Recipe courtesy of Mary Wood
Yogurt Parfait Cruller
- Level: Intermediate
- Yield: 12 doughnuts
- Total: 2 hr
- Active: 20 min
Ingredients
Spiced Crullers:
Nonstick cooking spray
180 grams butter
30 grams sugar
3 grams salt
340 grams all-purpose flour
6 large eggs plus 2 large egg whites
Oil, for frying
Spiced Sugar:
1 cup sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Yogurt Topping:
1 cup whipping cream
1/4 cup strawberry or raspberry jam
1 cup Greek yogurt
Zest of 2 lemons
Granola Topping:
1/2 cup bran flakes
1/2 cup rolled oats
1/4 cup pumpkin seeds
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
Pinch salt
1/2 cup whipping cream
1/4 cup brown sugar
1/8 cup butter
Additional jam, optional
Honey for drizzling, optional
Zest of 1 lemon
Directions
Special equipment:
parchment paper; a pastry bag and a large star tip- For the spiced crullers: Spray the parchment paper with nonstick cooking spray, then cut into 4-inch squares. Set aside.
- Combine the butter, sugar and salt with 375 grams water in a small pot and bring to a boil. Lower the heat and add the flour. Stir with a wooden spoon until your muscles are tired and some of the moisture has evaporated. Stir for at least 1 minute, not allowing the dough to stick to the bottom of the pot.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed to cool.
- Whisk together the whole eggs and egg whites in a separate bowl.
- Once the dough is no longer hot to the touch and no longer gives off steam, turn the mixer to low speed and add the eggs, 1 tablespoon at a time, being sure to let each addition incorporate fully before adding the next. Scrape down the side of the bowl between additions.
- Transfer the dough to a pastry bag fitted with the large star tip. Pipe a circle onto a parchment square, letting the ends meet but not overlap. Repeat with the remaining dough.
- For the spiced sugar: Stir together the sugar, cinnamon and nutmeg in a small bowl.
- In a large Dutch oven, bring several inches oil to 370 degrees F. Carefully slide 4 crullers into the oil and fry until fully browned, 1 1/2 minutes per side. Transfer to the bowl of spiced sugar and coat both sides; transfer to a cooling rack. Repeat with remaining crullers. Cool, 5 minutes.
- For the yogurt topping: Beat together the cream and jam with an electric mixer on high until soft peaks form. Fold the yogurt into the whipped cream, then fold in the zest. Transfer to a pastry bag fitted with a round tip or use a spoon to drop dollops into the middles of the crullers.
- For the granola topping: Preheat the oven to 375 degrees F. Combine the bran flakes, oats, pumpkin seeds, cinnamon, ginger, nutmeg and salt in a medium bowl.
- Heat the cream, brown sugar and butter in a saucepan until the butter is melted and the sugar has dissolved. Pour over the dry ingredients, and stir to mix. Transfer to a cookie sheet and bake until golden, about 30 minutes. Let cool completely, then break up into bits.
- Drizzle the crullers with some jam or honey, then sprinkle with granola bits and some zest.