Description
Light, airy French crullers infused with mulled apple cider and finished with a warm chai-spiced glaze. A festive, cozy pastry that’s crisp on the outside, tender inside, and full of fall flavors.
Ingredients
1 cup apple cider
1 stick unsalted butter
1 tablespoon brown sugar
1 cinnamon stick
1 – 1½ cups all-purpose flour
½ teaspoon kosher salt
3 eggs
For the chai glaze:
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cardamom
⅛ teaspoon ground cloves
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
- In a saucepan, bring apple cider, butter, brown sugar, and cinnamon stick to a boil over medium-high heat. Reduce heat and simmer for 5–10 minutes until reduced to ½ cup. Cool slightly, discard cinnamon stick.
- Stir in 1 cup flour and salt until combined. Beat in eggs one at a time until incorporated. If dough is stiff, add another egg; if too loose, add up to ½ cup more flour.
- Transfer dough to a piping bag fitted with a ½-inch star tip. Pipe 12 rings onto parchment-lined baking sheets, cutting each onto separate parchment squares.
- Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry crullers, parchment side up, removing paper with tongs. Cook 2–3 minutes per side until golden. Drain on paper towels.
- For the glaze, mix cinnamon, ginger, allspice, cardamom, and cloves. Whisk powdered sugar, vanilla, ½ teaspoon spice mix, and 1–2 tablespoons water until smooth.
- Drizzle glaze over crullers and sprinkle with more chai spice. Serve warm.
Notes
Add orange zest to the glaze for brightness.
Dip crullers fully in glaze for extra sweetness.
Add nutmeg to the dough for a deeper fall flavor.
Best eaten fresh, but can be reheated at 325°F for 5 minutes to re-crisp.
Baking at 400°F for 20–22 minutes works, though crullers will be less crisp.
Nutrition
- Serving Size: 1 cruller
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
