Baked Crullers With Cherry Glaze

Serves 30
Photo by Martha H.
Adapted from grouprecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from grouprecipes.com

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

Preheat oven to 400F. Line baking sheets with parchment paper or a silpat. Do not grease. Sift flour and nutmeg together onto a sheet of parchment or wax paper, set aside. Add vanilla to eggs but do not break the yolks. Set aside. In a large saucepan, stir water, sugar, and salt together over medium heat. Stir in butter and allow it to melt, stirring occasionally. Increase heat, and bring mixture to a rolling boil. Stir in flour mixture all at once. 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. Beat mixture 5-7 minutes on low speed, until the bottom of the bowl is touchable. Add eggs and vanilla, 1 at a time, until mixture is smooth and glossy. 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. You can spoon the paste into rings on the parchment if you don't have a pastry bag. Bake 15 minutes. Reduce oven to 375F and bake a further 15 to 20 minutes or until light in texture and medium brown all over. Cool. For glaze, combine all ingredients with a whisk until a fairly thick yet drippable consistency forms. Add more water as necessary. 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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