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Apple Cider Crullers by John Whaite

Celebrity recipe

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About the bake

Similar to the Spanish doughnut treat, churros, these apple cider crullers are pretty much the same thing. The only difference is they're shaped in rings rather than fat, spikey sausages. The pastry itself is just a choux pastry and for the flavour use a dry cider in place of water, which gives the pastry that apple undertone. Thanks to John Whaite for this fantastic recipe.

If you enjoyed making this recipe, we think you'll love our cider cake.

17Total Time
15Prep Time
2Bake Time
12Serves
Easy

Method

  1. Step 1:

    For the choux pastry, put the cider, salt and butter into a small saucepan and set over a low heat just until the butter melts, then increase the heat to high.

  2. Step 2:

    Once the liquid starts to boil, remove from the heat and quickly stir in the flour with a wooden spoon – you must do this vigorously and quickly to form a very thick, smooth dough. Put the pan back on the heat, stirring to dry out and smooth the dough – about a minute.

  3. Step 3:

    Put the dough into a mixer fitted with a paddle attachment. Beat the eggs in a bowl and add, a drop at a time, to the cooled dough, beating very well after each addition until it is completely incorporated. You may not need all of the egg; once the mixture is smooth and falls reluctantly from the spatula to form a V-shape, it’s ready.

  4. Step 4:

    Put the choux into the piping bag fitted with a large star nozzle.

  5. Step 5:

    Pipe the pastry into 7cm-diameter rings on the squares of baking paper.

  6. Step 6:

    Preheat the deep-fat fryer to 175°C. Place the pieces of baking paper, cruller-side down, into the oil, then remove the baking paper with kitchen tongs. Fry for a minute or two per side until golden brown and crispy. Remove with a slotted spoon and set onto kitchen paper to blot off the excess oil.

  7. Step 7:

    For the glaze, sift the icing sugar, then whisk in enough cider to make a thick icing. Dip the crullers into the icing and then dust with cinnamon and serve.

Ingredients

  • For the Choux Pastry

    • 125ml Dry apple cider
    • 1 tsp Fine sea salt
    • 50g Unsalted butter (cubed)
    • 85g Allinson's Strong White Bread Flour
    • 2 Eggs (large)
  • For the Glaze

    • 250g Silver Spoon Icing Sugar
    • 3 tbsp Apple cider
    • For dusting Cinnamon

Utensils

  • Piping bag fitted with a large star nozzle
  • 12 x 8cm squares of baking paper
  • Deep-fat fryer with clean, unscented vegetable oil

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