- Cooking Time:
- Preparation Time:
- 1 cup water
- 8 TB unsalted butter
- 2 tsp sugar
- 1/2 tsp salt
- 1 cup AP flour
- 3/4 tsp Mace
- 1/4 tsp Cardamom
- 1/8 tsp Coriander (optional)
- 1 tsp Ceylon Cinnamon; 1/2 tsp cassia Korintje or Saigon
- 1/2 tsp Ginger
- 4 eggs
- LOTS of Peanut or Vegetable oil, for frying
- 2 cups powdered sugar
- 1/4 cup whole milk
- Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat.
- Measure out flour and spices and whisk together lightly to combine.
- Once water is boiling, remove from heat and add the flour mixture all at once and begin stirring with a wooden or bamboo spoon until the flour has absorbed all the liquid.
- Return the pan to the low heat and continue to cook the paste, stirring constantly, for another 2 minutes to evaporate any excess water.
- Now comes the hard part.
- Remove pan from heat and let cool for about 10 minutes.
- Crack an egg into the mixture and begin stirring, the dough will kind of fall apart, then suddenly become a homogeneous paste again.
- It takes a lot of stirring, you can use a hand mixer, but you donâ€™t want to incorporate too much air into the batter.
- Add each of the 3 remaining eggs individually and stir until each egg is incorporated.
- When you are done, you will have a smooth and glossy paste.
- Line several baking sheets with parchment paper.
- Fill a pastry bag, fitted with a large star tip, with the choux paste.
- Pipe 3 inch rings of choux paste onto the parchment paper.
- Place baking sheets into the freezer for 1 hour.
- Make the glaze, by mixing confectioners sugar and milk with a whisk until smooth, cover to prevent crusting.
- Fill a large pot, deep skillet or your deep fryer with at least 2 inches of Vegetable or Peanut oil.
- Heat oil to 350 degrees.
- Remove a baking sheet from the freezer, peel the rings from the parchment and gently slip them into the hot oil.
- After about 30 second they will rise and begin to float in the oil.
- They will need to be turned once the tops of the crullers puff up.
- Once turned in the oil, fry an additional 1 1/2 minutes or until lightly golden brown.
- Remove from the oil and place on a brown paper bag, or multiple layers of paper towels to drain.
- Once cool enough to handle, immerse them completely in the glaze, letting the extra drip off over the bowl for a couple of second before moving to a rack with a baking sheet underneath to catch any draining glaze.
- Let the glaze set for about 30 minutes before serving.
- Decadent! Yum
NotesWhen I was a kid, I use to love Dunkin' Donuts... Best ever made... Sadly, on the west coast, they no longer exist. Now we have been invaded by Krispy Kreme... which I thought was all fine and dandy until I had one. The are SO sickly sweet, I swear they have all been soaked in sugar syrup for 24 hours before being put on the shelf. I am convinced that the doughnuts of my youth were more spicy and not so overly glazed as what I have had from Krispy Kreme...
In the interest of avoiding a sugar comma, I have embarked upon a home-made spiced French Cruller in an attempt to re-create the more spicy doughnuts I remember from childhood... and while not a "Real" Cruller, which is torpedo shaped and twisted (more like a cinnamon twist), they are quite delicious and, for the most part, resemble, in flavor, the delicious French Crullers I use to think were so "yummy" from Dunkin Donuts.
Now I wrote the recipe to fully immerse the crullers in glaze as this is how most french crullers are done. I, however, prefer to just drizzle a little glaze over the top and let it run down the sides in order to control the sweetness a little better and preserve the spicy flavor.
Unlike "true" crullers, which are of German and Dutch origin, French Crullers are based on Pate a Choux or Choux Paste, just like Eclaires and Creme Puffs, However, they are deep fried instead of baked.