Do you ever get a craving for something so bad that it stays with you for weeks? These homemade raspberry glazed crullers are exactly that.
Homemade Raspberry Glazed Crullers
Simply put, crullers are a doughnut. Traditionally a hand twisted fried dough, it originated in Denmark and was usually the sweet of choice on Shrove Tuesday to use up all the fat before Lent. Our variety though is the French Cruller. Made with rich choux pastry, fried (or baked), and drowned in glaze. They’re crispy on the outside, and light and airy on the inside. And they’re delicious. Best consumed on the same day, we recommend you have guest over when you make them… or you’ll end up having to make up a second batch!
1 cup plain flour
1 cup water
1 pinch salt
4 eggs at room temperature
Vegetable oil for frying
Half a punnet of fresh raspberries
1/4 cup water
1 cup CSR Sugar Icing Mixture
In a medium saucepan over medium heat, heat the water and butter until boiling. Add the flour and salt and stir vigorously until the flour is completely absorbed by the butter and water. The mix will form a dough very quickly. Continue to mix (you’ll need some elbow grease) until the mix is smooth and it starts to leave a film on the bottom of the saucepan. Remove from the heat and allow to cool for about 5 minutes.
Choux pastry is a very soft dough, at this point it will be a big soft ball puffed up from the steam. After you’ve allowed the dough to cool. Crack all of your eggs into a jug. Pour one egg into the dough and mix well until the egg is fully incorporated, continue until all the eggs are incorporated. It can take a little more elbow grease to get all the eggs mixed in. You’ll end up with a silky smooth dough that’s easy to pipe and holds it’s shape.
Use a large open star tip to pipe rounds of dough on to a sheet of baking paper. Pop the dough in the freezer for 10 – 15 minutes until you can lift and remove the dough from the paper in one piece.
While your dough is setting, add half a punnet of raspberries and 1/4 cup of water to a small saucepan. Heat over low heat stirring and smooshing (that’s the technical term) the berries until you’ve reduced the liquid by half. Pour the raspberry reduction through a sieve to remove the seeds, you can use a spatula to force some of the pulp through – just make sure that you’ve removed all the seeds. Add the strained raspberry reduction to your icing sugar and mix well.
Continue adding water 1tsp at a time, mixing well between each addition, until the glaze is thick and syrupy and falls from your spoon in a thin ribbon. You want the glaze thick enough that it will stick to your crullers and pool in those crunchy crevices, but thin enough that it spreads and runs down the side of your cruller without any help.
Deep fry the dough in vegetable oil, flipping with a pair of tongs or slotted spoon until both sides are lovely and golden.
Remove from the oil and place on paper towel to drain and cool. The crullers should feel light and hollow.
Lay the crullers on a wire cooling rack, over some baking paper for easy clean up. Spoon over a generous amount of raspberry glaze and allow to set slightly before you devour! There you have it, homemade raspberry glazed crullers!
This post is lovingly brought to you by our sweet friends at CSR Sugar.