These look absolutely amazing....these are my husband's favorite donut at Tim Hortons. so now I can whip them up for him at home...your kids are adorable.
This was nice to watch. After watching your video, I decided to make these today and they turned out very good by following your recipe and method. Thank you for taking the time to create this video. I really like your accent, too.
I just want to say how much I love watching your videos Ania. You're so calming and patient in the kitchen. I will be trying these and the Carpathian Mountain Cake as soon as I get brave enough! I just hope I can handle it with as much grace as you do :)
Like how pleasant you are and how serene this tutorial made me feel, felt like a meditation all vid. Lol Question: Don't have any parchment paper, what can I substitute it with?
Gosh, these little goodies look absolutely delicious! They remind me of my childhood, especially each Sunday when we would get a tray of our favorite pastries at Blikle on our way home from church and have them all for desert after diner. I always cherished those moments and my favorite treats were always these type of doughnuts and eclairs. Thank you for sharing this recipe. For a moment I felt like I went back in time to my childhood memories. You are a great artisan Ania and your recipe tutorials are always so visually pleasing and just perfect! Thanks!
I cooked them per your recipe, but they stuck badly to the greaseproof paper :(. I greased the paper with oil - but it didn't help. I then used a little butter on the paper and that was a bit better. Also, are they supposed to be crunchy outside while soft inside? Because mine were soft in and out. I'm wondering if I needed to dry the choux pastry more and maybe that's why they went a bit soggy so quickly. Otherwise they tasted delicious. But I need to find a solution, because I prefer when they are crunchy outside while soft inside. :)
+Ania's Kitchen I wonder if my oil wasn't hot enough. Maybe it cooled too much when cooking - and I needed to let it heat up again. I will definitely be trying these again though :).
I've been trying to make crullers and I flat out suck at forming them using a pastry bag. I can see how to do it and I am a coordinated person, but I haven't a clue why I can't just squeeze the bag and make a circle with the dough? Anyway, after watching your video (I've looked at 100's of these from different channels) I think I should certainly be able to do that so tomorrow I will try again. Nice video and thank you.
Thank you these are my absolute favourite! I don't live in Canada anymore, I used to go to Tim Hortons and grab one every so often but I don't have the luxury here. Now I can make them!
omg !! Ania you are the best!!!! this recipe is so easy, I though donuts were hard to make it, thank you for sharing, this recipe is going be my favorite!
For me, I was disappointed by the small size of them after my first batch. So, what I did to remedy that somewhat, was to go around twice with the second round directly on top of the first round. Then, when placing in the oil, I used a metal flipper to slip under the parchment/dough and set it in the oil, paper side DOWN. The paper still lifts out with tongs after about 30 seconds. Now it's much closer to what I've bought at the donut shop.
Ma pani ladna fryzurke i jak zawsze cos smacznego do jedzenia. Czy pani probuje uzywac inne maki nie glutenowe? Ja nie moge pszenicy, kukurydzy, zyta, ani kaszy gryczanej. Czy ma pani przepis na wheat free, rye, corn free chleb na zakwasi bez glutenu?
bez glutenu jeszcze nie, pracuje nad przepisem na chleb niskoweglowodanowy ale ma make z glutenem. Lubie eksperymentowac wiec jak wypracuje niskoweglowodanowy zabiore sie za bezglutenowy tez :)
Hi...Ania. ...just made it this morning. ...it's light and airy....it was delicious but I was wondering. ..this is the first time I made it...is it suppose to be crunchy? ? Cause mine is soft....i was expecting it's crunchy after the glazed.
I love making donuts, but have never attempted crullers. I assumed they would be more difficult, but this recipe looks fairly easy. I usually cook my donuts at 355 to 365 degrees F. Will that work for these as well? Thank you so much!
i don't usually use thermometer but the answer is yes because any donuts I fry I will bring my oil to the same heat more or less :) if I drop a small piece of potato into the oil it should start sizzle :)
I really like your channel and your recipies. 😊 Your voice is so pleasing to the ear so it's very nice to listen to you. Can my crullers be a little bit bigger than yours?
Thank you for recipe! I tried it today and it turned out great, except l could really smell the eggs..l put 4 large size but l didn't use a mixer l mixed with a fork instead ..Could that be the reason? Thank you again!!
Mi H You are very welcome! I don't think it was the mixing. As long as the batter was smooth it should be fine. I think you might say you can smell eggs a bit I just never thought about it :)
Yep I cooked it as long as what you had suggested mine looked exactly like yours in the video. They rise nicely in the deep fryer and its like the second they are on a cooling rack they deflate.They still taste good but flat.
I think you took them out too soon then. The dough didn’t have enough time to cook and set properly. The combination of the oil temperature and the frying time is important. They should be golden brown but it should take proper time to get to this colour! I hope that helps 🤓
Your presentations are excellent and I’m excited to be trying this one soon. Thanks!
Hope you enjoy
I ADORE YOUR VIDEOS. My grandad was polish and it makes me feel just a little more connected to him... such a gift. Your grandkids are precious 💖
Thank you so much!
These look absolutely amazing....these are my husband's favorite donut at Tim Hortons. so now I can whip them up for him at home...your kids are adorable.
Thank you!
I’ve also been looking for a Tim’s cruller copy cat receipe!
You are so gracious. Love your presentation and all your recipes. Thank you!
Bless you Ania, the best donuts in the world. May you have a long life.
wow...that was so easy and the way you explained was fantastic... thank you.
You are so very welcome, thank you for watching!
I just made these gorgeous pastries, highly recommend. Tasty and easy to prepare and cook you will not stop making them, thank you 🇬🇧Maria
Very good recipe! Thank you for sharing ,it’s a pleasure to watch the video, your voice and demeanour is so nice !
Thank you so much 😊
Very good video, thank you for sharing this.
you are very welcome!
This was nice to watch. After watching your video, I decided to make these today and they turned out very good by following your recipe and method. Thank you for taking the time to create this video. I really like your accent, too.
A divine video. You should be very proud.
Thank you so much!
This is simple and direct I like it
thank you!
What a nicely edited video! And I love Ania's voice and accent.
+Girija G. Thank you so much :)
You are a great teacher good job girl
Wow, thank you!
Oh yum my hubby’s fave I will be making to surprise him ty
Hope you enjoy
I'm going to make these Friday! Thanks for the recipe!
You are so welcome!
I just want to say how much I love watching your videos Ania. You're so calming and patient in the kitchen. I will be trying these and the Carpathian Mountain Cake as soon as I get brave enough! I just hope I can handle it with as much grace as you do :)
I am sure you can! Happy baking!
The carpathian mountain cake is AMAZING. I made it about 5 years ago for the first time and everyone loves it so much Im constantly making it now 🥰
Looks yummy thank you❤😊
Than you for teaching us so many great dishes.!!
+Primeval seeker You are very welcome and thank you for watching!
Your little trick with the parchment is very clever! Well done nice recipe. Thank you.
You are very welcome and thank you for watching!
Oh my goodness. A must try. Thank you so much Ania. They look so good.
Thank you Michele, they are amazing :)
Thank you! Honey crullers are my favourite donuts.
This looks so amazing! Your video is beautifully shot and very informal. Thank you so much for sharing your recipe!!
You are very welcome and thank you for watching!
Yay I found a beautiful amazing recipe for my favorite donut thank you so much!!!
You are so very welcome! Thank you for watching!
I love Honey Crullers!
Fabulous!! I will try ur recipe!! So glad I found ur channel!!👍
Thanks and welcome
Like how pleasant you are and how serene this tutorial made me feel, felt like a meditation all vid. Lol
Question: Don't have any parchment paper, what can I substitute it with?
I am wandering if aluminum foil would work but i would butter it very well before :) Thank you so much for watching!
Easy to cook and fantastic results! Thank you so much for sharing! :-)
Gosh, these little goodies look absolutely delicious! They remind me of my childhood, especially each Sunday when we would get a tray of our favorite pastries at Blikle on our way home from church and have them all for desert after diner. I always cherished those moments and my favorite treats were always these type of doughnuts and eclairs. Thank you for sharing this recipe. For a moment I felt like I went back in time to my childhood memories. You are a great artisan Ania and your recipe tutorials are always so visually pleasing and just perfect! Thanks!
You are very welcome and thank you for watching! (eclairs are coming soon too :)
I can watch your videos all day! Thank you for this one, especially. My husband loves crullers!!!
you are so very welcome! thank you for watching!
So easy and quick! ♥️♥️
Thank you for sharing!!
They look great. So simple. I must give them a go
Please do and let me know what you think! Thank you for watching!
Thank you soooo much for sharing your recipe!
You are very welcome and thank you for watching!
Yummy..that looks really delicious. .thanks ania for all your hard work to create the best recipes
You are welcome and thank you for watching!
Well done 👍
Thank you!
Kolejne pychoty. Ściskam Anulko:)
oj tak pychotki :) Serdecznie pozdrawiam!
very pleasant and I cant wait to try making !
thank you for watching!
O wowww i will try ...its Yummy
yes it is :) Thank you for watching!
I just got done making a batch, absolutely fantastic. Thank you for this one. (I don't remember my Grand-Mothers being this good)
You are very welcome! Thank you so much for watching!
wow this seems surprisingly easy i am making them tonight
Wonderful video Ania! Thank you!
Cynthia Hairr You are welcome and thank you for watching!
Fantastic video!
Thank you :)
first time watching and enjoyed it a lot. will watch more. liked recipe posted and soothing sounds and soft voice. thank you so much!
You are so very welcome :))) and thank you for watching!
I like it.. you very nice. Thank you.. it looks tummy
Love this recipe. God Bless You!!!!!!!!!!!!!!!!!!!
Thank you so much!
These look absolutely delicious. Will definitely be cooking these soon!!
+Tiger Lamb Great, thank you so much for watching!
I cooked them per your recipe, but they stuck badly to the greaseproof paper :(. I greased the paper with oil - but it didn't help. I then used a little butter on the paper and that was a bit better.
Also, are they supposed to be crunchy outside while soft inside? Because mine were soft in and out. I'm wondering if I needed to dry the choux pastry more and maybe that's why they went a bit soggy so quickly.
Otherwise they tasted delicious. But I need to find a solution, because I prefer when they are crunchy outside while soft inside. :)
+Ania's Kitchen I wonder if my oil wasn't hot enough. Maybe it cooled too much when cooking - and I needed to let it heat up again. I will definitely be trying these again though :).
Tiger Lamb yes you need to keep the oil hot :)
Your Channel is awesome keep the videos up!!
thank you!
I've been trying to make crullers and I flat out suck at forming them using a pastry bag. I can see how to do it and I am a coordinated person, but I haven't a clue why I can't just squeeze the bag and make a circle with the dough? Anyway, after watching your video (I've looked at 100's of these from different channels) I think I should certainly be able to do that so tomorrow I will try again. Nice video and thank you.
I didnt expect to be put into such a peaceful state after watching this. Ill sleep good tonight!
lol have sweet dreams then!
This is one of my favourite kinds of doughnuts! I’m definitely going to try this for the holidays!!!
Awesome, let me know how you like it! ☺️
Those look delicious!
thank you so much :)
Thank you these are my absolute favourite! I don't live in Canada anymore, I used to go to Tim Hortons and grab one every so often but I don't have the luxury here. Now I can make them!
oh yes! They taste very close so I hope you will enjoy them! Let me know if you decide to make them! Thank you for watching!
This seems like an easy recipe. Thanks for sharing. Great video!
+Nethmi Lokuliyana Thank you :)
What a great video! I have yet to make the crullers but I will.
onetwothree57 One of my favourite :) Than you for watching!
My favourite 😍
Looks amazing. I am always looking for a new recipe to try. Thank you so much for sharing. I love all your video's.
Thank you so much and thank you for watching!
Hello Anya hope all is well I was wondering how long these can stay fresh for? And where to store it 😁in the fridge? Leave it out? Thank you’
Looks awsm
Thank you!
omg !! Ania you are the best!!!! this recipe is so easy, I though donuts were hard to make it, thank you for sharing, this recipe is going be my favorite!
Great! You are very welcome and thank you for watching!
thank you so much these are my favorite doughnuts
mine too :) Thank you for watching!
You are Excellant at baking
thank you so much
Great recipe!!
thank you!
love this
Thank you!
Спасибо вкусно было
bede robic jutro :D dziekuje!!!
bardzo prosze i serdecznie pozdrawiam!
Thanks ilove your cookies
thank you!
świetny kanał! i... masz najsłodsze dzieci na świecie*__*
OMG! Just made these & everyone ate them all under 2 minutes!! LOVE your recipe! 😘🍩😘🍩This is a definite keeper! Thx🍩😘🍩😘
Awesome! Thank you for watching!
Looking around your channel, I have a ton of cooking to do!
Super explanations. Going to test out my doughnut making "skills" now :)
Great, thank you for watching!
thank you!
You are so very welcome!
For me, I was disappointed by the small size of them after my first batch. So, what I did to remedy that somewhat, was to go around twice with the second round directly on top of the first round. Then, when placing in the oil, I used a metal flipper to slip under the parchment/dough and set it in the oil, paper side DOWN. The paper still lifts out with tongs after about 30 seconds. Now it's much closer to what I've bought at the donut shop.
Ma pani ladna fryzurke i jak zawsze cos smacznego do jedzenia. Czy pani probuje uzywac inne maki nie glutenowe? Ja nie moge pszenicy, kukurydzy, zyta, ani kaszy gryczanej. Czy ma pani przepis na wheat free, rye, corn free chleb na zakwasi bez glutenu?
bez glutenu jeszcze nie, pracuje nad przepisem na chleb niskoweglowodanowy ale ma make z glutenem. Lubie eksperymentowac wiec jak wypracuje niskoweglowodanowy zabiore sie za bezglutenowy tez :)
wow these are my favourite when we visit Poland....wonder if there's a low carb version I can have on my diet :(
hmmmm... I will think about that challenge for sure lol
Thank you again!
Hi...Ania. ...just made it this morning. ...it's light and airy....it was delicious but I was wondering. ..this is the first time I made it...is it suppose to be crunchy? ? Cause mine is soft....i was expecting it's crunchy after the glazed.
linda ang they are on the soft side for sure :) Thank you for watching!
Gosh those look amazing! I've heard of these before, it's the same process as cream puffs but donut form. Yumm. Fantastic Ania
Yup, they are really good :) Thank you so much for watching! (Cream puffs coming soon as well :)
Awesome can't wait! I share on FB for you
FitAnge S Thank you :)
I love making donuts, but have never attempted crullers. I assumed they would be more difficult, but this recipe looks fairly easy. I usually cook my donuts at 355 to 365 degrees F. Will that work for these as well? Thank you so much!
i don't usually use thermometer but the answer is yes because any donuts I fry I will bring my oil to the same heat more or less :) if I drop a small piece of potato into the oil it should start sizzle :)
Love the vid!!:) So pleasant and nice!!!!! I have a quick question can we use already melted butter!!???.......
Thanks for the recipe!
If I don't have a paddle attachment, what should I use? A wooden spoon?
Yes you can, I used to do it this way! Thank you for watching!
Can you freeze them?
Hello, I tryed the recipe and my Crullers came out very soggy and flat. Can you tell me what I could have done wrong. thank you
I really like your channel and your recipies. 😊 Your voice is so pleasing to the ear so it's very nice to listen to you.
Can my crullers be a little bit bigger than yours?
I think they can but need to fry them for a little bit longer!
do u have to use the stand mixer?
not at all, hand held will be fine
Thank you for recipe! I tried it today and it turned out great, except l could really smell the eggs..l put 4 large size but l didn't use a mixer l mixed with a fork instead ..Could that be the reason? Thank you again!!
Mi H You are very welcome!
I don't think it was the mixing. As long as the batter was smooth it should be fine. I think you might say you can smell eggs a bit I just never thought about it :)
Alright. Thank you for the reply! :))
Amazing recipe and darling children. Just subscribed why has it taken me so long to find your channel :-)
I am so happy you did! Welcome!
thanks a lot for a such easy and full video)))Your English is great,by the way) Hello for Canadian Ukrainian))))
Thank you so much!
my crullers came pretty soft. Are they suppose to be so? Though very tasty.
+Cynthia Mascarenhas Yes they are soft and a bit chewy :)
Thanks Ania
Yum! These are my favourite kind of donuts, especially from Tim Hortons :)
They taste very close :) Thank you for watching!
Hi ania, I like it, but can I bake it in the oven instead of frying?
Thank you
yes you can, just bake them on parchment paper in preheated oven to 200c/400f for 25 min or until golden :)
Ania's Kitchen great. Thank you
yum
For the lactose intolerant people out there, I used soy milk (vanilla flavored) and they tasted amazing.
thank you for letting us know!
I love you accent so much omg
lol thank you :) cant get rid of it even if i wanted to :))))
Can you bake these instead of frying them?
Yes you can :) Just like cream puffs :)
So when Im combining the eggs, I can just use a wooden spoon or?
Also, whats the purpose of the parchment paper?
+Eric Dokken Yes you can use wooden spoon just mix it until smooth and the parchment paper is supposed to make it easier to transfer it to hot oil :)
They look amazing. Thank you for sharing. :)
You are very welcome and thank you for watching!
Najlepsze gniazdka ;) a pani mieszka w UK?
W Kanadzie :)
The eggs I have in my fridge are extra large eggs, so do I use only two?
I would go for 3!
+Ania's Kitchen Okay thank you!
Cannot wait to try out this recipe :)
Arsil Darouiche Great :) let me know how did it go!
This recipe worked great!
My family loved it thank you so much ♥
Arsil Darouiche you are very welcome and thank you for watching!
After i take mine out of the deep fryer they slowly start to deflate and go flat would you know why this happens?
i think you didn't cook enough the dough... did it get nice, glossy and started getting off the walls of the pot?
Yep I cooked it as long as what you had suggested mine looked exactly like yours in the video. They rise nicely in the deep fryer and its like the second they are on a cooling rack they deflate.They still taste good but flat.
I think you took them out too soon then. The dough didn’t have enough time to cook and set properly. The combination of the oil temperature and the frying time is important. They should be golden brown but it should take proper time to get to this colour! I hope that helps 🤓
Do you have a chocolate icing to go with them?
I have never tried but I would guess simple chocolate ganache should work :)