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Spritzkuchen (German Crullers)

17 February, 2015 by Tara 16 Comments

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A recipe for Spritzkuchen (German Crullers)! Piped circled of dough are fried until light and golden, then coated in a sweet glaze.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

A pile of Spritzkuchen (German Crullers) on a white platter with lemons in the background.

Spritzkuchen (Eberswalder Spritzkuchen, Spritzring) are German Crullers popular during the Karneval season, other festivals, or simply as an afternoon snack alongside coffee or tea. They originated in Eberswalde, a town northeast of Berlin near the Polish border, in 1832.

The base is made from a choux pastry dough (no yeast or rising times!), then piped into delicate circles and fried until golden. They are finally topped with a thin sweet glaze before serving.

Piped Spritzkuchen (German Crullers) on a square of parchment paper.

A Few Tips

Cut out as many squares of parchment to prepare as you want. I only used 4 since I wasn’t frying more than 2-3 Spritzkuchen at a time.

The light and airy texture is created with the pâte à choux base. Water (some recipes use milk) and butter are heated on the stove with vanilla sugar and salt until the butter has melted and sugar/salt has dissolved.

The pan is removed from heat and the flour is whisked in the form a thick paste with no lumps, then the mixture is cooked briefly until it starts to pull away from the sides and bottom of the pan.

Take care not to overheat the dough or the mixture will start to separate.

After cooling slightly, but still warm, the eggs are beaten in along with baking powder to form a creamy yet stiff glossy dough. It should be thick enough to hold its shape when piped into rings on the prepared parchment.

The baking powder is optional, but helps add some rise and lightness.

I tried a couple of different tips for piping. A larger star-shaped tip works best. For these photos, I used an #855 deep closed star piping tip (Amazon link).

Adjust the oil between medium and medium low as needed to create a golden crispy exterior while also giving the center a chance to cook.

I blended lemon juice into the powdered sugar for the glaze, but you can also use rum or water. It should be thin enough to lightly coat the Spritzkuchen.

Close up of Spritzkuchen (German Crullers) on a white platter.

Notable Ingredients

Vanilla sugar is optional, but adds a wonderful light vanilla flavor. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home. Scrape out the seeds of one vanilla bean and mix well with 2 cups (250 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans.

If the vanilla sugar is not available, simply add 1 tablespoon granulated sugar to the water and 1 teaspoon vanilla extract as you beat in the eggs.

Looking for more German recipes?

Try my:

  • Currywurst (German Bratwurst with Curry Ketchup)
  • Flädlesuppe (German Crepe Soup)
  • Schupfnudeln (German Potato Noodles)
Spritzkuchen (German Crullers) on a white plate with one cut in half to show airy texture.

This recipe was originally posted in February 2015. It has been updated in February 2022 with new photos and the addition of vanilla sugar and baking powder to the ingredient list.

Spritzkuchen (German Crullers) Recipe

Adapted from Backen mit Spass

A pile of Spritzkuchen (German Crullers) on a white platter with lemons in the background.
Print Pin
5 from 1 vote

Spritzkuchen (German Crullers)

A recipe for Spritzkuchen (German Crullers)! Piped circled of dough are fried until golden, then coated in a sweet glaze. 
Course Dessert
Cuisine German
Keyword doughnut, fried, German, Germany, Karneval, Mardi Gras, pastries, pastry
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 12 -14 Crullers

Ingredients

Doughnuts:

  • Vegetable oil for coating parchment and frying the Spritzkuchen
  • 1 cup (240 milliliters) water
  • 4 tablespoons (60 grams) unsalted butter
  • 1 tablespoon (8 grams) vanilla sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups (155 grams) all-purpose flour
  • 3 large eggs
  • 1 teaspoon baking powder

Glaze:

  • 1 1/4 cups (155 grams) powdered sugar
  • 3 tablespoons (44 milliliters) lemon juice, rum, or water

Instructions

To form the dough:

  • Cut parchment paper into 3 1/2 x 3 1/2 inch (9×9 centimeter) squares and brush the top of each with oil.
  • In a large saucepan, combine the water, butter, vanilla sugar, and salt over high heat.
  • Once the butter has melted and the mixture comes to a boil with the sugar and salt dissolved, remove from heat.
  • Use a wooden spoon to immediately stir in the flour.
  • Place the pan back on the stove over medium low heat. Continue to stir until a dough forms and pulls away from the bottom and sides of the pan, about 1 minute.
  • Transfer the dough to the bowl of a stand mixer or a large bowl and allow to cool until no longer hot, but still warm to touch.
  • Using a stand or hand mixer, beat the eggs, one at a time, followed by the baking powder into the cooled dough at high speed to form a smooth and glossy mixture.

To assemble:

  • Fill a deep saucepan with 2-3 inches (5-8 centimeters) of oil and place over medium heat.
  • Attach a large star tip to large piping bag. Fill the bag with dough (in batches if needed).
  • Pipe rings of dough onto the greased parchment paper.
  • Once the oil is 350˚F (180˚C), place the piped dough, being careful not to overcrowd, into the pan paper side up. Gently remove the paper and fry the doughnuts on each side until golden.
  • Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining batter.
  • Place a wire rack over a sheet of parchment.
  • In a large bowl , whisk lemon juice, rum, or water into the powdered sugar until a thin and smooth glaze comes together. If too thick, add more liquid. If too thin, whisk in more sugar.
  • Dip each warm Spritzkuchen into the glaze and place on wire rack to set. They are best served the day they are made.
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Filed Under: Bread, Desserts, European

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Reader Interactions

Comments

  1. Jenny

    2 November, 2016 at 3:48 pm

    Can you make this dough and fry an hour or so later? Would like to try and serve hot/warm.

    Reply
    • Tara

      2 November, 2016 at 8:18 pm

      I haven’t personally tried it, but I imagine you can. Just cover and refrigerate the dough until ready to use (within a few hours). Pipe out the Spritzkuchen right before frying.

      Reply
    • Stephanie

      10 February, 2021 at 1:12 pm

      Hi, I am actually from the town where these Spritzkuchen were invented. I have never eaten them hot. Though I habe made them myself a couple of times, they cool out too quickly to even bother

      Reply
  2. Nancy Whittlesey

    15 September, 2018 at 9:29 am

    Can these be frozen?

    Reply
    • Tara

      16 September, 2018 at 3:30 pm

      Hi Nancy! The Spritzkuchen are best fresh, but can be frozen in an airtight container without the glaze for up to 3 months.

      Reply
  3. Colleen

    13 December, 2018 at 1:16 pm

    Yum! My grandparents chose to teach their kids and grand-kids about other cultures through food. I love trying new foods and this recipe looks so yummy!

    Reply
  4. Charity

    11 April, 2019 at 9:28 am

    Hi, Can these be served room-temp or do they need to be warmed? Thanks!

    Reply
    • Tara

      15 April, 2019 at 7:56 am

      Hi Charity! They are best fresh right after the glaze has set, but can also be served room-temperature (within a day).

      Reply
  5. malou

    10 May, 2019 at 12:08 pm

    VERY NICE! delicious. They need to be eaten warm. The same as our “croustillons” in Belgium! We sprinkle our with powdered sugar in a paper bag at the fair.
    Cheers

    Reply
    • Tara

      10 May, 2019 at 12:33 pm

      Thanks Malou! Hopefully I get to try croustillons in Belgium someday!

      Reply
      • malou

        10 May, 2019 at 12:42 pm

        At the Foire de Liege – they come out hot sprinkled with powdered sugar. I’m 67 now and I can still smell and taste them. The closest may be the beignets in your soouthern states?

        Reply
  6. Marilyn

    5 September, 2019 at 9:29 pm

    About how big do you make them/ inches please.TH for an answer

    Reply
    • Tara

      5 September, 2019 at 9:40 pm

      Hi Marilyn! About 3 inches

      Reply
  7. Michael

    8 January, 2021 at 6:13 am

    5 stars
    Hi Tara
    I am a retired Baker. Used to make these in the bakery I ran in Cornwall back in 1970’s We just rolled them in cinnemaon sugar. They sold well in the little shop in Newquay now long gone. Delicious and a nice balance of not excessive sweetness. Of course those who want them sweeter can just add Icing or syrup on serving

    Reply
  8. Minnie

    6 September, 2021 at 4:56 pm

    Do they have to cool before adding the glaze

    Reply
    • Tara

      6 September, 2021 at 10:01 pm

      Hi Minnie! I dip them while still warm.

      Reply

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