From the other side of the world, this doughnut can be found across Europe as well as parts of the USA. Cruller, meaning ‘to curl’, can be formed into sticks or rings, by hand or piped. This recipe uses a choux pastry that is piped into rings, topped with almonds and fried until golden and light, then dipped in a fragrant orange blossom glaze.
- 1¼ cups water
- 125 g butter
- 1¼ cups flour
- 4 eggs
- ½ cup slivered almonds
- vegetable oil, for deep-frying
- 1 quantity orange blossom glaze
Orange blossom glaze
- 2½ cups icing sugar, sifted
- 2 tbsp milk
- 1½ tbsp orange blossom water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 30 minutes
To make the orange glaze, place the sifted icing sugar into a bowl and set aside. Combine the milk and orange blossom water in a small saucepan and bring to a simmer. Pour into the icing sugar and whisk to combine. The glaze should be a drizzling consistency. Use as required.
To make the cruller, place the water and butter into a saucepan and heat over a low heat until the butter melts.
Increase the heat and bring to a rapid boil, add the flour and stir continuously until the batter comes away from the saucepan and becomes a ball. Cook for 1-2 minutes.
Turn the dough into the bowl of an electric mixer and allow to cool for a few minutes while you break the eggs into a jug and whisk. With the mixer running gradually add the eggs in 4 lots and beat well between each addition, until the dough is glossy.
Place the dough into a piping bag fitted with a large star pipe and set aside. Line an oven tray with baking paper. Pipe a ring of dough approximately 10cm across, sprinkle with the slivered almonds and place into the freezer for 30 minutes. This makes the dough firm and easy to handle.
Heat the vegetable oil to 180˚C (360˚F). Carefully lower the crullers into the oil, almond side down, cook for 1-2 minutes on the first side and then turn and cook for another 1-2 minutes until golden.
Drain on absorbent paper. While still warm dip the crullers into the glaze and drain on a cake cooler. Serve once icing has set, these are best eaten the day they are made.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.