Name: French Crullers recipe by Flours Frostings at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 12
Ingredients: 120 ml or 1/2 cups water; 56 grams or 1/4 cups unsalted butter; 1/4 tsp Salt; 1 tsp granulated sugar; 65 grams or 1/2 cups all purpose flour; 2 eggs , at room temperature; Oil for frying; For the glaze:; 100 grams or 1 cups icing sugar; 2 tablespoons honey; 2 tablespoons lime or lemon juice; 3 - 4 tablespoons milk , at room temperature

ABOUT French Crullers RECIPE

French crullers are light , Frech style doughnuts . These are quite easy to make, need no fancy ingredients , and are far quicker to the regular doughnuts (as they are not made with yeast) . It all starts with a basic choux pastry dough ( butter, water, flour and eggs ) made on the stove top . The dough is piped using a open star like tip into rings , and deep fried . They are then dipped into or topped with a sweet and simple glaze . They are light and syrupy . I d say somewhere between an Indian jalebi and a traditional doughnut!

Ingredients Serving: 12

120 ml or 1/2 cups water
56 grams or 1/4 cups unsalted butter
1/4 tsp Salt
1 tsp granulated sugar
65 grams or 1/2 cups all purpose flour
2 eggs , at room temperature
Oil for frying
For the glaze:
100 grams or 1 cups icing sugar
2 tablespoons honey
2 tablespoons lime or lemon juice
3 - 4 tablespoons milk , at room temperature

Instructions

In a medium saucepan , heat the butter , sugar , salt and water until the butter melts and comes to a boil.
Add the flour in and mix in. Continue heating for few minutes until the dough is smooth, dry and thick.
Take off heat and cool for few minutes.
Add the eggs, one at a time and mix well until each is fully incorporated. Mix until the dough holds a peak when u lift the spoon up.
Fill the dough into a piping bag fitted with a large star tip .
On pieces of parchment paper laid on a large plate or baking sheet, pipe rings . Freeze for 20 minutes .
Heat oil (about 3 inches deep) and drop the pieces of parchment with the dough side down into the hot oil. With tongs , lift off the parchment pieces after a minute.
Fry the crullers , turning them over as needed, until they turn golden brown .
Drain on a wire rack or kitchen towels.
Prepare the glaze by mixing together the icing sugar , lemon juice , honey and two tablespoons milk. Add milk until you achieve the desired consistency.
When ready to serve , dip the cool crullers in the glaze , shake off excess and let dry. You can alternately just drizzle the glaze on.

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