Crullers are a timeless treat that blend light, airy texture with a sweet glaze, making them perfect for breakfast, dessert, or anytime indulgence. The Koffee Kup Cruller, once a staple in many grocery stores, had a loyal fanbase due to its distinctive soft interior and crisp, golden exterior. Although the original commercial version may no longer be widely available, it’s possible to recreate a homemade version that captures the nostalgic taste and texture. This Koffee Kup cruller recipe will guide you through each step to bring those memories back to life right in your kitchen.
Understanding the Koffee Kup Cruller
What made the Koffee Kup Cruller special was its unique combination of cake and doughnut textures. Unlike yeast doughnuts, crullers are typically made using pâte à choux dough the same type used for cream puffs and éclairs. The result is a doughnut that’s crispy on the outside and airy on the inside. Koffee Kup’s version had a subtle vanilla flavor with a smooth glaze that lightly coated the spiral shape. Making these crullers at home means you can enjoy the same experience fresh from your oven or fryer.
Ingredients for Homemade Koffee Kup Crullers
To replicate the signature texture and flavor, gather the following ingredients:
For the choux dough:
- 1 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
For frying:
- Vegetable oil (for deep frying)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Making the Choux Dough
The choux dough is the foundation of any cruller. It may seem intimidating at first, but with a few careful steps, it’s quite easy to master.
1. Boil the liquids
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally. Once the butter is completely melted and the mixture is bubbling, reduce the heat to low.
2. Add the flour
Add the flour all at once and stir vigorously with a wooden spoon. The dough will come together quickly and form a ball. Continue cooking and stirring for 12 minutes to dry out the dough slightly, which helps achieve the right texture later on.
3. Cool slightly and add eggs
Transfer the dough to a mixing bowl and allow it to cool for about 5 minutes. Once it’s warm but not hot, begin adding the eggs one at a time. Mix each egg thoroughly before adding the next. You can use a stand mixer or hand mixer to make this easier. After the last egg is mixed in, stir in the vanilla extract. The dough should be smooth, shiny, and pipeable thick enough to hold its shape but not too stiff.
Shaping the Crullers
To get the signature cruller shape, you’ll need a piping bag fitted with a large star tip.
- Cut out parchment paper squares about 3 inches in size.
- Pipe rings of dough onto each parchment square. You should aim for a spiral or closed circle about 2½ to 3 inches in diameter.
- Set them aside while you heat the oil.
Frying the Crullers
Deep frying gives crullers their golden crust and light texture. It’s important to maintain the right oil temperature.
1. Heat the oil
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
2. Fry in batches
Carefully lower the parchment square with the dough into the oil. The paper will release after a few seconds and can be removed with tongs. Fry each cruller for about 23 minutes per side or until golden brown. Don’t overcrowd the pan; fry 23 crullers at a time for even cooking.
3. Drain and cool
Once golden and puffed, remove the crullers and place them on a wire rack or paper towels to drain excess oil. Allow them to cool slightly before glazing.
Preparing the Glaze
While the crullers are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust consistency with a little more milk if needed it should be thick but pourable.
Glaze and set
Dip each cooled cruller into the glaze, turning to coat evenly. Set them on a rack to let the glaze set for 1015 minutes. The glaze will harden slightly, giving each cruller a delicate sweet shell, just like the Koffee Kup originals.
Storage Tips
Crullers are best eaten fresh, but you can store them in an airtight container at room temperature for up to two days. To revive them, place in a warm oven (300°F) for a few minutes. Avoid refrigeration, as it can make the texture rubbery.
Optional Variations
If you want to put a personal twist on the classic Koffee Kup cruller, consider the following ideas:
- Cinnamon sugar coating: Instead of glaze, toss the hot crullers in a cinnamon-sugar mixture.
- Lemon glaze: Add lemon juice and zest to the glaze for a zesty finish.
- Chocolate drizzle: Melt chocolate and drizzle over the glazed crullers for added richness.
Why Make Crullers at Home?
Although the original Koffee Kup Crullers may no longer be widely sold, this homemade version brings back that warm, comforting flavor with a fresh, crispy edge. Making them from scratch also gives you the freedom to control ingredients and flavors. Whether you’re an experienced baker or a weekend kitchen enthusiast, this recipe is approachable and rewarding.
Serving Suggestions
Enjoy crullers with a cup of coffee or tea for a classic pairing. They also make a lovely addition to brunch tables, holiday breakfasts, or weekend treats. Serve them plain or with a side of fruit or yogurt for a balanced plate.
This Koffee Kup Cruller recipe captures the heart of a classic bakery favorite with a homemade twist. With a little patience and simple ingredients, you can enjoy freshly made crullers that rival any store-bought version. The crispy shell, tender interior, and sweet glaze combine to create a doughnut that is both nostalgic and comforting. Whether you’re reliving a favorite childhood memory or discovering this style of doughnut for the first time, this recipe is sure to become a favorite in your home kitchen.