simple making recipe French Cruller Donuts with 12 ingredients and 14 stages of easy cooking, which is very practical.
Without fail making ultimate French Cruller Donuts easy, tasty, practical.
How are you all, now you get cook recipe French Cruller Donuts with 12 ingredients and 14 steps. Next this is how to make it, please observe carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 14 stages of easy cooking French Cruller Donuts.
Ingredients all French Cruller Donuts
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Needed : Dough.
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Needed 85 g (6 tbsp) : unsalted butter.
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Needed 180 g (3/4 cup) : water.
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Needed 100 g (3/4 cup) : all-purpose flour.
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Needed 4 g (1 tsp) : granulated sugar.
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Needed 2 g (1/3 tsp) : table salt.
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Prepare 3 : large eggs.
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Prepare : vegetable oil for frying.
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Needed : Honey glaze.
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Needed 120 g (1 cup) : powdered / icing sugar.
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Needed 1 tbsp : honey.
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Needed 1-2 tbsp : milk.
If all ingredients French Cruller Donuts it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Process Cooking French Cruller Donuts
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Youtu.be/LTtAS0GzV6Y.
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Dough: Add butter and water to a pot. Cook over medium heat until it boils..
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Remove from heat. Stir in flour, sugar, and salt to combine. Cook again over medium heat and stir for 1-2 minutes until it becomes a ball..
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Remove from heat and let it chill to lukewarm. Stir once in a while to release steam..
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Once cool, gradually add 2 beaten eggs into the dough while mixing with a spatula (dough will break but eventually come together). Mix until it becomes a smooth thick paste..
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Transfer dough into a piping bag equipped with a large star tip. I use the one with 9/16" opening tip size..
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Option 1: cut out ten 3×3" squares of parchment paper. Pipe an even circle of dough onto each parchment square. If you choose this option, you can fry them right away without freezing..
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Option 2: line a baking tray with parchment paper. Pipe 10 even circles (space them out). Freeze them until solid (about 20 minutes) before frying..
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Heat at least 2 inches of vegetable oil in a deep pot until it gets to 370°F (188°C)..
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If you did option 1: place one dough at a time into the oil (paper side up). Remove the paper with tongs once it detaches from the dough..
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If you did option 2: gently pull one chilled dough away from the paper (it should release easily) and place it right into the oil with the pretty side facing down. If you are frying them in batches, freeze the rest of the dough again until needed..
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Fry the one side until golden brown, 2-3 minutes. The top side will become really puffed when it is ready to flip to the other side. Fry for another 2-3 minutes, then remove from the oil onto a wire rack lined with paper towel to cool..
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Honey glaze: Combine all the ingredients but add 1 tablespoon of milk at a time. Mix until smooth. Add another tablespoon of milk if the consistency is too thick for your liking..
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Dip the top half of each donut into the glaze. Let the glaze set by resting the donut on a wire rack. Place a tray underneath to catch any dripping. Optionally, once the glaze has set, we can re-dip the donut to get a thicker glaze..
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