0 from 9 votes
Pumpkin Crullers with Vanilla Bean Glaze
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
15 mins
Cook Time
15 mins
Resting Time
1 hr
Servings: 16
Calories: 161 kcal
Ingredients
crullers
- ½ cup plus 2 tablespoons whole milk
- ⅓ cup water
- 1 stick unsalted butter, cubed
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- ½ teaspoon ground cinnamon
- ⅔ cup canned pumpkin
- 1 ⅓ cups all purpose flour
- 3 large eggs
- 1 large egg white
vanilla ban glaze
- 1 ½ cups powdered sugar
- ½ vanilla bean, scraped
- 2 to 3 tablespoons milk
to fry
- oil
Instructions
- In a medium pot bring milk, water, butter, sugar, salt, and cinnamon to a boil, over medium-high heat. Stir in pumpkin and continue to boil. Lower heat to medium-low, add flour and stir together with a wooden spoon. Continue to stir together, for 4 to 5 minutes, to ensure raw dough flavor has been cooked out. Dough should lift from bottom of pot easily.
- Transfer dough to a stand mixer, fitted with a paddle attachment, and beat until all steam dissipates, 3 to 4 minutes.
- Once dough has cooled, add eggs one at a time, allowing each egg to mix in completely before adding the next one. Finally add egg white and continue to beat together until a thick, sticky batter forms.
- Cover batter and refrigerate for at least one hour and up to 1 day.
- Cut 16, 3”x 3” squares of parchment paper and set aside.
- Fill a large pot with 3 inches oil and heat to 350˚F.
- Fill a large piping bag, fitted with a large star tip, with batter. Pipe a cruller ring onto each cut square of parchment paper.
- Once oil is hot, carefully place a cruller into the hot oil, parchment side up. Once cruller is in oil gently peel parchment away from cruller, with tongs, and discard.
- Fry cruller for about 4 minutes on each side, or until golden brown. Transfer cruller to a baking sheet, fitted with a cooling rack. Repeat until all crullers have been fried.
- Glaze: Place all ingredients into a mixing bowl and gently whisk together until smooth.
- Dip each cruller in vanilla bean glaze, or pour glaze over crullers. Allow crullers to sit for 15 to 20 minutes or until glaze has hardened. Serve.
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Nutrition Information
Calories
161kcal
(8%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
56mg
(19%)
Sodium
243mg
(10%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1835IU
(37%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 161
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.