Description
Delight in these classic Apple Cider French Crullers, featuring a light, airy choux pastry dough infused with warm spices and apple cider, fried until golden and glazed with a luscious apple cider maple icing. Perfect for a cozy autumn breakfast or an indulgent treat any time of year.
Ingredients
Scale
For the Dough
- 3/4 cups apple cider (180 ml)
- 1/2 cup water (120 ml) or milk
- 1/2 cup butter (120 g)
- 1/2 tsp salt
- 1 tbsp sugar
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup all-purpose flour (130 g)
- 4 large eggs (M)
- 1 egg yolk
For the Glaze
- 2 tbsp apple cider
- 1 tbsp maple syrup
- 1 cup icing sugar (125 g)
For Frying
- 1.5 liters oil (for frying, such as vegetable or canola oil)
Instructions
- Prepare the dough base: In a medium-sized heavy pot, combine apple cider, water or milk, butter, salt, sugar, nutmeg, cinnamon, and vanilla extract. Place over medium heat and stir constantly until the butter is fully melted and the mixture is hot but not boiling.
- Add the flour: Remove the pot from heat momentarily, then add all the flour in one go. Stir vigorously with a wooden spoon until the mixture forms a large ball and starts pulling away from the sides of the pot. Return the pot to medium heat and cook, stirring continuously for 3 to 5 minutes, until the dough leaves a white residue on the bottom.
- Incorporate eggs: Remove the pot from heat, let the dough cool until it’s warm to the touch (about 3 to 4 minutes). Gradually add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough will loosen and become smooth. Use only as many eggs as needed to reach a pipeable consistency.
- Pipe the crullers: Line baking trays with parchment paper and draw 6 to 7 cm diameter circles as piping guides. Fill a piping bag fitted with a large star tip with the dough and pipe rings onto the parchment squares. Freeze the piped crullers until firm and ready for frying.
- Heat the oil: In a large, heavy-bottomed pot, heat the frying oil to 350°F (175°C). Use a thermometer to monitor temperature to maintain consistent heat.
- Fry the crullers: Fry no more than 3 crullers at a time to avoid overcrowding. Carefully lower the frozen crullers into the hot oil using a spider skimmer or slotted spoon. Fry for about 3 minutes per side until the crullers are deep golden-brown and bubbles form along the edges. They will also feel lighter than when frozen.
- Drain and cool: Transfer fried crullers onto a cooling rack set over a baking sheet lined with paper towels to catch excess oil. This helps maintain their crisp texture.
- Prepare the glaze: In a bowl, whisk together apple cider, maple syrup, and icing sugar until smooth. Adjust consistency by adding more apple cider if too thick or more icing sugar if too thin.
- Glaze the crullers: While still warm, dip each cruller into the glaze, allowing excess to drip off, then return to the cooling rack. Repeat for all crullers. Allow glaze to set slightly before serving.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve perfect frying without greasy or undercooked donuts.
- Freezing the piped dough before frying helps maintain shape and texture during frying.
- Use a large star piping tip to create the signature ridges characteristic of French crullers.
- If you prefer, substitute water for milk for a richer dough.
- Serve the crullers warm for the best texture and flavor experience.
- Store unfried piped dough in the freezer for up to a week, or glazed crullers for a day to maintain freshness.
