CRULLERS
Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
- Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
- Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
- Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
- Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.
GERMAN SOUR CREAM CRULLERS RECIPE - (4.2/5)
Provided by KitchenGnome
Number Of Ingredients 9
Steps:
- Mix sugar and shortening together, add egg yolks and sour cream and mix until blended. Add the flour, baking powder, salt and nutmeg to the sour cream mixture, until blended. Cover dough in bowl and refrigerate for up to 24 hours. Roll or pat dough out on a floured surface and cut with doughnut cutter. Heat oil to 325 in large pan, add doughnuts a few at a time and fry for a couple minutes on one side and turn and fry a few minutes more. Place on paper towels to drain the oil. Dip warm doughnuts in a vanilla glaze and place on a cooling rack to set the glaze.
GERMAN CHOCOLATE CAKE FROSTING
Coconut Pecan Frosting for German Chocolate Cake.
Provided by Denise
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g
GERMAN CRULLERS WITH LEMON FROSTING
"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented.
Provided by Mom2Rose
Categories Breakfast
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
- Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
- Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
- Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
- Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
- Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
- Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
- Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
- For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
- Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.
TANGY LEMON FROSTING
Frosts two 8-9"-inch layers or one 13x9"-inch cake. I have not tried this recipe. I got it from a recipe box from an estate sale.
Provided by internetnut
Categories Dessert
Time 15m
Yield 2 8-9 inch layers, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix crisco, salt, 1 c confectioners sugar, lemon peel, and food coloring, if desired.
- Add lemon juice, water, and remaining sugar alternately; mix until smooth and creamy.
- Add more sugar to thicken or water to thin frosting if needed for good spreading consistency.
Nutrition Facts : Calories 928.7, Fat 25.6, SaturatedFat 7.8, Sodium 585.8, Carbohydrate 180.2, Fiber 0.3, Sugar 176.2, Protein 0.1
LEMON FROSTING
Make and share this Lemon Frosting recipe from Food.com.
Provided by In the kitchen cook
Categories Dessert
Time 5m
Yield 1 Cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix butter, 2/3 of the powdered sugar, lemon juice and zest till smooth and creamy.
- Gradually add remaining powdered sugar.
Nutrition Facts : Calories 4456.2, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1636.5, Carbohydrate 727.2, Fiber 0.6, Sugar 707.5, Protein 2.4
FRENCH CRULLER
Cruller...A fried cake, sister to the doughnut, which takes its name from the Dutch word krulle, meaning "twisted cake." Crullers are made by rolling out dough, cutting it into strips, doubling the strips, twisting them, and pinching the ends together. They are then fried in deep fat and brushed with sugar. French crullers are made in a round shape with cream-puff batter, and fried in deep fat. They often have a thin icing. This is a recipe I got from recipegoldmine.com. I have also posted a different variation on this recipe called French Cruller 2.
Provided by BirdyBaker
Categories Breads
Time 1h5m
Yield 12 Crullers
Number Of Ingredients 9
Steps:
- Combine sugar, salt, shortening, and boiling water in a saucepan.
- Mix and bring to a rapid boil.
- Add flour all at once and mix and cook until thickened, stirring constantly.
- Remove from heat.
- Add eggs one at a time, beating thoroughly after each addition.
- Add vanilla.
- Force mixture through pastry tube onto greased paper, forming circles.
- Heat deep fat to 375 degrees F on frying thermometer.
- Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown.
- Spread with thin Confectioners' Sugar frosting.
Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 1.5, Cholesterol 52.9, Sodium 115, Carbohydrate 12.3, Fiber 0.3, Sugar 4.3, Protein 2.6
BANANA-RASPBERRY CAKE WITH LEMON FROSTING
Make and share this Banana-Raspberry Cake With Lemon Frosting recipe from Food.com.
Provided by Veggie LuvR
Categories Dessert
Time 1h10m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- To prepare the cake, coat 2 8-inch round cake pans with cooking spray. Line the bottoms with wax paper. Coat wax paper with cooking spray. Dust each pan with 11/2 tsp flour.
- Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
- Lightly spoon 13/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
- Combine buttermilk, banana, and 1 tsp vanilla in a pyrex measuring cup.
- Beginning and ending with the flour mixture, add the flour mixture and buttermilk mixture alternately to the sugar mixture. Mix after each addition just until blended. Pour batter into prepared pans.
- Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
- To prepare frosting, combine cream cheese, 2 tbs butter, rind, 1/2 tsp vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended. Do not overbeat.
- Place 1 cake layer on a plate and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Nutrition Facts : Calories 330.1, Fat 8.7, SaturatedFat 5, Cholesterol 66.3, Sodium 253.3, Carbohydrate 58.8, Fiber 1.6, Sugar 43, Protein 5.3
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- Bring 1 1/4cups water and the butter to a boil in a saucepan. Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms. Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan.
- Mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary. Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.
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