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Prep time
1 hour 30 minutes
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Cook time
30 minutes
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Serves
18 to 20 crullers
Author Notes
For these apple cider crullers, I reduced apple cider for a more concentrated flavor, then used it as my base for the pate choux dough (which is most commonly used to make cream puffs). Also, to give them an extra hint of warmth and sweetness, I added Chinese five spice and cinnamon to the dough and the sugar. Although quite rewarding, the process of making crullers can be a little fussy so I’d recommended reading tips below before starting.
Tips & Tricks:
• Although it may be tempting to skip the chilling process, this is an important step. Chilling the dough will make it easier to work with and will help prevent the cruller from splitting and collapsing while frying.
• If you don’t have a kitchen thermometer, you can dip the back of a wooden spoon in the oil to make sure it’s at temperature before you start frying. If no or very few bubbles appear, it’s not hot enough. If it looks like there’s too many bubbles as soon as you add the spoon, it’s too hot. There should be a steady (but not too overpowering) flow of bubbles present.
• When you look at the dough hanging from the paddle, it’s better for it to be too loose than too stiff. If the batter is too thick, the crullers won't cook properly and will be doughy. It will harden as it chills in the fridge and make it easier to work with.
• As with most fried foods, these are best eaten immediately. If you want to make them ahead, follow steps 1 through 7 (excluding preheating the oil) and transfer the baking sheet with the piped crullers to the fridge for up to 2 days.
• If you don’t like the flavor of Chinese five spice, swap it out for more cinnamon or exclude it altogether.
—Nea Arentzen
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Ingredients
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2 cups
(500 grams) apple cider
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1/2 cup
(113 grams) unsalted butter
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1/2 cup
(98 grams) plus 1 tablespoon granulated sugar, dived
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1/2 teaspoon
Diamond Crystal kosher salt (added ¾)
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1 cup
(120 grams) all-purpose flour
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4
large eggs + 1 egg white
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3/4 teaspoon
cinnamon, divided
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3/4 teaspoon
Chinese five spice, divided
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neutral oil, such as canola or vegetable oil
Directions
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In a medium saucepan over medium-high heat, bring the apple cider to a boil; turn the heat down to medium and then simmer until the apple cider has reduced down to 1 cup. Add the butter, 1 tablespoon of the sugar, and salt and cook until the butter is just melted.
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Add the flour and ¼ teaspoon each of the cinnamon and five spice, and vigorously stir with a spatula until the mixture is thick (like play dough), no visible flour clumps remain, leaves a film on the bottom of the pan, and smells nutty, 2 to 3 minutes.
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Transfer the dough to the bowl of a stand mixer with a paddle attachment and spread it out along the sides to let it cool slightly.
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Add the whole eggs and egg white one at a time, mixing on low speed between each until fully incorporated and smooth. Bring the top of the mixer with the paddle attachment up and look at the dough that hangs from the paddle. It should hang in a somewhat loose droopy V shape (see tip). Scrape down the sides of the bowl, then place a sheet of plastic wrap directly on top of the dough (this will prevent a film from forming on top). Chill for at least 1 hour or overnight (see tip).
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In a medium bowl, combine the remaining ½ cup sugar, ½ teaspoon cinnamon, and ½ teaspoon five spice. Set aside.
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In a large heavy-bottomed pot, heat 2 inches of neutral oil until it reaches 370ºF/ºC (see tip). While the oil is heating, cut 12 to 14 (4x4-inch) squares of parchment paper. Fill a piping bag fitted with a large open star-shaped tip with the dough. Pipe 3-inch circles onto each of the parchment squares.
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Once the oil is hot, lower 2 to 3 of the crullers WITH the parchment paper on, parchment paper side up. Cook for 1 minute, then remove the parchment paper with tongs and fry until both sides are golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet or plate to drain slightly, then while still hot, coat in the spiced sugar.
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Repeat with the remaining crullers and serve immediately.
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