Kentucky chocolate crullers are a classic Southern treat that is perfect for any occasion. These delicious pastries are made with a yeast dough that is fried until golden brown and then coated in a chocolate glaze. The result is a light and airy doughnut with a rich chocolate flavor. If you're looking for the best recipe to make Kentucky chocolate crullers, you'll find plenty of options online and in cookbooks. But before you start baking, be sure to read through this article for some helpful tips and tricks.
Here are our top 5 tried and tested recipes!
CRULLERS
Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
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.
KENTUCKY CHOCOLATE CRULLERS
I don't remember where I got this, as it has been in my recipe box since the mid 80s, but I think it was originally from Crisco.
Provided by Karen..
Categories Breads
Time 30m
Yield 10 crullers
Number Of Ingredients 13
Steps:
- Cream shortening, sugar and eggs.
- Add chocolate and then sour milk and baking soda, beaten together, then vanilla.
- Add flour, baking powder, cinnamon and salt, sifted together.
- Take small amounts of dough and roll about 1/4 inch thickness.
- Cut with doughnut cutter and fry in hot deep shortening until brown and well done.
- When cool, roll in powdered sugar.
Nutrition Facts : Calories 404.9, Fat 8.1, SaturatedFat 3, Cholesterol 43.5, Sodium 345.7, Carbohydrate 75.3, Fiber 2.5, Sugar 26, Protein 8.7
FRENCH CRULLERS
Pâte à choux is so versatile. Did you know that this batter can be used to make French crullers? These lighter-than-air doughnuts are so much fun to make and, of course, they are dipped in a tasty honey glaze.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield 12 crullers
Number Of Ingredients 14
Steps:
- For the crullers: Fill a large Dutch oven or heavy-bottomed pot with 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 340 to 350 degrees F.
- To make the roux, combine the butter, granulated sugar, salt, nutmeg and water in a medium pot and bring to a boil. Reduce the heat to low then add the flour and cook, stirring constantly with a wooden spoon or rubber spatula, until all the water evaporates and the roux forms a tight ball, about 3 minutes.
- Transfer the roux to a stand mixer fitted with the paddle attachment. Mix at the second lowest speed until the roux is lukewarm, about 3 minutes.
- Meanwhile, whisk together the eggs and vanilla bean paste in a medium bowl.
- Reduce the mixer speed to the lowest speed. Add the eggs in 2 batches to the roux, scraping the bowl after each addition. Add the orange zest and mix on the second lowest speed until the pâte à choux is smooth and thick, about 2 minutes.
- Transfer the pâte à choux to a pastry bag fitted with a large star tip.
- Cut parchment paper into twelve 3-inch squares. Lightly grease the parchment squares with nonstick cooking spray then place them, greased-side up, on a rimmed baking sheet. Pipe a ring of pâte à choux onto each parchment square.
- Working in batches of 4 parchment squares and making sure the oil is between 340 to 350 degrees F for each batch, place the piped pâte à choux into the hot oil with the parchment paper facing up. The parchment squares will immediately release from the pâte à choux. Once they do, remove the parchment squares from the oil with tongs and discard.
- Fry the crullers until golden brown all around, about 4 minutes on one side, then flip and fry the second side about 3 minutes.
- Remove the crullers to a glazing rack set in the rimmed baking sheet and allow to drain and cool completely.
- For the glaze: Whisk together the confectioners' sugar, honey and milk in a small bowl until smooth.
- Dip one side of each cooled cruller into the glaze then return it, glazed-side up, to the glazing rack. Allow the glaze to set. Serve the crullers the same day.
CSOROGE-HUNGARIAN CRISPY CRULLERS
Adapted from The Art of Hungarian Cooking. Posted for the Zaar World Tour. If you don't want to use brandy(or whiskey), sub apple juice.
Provided by Sharon123
Categories Dessert
Time 25m
Yield 30 crullers, about
Number Of Ingredients 7
Steps:
- Add just enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Try not to use any more flour than necessary.
- Let dough rest about 3 minutes. Roll out very thin. Roll out on lightly floured board to about 1/8" thick. With a floured knife, cut into diamond shapes about 2" wide, 6" long. Make a 1" slit in center and pull one end through slit, twisting a little as you do it.
- Fry in veg. shortening(about 365*F.) to cover until light brown, turning once or twice to brown evenly; drain on paper towels. Sprinkle generously with powdered sugar while still hot. Enjoy!
Nutrition Facts : Calories 29.9, Fat 0.9, SaturatedFat 0.4, Cholesterol 19.7, Sodium 40.6, Carbohydrate 4.5, Fiber 0.1, Sugar 0.5, Protein 0.8
CONFETTI CRULLERS RECIPE BY TASTY
Here's what you need: unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, whole wheat flour, baking powder, large eggs, vanilla extract, rainbow sprinkles, canola oil, powdered sugar, milk, vanilla extract, cream cheese, large star piping tip, deep fry thermometer
Provided by Alix Traeger
Categories Breakfast
Yield 16 crullers
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, combine the butter, water, milk, sugar, and salt. Whisk until the butter is melted and the mixture is steaming, about 5 minutes.
- Quickly whisk the all-purpose and whole wheat flours and the baking powder into the hot milk mixture. Continue cooking, stirring constantly, for 5 more minutes. Remove the pot from heat and stir with a spatula to cool the dough.
- When the dough is no longer hot to the touch, add the eggs one at a time, stirring to incorporate before adding the next.
- Add the vanilla and sprinkles and stir to distribute evenly.
- Transfer the dough to a piping bag or zip-top bag fitted with a large star tip.
- On a parchment-lined baking sheet, pipe 4-inch (10-cm) circles of dough. Chill in the freezer until solid, about 20 minutes.
- Meanwhile, make the glaze: In a large bowl, combine the powdered sugar, milk, vanilla, and cream cheese. Whisk until smooth and runny. Set aside.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Carefully add the crullers to the hot oil. Fry about 3 at a time for 4-5 minutes, flipping halfway, until golden brown. The fried crullers should feel much lighter than they were originally. Transfer the fried crullers to a wire rack set over a baking sheet.
- While still warm, dip one side of the crullers in the glaze. Return to the wire rack and allow excess glaze to drip off. Top with sprinkles.
- Enjoy!
Tips:
- Ensure your milk and eggs are at room temperature before starting. This helps the ingredients mix together smoothly.
- Don't overmix the batter. Overmixing can make the crullers tough.
- When shaping the crullers, be sure to twist them tightly. This will help them hold their shape while cooking.
- Fry the crullers in hot oil. This will help them cook evenly and prevent them from becoming greasy.
- Be careful not to overcrowd the pan when frying the crullers. This can cause them to stick together and not cook evenly.
- Drain the crullers on paper towels after frying to remove any excess oil.
- Allow the crullers to cool slightly before glazing them. This will help the glaze set properly.
- Store the crullers in an airtight container at room temperature for up to 3 days.
Conclusion:
Kentucky Chocolate Crullers are a delicious and unique treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are serving them for breakfast, brunch, or dessert, these crullers are sure to be a hit. So next time you are looking for a sweet treat, give Kentucky Chocolate Crullers a try. You won't be disappointed!
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