Orange-Glazed Crullers
Feb 23, 2023 16:16:06 GMT -5
Post by PurplePuppy on Feb 23, 2023 16:16:06 GMT -5
Orange-Glazed Crullers
Total Time
Prep: 35 min. + rising
Cook: 20 min.
Makes 3 dozen
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 large eggs, room temperature, lightly beaten
1/4 cup sugar
1 teaspoon salt
4 to 4-1/4 cups all-purpose flour
Oil for deep-fat frying
glaze:
2 cups confectioners' sugar
3 tablespoons orange juice
1 teaspoon grated orange zest
Directions
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. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 36 portions. Roll each into a 12-in. rope. Fold each rope in half lengthwise and twist several times. Pinch ends to seal.
Place on greased baking sheets. Cover and let rise until almost doubled, 15-25 minutes.
In an electric skillet or deep-fat fryer, heat oil to 350°. Fry crullers, in batches, until golden brown, about 1 minute on each side. Drain on paper towels.
In a small bowl, combine glaze ingredients; brush over warm crullers.
link
Total Time
Prep: 35 min. + rising
Cook: 20 min.
Makes 3 dozen
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
2 large eggs, room temperature, lightly beaten
1/4 cup sugar
1 teaspoon salt
4 to 4-1/4 cups all-purpose flour
Oil for deep-fat frying
glaze:
2 cups confectioners' sugar
3 tablespoons orange juice
1 teaspoon grated orange zest
Directions
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. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 36 portions. Roll each into a 12-in. rope. Fold each rope in half lengthwise and twist several times. Pinch ends to seal.
Place on greased baking sheets. Cover and let rise until almost doubled, 15-25 minutes.
In an electric skillet or deep-fat fryer, heat oil to 350°. Fry crullers, in batches, until golden brown, about 1 minute on each side. Drain on paper towels.
In a small bowl, combine glaze ingredients; brush over warm crullers.
link