Heavenly Baked Crullers With Cherry Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Adapted from Marcy Goldman's A Passion For Baking, this takes the often deep-fried French Cruller doughnut and bakes it before dunking it in a beautiful pink glaze. You can substitute shortening for the butter if you wish. Read more . Using bread or strong flour is very very important here... the gluten needs to develop fully to trap the air pockets inside. Ingredients:
1 cup bread flour *this is important |
1 cup whole-wheat bread flour *again, important |
1/2 tsp ground nutmeg |
2 tsp pure vanilla extract |
8 large eggs |
2 cups water |
1/4 cup sugar |
1/2 tsp salt |
1 cup unsalted butter |
glaze |
2 1/2 cups powdered sugar, sifted |
5 tbsp maraschino cherry juice |
2 tsp canola oil |
water, as required |
Directions:
1. Preheat oven to 400F. Line baking sheets with parchment paper or a silpat. Do not grease.
2. Sift flour and nutmeg together onto a sheet of parchment or wax paper, set aside.
3. Add vanilla to eggs but do not break the yolks. Set aside.
4. In a large saucepan, stir water, sugar, and salt together over medium heat.
5. Stir in butter and allow it to melt, stirring occasionally.
6. Increase heat, and bring mixture to a rolling boil.
7. Stir in flour mixture all at once.
8. Beat with a *wooden* spoon until mixture forms a ball that leaves the sides of pan. Beat vigorously 1 to 2 minutes before removing from burner and turning out into a standing mixer bowl with the paddle attachment.
9. Beat mixture 5-7 minutes on low speed, until the bottom of the bowl is touchable.
10. Add eggs and vanilla, 1 at a time, until mixture is smooth and glossy.
11. Spoon choux paste into a large pastry bag fitted with a medium-large star tip (such as Ateco #6). Leaving some space between each, make 4 rings of batter with another circle directly on top.
12. You can spoon the paste into rings on the parchment if you don't have a pastry bag.
13. Bake 15 minutes.
14. Reduce oven to 375F and bake a further 15 to 20 minutes or until light in texture and medium brown all over.
15. Cool.
16. For glaze, combine all ingredients with a whisk until a fairly thick yet drippable consistency forms. Add more water as necessary.
17. Dip cooled crullers completely into glaze, and allow to set completely on a wire rack set above a cookie sheet or a piece of parchment.
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