French Crullers Glaze (Print Version)
# Ingredients:
→ Cruller Dough
01 -
1/2 teaspoon fine sea salt
02 -
1 teaspoon vanilla bean paste
03 -
113 g butter, unsalted
04 -
125 g high-gluten bread flour
05 -
1/2 cup whole milk
06 -
Vegetable or canola oil for frying
07 -
1/2 cup water
08 -
3 large beaten eggs
→ Sweet Glaze
09 -
4 tablespoons blood orange juice (strained)
10 -
2 tablespoons whole milk
11 -
1 1/2 cups powdered sugar (sift out lumps)
# Instructions:
01 -
Melt butter with water, milk, vanilla paste, and salt in a medium saucepan over medium heat. Turn up the heat to bring it to a boil, then immediately pull it off the burner. Stir in all the flour at once—fast!—and return to low heat. Keep stirring constantly for 1–2 minutes until it looks smooth and forms a thin layer stuck to the pot. Scoop it into a bowl and let it cool down for 3–4 minutes.
02 -
Grab a hand mixer and start on low speed. Add a bit of the whisked eggs, mixing each time until blended before adding more. To check if it's ready, stretch some dough between your fingers—it should stretch about 1.5 inches without snapping. Mix for a couple minutes more until thick enough to pipe cleanly.
03 -
Put the dough into a piping bag with a star tip (1M works great). Keep it aside for now.
04 -
Pour about 2 inches of oil into a deep pan and heat it up to 360–370°F. A candy thermometer helps with accuracy. Grab twelve 4x4-inch parchment squares and use a guide to draw circles about 3–3.5 inches wide on each one.
05 -
Use the drawn circles to pipe dough onto the parchment squares. Place crullers, dough side down, straight into the hot oil. Wait 10 seconds, then pull off the parchment using tongs. Fry 2–3 crullers at a time for about 3 minutes per side until beautifully golden. Cool them on a rack or paper towels.
06 -
Mix powdered sugar with blood orange juice and milk in a medium-sized bowl. Stir till smooth and shiny.
07 -
Dip the completely cooled crullers into the glaze lightly, then let the extra drip off before serving right away. They're best fresh!
# Notes:
01 -
They're tastiest when eaten the same day you fry them.