German Crullers with Lemon Frosting
Indulge in the perfect harmony of rich, golden crispiness and bright citrusy sweetness with these homemade German Crullers with Lemon Frosting. This classic choux pastry treat is deep-fried to perfection, creating delicate, airy rings that are irresistibly light on the inside and satisfyingly crisp on the outside. Each cruller is beautifully hand-piped into its signature circular shape and is then generously drizzled with a zesty lemon frosting made with fresh lemon juice and zest, offering a tangy contrast to the subtly sweet dough. Perfect for breakfast, brunch, or as an afternoon delight, these crullers are easy to make with pantry-friendly ingredients and minimal prep time. Serve them warm for a melt-in-your-mouth experience or at room temperature for a comforting snack. These lemon-glazed German Crullers are a must-try for anyone craving a timeless dessert with a modern citrusy twist!
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 10 g granulated sugar
- 2 g salt
- 130 g all-purpose flour
- 3 large eggs
- 1 liter vegetable oil (for frying)
- 150 g powdered sugar
- 30 ml lemon juice
- 5 g lemon zest
- 10 ml milk (optional, for thinning frosting)
Instructions
In a medium saucepan, combine water, butter, granulated sugar, and salt. Heat over medium heat until the butter is melted and the mixture begins to simmer.
Reduce the heat to low and quickly stir in the flour using a wooden spoon. Keep stirring until the mixture forms a smooth ball and pulls away from the sides of the saucepan, about 2-3 minutes.
Remove the saucepan from heat and allow the dough to cool for 5 minutes.
Transfer the dough to a stand mixer fitted with the paddle attachment. Add eggs one at a time, mixing on medium speed after each addition until fully incorporated. The dough should be smooth, shiny, and pipeable.
Transfer the dough to a piping bag fitted with a large star tip.
Cut 12 parchment paper squares, each about 10x10 cm. Pipe dough in a circular shape (about 8 cm in diameter) onto each square.
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 175°C (350°F).
Fry crullers in batches by carefully lowering the parchment square (with the dough-side down) into the hot oil. The parchment will release on its own after a few seconds; remove it with tongs.
Fry each cruller for 3-4 minutes per side, until golden brown and puffed. Remove them with a slotted spoon and drain on a paper towel-lined plate.
To make the lemon frosting, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl. If the frosting is too thick, add a small amount of milk until it reaches the desired consistency.
Once the crullers have cooled slightly, drizzle the lemon frosting over the top.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
9959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1025.1 g | 1314% | |
| Saturated Fat | 192.3 g | 962% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 158.3 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
