Spritzkuchen: German Vanilla Glazed Crullers
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Spritzkuchen: German Vanilla Glazed Crullers
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These German glazed crullers (Eberswalder Spritzkuchen) are simply irresistible!
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Ingredients
- 250 ml | 1 cup water
- 50 g | 2oz unsalted butter , plus extra to grease the baking parchment
- 150 g | 5oz plain (all purpose) flour , sifted
- 3 tbsp cornflour (cornstarch) , sifted
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 5 large eggs , lightly beaten
- rapeseed oil for frying
For the vanilla glaze
- 300 g | 10oz icing sugar
- 1 tbsp vanilla extract
- 2 tbsp milk, lemon juice or rum or as much as needed
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Instructions
- Put the water and butter in a small pot. Heat until the butter melts and mixture comes to a boil. Take pot off the heat.
- Immediately add the flour and cornflour and vigorously stir until they come together into a smooth ball of dough. Put back on the heat and cook for a minute, stirring all the time.
- Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and vanilla extract.
- Gradually add the beaten eggs into the dough while mixing. The dough will separate initially but then come together again. It is ready when shiny and hanging in a long strip from the beater.
- Stir in the baking powder once the dough has cooled a little and transfer to a piping bag fitted with a large star tip.
- Grease a large piece of baking parchment with a little butter and then pipe the crullers, spaced slightly apart, on it. Cut the paper so each cruller sits on a little square.
- Fill a deep pot about halfway with oil. Bring the oil to 180C (350F) – check with a digital thermometer.
- Carefully drop the crullers into the oil, pulling out the parchement paper (they will slide off).
- Cook them one or two at a time until puffed and golden on both sides – please note cooking time is a guide only. The crullers will feel very light when properly cooked – uncooked dough is heavier. Drain on kitchen towels.
- Mix all the ingredients for the glaze together until it is thick but pourable. Brush the glaze on the crullers while still a bit warm. Serve immediately.
Notes
- Controlling the oil temperature may be the trickiest part of this recipe. If the oil is too hot the crullers will colour quickly but be raw inside. A digital thermometer is very helpful.
Nutrition Information
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Calories
214kcal
(11%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
77mg
(26%)
Sodium
59mg
(2%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
203IU
(4%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12crullers
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 59mg | 2% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 203IU | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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