
Spritzkuchen (German Crullers)
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5.0
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Excellent

Spritzkuchen (German Crullers)
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A recipe for Spritzkuchen (German Crullers)! Piped circled of dough are fried until golden, then coated in a sweet glaze.
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Ingredients
Doughnuts:
- vegetable oil for coating parchment and frying the Spritzkuchen
- 1 cup (240 milliliters) water
- 4 tablespoons (60 grams) unsalted butter
- 1 tablespoon (8 grams) vanilla sugar
- 1/4 teaspoon salt
- 1 1/4 cups (155 grams) all-purpose flour
- 3 large eggs
- 1 teaspoon baking powder
Glaze:
- 1 1/4 cups (155 grams) powdered sugar
- 3 tablespoons (44 milliliters) lemon juice, rum, or water
Instructions
To form the dough:
- Cut parchment paper into 3 1/2 x 3 1/2 inch (9x9 centimeter) squares and brush the top of each with oil.
- In a large saucepan, combine the water, butter, vanilla sugar, and salt over high heat.
- Once the butter has melted and the mixture comes to a boil with the sugar and salt dissolved, remove from heat.
- Use a wooden spoon to immediately stir in the flour.
- Place the pan back on the stove over medium low heat. Continue to stir until a dough forms and pulls away from the bottom and sides of the pan, about 1 minute.
- Transfer the dough to the bowl of a stand mixer or a large bowl and allow to cool until no longer hot, but still warm to touch.
- Using a stand or hand mixer, beat the eggs, one at a time, followed by the baking powder into the cooled dough at high speed to form a smooth and glossy mixture.
To assemble:
- Fill a deep saucepan with 2-3 inches (5-8 centimeters) of oil and place over medium heat.
- Attach a large star tip to large piping bag. Fill the bag with dough (in batches if needed).
- Pipe rings of dough onto the greased parchment paper.
- Once the oil is 350˚F (180˚C), place the piped dough, being careful not to overcrowd, into the pan paper side up. Gently remove the paper and fry the doughnuts on each side until golden.
- Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining batter.
- Place a wire rack over a sheet of parchment.
- In a large bowl , whisk lemon juice, rum, or water into the powdered sugar until a thin and smooth glaze comes together. If too thick, add more liquid. If too thin, whisk in more sugar.
- Dip each warm Spritzkuchen into the glaze and place on wire rack to set. They are best served the day they are made.
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3 reviews
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