-
1
FRENCH CRULLER NUMBER ONE: Combine sugar, salt, shortening, and boiling water in a saucepan.
-
2
Mix and bring to a rapid boil.
-
3
Add flour all at once and mix and cook until thickened, stirring constantly.
-
4
Remove from heat.
-
5
Add eggs one at a time, beating thoroughly after each addition.
-
6
Add vanilla.
-
7
Force mixture through pastry tube onto greased paper, forming circles.
-
8
Heat deep fat to 375 degrees F. on frying thermometer.
-
9
Carefully turn paper upside down so crullers will drop into fat.
-
10
Fry until golden brown.
-
11
Spread with thin Confectioners' Sugar frosting.
-
12
FRENCH CRULLERS NUMBER TWO: Cream butter and sugar; add eggs.
-
13
Sift flour with baking powder, nutmeg, and salt.
-
14
Add alternately with milk.
-
15
Chill dough.
-
16
Roll out 1/4 inch thick.
-
17
Cut dough into strips 1 X 8 inches.
-
18
Fold each strip in half lengthwise; twist several times and pinch ends together.
-
19
Fry in hot deep fat 380 degrees F. on a frying thermometer until brown.
-
20
Drain on absorbent paper, and cool.
-
21
Sprinkle with confectioners' sugar.
-
22
FRENCH CRULLERS NUMBER THREE: Very similar to eclair dough.
-
23
Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water.
-
24
Bring to a boil.
-
25
Add 1 cup of flour.
-
26
Blend thoroughly.
-
27
Cook until thick, stirring constantly.
-
28
Cool slightly.
-
29
Add one egg at a time, beating each one in thoroughly before adding another.
-
30
Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper (parchment paper is good).
-
31
Turn paper upside down and let crullers drop into deep, hot fat 375 degrees F. Fry until well puffed up and golden brown in color, about 6-7 minutes, turning them over.
-
32
Drain on paper towels.
-
33
Ice with confectioners' frosting.
-
34
FROSTING: Cream 1 1/2 tablespoons shortening ad continue creaming while slowly adding sugar.
-
35
Add cream, salt and vanilla and mix smooth.
