on a rack. Repeat with the remaining doughnuts.
Keywords: cruller, choux, spiced sugar, donut, doughnut, choux pastry