Doughnut FRYday: French Cullers
Take these delightfully fluffy Doughnut FRYday – French Crullers, based on Ruhlman’s Pate a Choux recipe. They were perfect, light and fluffy little balls of awesome and they took no time at all. The app is great for all kinds of baking too, pies, cookies, muffins, etc. I can’t wait to see what else I can create using these amazing science based ratios. Hurray for Science!
What You'll Need:
Prep Time: 10 minutes / Cook Time: 5 minutes / Total Time: 15 minutes
For the Crullers:
To make about 30 balls, you'll need the following ratio (derived from Michael Ruhlman's "Ratio" App):
8 ounces (1 cup)
water 4 ounces (1/2 cup)
butter 4 ounces (1/2 cup)
flour 8 ounces (1 cup)
You'll also need about 15g (about a tablespoon) of granulated sugar and 1/4 tsp of fine sea salt for every 1 cup of water (8 oz).
For the Glaze:
1 cup icing sugar
1 tbsp honey
2 tbsp whole milk
How You'll Do It:
For the Crullers
In a small saucepan, bring the water, butter, sugar and salt to a simmer over medium high heat.
Add the flour and stir with a wooden spoon until it’s turns into a thick paste and pulls cleanly away from the sides of the saucepan.
Remove from the heat and either transfer to a bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute or so to allow to cool slightly.
Add the first egg and beat on medium speed until fully incorporated. Scrape down the sides and add the remaining eggs one at a time, stirring till each egg is incorporated.
When dough is glossy and smooth, spoon rounded teaspoonfuls into 360°F oil (in a deep fryer or at least 2-3" in a pot over medium low heat).
Balls will float to the surface and turn themselves over. Allow to fry for 2-3 minutes or until golden brown. (Do not remove too soon as undercooked crullers will deflate and be very sad).
Dip or brush on glaze while still warm. Best eaten same day or given to neighbours as bribes for helping you with your dogs...:)
For the Glaze:
Stir all ingredients until smooth.
For more delicious recipes head to Elizabeth's blog!