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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Crullers (Round)

This recipe for crullers uses choux pastry to make ring-shaped fritters.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil.
  2. Mix in flour all at once, and cook until thickened, stirring constantly. Remove from heat.
  3. Cool dough slightly. Beat in eggs one at a time, beating thoroughly after each addition. Add vanilla.
  4. Transfer the dough to a pastry bag fitted with a medium-large round tip. Pipe dough into rings on greased parchment paper.
  5. Heat enough fat for deep frying to 375°F (195°C).
  6. Carefully turn parchment paper upside down so crullers will drop into fat. Deep fry until golden brown all over, flipping to cook both sides.
  7. Remove crullers from fat, and place on paper towels to drain and cool.
  8. Ice crullers with thin confectioners' sugar icing.