Crullers recipe

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Recipes
Dish type
Breakfast
Breakfast breads and pastries
Doughnuts

These German-inspired doughnuts are addictively delicious. Dunk these into coffee for a sinful treat!

20 people made this

IngredientsServes: 18

4 tablespoons caster sugar
1 teaspoon salt
1 teaspoon orange zest
4 tablespoons butter
250ml hot water
125g plain flour
3 eggs
oil for frying

Icing
1 1/2 tablespoons butter
200g icing sugar
3 tablespoons cream
1/8 teaspoon salt
1 teaspoon vanilla extract

MethodPrep:40min ›Cook:25min ›Ready in:1hr5min

Put 4 tablespoons sugar, salt, butter and orange zest in saucepan with 250ml hot water. Bring to the boil. Mix in 125g of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding the next.
Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot oil (190 degrees C). Fry until well puffed up and golden brown in colour, about 6 to 7 minutes. Drain on kitchen paper.
To make the icing: Beat 1 1/2 tablespoons butter while slowly adding sugar. Add cream, salt and vanilla and mix smooth. Dip or drizzle the icing over the doughnuts when they have cooled.

Reviews & ratingsAverage global rating:(16)

Reviews in English (12)

Oh my god these were delicious, they were that nice my friend told me to go on master chef!! My daughter loved them too. I didn't make the syrup as i thought my daughter wouldn't like it, so i just dusted them lightly with caster sugar. Will be trying them with the syrup though - thank you for posting this recipe-10 Jan 2016

by MSSPILLMAN

My family loved these. I did replace the orange zest with nutmeg and cinnamon because that is what we like. Very easy took 20 minutes. Sprinkled powered sugar on top instead of icing. Very yummy!-08 May 2004

by cheryl

These crullers tasted good but didn't have a great presentation. I had some trouble shaping them and they deflated as soon as i removed them from the oil. If i make these again I think I would just drop them by spoonfuls into the oil and see what i get.-12 Nov 2008