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Spritzkuchen: German Vanilla Glazed Crullers

These German glazed crullers (Eberswalder Spritzkuchen) are simply irresistible!

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 12 crullers
Calories: 214 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: German

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and vanilla extract.
  4. 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.
  5. Stir in the baking powder once the dough has cooled a little and transfer to a piping bag fitted with a large star tip.
  6. 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.
  7. Fill a deep pot about halfway with oil. Bring the oil to 180C (350F) – check with a digital thermometer.
  8. Carefully drop the crullers into the oil, pulling out the parchement paper (they will slide off).
  9. 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.
  10. 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

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

% 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.