Chocolate Glazed Crullers Recipe (Cruller Donuts)
User Reviews
4.7
Chocolate Glazed Crullers Recipe (Cruller Donuts)
Description
This recipe mixes milk, water, butter, sugar, salt, and flour into a dough cooked briefly on the stove until it pulls away from the pan. After cooling, eggs are beaten into the dough, which is refrigerated briefly to firm. The dough is then piped and fried in small batches until puffed and golden. After cooling for 10-15 minutes, a smooth chocolate glaze is prepared with semisweet chocolate, butter, hot water, and powdered sugar. The crullers are dipped into the glaze and garnished with festive sprinkles.
The final crullers have a crisp, golden exterior and a light, airy interior that contrasts well with the sweet, rich chocolate glaze. The sprinkles add a colorful visual appeal and a slight crunch.
These crullers can be served as a dessert or special breakfast treat. The chocolate glaze and sprinkles allow customization for different occasions.
Frying only a few crullers at a time prevents oil temperature drop, which ensures even cooking. Cool the crullers before glazing to prevent melting the coating. Store at room temperature for a few days or freeze for longer storage.
Ingredients
For the Crullers
- ½ cup milk room temperature
- ½ cup water room temperature
- ½ cup butter room temperature (1 stick, unsalted
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 1¼ cups all-purpose flour
- 3 egg room temperature, large
- 1 egg room temperature, white
- vegetable oil for frying
For the Chocolate Glaze
- 1 ounce semisweet chocolate
- 1 tablespoon butter unsalted
- 1-2 teaspoons water hot
- ½ cup powdered sugar sifted
- ½ cup Rainbow sprinkles for garnish
Instructions
- In a medium heavy-bottomed saucepan set over medium-high heat, combine the milk, water, butter, sugar, and salt together. Cook, stirring, until the butter melts and the mixture starts to boil.
- Remove the saucepan from the heat. Add all of the flour to the butter mixture at once, and mix until well combined.
- Return the saucepan to the stovetop and cook for 2-3 minutes over medium-high heat, stirring vigorously the entire time. The mixture will form a ball and begin to pull away from the side of the saucepan.
- Remove the saucepan from the heat and transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a handheld mixer). Set aside for 15 minutes to cool.
- Once the dough has cooled, turn the mixer to medium speed and add the eggs. Beat on medium speed until the eggs have been fully incorporated. Add the egg white and beat again until fully incorporated.
- Tightly cover the bowl with plastic wrap and refrigerate for 10 minutes.
- While the dough chills, cut out 15 3x3-inch squares of parchment paper. Set aside.
- Fill a Dutch oven with about 3-4 inches of oil. Heat to 350-370°F.
- Remove the dough from the refrigerator and transfer it into a pastry bag fitted with a large star tip. Hold the pastry bag vertically over one of the parchment squares and pipe an even circle of dough, just making the ends meet. Repeat until all dough is piped.
- Fry the crullers in batches of 3-4 at a time. Gently place a cruller, along with the parchment paper square, onto a slotted spoon. Lower it into the hot oil. Cook for 1 minute, flip the cruller over, and use tongs to remove the paper. Fry for approximately 6 minutes, turning to ensure even cooking, until golden brown.
- Remove the crullers from the oil and place on a wire rack to let any excess oil drip off. Let the crullers cool before glazing.
- Once the crullers are cool, make the glaze. Heat the chocolate and butter in a microwave-safe bowl for about 40-60 seconds, or until the mixture is smooth. Stir the sifted powdered sugar into the melted butter and chocolate, adding small amounts of hot water until the glaze is thinned as desired.
- Working 1 cruller at a time, dunk the cruller into the glaze, allow any additional glaze to drip off, and place onto a wire rack. Top with sprinkles, serve, and enjoy!
Notes
- Store crullers at room temperature in an airtight container for up to 2 days or refrigerate up to 1 week; freeze up to 2 months.
- Fry only a few crullers at once to maintain consistent oil temperature and proper cooking.
- Allow crullers to cool 10-15 minutes before glazing to prevent the chocolate from melting off.
- Use seasonal or themed sprinkles to decorate the glaze for festive occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15crullers
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1cruller | |
| Calories | 202kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 98mg | 4% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 274IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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