These Apple Cider Crullers Are Perfect For Fall | Recipe Drop | Food52

[@LaurieEngen]

Great demo and recipe! Thank you! Definitely going to try making these!

[@ChantalS-m8w]

Reducing liquids concentrates the flavour, evaporates the water, and makes it thicker, so this step is actually necessary. And don't use a whisk for choux pastry unless you want to break the attachment or burn out your mixer's motor. The whisk is for liquids and the paddle is for thicker batters.

[@signinups6466]

So glad I subscribed

[@mirror0000]

Please film more pastrys with star anise/fennel/licorise flavors. 😊

[@cj4607]

if you bake for how long and what temp?

[@TheSammypang]

So a spiced churro?