Time 45m Yield about 3 dozen. Number Of Ingredients 13 Steps:
In a large bowl, dissolve yeast in water. Beat in milk, butter, eggs, sugar, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. , Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18x9-in. rectangle; cut width-wise into 3/4-in. strips. Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. , Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, about 1 minute on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers.
Time 1h10m Yield 12 servings Number Of Ingredients 9 Steps:
Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes. Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated. 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. Freeze them for 30 minutes to make them easier to pick up. Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl. 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 brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.
Time 5m Yield 8 Number Of Ingredients 3 Steps:
Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Yield Makes enough for one 10-inch cake Number Of Ingredients 3 Steps:
In a medium bowl, stir together the juice, zest, and sugar until thick and shiny.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Time 13h Yield 36 crullers, 18-20 serving(s) Number Of Ingredients 12 Steps:
EVENING BEFORE:. In a large bowl, dissolve yeast in water. Beat in the milk, butter, sugar, salt and eggs. Beat in 2 cups of flour until smooth. Add remaining flour. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. THE NEXT MORNING:. Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips. Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. In a wide, large pot or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Enjoy!
More about “orange glazed crullers recipes”
Yield Makes about 1 cup Number Of Ingredients 3 Steps:
Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.
