How To Make CRULLERS (Homemade Choux Pastry Donuts, Deep Fried Donuts)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, How To Make CRULLERS (Homemade Choux Pastry Donuts, Deep Fried Donuts). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make How To Make CRULLERS (Homemade Choux Pastry Donuts, Deep Fried Donuts) is 6 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook How To Make CRULLERS (Homemade Choux Pastry Donuts, Deep Fried Donuts) using 14 ingredients and 12 steps. Here is how you cook it.

Easy donuts made from choux pastry! Soft and moist choux pastry goes well with sweet smooth cream.

Ingredients and spices that need to be Prepare to make How To Make CRULLERS (Homemade Choux Pastry Donuts, Deep Fried Donuts):

1. 150 g (5.3 oz) water
2. 35 g (1.2 oz) unsalted butter
3. 12 g (1 Tbsp) granulated sugar
4. 1 g (1/5 tsp) salt
5. 70 g (2.5 oz) cake flour
6. 25 g (0.9 oz) bread flour
7. 2 eggs, room temperature, (Be careful not to use up.)
8. powdered sugar for dusting
9. oil for deep-frying
10. Note: You can replace cake flour and bread flour with 95g (3.4 oz) all-purpose flour
11. Cream
12. 150 ml (5 us fl oz) whipping heavy cream
13. 1 Tbsp granulated sugar
14. 3 drops vanilla essence (optional)

Instructions to make to make How To Make CRULLERS (Homemade Choux Pastry Donuts, Deep Fried Donuts)

1. My You tube Recipe Channel→ Fumie's Recipe
   https://youtu.be/jBezN4OGVC8
2. Prepare 6 sheets of parchment paper 10 cm / 4'' square. Draw a 6.5 cm / 2.5'' circle on papers. Beat eggs lightly; set aside. Please use room-temperature eggs to prevent choux pastry from getting cold. Mix cake flour and bread flour and stir with a whisk to crush lumps; set aside.
3. Put water, butter, sugar, and salt in a small pot. Melt the butter over low heat. Turn up the heat to medium or high heat and bring it to a boil until bubbling up, and turn off the heat.
4. Add flour, and use a spatula to mix until smooth.
5. Heat it again over medium heat for about two and a half minutes while kneading it, and quickly put it in a large bowl.
6. Let deep-frying oil warm over low heat in advance. (Deep-fry the dough while it's warm to make the donuts fluffy.) Add half the beaten egg to the dough, and mix well until smooth.
7. Add the remaining egg little by little (1 tbsp) and mix until smooth each time. Mix it until stiff peaks form. You don't have to use up the egg. If stiff peaks form when you scoop it, that's just right, not too hard and not too soft.
8. Transfer it into a piping bag fitted with a star tip. I used a 6-cuts star tip, a 1.5 cm (0.6'') tip diameter. Stack two piping bags because the dough is hard. Put the paper with the circle facing the backside. Squeeze out the dough along the circle. Gently press the end to stick.
9. Deep-fry them at 160 ℃ / 320 F. First, put each in the oil with the paper side facing up. Deep-fry it while holding the paper for about 10 seconds, and then let go. Deep-fry for 2 minutes as it is.
10. Turn it over and gently peel off the paper. Deep-fry for another 5-8 minutes, turning it over occasionally until light golden brown. Drain excess oil. Let it cool well.
11. [ For Cream ]
    Add granulated sugar to the whipping cream. Whip it until heavy while cooling in ice water, add vanilla essence, and mix it. Take it out from the ice water and whip it until soft peaks form.
12. Cut each cruller donut in half and put the whipped cream between the slices of donuts. Sprinkle powdered sugar, and it's all done! The powdered sugar dissolves into donuts as time passes, so it’s better to sprinkle it just before eating.

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