French Cruller Doughnuts

Koko sprained her hand a couple of days ago, and won't be able to post for awhile.  The incident involved pvc pipe, marshmallows, and a very steep hill, but I won't bore you with details.  Needless to say, baking and typing are a little slow-going when you can only use one hand (and it happens to be the non-dominant one).  I will be covering the next couple entries to give Koko's  hand time to recuperate.  Thankfully, Nutmeg is back in town and ready to bake!

Koko's dad had a rough night last night at work, so we decided to try out a new recipe on him this morning: French Cruller Doughnuts.  Have you ever seen a doughnut that looked like a tractor tire?  That's what these babies are.  They're baked and not fried, which makes them unique.  They also use lots of eggs, making them custardy inside.

The Dunkin' Doughnuts version - a little tough and empty

The recipe comes from a book called A Passion for Baking by Marcy Goldman.  It is a beautiful book, and the recipes are over-the-top.  While we wanted to experiment, we didn't need more than a dozen doughnuts calling out to us from the countertop.  Halving the recipe was still more than enough!

We were a little skeptical at first, because they didn't bake up the way we expected.  This was a new method of baking for both of us, but it was worth the learning experience.  Don't be discouraged!  The dough is similar to creme puff pastry.  You have to glaze them and let them sit for awhile - that's when these delightful doughnuts really shine!

French Cruller Doughnuts (a half recipe)

Choux Paste Doughnut Base

1/2 cup milk

1/2 cup water

2 Tbs. sugar

1/4 tsp. salt

1/2 cup unsalted butter

1 cup all purpose flour

1 tsp. vanilla extract

4 large eggs

Creamy Vanilla Glaze

1/4 cup unsalted butter, melted

1 1/2 cups confectioner's sugar

1 tsp, vanilla extract

2 Tbs. hot water

Preheat oven to 400*F.  Stack two baking sheets together and line top sheet with parchment paper.  Have another baking sheet with parchment nearby.

In a medium saucepan, stir milk, water, sugar, and salt together over medium heat.  Stir in butter and allow to melt.  Increase heat and bring mixture to a rolling boil.  Stir in flour all at once with a wooden spoon.  Blend well , adding vanilla and beating briskly until mixture forms a ball that leaves the side of the pan.  Beat vigorously 1-2 minutes before removing from burner and turning out into a mixing bowl.  Allow mixture to cool 5-7 minutes.  This is your Choux Paste.

Photo courtesy of Pastry & Sports

Using a wide whisk (or the whisk attachment on your kitchen aid mixer, on the slowest mix setting), add eggs, one at a time, until mixture is smooth and glossy.  Spoon paste into a large pastry bag fitted with a 1/2 inch star tip.  (You need to use the big tip to make this as full as it should be.  We used the small one, and they didn't turn out full enough and made twice as many as it should have).  On prepared baking sheets, leaving some paste between each pastry, make a 4-inch circle of batter with another circle on top.  If you don't have a pastry bag, put batter in a gallon ziploc and cut a 1/2 inch corner or so off of the bag.  Squeeze out in double circles as described.

Bake pastry 15 minutes; then reduce temperature to 375*F and bake another 15-20 minutes or until doughnuts are light in texture and medium brown all over.  Cool slightly.

While pastry is in the oven, make the Creamy Vanilla Glaze.  Whisk all ingredients together in  a medium bowl to a thick glaze consistency.  Dip each warm doughnut once, let excess drip back into bowl, let set, and then glaze again.  (We dipped a few and then spread the rest).  Let doughnuts set on wire rack.  (Give it at least a good half hour - they just get better with a little time!) 

Enjoy!