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WTF Crullers: Delicate & Deep Fried to Perfection
A light and airy cruller that melts in your mouth is the fancy cousin to the classic donut. Scott and Janie tackle the mission of finding a cruller recipe with a perfectly browned crisp exterior and soft, cotton-candy-like interior… on this week’s WTF.
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Recipe Links:
References and Other Links you Might Like!
- WTF – Non-Diastatic Malt Powder
- WTF – Diastatic Malt Powder
- WTF – Reducing Oil Absorption in Frying
- WTF – Carboxymethylcellulose
- WTF – Vanilla Beans
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
15 Comments.
This is wonderful!
I wonder if there is any way that you could tackle a mille feuille or anything for Middle Eastern desserts like baklava?
Thank you for your videos, I’ve seen almost all of them!
Great Job!!
Can we do Croissants with this method?!
Possibly, might be a good future episode!
I would love to see a Gluten Free Yeast Risen, fried doughnut, not cake doughnut. đŸ™‚
Looks so good but, can this be made keto?
We could try!
I love the idea of seeing baklava.
How about tackling some Cannoli’s?
Thank you so much! I have always wanted to make crullers but did not realize they were just fried choux pastry. They are my absolute fave! I too would love to see a recipe for phyllo but a low carb version (Is it even possible???)
I like the questions that Janie asks. They’re always the simple little details I’m wondering about during these videos.
MMMmmmm I could eat that French donut in a flash EXCEPT I’m vegan and hope you might concoct some plant based selections. Maybe Skye could take on the challenge. It would be splendid to have a vegan French donut!
Sounds like a good challenge!
That is so cool, and I love that you don’t need to add sugar.
Is there any way to speed up the process of making puff pastry so that it can be ready faster? I don’t think I would ever have time to try making it because of the time.
This looks pretty amazing and I am already seeing some Churros in my future.
Is there anything that can be done to make laminated doughs to make them a little less tedious?
Also, I was curious what is the size of the first pan used in the video to make the dough? I’m looking for something smaller to use on the Control Freak than what I have and that looks it might be what I’m after.
Hi! Thank you so much for these videos/recipes!
Just have to request, I’m with Darlene, I would love to see a Gluten Free yeast risen, fried (not cake) doughnut! Please đŸ™‚