Best 3 Grebes Cruller Recipes

OLD-FASHIONED DOUGHNUT STICKS

Steps:

• For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.

ORANGE-GLAZED CRULLERS

Steps:

• In a large bowl, dissolve yeast in water. Beat in milk, butter, eggs, sugar, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. , Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18x9-in. rectangle; cut width-wise into 3/4-in. strips. Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. , Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, about 1 minute on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers.

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.