Heavenly Baked Crullers with Cherry Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 cup bread flour *this is important!*1 cup whole-wheat bread flour *again, important!*1/2 tsp ground nutmeg2 tsp pure vanilla extract8 large eggs2 cups water1/4 cup sugar1/2 tsp salt1 cup unsalted butter***Glaze:2 1/2 cups powdered sugar, sifted5 tbsp maraschino cherry juice2 tsp canola oilWater, as required
Preheat oven to 400F. Line baking sheets with parchment paper or a silpat. Do not grease.
Sift flour and nutmeg together onto a sheet of parchment or wax paper, set aside.
Add vanilla to eggs but do not break the yolks. Set aside.
In a large saucepan, stir water, sugar, and salt together over medium heat.
Stir in butter and allow it to melt, stirring occasionally.
Increase heat, and bring mixture to a rolling boil.
Stir in flour mixture all at once.
Beat with a *wooden* spoon until mixture forms a ball that leaves the sides of pan. Beat vigorously 1 to 2 minutes before removing from burner and turning out into a standing mixer bowl with the paddle attachment.
Beat mixture 5-7 minutes on low speed, until the bottom of the bowl is touchable.
Add eggs and vanilla, 1 at a time, until mixture is smooth and glossy.
Spoon choux paste into a large pastry bag fitted with a medium-large star tip (such as Ateco #6). Leaving some space between each, make 4" rings of batter with another circle directly on top.
You can spoon the paste into rings on the parchment if you don't have a pastry bag.
Bake 15 minutes.
Reduce oven to 375F and bake a further 15 to 20 minutes or until light in texture and medium brown all over.
Cool.
For glaze, combine all ingredients with a whisk until a fairly thick yet drippable consistency forms. Add more water as necessary.
Dip cooled crullers completely into glaze, and allow to set completely on a wire rack set above a cookie sheet or a piece of parchment.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Sift flour and nutmeg together onto a sheet of parchment or wax paper, set aside.
Add vanilla to eggs but do not break the yolks. Set aside.
In a large saucepan, stir water, sugar, and salt together over medium heat.
Stir in butter and allow it to melt, stirring occasionally.
Increase heat, and bring mixture to a rolling boil.
Stir in flour mixture all at once.
Beat with a *wooden* spoon until mixture forms a ball that leaves the sides of pan. Beat vigorously 1 to 2 minutes before removing from burner and turning out into a standing mixer bowl with the paddle attachment.
Beat mixture 5-7 minutes on low speed, until the bottom of the bowl is touchable.
Add eggs and vanilla, 1 at a time, until mixture is smooth and glossy.
Spoon choux paste into a large pastry bag fitted with a medium-large star tip (such as Ateco #6). Leaving some space between each, make 4" rings of batter with another circle directly on top.
You can spoon the paste into rings on the parchment if you don't have a pastry bag.
Bake 15 minutes.
Reduce oven to 375F and bake a further 15 to 20 minutes or until light in texture and medium brown all over.
Cool.
For glaze, combine all ingredients with a whisk until a fairly thick yet drippable consistency forms. Add more water as necessary.
Dip cooled crullers completely into glaze, and allow to set completely on a wire rack set above a cookie sheet or a piece of parchment.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 156.0
- Total Fat: 7.9 g
- Cholesterol: 73.2 mg
- Sodium: 18.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 0.6 g
- Protein: 2.8 g
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