These apple cider crullers are the perfect fall treat! They have a light and airy inside, a crispy outside, and a hint of apple cider flavor. When they’re warm from the fryer, each donut is coated in an apple cider glaze for an extra kick of flavor.
What is a cruller?
A cruller is a fried dough with a twisted design. It can be in a circle, like these apple cider crullers, or straight like a churro. Because these are made with a choux pastry, they are considered French crullers. This makes the process so much quicker as you just make the pastry, pipe it into a circle, and fry it. You don’t have to mess with yeast, proofing, or cutting.
French crullers are left with a light and airy inside with a crisp outside. Since it’s a wet batter, the moisture quickly evaporates as the cruller hits the hot oil. This is what causes the air pockets inside.
Like most fried treats, crullers must be served right away. This is because you will loose that crisp outside the longer it sits. If you need to make them in advance, you can pipe the rings and freeze them until you’re ready to fry.
How to make french crullers
French crullers always start with a choux pastry. This is most commonly used for desserts like cream puffs or beignets. Luckily, it’s very easy to make. You start by heating butter, sugar, milk, and water (or in this case, apple cider). Then add in the flour all at once and quickly stir to incorporate. Keeping the pot on the burner, keep stirring the choux until it forms a large ball. You know it’s done with it start to leave a residue on the bottom of the pot.
Take it off the heat to cool then mix in the eggs one at a time. Using a star tip, pipe the choux pastry in rings onto pre-cut squares of parchment paper. Drop the rings into your hot frying oil, paper and all, and gently remove it once the crullers begin to cook. Once done, transfer the crullers to a drying rack and then dunk in icing. There you have it! Fresh French crullers.
If you’re feeling a little intimidated by these apple cider french crullers, don’t be! They’re much easier to make than they look. But just a fair warning, you won’t be able to keep them around for long as they are highly addictive! If you fry these up, make sure to tag me on Instagram @butternutbakery. It makes me so happy to see your creations! To save this recipe for later, you can use the pin it button the recipe card, above or below this post, or on any of the photos. Happy baking!
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Apple Cider Crullers
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12-15 1x
Description
Apple cider crullers are a delicious fall treat! They have a soft and airy inside with a crispy outside and a hint of apple cider flavor.
Ingredients
Apple Cider Crullers
- 1/2 cup unsalted butter, cubed
- 1/2 cup apple cider, NOT apple juice
- 1/2 cup whole milk
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 tsp vanilla extract
- 4 cups canola or vegetable oil
Apple Cider Glaze
- 2 cups powdered sugar, sifted
- 1/2 tsp cinnamon
- 3 tbsp apple cider
- 1/2 tsp vanilla extract
Instructions
- In a large and heavy bottomed pot, heat your oil to 350F. Keep your thermometer in the pot so you can adjust the temperature as needed.
- In a smaller pot over medium heat, combine the butter, apple cider, milk, and sugar.
- Heat until the butter is completely melted and it starts to steam. Stir constantly. This should take about 5 minutes.
- Quickly mix in the flour with a wooden spoon. Keep mixing and it should form into a large mass. Keep it on the heat for another 5 minutes and keep stirring. It should start to leave a residue on the bottom of the pot.
- Remove from heat and keep mixing until it’s no longer hot to the touch. This should take another 5-10 minutes.
- Mix in the vanilla and then the eggs one at a time. At first, it will look like they don’t want to combine with the dough but just keep working at it.
- Once your pastry is ready, set it aside and prepare your parchment paper. Cut out squares that are about 5×5 inches. This recipe makes about 12-15 crullers so make sure you have enough squares to accommodate.
- This is also when you can make the glaze. Simply whisk all of the ingredients together. If it’s too thick, add another tablespoon of apple cider.
- Fill a piping bag fitted with a large star tip with your pastry dough. Pipe large circles on each parchment square.
- To fry, place the cruller AND paper in your hot oil. I recommend using a spider strainer to add and remove them from your pot. Don’t fry more than 2-3 at a time. After a few seconds, you should be able to poke the paper off with a fork and take it out with some tongs.
- Fry the crullers for about 5 minutes, 2.5 minutes on each side. You’ll know they’re done when they have a deep golden color and small bubbles form on the edges. They should also feel lighter than they did when you first dropped them in.
- Transfer them on a cooling rack. Place your cooling rack over a pan so the oil drips onto that and not your counter.
- While the crullers are still warm, dunk them into the glaze and return to the cooling rack.
- Continue frying and glazing the rest of your crullers. Serve right after they’ve had time to cool down. Enjoy!
Keywords: french crullers, apple cider crullers
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