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    You are in: Home / Recipes / German Crullers With Lemon Frosting Recipe
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    German Crullers With Lemon Frosting

    German Crullers With Lemon Frosting. Photo by 2Bleu

    1/1 Photo of German Crullers With Lemon Frosting

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Mom2Rose's Note:

    "Eberswalder Spritzkuchen" from - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented.

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    Serves: 12


    Units: US | Metric




    1. 1
      For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
    2. 2
      Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
    3. 3
      Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
    4. 4
      Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
    5. 5
      Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
    6. 6
      Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
    7. 7
      Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
    8. 8
      Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
    9. 9
      For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
    10. 10
      Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.

    Ratings & Reviews:

    • on February 14, 2014


      The glaze was very potent. I would suggest using a little less lemon. When mixing the batter, keep mixing for a few minutes. The lumps will go away and the batter will get thicker.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2009


      Made as directed. Once the eggs were incorporated, the batter was very soft and lumpy, so we could not use the pastry bag, but rather had to drop spoonfuls of dough into the oil. These have the texture of French beignets and the lemon icing which we drizzled over the tops was nice and lemony. Overall, we liked this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for German Crullers With Lemon Frosting

    Serving Size: 1 (59 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 177.0
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 2.7 g
    Cholesterol 97.0 mg
    Sodium 60.5 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 0.3 g
    Sugars 17.1 g
    Protein 3.7 g

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