Gluten-Free French Crullers
Gluten-Free French Crullers Recipe
Gluten-Free, Grain-Free, Nut-Free
French Cruller Donuts are a tasty treat for any time of day. Gluten-free, grain-free and nut-free, these Cassava Flour Cruller donuts are topped with a homemade glaze that will leave you grabbing for them all day long!
- 1 cup water
- 1⁄2 cup butter or ghee
- 2 teaspoons maple sugar
- 1⁄2 teaspoon salt
- 1 cup Otto’s Natural - Cassava Flour, sifted
- 4 large eggs, room temperature
- 1½ cups organic powdered sugar (or maple powdered sugar)
- 3-4 tablespoons water
- Avocado oil
1. In a 5 quart dutch oven, begin warming avocado oil over low heat while dough is being prepped. You’ll want it to be at 350 degrees Fahrenheit to 375 degrees Fahrenheit
2. In a 3 quart saucepan, add water, butter, maple sugar and salt. Bring to a rapid boil, remove from heat and add flour all at once. With a wooden spoon, stir quickly to incorporate all the flour until all the dough cleans the sides of the pan and is a round ball, roughly 30-45 seconds.
3. Scrape dough into the bowl of a stand mixer, fixed with a paddle attachment, turn on low and let it cool dough slightly for about 30 seconds.
4. Begin adding eggs one at a time, mixing initially at a low speed and then a medium speed to incorporate completely, repeat with remaining eggs, scraping down the sides of the bowl as needed. Finished dough should be thick and glossy, falling slowly from the paddle.
5. Place dough in pastry bag fitted with star tip and increase the heat on your oil to bring it to temperature.
6. Pipe a 2-21⁄2" round circle of dough onto two parchment squares. One at a time up, place them upside down into hot oil so that parchment paper is on top. As the cruller begins to fry, the parchment paper will release itself. With the tongs, carefully remove the parchment and allow the cruller to fry upside down until you see a nice golden color on the sides. Carefully flip cruller over with the strainer and let the bottom get a nice golden brown as well. Remove to wire rack and repeat with remaining dough. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking.
7. Glaze: While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the cruller and give it a nice shine as it sets.
8. Let cool on wire rack, once cooled dip cruller into glaze (top first) letting excess glaze drip off, then place back on wire rack. Repeat with remaining crullers. Glaze is set once it’s dry to touch.