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 none the less not difficult, it is time to challenge yourself.
There is still a lot of doubt 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 Cobram 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....I think we are going to call these ISO donuts. It's the project you've been waiting for!
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- 250 Grams milk
- Pinches Pink Salt Flakes BUY
- 100 Grams Butter unsalted BUY
- 150 Grams Bakers or Strong Flour BUY
- 4 eggs
- Zest 1 lemon
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 1.5 cups icing sugar
- 2-3 Tablespoons milk
- 1 Teaspoon Vanilla Bean Paste BUY
- 5 doTERRA lemon oil drops (optional) BUY
Place the milk, salt and butter into Thermomix bowl and cook 5 min/100°C/speed 2.
Add the flour and combine 1 min/speed 4.
Remove MC and allow the mixture to cool to approx 50°C (temperature will be displayed on the Thermomix).
Set the timer to 40 sec/speed 5. Meanwhile, add the eggs very slowly through the hole in the lid.
Add the lemon zest. Mix an additional 1 min/speed 5.
Scrape out the pastry into a bowl and chill it completely.
While the dough is chilling, cut out 12-14 10cm square pieces of baking paper and brush each lightly with EVOO.
Remove the dough from the fridge and scoop some into a pastry bag fitted with a large open star tip.
Pipe an even circle of dough onto each paper square. Place into the fridge while you heat the oil.
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.
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.
Place onto a cooling rack lined with paper towels. Cool completely before glazing.
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.
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.
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