German Crullers With Lemon Frosting Recipes

SPRITZKUCHEN (GERMAN CRULLERS)

Steps:

• Cut parchment paper into 3 1/2 x 3 1/2 inch (9x9 centimeter) squares and brush the top of each with oil.
• In a large saucepan, combine the water, butter, vanilla sugar, and salt over high heat.
• Once the butter has melted and the mixture comes to a boil with the sugar and salt dissolved, remove from heat.
• Use a wooden spoon to immediately stir in the flour.
• Place the pan back on the stove over medium low heat. Continue to stir until a dough forms and pulls away from the bottom and sides of the pan, about 1 minute.
• Transfer the dough to the bowl of a stand mixer or a large bowl and allow to cool until no longer hot, but still warm to touch.
• Using a stand or hand mixer, beat the eggs, one at a time, followed by the baking powder into the cooled dough at high speed to form a smooth and glossy mixture.
• Fill a deep saucepan with 2-3 inches (5-8 centimeters) of oil and place over medium heat.
• Attach a large star tip to large piping bag. Fill the bag with dough (in batches if needed).
• Pipe rings of dough onto the greased parchment paper.
• Once the oil is 350˚F (180˚C), place the piped dough, being careful not to overcrowd, into the pan paper side up. Gently remove the paper and fry the doughnuts on each side until golden.
• Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining batter.
• Place a wire rack over a sheet of parchment.
• In a large bowl , whisk lemon juice, rum, or water into the powdered sugar until a thin and smooth glaze comes together. If too thick, add more liquid. If too thin, whisk in more sugar.
• Dip each warm Spritzkuchen into the glaze and place on wire rack to set. They are best served the day they are made.

GERMAN CRULLERS WITH LEMON FROSTING

Steps:

• For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
• Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
• Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
• Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
• Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
• Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
• Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
• Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
• For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
• Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.