Archive | 12:29 am

French Cruller Doughnuts with Maple Vanilla Bean Glaze

17 Aug

Who on earth thought you could make doughnuts at home?  I always just thought they were something that magically appeared in boxes labeled “Krispy Kreme” on Sunday mornings.  Even once I actually went to a Krispy Kreme store and saw the factory machine churning out glazed doughnuts, it still felt more like a Disneyland attraction than actually connecting in my brain as the creation of food I was about to eat, much less food that I might be able to make at home myself.

I can’t remember how I came across this recipe on a great blog, Not So Humble Pie, for French crullers, but I do know that something struck me about this recipe.  It was the first recipe for doughnuts that I came across that I actually felt I could make at home.  Bonus: Crullers are the healthiest doughnut you can enjoy because they’re so airy which means fewer calories.

As always a few notes before beginning:  you’ll need a pastry bag with a star tip.  I bought a little kit for $5 from Sur la Table–50 disposable pastry bags and 3 plastic tips, including a star tip.  The recipe says to let the doughnuts cool before glazing them.  Truthfully, I think the texture was much better when they were still warm, so I would advise you have the glaze ready to go before you start frying up the doughnuts (just whisk briefly if it starts to harden up).  If your honey has been sitting on the shelf for too long like mine had, 20 seconds or so in the microwave will liquidize it again.  Finally, this recipe is certainly a long process the first time you give it a go, so don’t plan on having these ready before the rest of the household wakes up.  Go into it knowing that and you can have them good to go for a nice brunch.

French Cruller Doughnuts with Maple Vanilla Bean Glaze
Adapted from Doughnuts: Simple and Delicious Recipes to Make at Home via Not So Humble Pie

  • 1 cup water
  • 6 tablespoons butter, cubed
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup flour, sifted
  • 3 large eggs
  • 2 large egg whites
  • vegetable oil for frying
  • 1 1/2 cups powdered sugar, sifted
  • 1 tablespoon honey
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 3 tablespoons milk
  1. Mix butter, sugar, salt and water in a medium sauce pan and to a rapid boil.
  2. Have a wooden spoon in hand and be ready because this next step goes quickly: add the flour to the pot of boiling mixture, stirring like crazy to make sure the flour is fully incorporated.  It will go from liquid to dough almost instantly.  Keep stirring and mushing it around the bottom of the pot for about 4 to 5 more minutes.  You’re going to get a film coating the bottom of your pot, but it’ll clean up easy later.  Not So Humble Pie pointed out the reasoning is to remove as much moisture as possible so the pastry is lighter than air so cook until there is no steam coming from the pastry any more.
  3. Transfer the pastry to a mixing bowl and beat it with your electric mixer for a minute or so to cool it off, then beat in the eggs one at a time, making sure the egg is completely incorporated before adding the next.
  4. The amount of egg white you add will change with each recipe.  You want to add enough egg white to make the batter glossy (egg white will make the doughnuts light and airy later).  Add too much egg white and the dough will be too soft and the pretty piping won’t hold and your doughnuts will be flat.  Truthfully, I just added both egg whites and didn’t worry about it and my doughnuts ‘wilted’ just a little.
  5. Cut out four 3″ squares of parchment paper (we’ll be reusing them) and lightly grease them.
  6. Heat 2″ of oil to 375 degrees.  Keep your instant thermometer in the oil the whole time so you can keep a close eye on the temperature and keep it as close to 375 as you can.  Also, don’t get impatient and just crank up the heat to get the oil hotter faster–once it reached 375 I turned down the flame, but it kept soaring up past 400 and I just had to wait for it to cool down again.
  7. While the oil is heating, line a table with a stack of paper towels and set out a wire cooling rack.  Also, whip up the glaze by mixing the powdered sugar, vanilla, honey, and adding 3 tablespoons of milk.  If the glaze is not pourable, add one more tablespoon of milk.
  8. Back with the doughnuts, fill a pastry bag fitted with a star tip with the dough and pipe it into a ring shape on each square of greased parchment paper.
  9. Once the oil is hot enough, take one square of paper and gently drop it into the oil, doughnut side down.  The paper will magically unstick and float off the doughnut in just a few seconds; use tongs to pick it up out of the oil and let it drain on the paper towel lined plate.  Fry the dougnut for a few minutes on each side–they should be a deep golden brown color all over.  Transfer completed doughnuts to paper towel lined plate and then over to the cooling rack while you finish the others.
  10. Luckily, you won’t have to grease the squares again, considering they’ve been sitting in a vat of hot oil.  Continue piping rings of doughnut dough onto the squares and frying them until you’re out of dough.
  11. Glaze the doughnuts by flipping them upside down and dipping them in the glaze.  Set them back on the drying rack with some paper towels underneath so that the glaze doesn’t drip all over your table!  Let the glaze dry a little and then enjoy!
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