A Delicious Dessert Sure To Impress Your Guests
A recipe by Brianna Shaver
INGREDIENTS
Cruller Ingredients:
- ½ Cup (113g) Whole Milk
- ½ Cup (113g) Water
- ½ Cup (113g) Butter
- 1 Tbsp. Granulated Sugar
- 1 Tsp. Salt
- 1 Cup (12og) All-Purpose Flour
- 4 Large Eggs, Room Temperature
- Zest From 1 Lemon
- Botticelli Frying Olive Oil
Vanilla Glaze Ingredients:
-
2 Cups (340g) Powdered Sugar
- 6-8 Tbsp. Milk
- 1 Tbsp. Vanilla Extract
PREPARATION
In a saucepan, bring the milk, water, butter, and salt to a boil.
Remove from heat and add in all of the flour. Stir with a wooden spoon or spatula until no lumps remain. Bring back to the heat and cook for another 2-3 minutes, stirring constantly. The dough will be a very thick paste.
Place the dough in the bowl of a stand mixer fitted with a paddle attachment and mix on low until it’s no longer producing steam, and the bowl is warm (not hot).
Add in the eggs, one at a time, allowing each egg to fully incorporate before adding another. The dough should be shiny and make a ribbon pattern when you lift up the paddle.
Place the dough in a piping bag with a large star attachment and set aside.
In a large, heavy-bottomed saucepan, heat at least 2 inches of Frying Olive Oil to 350F.
While the oil is heating, cut up some parchment paper into 20 3-inch squares. Pipe the dough onto each square in a circle.
In a large bowl, make the vanilla glaze by whisking together the powdered sugar, milk, and vanilla. Place a wire rack on a sheet pan near the oil.
Once the oil is at temperature, drop 2-3 crullers, with the parchment, into the oil.
After a minute, pull the paper away from the cruller with metal tongs. Fry for 2-3 minutes or until golden brown on each side.
Remove from the oil, dip in the glaze, and let drain and cool on the wire rack.
Repeat with the remaining crullers. Serve hot and enjoy!