Soft and buttery French crullers topped with a vibrant blood orange glaze. Make these donuts your next weekend baking project!
1 stick (8 tablespoons, 113 g) unsalted butter
1/2 cup water
½ cup whole milk
1 teaspoon vanilla bean paste
½ teaspoon sea salt
1 cup (125 g) bread flour
3 large eggs, whisked
Vegetable or canola oil
1 1/2 cups confectioner’s sugar, sifted
4 tablespoons blood orange juice, strained
2 tablespoons whole milk
In a medium saucepan and add the butter, water, milk, vanilla bean paste and salt. Melt the butter and bring the mixture to a boil over medium high heat.
Once the mixture reaches a boil, remove the pot from the heat and add in all of the flour at once. Stir vigorously with whisk or wooden spoon.
Turn down heat to low and return the saucepan to the stovetop while continuing to stir the dough for 1 to 2 minutes. There will be a film that forms on the bottom and sides of the saucepan (no film will form if using a non-stick pan).
Transfer the dough to a medium bowl. Let sit for 3 to 4 minutes to cool slightly. Using a hand mixer on low speed, slowly add the whisked eggs, fulling incorporating the egg before adding more. To test that the dough is ready, stretch a small piece of dough between your index finger and thumb. The dough should easily stretch about 1 1/2 inches without breaking. Once the dough has reached this point, mix on low speed for another 2 to 3 minutes. The dough’s consistency should be thick enough so that when you pipe out a ring, the shape will hold.
Spoon the dough into a piping bag with a 1.5-inch (1M) star piping tip. Set aside.
Heat about two inches of oil in a heavy bottomed pan to 360 – 370˚ F. It is easiest to attach a deep fry candy thermometer to the side of the pan to help regulate the temperature of the oil. However, if you do not have a thermometer that attaches to the side, be sure to frequently check the oil temperature by manually holding a thermometer into the oil as the temperature will fluctuate.
While the oil is heating up, cut 12 4×4-inch squares of parchment paper. Use a cookie cutter or bottom of a glass to draw a 3 – 3 1/2 inch diameter circle on each piece of parchment.
Once the oil is at the right temperature, pipe a circle of the dough onto the parchment square using the template as a guide. Pick up the parchment square with the dough and place the dough side down into the oil. After about 10 seconds seconds, the parchment will release from the dough and you can lift the paper out of the oil with tongs.
Depending on the size of your pan, you can fry 2 to 3 crullers at a time. Make sure not to over-crowd the pan (the crullers should not be touching each other). Cook for about 3 minutes on each side.
Remove the cruller when golden brown and let cool on a wire rack or paper towel-lined plate to let excess oil drip off.
In a medium bowl whisk together the confectioner’s sugar, blood orange juice and milk until smooth.
Crullers are best enjoyed fresh on the day they are made.
**Recipe adapted from several cruller recipes on the internet including The Boy Who Bakes, Sally’s Baking Addiction and Gemma Stafford.