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Dans la lune

June 10, 2018

French cruller

French cruller

Print this recipe
Persons
6
French cruller

Ingredients

  • 40g plain flour / cake flour (T45) - sifted

- Ingredient A -

  • 23g butter
  • 40g water
  • 25g milk
  • 1/2 tsp sugar
  • 1.5 to 2 eggs - beaten

For the sugar glaze

  • 35g confectioners' sugar
  • 1/2 tbsp milk

Instructions

  • 1. Add all ingredients A in a small saucepan and stir them until hot but not boiling (make sure all the butter is melted). Remove from the heat, add the sifted flour all at once and stir quickly with a wooden spoon or spatula until well blended.
  • 2. Lower the heat to medium-low and keep stirring vigorously about 1min. The dough forms a smooth ball.
  • 3. Transfer the dough into a bowl and add beaten egg little by little. Mix well after each time with a wooden spoon or spatula, until the batter is smooth and glossy. If the batter starts to be too loose, then stop and do not add the remaining of the eggs.
  • 4. Fill the mixture in a large pastry bag, fitted with a star shape tip (about 1.2cm across).
  • 5. Cut out several squares of parchment paper (about 7cm x 7cm) and pipe a ring onto each sheet. Heat enough oil in a heavy-bottomed pot, once hot, reduce the heat to medium-low and place one or two crullers at a time, paper side up. When the cruller starts to set you will be able to remove the parchment paper off, using chopsticks.
  • 6. When the cruller turns lightly golden (1~2 min), flip it over and let it fry for another couple of minutes. Transfer on a cooling rack or paper towels to drain excess oil.
  • Make the glaze Pre-heat the oven to 200℃. Mix the confectioners’ sugar and milk in a small cooking pan, and heat until almost boiling. Dip the top of crullers into the sugar glaze and place on a on prepared baking sheet. Bake for about 3min in the oven. Remove from the oven and set on a wire rack to let it cool.
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Leave a Comment Filed Under: Cooking, Cooking Recipe, Danish Pastry, Deep Fried, Sweet cooking

April 1, 2016

Italian Doughnuts

italien donut5

italien donut1

italien donut

italien donut3

Italian Doughnuts

Print this recipe
Serving Size
about 30 doughnuts
Italian Doughnuts

Ingredients

  • 290g bread flour
  • 10g cake flour
  • 1/2 tsp fine salt
  • 30g white sugar
  • 180ml 1 egg + milk
  • 20ml water
  • 45g salted butter
  • 3g - 1 zest of lemon
  • 3.5g dry yeast

  • Nutella or Custard cream, for filling
  • Parchment paper, cut in to about 5 cm squares

Instructions

  • 1. Place all dough ingredients in bread machine according to the manufacturer's directions. Select dough cycle, when the cycle is complete, remove the dough. Place them on a floured work surface.
  • 2. Roll out the dough to about 1 cm thickness. Cut out to round shape using circle cooking cutter. Place each circle doughnut dough on a piece of parchment paper cut by about 5 cm x 5 cm square.
  • 3. Let rise the dough for about 30 mins or until doubled. (at 40C degree)
  • 4. Heat the oil to 160C degree in a deep fry pan. Carefully slide the dough in the hot oil. Fry them until golden brown for each side.
  • 5. Transfer them on a paper towel to drain excess oil.
  • 6. Pipe in a little bit of Nutella or Custard cream in the doughnuts using a pastry bag and tip.
© 2022 Copyright Dans la lune

italien donut4

italien donut2

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Sweet, Sweet cooking

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