Saturday, October 1, 2016

ORANGE-GLAZED CRULLERS

Note: This is a recipe I got from TOH back in the 1990s.

1 pkg (1/4-oz) active dry yeast
1/4 cup warm water (110-115 degrees)
3/4 cup warm milk (110-115 degrees)
1/2 cup butter or margarine, softened
1/4 cup sugar
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour
Oil for deep frying

Glaze:
2 cups powdered sugar
3 tbsp orange juice
1 tsp grated orange peel

In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, salt, and eggs; mix well. Beat in 2 cups of the flour until smooth; add remaining flour mixing until blended.

Grease a large bowl and place dough in bowl;  turn once to grease top of dough. Cover and refrigerate overnight.

Punch down dough; divide in half. Place one half back in the refrigerator. Place second half onto a floured surface and roll out to an 18 x 9-inch rectangle. Cut rectangle width-wise into 3/4-inch strips. Fold each strip into 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. Heat oil to 375 degrees in an electric skillet or deep fryer. Fry crullers, a few at a time, until golden brown, about 1 minute per side; turn with a slotted spoon. Drain fried crullers on paper towels.

Combine the glaze ingredients until smooth and brush over the crullers.

Yield: Approximately 3 dozen.

Note: File Photo - This is the photo that was with the recipe I saved.

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