Apple Cider Glazed Crullers Recipe
Introduction
These Apple Cider Glazed Crullers are light, airy, and bursting with warm apple spice flavor. Perfectly fried and coated with a sweet cider glaze, they make a delightful treat for breakfast or an afternoon snack. Let’s dive into this classic recipe that’s sure to impress.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 to 4 large eggs, room temperature
- Vegetable oil for frying
- For the glaze:
- 1 cup apple cider (reduced to 1/4 cup)
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Place the apple cider in a small saucepan over medium heat. Simmer until it has reduced to approximately 1/4 cup, then set aside to cool slightly.
- Step 2: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat. Once boiling and the butter has melted, add the flour all at once. Stir vigorously until the dough is smooth and pulls away from the pan sides.
- Step 3: Transfer the dough to a bowl and let it cool about 5 minutes. Add eggs one at a time, beating well after each addition until the dough is thick, smooth, and glossy, forming a “V” when lifted.
- Step 4: Fit a piping bag with a large star tip. Cut several 3-inch squares of parchment paper. Pipe rings of dough onto each square to keep shape during frying.
- Step 5: Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Carefully place 2 or 3 parchment squares dough-side down into the oil. After a few seconds, remove the parchment with tongs. Fry crullers for 2-3 minutes per side until golden and puffed. Drain on a wire rack.
- Step 6: Whisk the reduced apple cider, powdered sugar, cinnamon, and vanilla in a shallow bowl until smooth. Dip warm crullers tops into the glaze and set on a wire rack to let the glaze set before serving.
Tips & Variations
- Use room temperature eggs to ensure they incorporate smoothly into the dough.
- If you don’t have a star tip, you can shape the dough rings with a spoon, but the star tip gives a lovely texture.
- For a spicier glaze, add a pinch of nutmeg or ground cloves.
- Make sure oil stays at a steady 350°F (175°C) to avoid greasy or undercooked crullers.
Storage
Store crullers in an airtight container at room temperature for up to 2 days. For best texture, reheat briefly in a warm oven to regain crispness before glazing. Glazed crullers are best enjoyed fresh as the glaze may soften over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
It’s best to make and fry the dough fresh for optimal texture and rise. The dough does not store well before frying, as the eggs and flour mixture needs to be used right away.
What can I use if I don’t have apple cider?
You can substitute apple juice and add a pinch of cinnamon or apple pie spice to mimic the flavor needed for the glaze.
PrintApple Cider Glazed Crullers Recipe
These Apple Cider Glazed Crullers are light, airy French-style doughnuts made from choux pastry, fried to golden perfection, and finished with a sweet and spiced apple cider glaze. The glaze is made by reducing apple cider to intensify its flavor and mixing it with powdered sugar, cinnamon, and vanilla, creating a perfect balance of sweetness and tang. These crullers are ideal for a cozy breakfast, brunch, or dessert treat with a seasonal twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10–12 crullers 1x
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
Dough:
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3 to 4 large eggs, room temperature
- Vegetable oil for frying
Apple Cider Glaze:
- 1 cup apple cider (reduced to 1/4 cup)
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Reduce Apple Cider: Place the apple cider in a small saucepan over medium heat and simmer until it has reduced to approximately 1/4 cup. This step intensifies the cider flavor. Set aside to cool slightly before preparing the glaze.
- Make the Choux Dough: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat. Once the butter has melted and the mixture is boiling, add the flour all at once. Stir vigorously with a wooden spoon until the dough is smooth and pulls away from the pan sides.
- Incorporate Eggs: Transfer the dough to a bowl and let it cool for about 5 minutes. Beat in eggs one at a time thoroughly after each addition until the dough becomes thick, smooth, and glossy. It is ready when it forms a “V” shape when lifted with a spatula.
- Pipe the Crullers: Fit a piping bag with a large star tip and cut several 3-inch squares of parchment paper. Pipe a ring of dough onto each parchment square. This helps maintain the ring shape during frying.
- Heat Oil and Fry: Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Carefully place 2 or 3 parchment squares with dough side down into the hot oil. After a few seconds, the parchment paper will detach and can be removed with tongs. Fry each cruller about 2-3 minutes per side until deep golden brown and puffed. Drain crullers on a wire rack.
- Prepare the Glaze: Whisk together the reduced apple cider, powdered sugar, cinnamon, and vanilla extract in a shallow bowl until smooth.
- Glaze the Crullers: While the crullers are still slightly warm, dip the tops into the apple cider glaze. Place them back on the wire rack and let the glaze set before serving.
Notes
- Use room temperature eggs to ensure better incorporation into the dough.
- Maintain oil temperature at 350°F to achieve crispy and evenly cooked crullers.
- If your dough is too stiff after adding eggs, you can add a little more egg to reach the right consistency.
- Remove parchment paper carefully to avoid breaking the cruller shape.
- Store leftover crullers in an airtight container and reheat gently to retain texture.
Keywords: Apple cider glaze, crullers, fried doughnuts, choux pastry, autumn dessert, spiced glaze, French doughnuts, holiday baking
