Tenina’s Doughnuts (French Crullers)
French Crullers are a choux pastry donut...these are those. YUMMERS.
I made these for the Baker's Dozen calendar a few years ago now and they are still the ultimate. Not terribly simple, but nonetheless not difficult, it is time to challenge yourself.
There is still a lot of doubt out there about deep frying in Extra Virgin Olive Oil. EVOO. As I have learned from the company that produces the only oil you need, EVOO is the very best thing for flavour and health to fry in. Thus, this recipe stars my very favourite Great Southern Groves EVOO. Don’t be afraid, get frying. The lighter flavour is the best oil to use though I have no problem using any of the EVOO flavours. If you have the temperature correct when frying you will find there is no absorption of the oil into the food and they will be just crispy and perfect!
Enjoy....
We do have lots of doughnut recipes on here, no matter how you spell it, try some of these:
Ricotta Doughnuts with Spiced Sugar
Christmas Baked Stuffed Donuts
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Need
-
Doughnut Batter
- 250 Grams milk
- Pinches pink salt flakes BUY
- 100 Grams butter unsalted BUY
- 150 Grams bakers or strong flour
- 4 eggs
- lemons Zest finely grated
- Extra Virgin Olive Oil (EVOO) for frying BUY
-
Doughnut Glaze
- 1.5 cups icing sugar
- 2-3 Tablespoons whole milk BUY
- 1 Teaspoon vanilla bean paste BUY
- 5 doTERRA lemon oil drops (optional) BUY
Do
- 1
Place the milk, salt and butter into Thermomix bowl and cook 5 min/100°C/speed 2.
- 2
Add the flour and combine 1 min/speed 4.
- 3
Remove MC and allow the mixture to cool to approx 50°C (temperature will be displayed on the Thermomix).
- 4
Set the timer to 40 sec/speed 5. Meanwhile, add the eggs very slowly through the hole in the lid.
- 5
Add the lemon zest. Mix an additional 1 min/speed 5.
- 6
Scrape out the pastry into a bowl and chill it completely.
- 7
While the dough is chilling, cut out 12-14 10cm square pieces of baking paper and brush each lightly with EVOO.
- 8
Remove the dough from the fridge and scoop some into a pastry bag fitted with a large open star tip.
- 9
Pipe an even circle of dough onto each paper square. Place into the fridge while you heat the oil.
- 10
Place enough EVOO into a small saucepan so that you will be able to deep fry the doughnuts/crullers. Test the temperature with a thermometer. It needs to be around 170-175°C, no higher.
- 11
Use a slotted spoon to lower each cruller into the oil, still on its paper. Fry them one or two at a time, removing the paper with tongs as it comes off. Flip the doughnuts as they cook so they are a deep golden brown on all sides. They will take approximately 3-4 minutes on the first side and another 2-3 on the other side. You don’t want any doughy middle.
- 12
Place onto a cooling rack lined with paper towels. Cool completely before glazing.
- 13
Crullers can also be baked; Preheat oven to 220°C. Pipe the crullers onto baking paper lined trays, at least 5 cm apart. Bake 5 minutes then reduce oven temperature to 170°C and bake further 15 minutes. Turn off the heat, open the oven door slightly and let crullers cool in the oven for at least 15 minutes. Glaze and serve.
- 14
To make glaze: Combine all ingredients in a small bowl and stir to combine. Add more milk if needed to create a runny glaze that is still thick enough to adhere to the crullers.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
