A recipe for Spritzkuchen (German Crullers)! Piped circled of dough are fried until light and golden, then coated in a sweet glaze.
Spritzkuchen are German Crullers popular during the Karneval season and other festivals. They are said to have originated in Eberswalde (Eberswalder Spritzkuchen), a town northeast of Berlin near the Polish border, in 1832.
The base is made from a choux dough, then piped into circles and fried until golden. They are topped with a sugar glaze. I blended lemon juice into the powdered sugar for the glaze, but you can also use rum or water.
Cut out as many squares of parchment to prepare as you want. I only cut out 4 since I wasn’t frying more than 2-3 doughnuts at a time.
I tried a couple of different tips for piping and from what I had, the Wilton 195 worked the best. A bigger tip would definitely work better.
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Spritzkuchen (German Crullers) Recipe
Adapted from Backen mit Spass, from „Backvergnügen wie noch nie”
Spritzkuchen (German Crullers)
Ingredients
Doughnuts:
- Oil for coating parchment and frying the doughnuts
- 250 milliliters (1 cup) water
- 60 grams (4 tablespoons) unsalted butter
- 1 pinch salt
- 150 grams (heaping 1 cup) all-purpose flour
- 3 large eggs
Glaze:
- 150 grams (1 cup) powdered sugar
- 3 tablespoons lemon juice, rum, or water
Instructions
- Cut parchment paper into 3 1/2 x 3 1/2 inch squares and coat the top of each with oil.
- In a large saucepan, combine water, butter, and salt over high heat. Once the butter has melted and the mixture comes to a boil, remove from heat. Use a wooden spoon to immediately mix in the flour.
- Place the pan back on the stove over medium heat. Continue to stir until dough forms and becomes a ball, about 1 minute. Transfer the dough to the bowl of a stand mixer or a large bowl and allow to cool.
- Using a stand or hand mixer, beat the eggs, one at a time, into the cooled dough at high speed.
- Fill a deep saucepan with 2-3 inches of oil and place over medium heat.
- Attach a large star tip to large piping bag. Fill the bag with dough. Pipe rings of dough onto prepared parchment paper.
- Once the oil is 350 degrees F, place the doughnuts, 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 powdered sugar until glaze comes together. If too thick, add more liquid. If too thin, whisk in more sugar. Dip each doughnut into the glaze and place on wire rack to set.
Jenny
Can you make this dough and fry an hour or so later? Would like to try and serve hot/warm.
Tara
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.
Stephanie
Hi, I am actually from the town where these Dpritzkuchen 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
Nancy Whittlesey
Can these be frozen?
Tara
Hi Nancy! The Spritzkuchen are best fresh, but can be frozen in an airtight container for up to 3 months.
Colleen
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!
Charity
Hi, Can these be served room-temp or do they need to be warmed? Thanks!
Tara
Hi Charity! They are best fresh right after the glaze has set, but can also be served room-temperature (within a day).
malou
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
Tara
Thanks Malou! Hopefully I get to try croustillons in Belgium someday!
malou
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?
Marilyn
About how big do you make them/ inches please.TH for an answer
Tara
Hi Marilyn! About 3 inches
Michael
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
Minnie
Do they have to cool before adding the glaze
Tara
Hi Minnie! I dip them while still warm.