German Crullers are a mouthful of fluff! Spritzkuchen, as we call this delicious treat, is made without sugar except for the coat of icing but it hits all the checkmarks on your sweet pallet!
I brought some of these German Crullers to the Gym to share with my friends and trainer. I know, that sounds counterproductive but you can be sure that we burned each and every one of those calories in our workout. Immediately everyone got addicted to my Spritzkuchen and I had to make them again and again.
The Spritzkuchen are made with a choux that is piped and then fried. This creates the fluffy consistency … and wonderful taste!
Video: How to Make German Crullers (Spritzkuchen)
What is a Choux?
The batter for the Crullers is made from a ‘Choux’ which is a technique also used in eclairs. For the choux, you need a pot in which you are heating water (or milk) and fat and once boiling, add the flour. You stir the mass until it is a smooth lump and no longer sticks to the bottom of the pot. After cooling, the mass is mixed with eggs (one after another) until a pipable batter is created.
Tip For the Choux
Make sure to add the eggs one after the other and check in between for the right consistency. You know the consistency is right when you make a trench with a spoon and it slowly comes back together.
The Temperatur for the Frying
The oil for frying your batter must have the right temperature, otherwise the batter will soak up oil and become mushy and doesn’t taste good. In order to check the oil before frying, use a wooden toothpick and dip it into the hot oil. If nothing happens, the oil isn’t hot enough. If small bubbles appear at the toothpick, the temperature is right for frying your German Crullers.
When to Turn the Crullers
Within a couple of minutes, the crullers will expand in the oil. They will also rise a bit. Chek the side that is in the oil frequently. When you see that the color is a bit warmer than before, it’s time to turn the German Crullers and fry them from the other side. They are not supposed to become dark.
Alternative for Oil Frying: The Air Fryer
I tested it in the video and later used this alternative in the next batch: Yes, you can make German Crullers in the air fryer! I set the temperature to 400°F (200°C) and turned them once after some minutes. My air fryer has a window so I could observe when it was time to turn and take them out.
German Crullers Recipe – Spritzkuchen
For the Batter
- 250 ml Water
- 60 g Butter
- 1 pinch Salt
- 150 g Flour
- 3 Eggs
- 1 bottle Frying Oil peanut oil or other oil with high smoke point
For the Icing
- 150 g Confectioner's Sugar
- 3 tbsp lemon juice or water or rum
- Pour the 250 ml Water in a pot and add the 60 g Butter and 1 pinch Salt. Bring to a boil.
- Toss in the entire 150 g Flour at once and immediately start stirring with a wooden spoon, The dough comes together in about 1 minute and should be a smooth big lump that no longer sticks to the pot. A white layer is visible on the bottom of the pot. Take the dough out and let it cool.
- In a mixing bowl, incorporate one egg after the other (3 Eggs). Test the batter for the right consistency as described in the blog post.
- Brush the squares of parchment paper with some oil, then pipe the batter in circles on each square. You can either do one or two layers on each.
- Heat the 1 bottle Frying Oil. Dip in a wooden toothpick and when bubbles appear at the toothpick, the oil is hot enough.
- Put 2-3 of the crullers upside down into the oil. Remove the paper when it starts floating.
- Fry from each side. The crullers should have a light warm color but still be somewhat pale. Take them out to cool.
- Mix the 150 g Confectioner's Sugar with the 3 tbsp lemon juice or water or rum and brush onto the Crullers.