Apple 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
Scale
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
Find it online: https://tastybella.com/apple-cider-glazed-crullers-recipe/
