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If you like different desserts, here we present you a well-known dessert from the French region, the famous crullers. They are fantastic and easy to make and if you have ever made profiteroles it will remind you that it is the same technique to these delicious cakes.
They only have the peculiarity that instead of their choux dough being baked, it will have to be fried in oil so that they have the consistency that this dessert so typical of the region should have.
To give a different touch to these bites we have flavored them with orange and in the glaze we have given that special point of honey to give it another different and elegant flavor. Dare to try it, they are easy and delicious.
French orange and honey crullers
Crullers are that French delicacy that turns out to be a fantastic bite to eat. They are flavored with a hint of orange and with a sweet honey and sugar glaze.
- Alicia tomero
- Kitchen: French
- Recipe type: dessert
- Calories: 180
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Crullers mass
- 125 ml whole milk
- 125 ml water
- 150 g of wheat flour
- 3 eggs
- 20 g of sugar
- 1 pinch of salt
- 100 g soft butter
- A strip of orange rind
- 400 ml oil for frying (sunflower or mild olive)
Sugar icing
- 150 g icing sugar
- 20 g honey
- 40 ml whole milk
- 1 teaspoon vanilla extract
Preparation
In our Thermomix glass we add the 125 ml of milk, the 125 ml of water, the 20 g of sugar and the orange peel. We put it to heat and marinate during 10 minutes at 90 ° at spoon speed.
When it is macerated we remove the orange peel and add the butter and reheat during 1 minute at 90 ° at speed 0,5.
This data is important, when we have finished half boiling what we have, we must immediately add the flour at once together with the pinch of salt and mix during 30 seconds at speed 3. This step has to be done like this so that the flour cooks with the milk and water mixture and it becomes a compact dough.
We will add the eggs one by one. We will cast the first one and let it whisk for 30 seconds at speed 3. We take the second and do the same. We add the third and also beat it the same, at 30 seconds at speed 3. We have to have a firm and compact dough.
We pour the dough into a pastry bag with a wide curled nozzle, so that we can make the shape of the crullers with that shape. We cut square papers of about 9 x 9 cm approximately and we will create the donuts on top of them to be able to fry them.
We prepare a frying pan with quite hot oil and with the help of the papers we can fry everything together with the crullers in the oil. It can be over high heat, but be careful if you have to lower its power so that they do not brown too much on the outside and remain raw on the inside. The estimated time for them to fry is around 5 minutes. When we fry them, we set them aside on a rack so that they cool and be able to glaze them.
We prepare the glaze: in our clean glass we add the 150 g of icing sugar, the 20 g of honey, the 40 ml of milk and the tablespoon of vanilla extract. We mix it and program it during 40 seconds at speed 3.
We take the glaze and we can pour it over the crullers. If we let the sugar dry they will be much more elegant and tasty.
