Chouxnut Recipe-One Sarcastic Baker (2024)

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What Is a chouxnut?

First, it is pronounced shoo-nut; it’s a fun pun for choux paste and donuts. Chouxnut is a hybrid pastry: fried choux pastry donuts that are glazed and sometimes filled with cream. In the USA and Canada, we know them as Crullers, and in Southern Italy Zeppole, or Italian Cream Puffs. While you can fill them with all fillings, they are deliciously addictive when glazed with a simple lemony icing.

Ingredients and substitutions

This recipe only calls for a few simple recipes. You can find the complete list of the items and measurements in the recipe card below.

• Milk. Alternatively, you can use water.
• Unsalted butter. Cut into 1-inch pieces. Do not use salted butter; it will give you a savory pastry.
• Salt.
• Bleached all-purpose flour. Bread flour will also work.
• Beaten eggs. At room temperature.
• Powdered sugar. For the glaze.
• Lemon zest and juice. For the glaze.
• Vegetable oil for deep frying.

How to make chouxnuts

Making the dough is the same as baking cream puffs or choux au craquelin, and I have the complete tutorial for How To Make Choux Pastry, including troubleshooting and a step-by-step visual guide.

1. In a medium pan, bring the milk, butter, and salt to a boil over the stove.
2. Add the flour, and use a wooden spoon to stir the mixture over medium heat until smooth and the side of the pan are clean, about 3 minutes.
3. Place the dough in a bowl of a stand mixer bowl (or a large mixing bowl), and beat using the paddle beater until cool, about 4 minutes.
4. Add the eggs in four parts, and mix until smooth.
5. Place the dough in a separate bowl, cover, and refrigerate until completely cool.
6. Remove from the refrigerator, and fill a large piping bag (affiliate), fitting with a large star tip (affiliate).
7. Pip choux rings over 3-inch baking paper squares (about 8 cm squares).
8. Fill a heavy-based pan with oil and warm it to 350F (180C); gently place the donuts in the oil and fry for 2 minutes on each side. Use a kitchen tong to remove the baking-paper squares.
9. Remove from the oil, and place the cooked rings over a cooling rack or a wire rack.
10. Mix the powdered sugar with the lemon zest and juice and mix until smooth.
11. Gently brush each donut with the icing and serve.

Baking vs. Frying

In addition to frying, you can bake this doughnut-shaped choux pastry bun dough. Pipe the choux paste over baking sheets and bake at 400F for 10 minutes, then reduce the temperature to 375F for additional 10-12 minutes.

When baking, I recommend filling the donuts.

Glazing and filling Ideas

When filling the donuts, make a small hole at the side of each ring and gently fill using a small piping nozzle. Here are a few ideas:

• Whipped Cream, or chocolate whipped cream.
• Lemon curd filling
• Chocolate ganache for both the filling and chocolate glaze for glossy icing.
• Bavarian cream (for my Bavarian Cream Donuts)
• crème patissiere (for my Boston Cream Donuts)
• Chocolate creme patisserie (for my Chocolate Cream Puffs)
• Crème légère. Folded pastry cream into whipped cream, like in this filled cream puff recipe.
• Chiboust. Meringue lightened cream pat.
• Mousseline Cream. Pastry cream whipped with butter.

You can also sprinkle chopped chocolate, sprinkles, sesame seeds, flaked almonds, or crushed cookies on top of each chouxnut.

Storing

These crullers chouxnuts are best when fresh; keep covered for one day. Also, the choux paste can be made a day in advance in the refrigerator.

To freeze, place in a freezer bag and freeze for up to three weeks.

FAQS AND TIPS

Here are more donuts recipes you will enjoy

Potato donuts, Sfenj, Baked chocolate donuts, Baked Pumpkin donuts

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