Apple Cider Crullers
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.
Method
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.
Ingredients for this step
- Dry apple cider (125ml)
- Fine sea salt (1 tsp)
- Unsalted butter (cubed) (50g)
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.
Ingredients for this step
- Allinson's Strong White Bread Flour (85g)
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.
Ingredients for this step
- Eggs (large) (2)
Step 4
Put the choux into the piping bag fitted with a large star nozzle.
Step 5
Pipe the pastry into 7cm-diameter rings on the squares of baking paper.
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.
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 this step
- Silver Spoon Icing Sugar (250g)
- Apple cider (3 tbsp)
- Cinnamon (For dusting)
Ingredients
For the Choux Pastry
- 125mlDry apple cider
- 1 tspFine sea salt
- 50gUnsalted butter (cubed)
- 85gAllinson's Strong White Bread Flour
- 2Eggs (large)
For the Glaze
- 250gSilver Spoon Icing Sugar
- 3 tbspApple cider
- For dustingCinnamon
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