Ingredientes

Preparação 1:

  • 1 xícara de água
  • 2 colheres de sopa de manteiga
  • 1 colher de sopa de açúcar mascavado

Preparação 2:

  • 1 xícara de farinha
  • 1/2 colher de chá de sal
  • 1/2 colher de chá de fermento em pó

Preparação 3:

  • 4 ovos

Recheio:

  • 1 xícara de leite fresco
  • 1/2 xícara de açúcar
  • 2 colheres de sopa de farinha de milho + 1/2 xícara de leite
  • 1 colher de chá de baunilha
  • 1 colher de sopa de manteiga
  • 2 gotas de coloração amarela

Preparação

  1. Leva a preparação 1 a ferver. Mistura a preparação 2 a parte.
  2. Deita a preparação 2 na preparação 1 e misture bem até ficar homogéneo.
  3. Adicione o ovo um de cada vez até ficar bem ligado. Adicione um pouco mais de água se estiver muito duro. A massa deve ser macia e suave.
  4. Coloque no saco de pasteleiro. Corte um buraco no final do saco. Deita em óleo aquecido quente cerca de 2 centímetros de comprimento. Frite até dourar em fogo baixo.
  5. Para o creme junte todos os ingredientes do recheio num pequeno tacho e cozinhe em lume brando até ficar cremoso.
  6. Escorra e abra o bolinho ao comprido e espalhe o creme por dentro. sirva quente ou frio.

Ingredientes

Preparação 1:

  • 1 xícara de água
  • 2 colheres de sopa de manteiga
  • 1 colher de sopa de açúcar mascavado

Preparação 2:

  • 1 xícara de farinha
  • 1/2 colher de chá de sal
  • 1/2 colher de chá de fermento em pó

Preparação 3:

  • 4 ovos

Recheio:

  • 1 xícara de leite fresco
  • 1/2 xícara de açúcar
  • 2 colheres de sopa de farinha de milho + 1/2 xícara de leite
  • 1 colher de chá de baunilha
  • 1 colher de sopa de manteiga
  • 2 gotas de coloração amarela

Preparação

  1. Leva a preparação 1 a ferver. Mistura a preparação 2 a parte.
  2. Deita a preparação 2 na preparação 1 e misture bem até ficar homogéneo.
  3. Adicione o ovo um de cada vez até ficar bem ligado. Adicione um pouco mais de água se estiver muito duro. A massa deve ser macia e suave.
  4. Coloque no saco de pasteleiro. Corte um buraco no final do saco. Deita em óleo aquecido quente cerca de 2 centímetros de comprimento. Frite até dourar em fogo baixo.
  5. Para o creme junte todos os ingredientes do recheio num pequeno tacho e cozinhe em lume brando até ficar cremoso.
  6. Escorra e abra o bolinho ao comprido e espalhe o creme por dentro. sirva quente ou frio.

Ready to fry up a little piece of heaven? The English recipe is right below.

Custard-Filled Crullers

These delightful treats are essentially long, light doughnuts made from a classic choux pastry, the same type used for éclairs and profiteroles. The pastry puffs up when fried, creating a wonderfully crisp, golden shell with a hollow interior that’s perfect for filling. The simple homemade custard is smooth, creamy, and a perfect sweet contrast to the crisp pastry.

The secret to this recipe is the choux pastry. While it sounds fancy, it’s a straightforward process that involves cooking the dough on the stove before adding the eggs. The key is to beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. This creates a smooth, glossy, and pipeable dough that gives the crullers their signature light and airy texture.

These are incredibly versatile and can be enjoyed warm or cold. For an extra layer of flavour, you can roll the warm, drained crullers in cinnamon sugar before slitting them open and filling them with the cooled custard. They make for a perfect afternoon treat or an impressive but easy dessert.

Ingredients

For the Choux Pastry:

  • 1 cup (240ml) water
  • 2 tbsp butter
  • 1 tbsp light brown sugar
  • 1 cup (125g) plain flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 large eggs
  • Vegetable oil, for frying

For the Custard Filling:

  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (100g) caster sugar
  • 2 tbsp cornflour
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 2 drops of yellow food colouring (optional)

Method

  1. First, make the custard. In a small bowl, mix the cornflour with 1/2 cup of the milk to create a smooth, lump-free paste. In a small saucepan, gently heat the remaining 1 cup of milk and the sugar. Just before it boils, pour a little of the hot milk into the cornflour paste and whisk well.
  2. Return the entire mixture to the saucepan and cook over a low-medium heat, whisking constantly until the custard becomes thick and creamy. Remove from the heat and stir in the butter, vanilla extract, and optional food colouring. Pour into a bowl, cover the surface with cling film to prevent a skin from forming, and set aside to cool completely.
  3. Next, make the choux pastry. In a saucepan, bring the water, butter, and brown sugar to a rolling boil. In a separate bowl, whisk together the flour, salt, and baking powder.
  4. Remove the saucepan from the heat and add the flour mixture all at once. Beat vigorously with a wooden spoon until the dough comes away from the sides of the pan and forms a smooth ball.
  5. Allow the dough to cool for a few minutes, then add the eggs one at a time, beating well after each addition until the egg is fully incorporated and the dough is smooth and glossy. The final consistency should be soft and easily pipeable.
  6. Pour about 2-3 inches of vegetable oil into a deep pan and heat it over a medium-low heat. Transfer the choux dough to a piping bag fitted with a large star or round nozzle.
  7. Carefully pipe 2-inch lengths of dough directly into the hot oil. Fry in small batches, turning them occasionally, until they are puffed up and deep golden brown on all sides.
  8. Remove the cooked crullers with a slotted spoon and let them drain on a plate lined with paper towels. Once cool enough to handle, slit them open lengthwise and pipe or spoon the cooled custard inside. Serve warm or cold.