Homemade Crullers

Name: Homemade Crullers
Yield: 24 small
Ingredients: 1/2 cup butter; 1 cup water; 1 cup all purpose flour; 1/2 teaspoon salt; 4 eggs; vegetable oil, for frying; for the glaze--; 2 cups powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla; 1/4 teaspoon lemon extract {optional}

7 · Aug 29, 2012

My little 3 year old has started playing guessing games with us. She gives us clues and we guess. I gave you an example on Facebook yesterday so here are a few more:

What is purple and green with a tail?
Barney.

What is pink with a funny tail?
A Pig.

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What is white with spots and a tail?
A Cow.

Who is bald?
Daddy.

Who is nice and my Mommy?
Mommy.

We’re working on expanding this game beyond family members, things related to halloween, singing dinosaurs and animals. So far, we’ve had a 7% success rate. I’ll keep you posted on her progress. 🙂

Anyways, I have a precisely 4 doughnut recipes on my blog. 3-Ingredients Nutella Doughnuts {as easy as they sound}, Red Velvet Coconut Doughnuts {crazy good}, S’more Doughnuts {have mercy}, Cranberry Orange Cake Doughnuts {addicting little devils}.

Today, I’m adding a 5th and it’s a doozie. Friends, meet my Homemade Crullers. Is it Crew-ler or crul-lur? Informal poll.

Fresh doughnuts right out of the grease and glaze are basically what makes my world go round. Gord and I going to voodoo doughnuts was like a spiritual experience. Doughnuts are holy, holy things in this house. Always have been; always will be. So when my sissy-pants came for a visit {that’s sister for all your normal folk}, we were planning on eating our body weights worth in Boston Cream Doughnuts and Maple Bacon Bars at voodoo. Well, at some point before leaving, we decided it would be better to make our own, so here lies our decision on your computer screen. Sweet, crispy, tender, hot out of the grease Crullers. These are so not the typical doughnut {yeast-risen} but are so delicious in their own way. If you’ve never had a cruller, go get you one. You’ll thank me later.

The thing I happen to love about these doughnuts is you can have the entire batch done in about an hour! No down time waiting. SCORE. The time thing is what REALLY made me fall in love with these little buggers. You mean I can shove 14 of these into my mouth in an hour instead of 3? SOLD!

So without further ado, lets make some crullers:

Start by boiling some water and butter together in a pot.

Once it boils, stir in some flour and salt.

Stir vigorously until a dough comes together. Remove from the heat and cool a few minutes.

Now we’re going to stir in these eggs one at a time until a thinner, smooth batter comes together.

Something like this is good. If it’s hard to pipe, that means it’s too thick and you should stir in another egg.

Pipe the batter into circles onto some parchment paper and place into the freezer.

While those are freezing, stir together your glaze and start heating your vegetable oil.

You want your glaze thick but still a little runny. I tried to show you a middle ground with this photo. I realize that this photo probably tells you nothing about the glaze viscosity so……you’re welcome.

Once your oil is hot and you can peel your frozen crullers off the parchment paper in one piece, give those babies a hot bath! You want the oil somewhere between 325 and 350 degrees, so these little guys can get crispy and delightful. I don’t use a thermometer cause I’m a rebel like that but you can know your oil is hot enough when you drop a cruller in and bubbles sizzle around it and floats. All in all, these should be done after a minute and at max 2 minutes.

Once they’re lovely and golden on both sides, remove to paper towels to drain.

And then dunk into some glaze.

OR if you’re sassy, dip them into some lemon glaze. OH YEAH. Those were the bomb.

Actually, they all were the bomb. I had approximately 42 of these before I stopped myself and dropped the rest off to my husband at work. Hallelujah for hungry coworkers.

Here’s the printable:

Have a great Wednesday!