French Crullers
Source: combination of recipes, makes 12 crullers
Crullers:
1 cup water
1 stick (1/2 cup) butter
2 tsp sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
Glaze:
2 cups powdered sugar
1/4 cup milk
dash vanilla
Make the Crullers:
In a saucepan, bring the water, butter, sugar and salt to a boil.
Lower heat, add flour all at once and mix well until dough comes together. Continue to cook and stir over med-low heat for a few minutes to remove moisture from the batter.
Remove from heat and beat in eggs, one at a time, mixing well after each addition (can do by hand or in mixer). Mix until the dough is smooth and glossy and the eggs are completely incorporated.
Prepare for frying or baking:
Frying:
Line a sheet pan with parchment paper.
Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings (12 crullers). Freeze them for 30 minutes to make them easier to pick up.
Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F.
Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned.
Drain the crullers on a wire rack over paper towels, then dip the top sides in the glaze, placing back on rack to drain.
Let the crullers cool and set before serving.
Baking:
Preheat oven to 450 degrees.
Transfer batter to a piping bag fitted with a 1/2 inch open star tip. Squeeze the dough into circles on greased or lined cookie sheets 2 inches apart, or into doughnut pans.
Bake for 5 minutes. Reduce heat to 350 and bake for another 15 minutes.
Let cool and dip or pour glaze over, let glaze set.
Glaze: Stir together the powdered sugar, milk and vanilla in a small bowl until desired consistency.