{"id":16981,"date":"2019-09-07T07:20:19","date_gmt":"2019-09-07T13:20:19","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/apple-cider-donuts-recipe-french-cruller\/"},"modified":"2022-09-30T16:48:48","modified_gmt":"2022-09-30T22:48:48","slug":"apple-cider-donuts-recipe-french-cruller","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/apple-cider-donuts-recipe-french-cruller\/","title":{"rendered":"Apple Cider Donuts Recipe – French Cruller"},"content":{"rendered":"

Spiced French Apple Cider Donuts Recipe aka French Crullers – the best easy fall treat for the cozy season! Soft and airy on the inside with a crispy outside and a hint of apple cider flavor intensified by an apple cider maple glaze! <\/em><\/p>\n

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Go to fall heaven with these Glazed Spiced Apple Cider Donuts aka French Crullers! <\/h2>\n

It is the season for all things apple cider! Have you ever had an Apple Cider Donuts? No? They are the best! Dunkin’s put them on their fall menu, go have one, then get ready for the next level: Apple Cider French Crullers! <\/p>\n

Nope, these are not the cake donut kind but their light, eggy, fluffy cousin made with a choux dough? Life-changing!<\/p>\n

To get some fall flavors going, I use a dry cider in place of water, which gives the pastry that apple undertone. And while we’re talking fall flavors, why not add some cinnamon and nutmeg! Yep, now we’re talking fall coziness! <\/p>\n

What is a French Cruller? <\/h3>\n

French crullers are light and airy on the inside with a crisp crunchy outside that is a gorgeous golden hue.<\/p>\n

An authentic French Cruller is traditionally made from fried choux dough. This crullers recipe isn\u2019t really too different from the Spanish doughnut treat, churros. In fact, it’s all pretty much the same thing. Crullers are shaped into rings rather than straight lines. <\/p>\n

Because these Apple Cider Donuts are made with a “oh la la” choux pastry, they are considered French crullers.<\/p>\n

Choux mistakenly has the reputation of being tricky to make – trust me, it really isn\u2019t. Using choux pastry instead of yeasted donut batter makes the process actually so much quicker than yeasted donut batter. You just make the pastry, pipe it into a circle, and fry it. No fussing over yeast, proofing, or cutting. <\/p>\n

Since it\u2019s a wet batter, the moisture from the apple cider quickly evaporates as the cruller hits the hot oil. This is what causes the air pockets inside.<\/p>\n

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How to make Fried Apple Cider Donuts aka French Crullers: <\/h2>\n

How to make Choux Pastry:<\/h3>\n

Traditional French crullers start with a homemade quick choux pastry. You might not have heard of this pastry but if you have had desserts like cream puffs or beignets you already know it.<\/p>\n

Don’t be intimidated by the French name, it\u2019s very easy to make. You start by heating butter, sugar, salt, ground spiced, vanilla, water and apple cider in a heavy-bottomed pot. Then dump in the flour and quickly stir until a dough forms. Keeping the pot on the burner, keep stirring the choux until it forms a large ball. You know your choux is done when it starts to leave a white residue on the bottom of the pot.<\/p>\n

Take the pot off the heat to cool then mix in the eggs one at a time. Continue adding the eggs until you get a smooth, pretty thick, yet glossy paste. When you lift up your whisk it should fall after roughly 3 to 4 seconds. It should be able to fall from the spatula on its own but not be too wet that it can\u2019t hold its shape. Remember you want to pipe it.<\/p>\n

To get the consistency just right, you may not require the entire amount of eggs stated in the recipe! <\/p>\n

Using a star tip, pipe the homemade choux pastry in rings that you already drew onto sheets of parchment paper. Now we want to freeze the baking trays with your crullers so they get easier to handle and hold their shape better when frying. I do this while I heat up my oil.<\/p>\n

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How to fry your French Apple Cider Donuts: <\/h3>\n

Now on to frying: Drop the choux rings into your hot oil (375 F – use a kitchen thermometer). Fry them for 3 minutes per side. Once done, transfer the crullers to a drying rack and then dunk in icing. There you have it! Fresh French crullers.<\/p>\n

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Now all you need to do is stir together the ingredients for the apple cider maple glaze. <\/p>\n

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Tips for making the best fried apple cider donuts \/ French Crullers: <\/h3>\n