Covered with honey glaze, chocolate, or sandwiched with cream.. My favorite donut, the French cruller, makes my stomach growl just thinking about it.
Ingredients
- Water 95g
- Unsalted butter 50g
- Granulated sugar 10g
- Salt Pinch
- Light flour 80g
- Baking powder 2g
- Whole eggs (L size) 2 pieces
For the glaze
- Powdered sugar 60g
- Milk 1 tablespoon
- Honey 20g
Instructions
- Put the ingredients into a pot and bring to a boil over medium heat.
- When bubbles start to rise, turn off the heat, add the sifted flour all at once, and mix quickly with a wooden spoon to absorb the moisture.
- When the powder is gone and the mixture is smooth, heat over low heat while stirring until a film forms on the bottom of the pot.
- Remove from the heat, add 1/3 of the eggs and mix well, then add another 1/3 and mix well.
- Add the remaining 1/3 of the eggs little by little while keeping an eye on the situation, and stop adding if the dough seems to be getting loose.*Aim to make it firm enough that it won’t fall off the wooden spoon easily.
- Put Step 5 into a piping bag fitted with a star tip.*It expands considerably when fried, so we recommend using a narrow nozzle. The 5 to 6 cut edges are cute because they create a clear pattern.
- Pipe it into a circle about 7cm in diameter onto the cut baking paper, then stack it on top and squeeze it again.*Pipe the dough onto baking paper and place it in the oil to keep it in shape.Make sure to leave enough space in the center so that the dough doesn’t get clogged even if it rises.
- Gently place in oil heated to 150-160°C, baking paper side up, and fry until golden brown on both sides.*The baking paper will peel off naturally. If it comes off, remove it.It’s done
- For the glaze : Just mix all the ingredients and swirl it around with a spoon while the French cruller is still warm
