Yields: 1 ½ dozen
Preparation time: 15 mins
Cooking time: 30 mins
Ingredients needed to make French Crullers:
- 2 cups all purpose flour, sifted
- 4 cups icing sugar
- ¾ cup unsalted butter, cubed
- 6 eggs
- 4 egg whites
- ¼ cup vodka
- ½ cup instant potato flakes
- 4 tsp sugar
- 2 tbsp honey
- 1 tsp kosher salt
- 3 tbsp cornstarch
- Canola oil, for frying
Cooking instructions for French Crullers:
- Add a knob of butter into a 1-quart saucepan and melt it over moderately-low heat.
- Skim off the white foam on the melted butter and transfer the residual liquid into a bowl; set aside for a minute to cool.
- Spread parchment papers across baking sheets and spread a lashing of oil onto them; set aside.
- Pour the reserved melted butter into a larger saucepan, along with 1 ¾ cup water, vodka, salt and sugar.
- Give it a nice stir to mix well and bring it to a boil over high heat.
- Reduce it to a simmer and fold in the flour, cornstarch as well as potato flakes until well combined.
- Continue to cook for a couple of minutes, while stirring it relentlessly, until the mixture leaves the sides of the pan.
- Cook further for another 4 minutes or until it dries up slightly and coats the base of the pan.
- Scoop it out into the canister of your stand mixer, attached with a paddle and process them for about 2 minutes or until it cools down slightly.
- Crack the eggs into it, one at a time, and blend it into the dough after each addition until all of them are incorporated into the mixture.
- Incorporate the egg whites into the dough in a similar fashion and scoop it out into a piping bag, fitted with a large star tip.
- Leave it in the fridge for an hour.
- Pour oil in a deep-fryer until it stands 2’’ from its base and heat it to 325 degrees F.
- Pipe out 3’’ wide dough rings onto the parchment paper, about a couple of inches apart.
- Snip out the parchment paper with the crullers on top, with the help of scissors and lower them into the hot oil in batches.
- Peel off the paper with the help of tongs and throw it away.
- Deep fry them for about 15 minutes, turning them over once, until they puff up and turns golden.
- Drain them out into a wire rack and set aside to cool to room temperature.
- Place the icing sugar into a bowl and pour in ½ cup hot water.
- Add a splash of honey into it and whisk them together to form a uniformly mixed glaze.
- Dip the crullers into the mixture to coat well and place them back onto the rack.
- Let them rest until the glaze sets and serve.
Image credit: Wikimedia Commons