Carla Hall and Clinton Kelly's Stuffed Crullers

By 1buttons

Ingredients

• 1 cup Flour
• 1 tablespoon Granulated Sugar
• 1/2 teaspoon Salt
• 1/2 cup Water
• 1/2 cup Milk
• 6 tablespoons Butter (cut into 1/2-inch cubes)
• 4 Eggs
• Vegetable Oil (for frying)
• Powdered Sugar (to garnish)
• Lemon Curd (for filling)
• Blueberry Jam (for filling)
• Chocolate Pastry Cream (for filling)
• Vanilla Pastry Cream (for filling)

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 1 cup Flour
1 tablespoon Granulated Sugar
1/2 teaspoon Salt

instructions Whisk together the flour, sugar and salt in a bowl and set aside.

step 2

ingredients 1/2 cup Water
1/2 cup Milk
6 tablespoons Butter (cut into 1/2-inch cubes)

instructions Combine the water, milk and butter in a medium sauce pot and bring to a gentle boil over medium heat. Once butter has melted completely, whisk in the flour mixture. Vigorously whisk the mixture until the dough begins to pull away from the pan. The pan should be lightly coated in cooked dough too.

step 3

ingredients 4 Eggs

instructions Turn dough out into a large bowl and beat to release steam. Once slightly cooled, whisk in eggs one at a time, incorporated fully between additions. Dough should have a nice glossy finish and be slightly sticky. Transfer dough to a piping bag fitted with a large star tip.

step 4

instructions Line a baking sheet with wax paper or a silicon mat. Pipe doughnut shapes onto the prepared pan. Freeze pan with dough for about 30 minutes to help with handling doughnuts.

step 5

ingredients Vegetable Oil (for frying)

instructions Heat oil to 325 F in a large heavy bottomed pot. Transfer the chilled doughnuts to the oil, working in batches to avoid over-crowding the pot. Fry, flipping once, for about 4 minutes total. Use a spider or large slotted spoon to remove cooked doughnuts and place on a paper towel-lined plate. Repeat with remaining dough.

step 6

ingredients Lemon Curd (for filling)
Blueberry Jam (for filling)
Chocolate Pastry Cream (for filling)
Vanilla Pastry Cream (for filling)
Powdered Sugar (to garnish)

instructions Fill with your choice of flavors and garnish heavily with powdered sugar.

Helpful Tips:
1. Don’t over boil the pate a choux mixture or else the water will evaporate and the ratio will be off.
2. Form the batter while it’s still warm; it will be easier to pipe.
3. Make sure to freeze the dough for 30 minutes so the crullers keep their shape while frying.
4. Fill the cruller in multiple places to ensure it is completely filled.

print recipe