Cinnamon and Maple Crullers
I’ll pre warn you now, you’re going to want to have lots of hungry volunteers around when these come out of the fryer - if you want to avoid a self-induced cruller-coma. Just like regular doughnuts, the fresher they are, the better; so as soon as the glaze has set, pour yourself a hot mug of coffee and dig in straight away.
I kind of imagine these as the beloved doughnut’s exotic French cousin. They’re both light and airy inside, but French crullers are made with a pate a choux - fancy!
Don’t let that put you off though - despite seeming it, they’re actually really easy to make, and the cruller process is arguably less effort than homemade doughnuts - which is maybe what made me first try these on a lazy Sunday afternoon. Don’t judge me; my doughnut cravings just didn’t have time for kneading or proving.
My favourite part of these fried delights is the shape. They’re really fun to pipe and chilling them before you fry helps to ensure those little ridges stay in place.