Sonntag, 18. Mai 2014

Spritzkuchen - german Cruller doughnuts

Today I made a batch Spritzkuchen, some sort of doughnut invented by a german baker in April 1832. The question remains wether he was really inventing it or simply was the first one to put the Spritzkuchen on display and sale in a german town called Eberswalde. There are some hints in medieval recipes that spritzkuchen were already known for a long time. As always, there is really nothing new under the sun..

Spritzkuchen

Traditionally the dough is not that sweet at all, sweetness comes with the glace.
Choux pastry dough (for 20 small Spritzkuchen):
  • 125 g flour
  • 1 good pinch salt
  • 1 generously heaped tablespoon sifted icing sugar
  • 1 good pinch cinnamon and a little nutmeg
  • 90 g butter
  • 125 ml water
  • 3 eggs
  • oil for frying
Glace:
  • 1 cup Icing sugar
  • 1/2 big lemon: juice, -zestes
In a heavy pot bring water and butter to a bubbling boil, add sifted flour and icing sugar at once and stir well with a wooden spoon. Keep up strirring until a dough ball forms and the bottom of the pot is covered with a thin white crust. If you pinch a bamboo skrewer into the dough ball the dough shall not stick to the skrewer.
Transfer the dough into a mixing bowl and let rest for a few minutes, just to slightly cool down from piping hot to very warm. Add 1 egg and mix in until well incorporated. The dough will form big lumps. Add another egg and mix in until well incorporated. The dough lumps will break into small lumps. Mix in the last egg, the dough will become smooth.

Fill the dough into a piping bag with a star shaped snout attached and pipe rings into the center of small rectangle shaped sheets of parchment paper. If you are really good with the piping bag, give the dough string a twist while piping - I am no good or rather - I kept it simple. The dough will rise very well so make sure there is a lot of free space in the center of the rings.

Heat up oil until 170 degree Celsius and deep-fry the rings in batches of four pieces (I used a wok filled up to 1/3 with oil). Remove the parchment paper with a tongue once one side of a ring is browned, flip the ring over and fry until the other side is golden brown too.
Remove the Spritzkuchen and let sit on a weired rack just to let some oil drip off, dip Spritzkuchen into the glace (for glace mix icing sugar, lemon zeste and - juice well). They are best to be eaten luke warm.

Not german style but good too: cut the rings into halves and fill with vanilla custard cream.
While deep-frying keep a close look at the rings, I charred four...


Kommentare:

Hiroyuki hat gesagt…

Thanks for another interesting post.

In Japan, Spritzkuchen is called French cruller, and I didn't know that Germany has a similar doughnut. This type of doughnut is something that my daughter would drool over. I've never tried to make it myself, but I guess I try to make it for a special day.

Fräulein Trude hat gesagt…

Ok, just one hint: It needs time to beat the dough well until the eggs, one by one!!! are incorporated. I would not dare to prepare the dough without an electric mixer.

Sissi hat gesagt…

It's so funny: they are called Vienna doughnuts in Poland. (Most popular Polish basic doughnuts are quite similar to German basic doughnuts).
My husband loves these because they are usually sweeter and more crunchy... Yours look very successful!