This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights.
Today’s presenter is Chaya Rapoport, a food blogger and pastry chef living in Crown Heights. Chaya’s work can be soon on her Instagram page @retrolillies, or on her blog www.retrolillies.wordpress.com.
Chaya describes the recipe presented below:
“French crullers are round, fluted doughnuts made with pâte à choux dough, the same dough used to make cream puffs and eclairs. When fried, that dough turns light and crispy and becomes a perfect, buttery canvas for any flavor. These crullers are flavored with lemon zest and poppy seed and then dipped in a tangy lemon glaze which hardens and seals in the flavor.”
Lemon Poppy Seed French Crullers
You will need:
½ cup whole milk
½ cup water
7 tbsp butter
1 tbsp granlated sugar
2 tsp salt
1 ¼ cup all purpose flour
3 large whole eggs
1 large egg white, lightly beaten 1 tbsp grated lemon zest
1 tbsp poppy seeds
1 ½ cups powdered sugar
3 tbsp lemon juice
½ tsp pure vanilla extract
• In a large saucepan, bring milk, water, butter, sugar & salt to a boil over medium heat. Remove from heat and add the flour. Stir vigorously with a wooden spoon until fully combined throughout.
• Return pan to heat and cook for 2-3 mins, stir vigorously. A thick film will form over the bottom and dough should feel smooth. Use spoon to spread dough into a thin layer of electric mixing bowl covering the bottom and sides. Let cool, uncovered ~15 mins.
• Add 2 eggs to the dough. Beat on medium speed until eggs are fully mixed into dough. Cover and let chill in fridge ~ 10 mins.
• Heat saucepan to 375 degrees, add oil. Cut 3”x 3” squares of parchment paper & spray each with vegetable oil. Scoop dough into pastry bag fitted with large star tip. Pipe even circles of dough over parchment.
• Place a cruller onto a slotted spoon and lower it into the oil. Hold under for 4-5 sec. Fry 3-4 at a time for 5-6 mins. Remove paper with mental tongs after 1 min; flip over after 2 ½ mins or until deep golden brown on all sides. Cool completely.
• Dip the tops of each cruller into the glaze.