French Crullers with Maple Glaze (Print Version)
# Ingredients:
→ For the Crullers
01 -
1 ⅓ cup whole milk
02 -
¾ cup unsalted butter, cubed
03 -
1 tablespoon granulated sugar
04 -
1 tablespoon light brown sugar, packed
05 -
¾ teaspoon kosher salt
06 -
1 ⅔ cup all-purpose flour
07 -
3 large eggs
08 -
1 ½ egg whites
→ For the Maple Glaze
09 -
½ cup powdered sugar
10 -
1 tablespoon maple syrup, or more to taste
11 -
⅛ teaspoon kosher salt
12 -
1 tablespoon whole milk, or more to desired consistency
# Instructions:
01 -
In a large bowl, whisk together sugars, flour, and salt and set aside.
02 -
In a large, high-sided saucepot combine milk and butter and bring just to a boil over medium-high heat. Make sure the butter melts before the milk comes to a boil.
03 -
Immediately after the milk boils, add the dry ingredients to the pot and stir constantly over medium heat and cook until the residue on the bottom of the pot begins to brown. This evaporates some of the liquid to prevent the dough from becoming too loose.
04 -
Pour batter into the bowl of a stand mixer. Fit in the paddle attachment and beat on high speed for about 1 minute to cool the batter and allow steam to evaporate.
05 -
Slowly add the eggs, one at a time, beating at least a minute in between. Add the whites with the last egg. The batter should look emulsified and smooth.
06 -
Scoop batter into pastry bag fitted with a large Ateco French star tip (869). Pipe rings onto parchment paper, approximately 2 ½-3 inches in diameter.
07 -
Chill and then freeze the piped crullers. After frozen, you can cut the parchment around each cruller, place them in an airtight container then wrap them well. Store frozen until ready to use.
08 -
Before frying, mix the glaze. In a large bowl mix all ingredients for the glaze, adding milk to thin as necessary. It should flow from the whisk like cold molasses. Cover with plastic wrap until ready to use.
09 -
Preheat oil to 335°F in a fryer, skillet or Dutch oven. Fry crullers from frozen until golden brown on one side, then flip and fry until golden all over. Remove to a wire rack set over a baking sheet.
10 -
Dip crullers in the prepared glaze while hot, then place back on wire rack to cool. Serve at room temperature.
# Notes:
01 -
Must fry from frozen to preserve the piped lines
02 -
Can be frozen for up to 2 months before frying
03 -
Once fried and glazed, keeps fresh for 3 days
04 -
Best enjoyed at room temperature, not hot