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A pile of Spritzkuchen (German Crullers) on a white platter with lemons in the background.
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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 (9x9 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.