Cookbook:Crullers (Round)
Appearance
Crullers (Round) | |
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Category | Fried recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This recipe for crullers uses choux pastry to make ring-shaped fritters.
Ingredients
[edit | edit source]- ¼ cup (60 ml) granulated sugar
- ½ teaspoon salt
- ¼ cup (60 ml) shortening
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) sifted all purpose flour
- 3 eggs
- 1 teaspoon vanilla extract
- Fat for deep frying
- Thin icing made from confectioners' sugar
Procedure
[edit | edit source]- Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil.
- Mix in flour all at once, and cook until thickened, stirring constantly. Remove from heat.
- Cool dough slightly. Beat in eggs one at a time, beating thoroughly after each addition. Add vanilla.
- Transfer the dough to a pastry bag fitted with a medium-large round tip. Pipe dough into rings on greased parchment paper.
- Heat enough fat for deep frying to 375°F (195°C).
- Carefully turn parchment paper upside down so crullers will drop into fat. Deep fry until golden brown all over, flipping to cook both sides.
- Remove crullers from fat, and place on paper towels to drain and cool.
- Ice crullers with thin confectioners' sugar icing.