I think National Doughnut Day should be National eat doughnuts everyday! They are just the best.
This time I decided to try my hand at making French Crullers. So glad I did! They were so good. Easy and delicious!
French crullers are a little different from other doughnuts. There is no yeast and the batter is cooked first in a saucepan. Then it’s put in a pastry bag and piped into circles. There’s no rolling dough or cutting out circles.
Another trick to getting the crullers into the oil after piping them is to freeze them first. Once they’re frozen solid, you can pick up the piped circles and place them into the hot oil.
After I fried them until crispy, I dipped them in a glaze then topped them with Sprinklepop sprinkles. It made them that much better!
Doughnuts and sprinkles go hand in hand!
Hope you’re all having a doughnut today too!
Crullers:
3/4 cup water
1/2 cup milk
1/2 cup butter
1 tsp sugar
1/2 tsp salt
1 cup flour
3 eggs
Oil for frying
Topping:
2 cups powdered sugar
1/4 cup milk
Sprinkle Pop sprinkles
Add water, milk, butter, sugar and salt to a saucepan and bring to a boil. Add flour and stir until incorporated. Remove from heat and beat in eggs one at a time.
Scoop into a pastry bag with a star tip. Pipe dough into 2 1/2 inch wreaths onto a parchment lined baking sheet. Place the pan in the freezer for 30 minutes. This will make them easier to place in the oil.
Heat oil in a large pot. Fry crullers 3-5 at a time without crowding the pot. Flip crullers to the other side once one side browns. Drain and cool on a wire rack with a baking pan underneath.
Mix all ingredients for the glaze in a bowl. Dip the tops of the crullers in the glaze. Top with sprinkles.
