No yeast donut! CRULLER!
Cruller
Lemon Glazed Crullers
Bahan
Lemon glaze:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak air, mentega tawar, gula pasir, garam, dan vanilla di panci sampai benar-benar mendidih.
- Kecilkan apinya, masukkan tepung serba guna, lalu aduk sampai adonannya menyatu dan lepas dari panci, sekitar 45 detik sampai 1 menit.
- Angkat adonannya dari api lalu tunggu sampai hangat kuku.
- Masukkan telur satu per satu sambil diaduk sampai adonannya licin dan mengkilap.
- Pindahkan adonan ke plastik segitiga yang sudah dipasang piping tip bintang.
- Semprotkan adonan berbentuk ring di atas potongan baking paper, tekan agak kencang supaya bentuknya bulat.
- Bekukan ring adonan di freezer 1 sampai 2 jam sampai benar-benar keras.
- Goreng ring beku di api sedang cenderung kecil dengan sisi kertas menghadap minyak dulu supaya lepas, lalu buang kertasnya.
- Balik dan goreng pelan-pelan sampai warnanya golden brown merata dan matang sampai ke tengah.
- Tiriskan cruller-nya lalu tunggu sampai benar-benar dingin.
- Campur gula halus dengan 3 sampai 4 sdm perasan lemon sampai konsistensinya sesuai selera.
- Celupkan bagian atas cruller ke glaze lalu biarkan menetes turun.
- Parut kulit lemon di atas glaze selagi masih basah.
Ingredients
Lemon glaze:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the water, unsalted butter, granulated sugar, salt, and vanilla in a pot until it comes to a rolling boil.
- Lower the heat, add the all purpose flour, then stir until the dough comes together and pulls away from the pan, about 45 seconds to 1 minute.
- Take the dough off the heat and let it cool until it is only lukewarm.
- Add the eggs one at a time, mixing until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a star tip.
- Pipe rings of dough onto pieces of baking paper, pressing firmly so they hold a round shape.
- Freeze the piped rings for 1 to 2 hours until completely solid.
- Fry the frozen rings over medium low heat with the paper side down first so it releases, then remove the paper.
- Turn them over and fry slowly until they are golden brown all over and cooked to the center.
- Drain the crullers and let them cool completely.
- Mix the icing sugar with 3 to 4 tbsp lemon juice until it reaches the consistency you want.
- Dip only the tops of the crullers into the glaze and let it drip down.
- Grate lemon zest over the glaze while it is still wet.
Cook Mode
Cruller
Lemon Glazed Crullers
No yeast donut! CRULLER!
No yeast donut! CRULLER!
Bahan
Lemon glaze:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak air, mentega tawar, gula pasir, garam, dan vanilla di panci sampai benar-benar mendidih.
- Kecilkan apinya, masukkan tepung serba guna, lalu aduk sampai adonannya menyatu dan lepas dari panci, sekitar 45 detik sampai 1 menit.
- Angkat adonannya dari api lalu tunggu sampai hangat kuku.
- Masukkan telur satu per satu sambil diaduk sampai adonannya licin dan mengkilap.
- Pindahkan adonan ke plastik segitiga yang sudah dipasang piping tip bintang.
- Semprotkan adonan berbentuk ring di atas potongan baking paper, tekan agak kencang supaya bentuknya bulat.
- Bekukan ring adonan di freezer 1 sampai 2 jam sampai benar-benar keras.
- Goreng ring beku di api sedang cenderung kecil dengan sisi kertas menghadap minyak dulu supaya lepas, lalu buang kertasnya.
- Balik dan goreng pelan-pelan sampai warnanya golden brown merata dan matang sampai ke tengah.
- Tiriskan cruller-nya lalu tunggu sampai benar-benar dingin.
- Campur gula halus dengan 3 sampai 4 sdm perasan lemon sampai konsistensinya sesuai selera.
- Celupkan bagian atas cruller ke glaze lalu biarkan menetes turun.
- Parut kulit lemon di atas glaze selagi masih basah.
Ingredients
Lemon glaze:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the water, unsalted butter, granulated sugar, salt, and vanilla in a pot until it comes to a rolling boil.
- Lower the heat, add the all purpose flour, then stir until the dough comes together and pulls away from the pan, about 45 seconds to 1 minute.
- Take the dough off the heat and let it cool until it is only lukewarm.
- Add the eggs one at a time, mixing until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a star tip.
- Pipe rings of dough onto pieces of baking paper, pressing firmly so they hold a round shape.
- Freeze the piped rings for 1 to 2 hours until completely solid.
- Fry the frozen rings over medium low heat with the paper side down first so it releases, then remove the paper.
- Turn them over and fry slowly until they are golden brown all over and cooked to the center.
- Drain the crullers and let them cool completely.
- Mix the icing sugar with 3 to 4 tbsp lemon juice until it reaches the consistency you want.
- Dip only the tops of the crullers into the glaze and let it drip down.
- Grate lemon zest over the glaze while it is still wet.
Cook Notes
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