Published on: 05/01/2026
This news was posted by Oregon Today News
Description
Doughnut lovers often fall into one of two camps, cake or yeast, but the French cruller, made from pâte à choux, or cream puff dough, is lighter and easier to make than both. The dough, which comes together quickly, puffs dramatically when it hits the hot oil due to its high egg content, making a lightly crispy and extremely tender doughnut with an airy, webbed interior. The dough needs to be able to hold its shape during piping, so err on the side of adding less egg rather than more during the mixing process if you’re unsure. This will also prevent the crullers from hollowing too much during frying and collapsing as they cool.
News Source : https://www.oregonlive.com/nytcooking/2026/04/777065654-cinnamon-sugar-crullers.html
Other Related News
05/01/2026
OR Unplugged is a coalition created by parents in Portland to support healthy digital envi...
05/01/2026
Portland metro voters will decide this month who should lead Metro the often overlooked re...
05/01/2026
Looking for the rest of the Superabundant newsletter Subscribe now to get original recipes...
05/01/2026
Protests are planned across the world on Friday in honor of International Workers Day also...
05/01/2026
More than two dozen artists are participating in the 2026 Oregon Contemporary Artists Bien...
Follow
Download Our App
Copyright 2022 © EPUERTO. All Rights Reserved