French Cruller Doughnuts

 

I have never really made doughnuts before.  When I taught preschool I did the canned biscuit dough tossed in cinnamon sugar and fried it, but I do not really count that as making doughnuts.  I had been wanting to make some for a few weeks now and had been searching for the perfect recipe to try and this is what I decided on. These doughnuts are pretty easy to make and are a very sweet treat to start your morning! They are made out of a Choux Paste and have a Creamy Vanilla glaze that you dip them into- YUM!

French Cruller Doughnuts (Choux Paste Doughnut base)

Ingredients

  • 1 cup milk (I used 1% because that is what I keep in my fridge and had no problems)
  • 1 cup water
  • 3 T sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 2 tsp pure vanilla extract
  • 8 large eggs

Instructions

  1. Preheat your oven to 400 degrees and stack two baking sheets together line the top sheet with parchment paper.
  2. In a medium sauce pan stir milk, water, sugar and salt together over medium heat. Cut the butter into chunks and add them to the sauce pan and allow them it to melt. While you are waiting for the butter to melt go ahead and measure your flour into a small bowl and make sure your vanilla and measuring spoon are close by the stove. Once the butter melts increase the heat and bring your mixture up to a rolling boil. Stir in the flour all at once and add your vanilla- blend well with a wooden spoon by beating is briskly until the mixture forms a ball that leaves the sides of the saucepan. Beat vigorously for 1-2 more minutes before removing from the heat and turning out in a mixer bowl. Allow the mixture to cool at least 5 minutes.
  3. Next you will add the eggs 1 at a time using either a wooden spoon or wide whisk (I started with a wooden spoon and as the mixture got thinner switched to my whisk attachment on my Kitchen aid mixer) when finished your mixture will be smooth and glossy. Now you will take your pastry bag fitted with a large star tip and fill it up with your beautiful Choux paste dough and pipe 4 inch concentric circles (be sure to check the blog post for a video about piping the dough) onto the parchment lined baking sheet (be sure to leave a bit of space between doughnuts because they will puff and spread just a touch.
  4. Bake the doughnuts for 15 minutes; then reduce the oven temperature to 375 degrees and bake another 15-20 minutes or until the doughnuts are light in texture and medium brown all over. Cool just slightly and then begin dipping into the creamy vanilla glaze (see below fro recipe) after dipping set the doughnuts on a wire rack and let the glaze set you can then dip a second time but I found that dipping once was really plenty :)
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http://tennesseesugar.com/2011/09/french-cruller-doughnuts/

Creamy Vanilla Glaze

Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 1/2 to 3 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 2 to 4 T hot water

Instructions

  1. whisk everything together in a medium bowl until it is a think glaze consistency- mix in more powdered sugar or hot water as need to get the right consistency- you want it to be smooth and a little thicker than syrup.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/09/french-cruller-doughnuts/

Below is a video I made to show you how to pipe out

your Dough to form your doughnuts

Have a great weekend and try to find some time to make these doughnuts

to enjoy with your morning coffee!

-annie


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