French Cruller Doughnuts
Get ready to indulge in the easiest, lightest, and most mouthwatering doughnuts you'll ever taste—the French Cruller Doughnuts! I've tried countless doughnut recipes, but these gems take the cake.
With just 40 minutes of your time (and a little arm workout, but trust me, it's worth it), you'll have a batch of pure deliciousness ready to devour. This recipe is super simple; you have the option to fill them or simply add a drizzle of glaze for that extra touch of sweetness.
Calling all doughnut lovers! These French Cruller Doughnuts are a game-changer. I promise you won't be disappointed by their light, airy texture and sensational flavours.
Now, let me share a little secret—I couldn't resist putting my twist on these babies. The salted caramel filling took them to a new level of heavenly delight! But now it's your turn.
I would love for you to give them a try, and let me know what you think.
Roll up your sleeves, get those mixing bowls ready, and let's embark on a doughnut adventure that will leave your taste buds dancing with joy!
Ingredients
3 large eggs
1/2 tsp fine sea salt
115g (8 tbsp) butter
1/2 cup + 1 tbsp water
2 Tbsp granulated sugar
1/2 Tsp bicarbonate soda
1/2 cup + 1 tbsp oat milk
1 Tbsp grated orange zest
1 1/4 cups sifted plain flour
Method
In a large saucepan, on medium heat, combine the milk, water, butter, sugar, and salt. Bring the mixture to a boil over medium heat. Once it starts boiling, remove the saucepan from the heat.
Add the flour and bicarbonate soda to the saucepan. Stir vigorously with a wooden spoon until the mixture is well combined.
Return the saucepan to the heat and cook for 1 minute, stirring constantly. Think of it as kneading the dough with a wooden spoon. Look for a thick film forming at the bottom of the saucepan as a sign that the dough is ready. It should feel smooth.
Transfer the dough to a mixing bowl of a stand mixer. Use the spoon to spread the dough evenly in the bowl. Refrigerate and let it cool for 10 minutes.
Attach the dough mixer paddle to the electric mixer. Scrape down the sides of the bowl, then add the eggs one at a time to the dough. Beat on low-medium speed until the eggs are fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well-mixed.
Add the orange zest to the dough and beat on medium speed until fully incorporated. Scrape down the side of the bowl, cover it, and return it to the fridge for another 10 minutes.
Cut square pieces of parchment paper (about 17) and heat a saucepan with enough oil for deep-frying over low-medium heat.
Remove the dough from the fridge and transfer it to a piping bag fitted with a medium/large star tip. Hold the bag vertically over a piece of parchment paper and pipe an even circle of dough on the paper, making sure the ends connect. Repeat this step for the remaining dough.
Once the oil in the saucepan is hot enough, gently place a cruller (doughnut) into the pan along with the paper. The paper will fall off within a few seconds of frying. Use kitchen tongs to remove the paper and fry the doughnuts for 2-3 minutes on each side or until golden brown.
If you have a slotted spoon, use that to remove the doughnuts from the oil and drain them on kitchen towels.
Allow them to cool completely before glazing (if desired) and enjoy!
Optional Tip: You can substitute the oat milk for any milk of your choosing, you also don’t have to fill the doughnuts.
