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Professional Baker Teaches You How To Make CRULLERS!

Anna makes this classic German crullers recipe.
Click SHOW MORE for recipe ingredients and guide.

This makes about 24 crullers

INGREDIENTS
Choux Paste
¾ cup 2% milk
¾ cup water
1/2 cup + 2 Tbsp unsalted butter
2 tsp sugar
½ tsp salt
1 ⅔ cup all-purpose flour, sifted
5 large eggs, at room temperature

Crullers
vegetable oil, for frying
icing sugar, for dusting

DIRECTIONS
Choux Paste
1. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.

2. Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition.

3. Work with this recipe while the batter is still warm.

Crullers
1. Fill a pot with oil so that it is about 2-inches deep, but comes up to only a third the height of the pot. Heat this to 350 F (use a candy/fryer thermometer to measure) or use a tabletop fryer following manufacturer instructions.

2. Fill a fabric (not a disposable plastic) piping bag fitted with a large star tip with the choux paste (you may have to fill in multiple batches). Pipe circles on small pieces of lightly greased parchment paper and gently slide them into the oil trying not to splash, removing the paper. You can also flip the piped crullers onto a slotted spoon and lower them into the oil.

3. Cook the crullers for about 5 minutes, turning them halfway through cooking. Lift the crullers out with a slotted spoon or straining spoon and place them on a paper towel lined plate to cool. Dust with icing sugar and serve immediately.

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24 Replies to “Professional Baker Teaches You How To Make CRULLERS!”

  2. Anna I got an Italian bakery that uses this pastry for their Easter zeppoles. the bakery stuffs the completed donut w/ whipped cream and strawberries. I ask that they reserve the donuts plain for me. I pop individually in the toaster oven for a short time and either sprinkle em with confectioners as you do, or drizzle fine strands of chocolate syrup. decadent

  3. Can buy a wok strainer. Works the same way but is meant for frying so has a much longer, better handle

  4. Don't use sunflower oil unless it's been filtered and refined. Pure oil has a component that changes when heated and you don't want to eat that

  6. Thanks for your helpful well-presented recipe instructionals. For a savory filling, should the sugar be omitt d from the choux pastry?

  9. Uhh i tried this recipe and it came out to wet i just wasted my time it taste like pancake ????

  17. They stopped doing krullers at Krispy Kreme in the UK so I decided to make my own ????

  18. im so fuckin jealous of this lady !
    she has a great kitchen !
    its a clean kitchen with a lot of gadgets!
    im just so jealous of everything she does !!!!
    yet- i cant stop watching her ! LOL

  22. I love crullers! The local baker retired, I've had 0 crullers in a month and its starting to wear on me. This weekend I make my own thanks to this video!

  23. I followed recipe as she gives it but the dough came out very liquid. 5 eggs is too much, or she must have used much more flour.

  24. Why in the world would you specify the amount of butter in ounces? Everyone in the world uses tablespoons. Just say how many tablespoons! I looked it up and it appears to be 10 tablespoons. FYI.

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