Since Keroleen is back, I’ll start this section in my blog about food and recipes. She’ll help me out with this.

French Crullers

Since we like donuts, we’ll start with Crullers which happens to be the “sister” of the donut.

The word Cruller originated from the Dutch word krulle, meaning “twisted cake.” It’s a type of donut made from choux pastry. They are usually shaped like a fluted ring and have a light airy texture. Sometimes these are also simply known as “crullers”, but they have little resemblance to the other kind of cruller other than that they are both types of doughnuts.

Here’s the basic recipe:

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)

confectioners’ sugar frosting

Procedure:

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. 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. Spread with thin Confectioners’ Sugar frosting.

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This entry was posted on Tuesday, September 18th, 2007 at 2:08 pm and is filed under Kero Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.