Happy National Doughnut Day!!!
I had intended to post more doughnut recipes throughout this past week but, life happened.
Actually I forgot.
Completely and utterly forgot.
Well, it’s the last week of school, what can I say? I don’t why that is affecting me so much but it is. My son has not gotten to school on time more than once this week I am quite sure.
It’s totally my fault too. Usually it’s his, but lately, completely me.
Summer!!
I love summer only slightly more than I love winter.
I love grilling outside and wading in the creek and just generally being outside in the sunshine.
And this summer I don’t have a newborn which will make it just that much better! Although now I have a 1-year-old who puts everything in her mouth…
French Crullers.
My new favorite doughnut. I mean, I had them from the doughnut shop and whatever. I liked them well enough, but these homemade ones?
Forget about it.
These were so good. Even my picky-about-doughnuts doughnut-loving husband couldn’t handle how good these were. He ate most of them.
At least I am going to say he did and not acknowledge that it may have been me.
These seem as though they would be finicky to make but they were the quickest doughnut I have ever made and honestly, were pretty easy (as far as doughnuts go).
Usually you have to wait all morning for doughnuts which, I am sure, is why most people just run to the store for them.
Way faster.
But these were pretty quick.
And like I said, 100x’s better than any store bought cruller I have ever had.
- 1 cup water
- 6 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour, sifted
- 3 large eggs
- 1-2 egg whites, slightly beaten
- vegetable oil for frying
- about 16 3" squares of parchment paper
- honey glaze
For the honey glaze - 1½ cups confectioners’ sugar
- 1 tablespoon honey
- 3 to 4 tablespoons milk or water
- Bring the water, butter, sugar and salt to a boil in a large sauce pan over medium high heat. Add the flour all at once and stir until completely incorporated. Keep stirring until you see a thin film on the bottom of the pan, you need to remove as much moisture as possible in this stage.
- Remove the pan from the heat and turn the batter into the bowl of an electric mixer fitted with the paddle attachment and stir for a minute or so on low just to cool it down a bit.
- Add one egg, mixing until completely incorporated and then add the other egg. Once the second egg is incorporated, start adding egg whites a little at a time until the batter becomes glossy and holds a little shape. If you add to much egg whites, the doughnuts will be heavy but I added 2 and they were perfection.
- Transfer batter to a large pastry bag fitted with a ½ inch star tip.
- Heat your frying oil to 370˚.
- While the oil is heating, spread a small about of oil on each of the parchment squares and then pipe a circle of batter, being careful not to overlap the batter to much or you get lopsided doughnuts.
- Once your oil is hot carefully turn the doughnuts into the batter and peel off the parchment. I thought this would be more difficult, but it really wasn't that hard. I just held on to two opposite corners and turned it over, lowered it into the oil and let it fry for a second or two and then peeled back the parchment. Didn't burn my fingers once
I was able to get about 3-4 into the pot at once. - Once the doughnuts are golden brown on one side, flip over and cook the other side until golden then remove from the oil and allow to cool on a wire rack.
- Once all the doughnuts are fried up and cooled down, mix together all the glaze ingredients and either drizzle over the doughnuts or dip each one into the glaze and then eat them!
Thanks for the awesome recipe: http://userealbutter.com
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