Crullers: 1/2CUP butter or margarine 1CUP water 1CUP all purpose flour 1/2TSP salt 4 eggs Oil for frying
The Glaze: 2CUPS powdered sugar 2TBSP milk 1/2TSP vanilla extract
We have played with this recipe a few times, changing this and changing that. Our Crullers still aren’t perfect shaped but I think we got it now. Combine the first four ingredients in a pot, over a low medium heat. Stirring frequently. Bring to a slight boil until it all comes together. Keep stirring til dough is formed.Remove from heat, and let cool for a bit. You don’t want to cook the eggs.
Now beat in one egg at a time. It doesn’t look like it will come together. But trust me it will. Keep beating until all eggs are combined.
Put in a piping bag with a large fluted tip. The larger the better. We have piped these a few different ways but we find what works is doing S motion with the piping bags, makes donut thicker and wider. Pipe all donuts onto parchment paper, and place on cookie sheet.
Place in freezer for about 30-40minutes. While these are freezing you can make your glaze. Combined all 3 ingredients in a large enough bowl to dip in a donut at a time. You do want the glaze kinda runny, but not too runny.
Deep fry, we use a shallow cast iron pan, you can use a pot or a deep fryer. Oil should be about 350F. Deep fry roughly 1 minute per side, til lightly browned.
Remove from oil, we place on baking rack with paper towel underneath rack so it will let the oil drip down onto the towel. After sitting for a minute or so, dunk in glaze covering the whole donut in glaze, remove excess glaze then place back on baking rack.Glaze will be hardened in about 45-1hour. Dig in, cause these are not going to last. Let us know what you think. These are some fun to make. Tastes just how you would expect them too.
