Metric:
236gr Water
3 Large Eggs
( divided )
135gr All-Purpose Flour
( sifted )
85gr Unsalted Butter
1 Egg Whites
( slightly beaten )
10gr Superfine Sugar
1.5gr Salt
Vegetable Oil
( for frying )
Sugar Glaze
TRADITIONAL FRENCH RECIPE: A traditional cruller (or twister) is a fried pastry often made from a rectangle of dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the pastry.
The classic Cruller Recipe doesn't required any sugar glaze, but you are free to add it.
Crullers may be topped with plain powdered sugar; powdered sugar mixed with cinnamon; or icing. However, the traditional French cruller recipe describes a Cruller as a fluted, ring-shaped doughnut made from choux pastry with a light airy texture.
The name comes from early 19th century Dutch kruller, from krullen "to curl". Crullers are traditionally eaten in Germany and some other European countries on Shrove Tuesday, to use up fat before Lent. In Danish they are known as "Klejner" and in Swedish as "Klenäter", both names deriving from Low German. In Scandinavia crullers are common at Christmas. Crullers are believed to have been introduced to the New World by Sebastian Croll.
They were referenced in The Wizard of Oz when Aunt Em offered them to Hunk, Hickory, and Zeke after scolding them for being "three shiftless farmhands". The twisted shape of the crullers might have been a metaphor for tornadoes as the same scene references other metaphors which influenced Dorothy's subsequent dream.
Skill Level:  |
Time: 60 Minutes |
Price:  |
Makes: 12 Crullers |
Ingredients:
| Conversions |
Directions:
01 - Place the Water, Butter, Sugar, and Salt in a pot and bring to a brisk boil over medium high heat.
02 - Add the Flour, slowly, and stir until it is well incorporated.
03 - Cook and stir for about 4 minutes to steam away as much water as possible.
04 - Once a thin film coats the bottom of the pan, you can turn off the heat.
05 - Using an electric mixer, stir the mixture for about 1 minute to allow it to cool.
06 - Now, mix it on medium speed and add the 1 Egg.
07 - Mix everything completely and then add the remaining Eggs, one at a time, and mix the best you can.
08 - Now, add the Egg Whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers.
09 - Transfer the Batter to a pastry bag fitted with a 1.5cm / 0.5in star piping tip.
10 - Preheat the oven to 230C / 450F.
11 - Line a baking sheet with parchment paper and pipe the Crullers on it, 10cm / 2in apart.
12 - Bake for 5 minutes.
13 - Reduce the heat to 180C / 350F and bake for another 15 minutes.
14 - While you are waiting for the Crullers, make the Glaze ( Recipe Here ).
15 - Turn off the heat. Slightly open the oven door and let the Crullers sit in the oven for 5 to 10 minutes.
16 - Remove the Crullers and let them cool outside the oven at room temperature.
17 - Once cooled, dip the Crullers in Glaze ( Recipe Here ), and cool on a rack until the Glaze has set. Serve.
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| Written by: Uncut Recipes | Disclaimer |
