Professional Baker Teaches You How To Make CRULLERS!
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2024
- Anna makes this classic German crullers recipe.
Click SHOW MORE for recipe ingredients and guide.
This makes about 24 crullers
INGREDIENTS
Choux Paste
¾ cup 2% milk
¾ cup water
1/2 cup + 2 Tbsp unsalted butter
2 tsp sugar
½ tsp salt
1 ⅔ cup all-purpose flour, sifted
5 large eggs, at room temperature
Crullers
vegetable oil, for frying
icing sugar, for dusting
DIRECTIONS
Choux Paste
1. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.
2. Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition.
3. Work with this recipe while the batter is still warm.
Crullers
1. Fill a pot with oil so that it is about 2-inches deep, but comes up to only a third the height of the pot. Heat this to 350 F (use a candy/fryer thermometer to measure) or use a tabletop fryer following manufacturer instructions.
2. Fill a fabric (not a disposable plastic) piping bag fitted with a large star tip with the choux paste (you may have to fill in multiple batches). Pipe circles on small pieces of lightly greased parchment paper and gently slide them into the oil trying not to splash, removing the paper. You can also flip the piped crullers onto a slotted spoon and lower them into the oil.
3. Cook the crullers for about 5 minutes, turning them halfway through cooking. Lift the crullers out with a slotted spoon or straining spoon and place them on a paper towel lined plate to cool. Dust with icing sugar and serve immediately.
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Oh Yum with Anna Olson Hola :) I love this recipe, in my country (Mexico) we call them "churros",we accompany them with hot chocolate and there are also stuffed with cajeta(goat's milk candy)
Oh yum 😋
Is this the same recipe for churros
Can you do the chocolate and orange crullers like they do at country style in Canada?
I did this recipe, and tears pop out my own eyes, because is the best choux dessert i' ve ever tasted
AWESOME!
Lol. That's awesome. Brings you to weep with how good they are.
I wonder if u really cried or not...
@@jahjoeka 😂
French crullers have always been my favorite.Definitely going to give this recipe a try👍🏼
You are the best cooking instructor on the entire internet!! Straight, clear, to-the-point illustrations!!
I love crullers! The local baker retired, I've had 0 crullers in a month and its starting to wear on me. This weekend I make my own thanks to this video!
You'll be the star of any dinner party or event if you master these recipes. Yet again, an amazing recipe that is A LOT of fun to make. My son loves to help make, and eat these wonderful treats!
This is the best, quickest, and easiest Choux paste I have ever seen. Thank you so much. I love your channel, You're my new best friend😊. God bless you real good 💕 🌿
I so enjoy ur demonstrations....I’ve learned so much...I started with ur cheese cake and now at delicious scones. Yum! Bless you and ur family …
A more of a German style coating..
Sift 1 cup powdered sugar
mix in:
1/2 tsp each of clove, cinnamon and black pepper
Coat while still warm.
love from Pakistan!! loved your recipe...😊
They look so good. Can't wait to try this recipe.
These are just like the French Chouquettes. Same recipe for the Choux Pastry then we baked it with pearls sugar on top of it to drink with coffee. But I will try to fry it...I’m sure it will be awesome.
i bow to your greatness in the baking
I tried them and they came out yummy. My family loved them too. Many thanks for the recipe
Anna I got an Italian bakery that uses this pastry for their Easter zeppoles. the bakery stuffs the completed donut w/ whipped cream and strawberries. I ask that they reserve the donuts plain for me. I pop individually in the toaster oven for a short time and either sprinkle em with confectioners as you do, or drizzle fine strands of chocolate syrup. decadent
Wow never knew I could use choux pastry for donuts!! Thank you looks good I must try
I’m sick of going to donut shop and finding out they are out of crullers. So I found this video. This weekend. I’m gonna make some.
How it turn out? o.0
ahhhhh I love crullers!!!!!! look forward to making these 😍
You are really professional!
Magic! Pure Magic!
One thing that I'm noticing about German style desserts is that they use a LOT of eggs. Made Manheim Apfelkuchel two days ago and was impressed how much protein was in it.
I so love her basin draws for ingredients
I love this recipe so much, definitely gonna try
Great work , wish you be happy always
Thank you Mubsher!
Thanks , I cooked it, and I love it😋
Love it. I will be making this. I hope you have a recipe book.
I put them in the freezer and latter for my dinner fried them. 👏
I am from Germany. Maybe we have here a another recept... your brandteig Looks amazing!
But in the Country of My parents - they are from bosnia, we call these tulumbe. Whitout icing suger. We use a mix water and suger with a Little bit lemon. Then the tulumbe Take a Bath in this Sirup 👌
visited my channel
U maks sirop warm for bath timr?.
so it's basically german version of churros? definitely going to try!!
Luhung Achmad never thought of them that way, but...yeah! It works!
sort of, real churros don't actually have eggs
This is a French donuts actually
My thoughts exactly.
Amazing love your recipes its so simple to make ..
Baghdad
Anna.... Love EVERYTHING. YOU DO!!!❤❤
AND THE EXPLANATION....THANK YOU ANNA...
BEEN FOLLOWING. YOU FOR SO LONG... HAPPY THAT I DO.. THE BEST YO LEARN FROM👍😘😘
That looks so delicious! Very nicely made, Anna! 👏👏
Will try this for my grandkids.thanks Anna
Yummm! Shared with the neighbors and everyone flipped over them. Thanks!
Really informative video!!! thank you so much!!!
Anna u r just amazing.
Anna.. i try ur recipe.. so good n yummy.. thanks anna..
I used to all of this by hand as a kid here in Mexico- no fancy mixers-
My FAVORITE!!! I Miss Mexico and the street food!! Home cooked too.. Love everything about Mexico ❤️
Hi Anna, I love watching your videos they are concise, accurate and you make baking look effortless; I also love your storage bins in the drawers and kitchen layout (my dream kitchen, including a Kitchen Aid). Although I do have to ask, is there a reason you don't tie your hair up on the videos, as I am sure you would have done when working in restaurants? 😊😊
There's always a Karen in the crowd. lol
Simon, As a professional in the hospitality industry, it is a straightforward question, there is no need for your rudeness in the ad homenim.
Can buy a wok strainer. Works the same way but is meant for frying so has a much longer, better handle
I thought these could only b baked ...yummy a blob of jam on top should be goood as well ...thank u ....(colleen)
oh! These are fried. I thought they were meant to be baked like most other choux pastry based confections. But these look pretty amazing. Wonder how they taste? Like the Spanish Churros? 😏
good
In America these are usually called French crullers and that's what the big donut shops usually have them a very light compared to regular Donuts.
Traditionally they would be fried but a baked cruller would be a healthier option 😊
They would taste similar to the Churros if you omit the cinnamon 😊
Souffle beignets are also fried choux pastry, they are piped straight into the oil and about one inch long 😊
They do. However, many people prefer churro to be made without egg. It's crispier and better for the frying. A preference only. Some complain it's eggy, oily.. try for yourself.
Thanks, I'm looking forward to making these. It's choux *pastry, though, not 'paste'. Cracked up every time I heard that.
Lovely!
,merci Chef magnifique recette
Anna, Thank you for your delicious recipes! My question is, can I double the German crullers recipe to make swans, or would be better two separate batches? And how long do you recommend the temperature/baking time? Thanks a million!!! Angie "Picky" T.
I love your recipes...(colleen)
Thanks for your helpful well-presented recipe instructionals. For a savory filling, should the sugar be omitt d from the choux pastry?
You are the best
This looks soo yummy cant wait to make it 😊😊😊😊😊
😘😘😘😘😘😘
❤️❤️❤️❤️❤️
Thank you anna❤
Those do look lovely and yummy, but no butter comes with ounce measurements on the wrapper; only TBs and cup fractions. You probably are use to some restaurant supply source (I'm guessing). Still, I'm so anxious to try this, as every Baker I've been to in the past 10+ years sells donuts that taste like cardboard. Crullers use to be my favorite. Hopefully, I can say that again, soon! Thank YOU 💕
Video is Well done!!!
Very cool video.
You can also use that dough to make eclairs, creme puffs, churros, etc.
I am totally veg .can I make it eggless or any other substitute
Great job
My favorite♥️
They stopped doing krullers at Krispy Kreme in the UK so I decided to make my own 😎
So easy
Amaaazing
im so fuckin jealous of this lady !
she has a great kitchen !
its a clean kitchen with a lot of gadgets!
im just so jealous of everything she does !!!!
yet- i cant stop watching her ! LOL
Great recipe Madame. One question here, can we replace the flour with semolina?
Wow love your videos
Can you use this same recipe for eclairs? Baked verses fried, does it make a difference?
I tried making these and it was a total fail. I live in Southern California and it was supper humid tonight. They were a beautiful golden brown but the were not crispy at all. Could it had been the humidity? I will give it another try maybe during winter time.
Delicious
Nice
Can I use almond flour?
Yummy!
I would love pots de creme demo. Do you make this?
Don't use sunflower oil unless it's been filtered and refined. Pure oil has a component that changes when heated and you don't want to eat that
Oh yum!
Ciao Ralu!
Oh Yum with Anna Olson 😘
Why do you recommend a fabric not a plastic piping bag? Thanks
Hi Anna, instead of frying can i just bake? Ty
Your rocking i like it Ana
Amazing ... My favorite donut too.. "shoe paste"?
@@ds1448 ..Hummm OH
I can't wait to try this.
Could you please show a doughnut recipie?
Aren't there thousands of boring American donut videos out there now?
How many more do we need?
So redundant, vanilla and boring.
Rach Kate 😀😁😂
+Rach Kate I wanted Anna to make it because she would show a professional recipe since she is a chef
Anna, I have attempted this recipe twice, it didn't work for me. It was very runny so therefore it didn't rise. Where did I go wrong?
Uhh same i tried this recipe and it came out so wet i wasted my time
So nice my love 😘
How can it be a "Honey" cruller if it doesn't have any Honey in the glazing/ powder coating?
What, no vanilla bean paste to add flavor?:P
Hi, I'm back.
How do you make that Donut Shop glaze, like on the glazed donuts?
I love you 💚
powdered sugar and a TBSP or 2 of water or milk depending on how thick or thin you want
Crullers are my favorite, but they are kinda like eating sweet, fried scrambled eggs 😅
0:57 you gotta work it !
Its yummy like churos.....but i like this
Do you have to eat these straight away or can they sit out for a few hours?
Why not both? :)
What's the difference between French crullers and German?
Anna, I love your recipes but it would be good if you indicated your recipes by grams. Canada changed to the metric system long ago. Specially when we talk about eggs precise weight is fundamental. Thing about it. Warm regards from Brazil.
Hi Maria, please feel free to use this conversion chart for all of your baking needs! annaolson.ca/baking-conversions
Such a yum recipe....Can I bake this? If yes then please mention temperature and time.
tasty❤❤❤
HAPPY DAY LOVE
I must of done something wrong because after I added the flour it still remained soupy. I followed the directions exactly. Watching the video several times. I thought I measured 5 oz of butter incorrectly, and checked my conversation. But it turned out correct. There was no dough before adding eggs. What happened? Can everybody tell me?
Que rico !!🌹💓🌹
Hi Anna! Love your channel! I would love to request a banana bread video please! Thank you!
i can feel my thighs getting fatter already, hahahaha!!
Can somebody make the ingredients measurement into grams/ ml? I will reaally appreciate it.
I’ve made these a couple of times but my cruellers go soft and soggy after cooling down😢
Can this be baked?
If baked it will come out like a Profitteroll. You won't get the same texture.