A cruller is a type of doughnut. It is often covered in or topped with icing, which may be chocolate. It is often twisted (rather than round) in shape and unraised. The word comes from early 19th century Dutch kruller, from krullen "to curl." It is most commonly found in New England and the Mid-Atlantic and North Central states of the USA, but it is also common in California. It is also common in France.
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup shortening
1 cup boiling water
1 cup sifted all-purpose flour
3 eggs
* 1 teaspoon vanilla extract
fat (for deep frying)
Glaze:
1 1/2 tablespoons shortening
1 1/2 cups confectioners' sugar
3 tablespoons cream
1/8 teaspoon salt
1 teaspoon vanilla extract
Preparation:
Combine sugar, salt, shortening, and boiling water in a saucepan.
Mix and bring to a rapid boil.
Add flour all at once and mix and cook until thickened, stirring constantly.
Remove from heat.
Add eggs one at a time, beating thoroughly after each addition.
* Add vanilla.
Using a large star tip, force mixture through pastry tube onto greased paper, forming circles.
Heat deep fat to 375 degrees F on frying thermometer.
Carefully turn paper upside down so crullers will drop into fat.
Fry and flip over until golden brown.
To Make Frosting: Cream 1 1/2
tablespoons shortening and continue creaming while slowly adding sugar.
Add cream, salt, and vanilla and mix smooth.
Notes:
This batter is the same as Eclaire Paste or known as Pate Cheaux
Preparation Time:
45 Min
Difficulty:
very easy
Portion:
12 servings
Other Portion:
Country/Region:
Cost:
Vegetarian:
Yes
Laktose free:
No
Diet:
No
Gluten free:
No
Kilo-Calorie:
Kilo-joule:
Fat:
Breadunit:
Protein:
Carbohydrates:
Last Updated:
Mon Jul 26 10:32:44 2010
viewed:
31 times viewed
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