Connecticut Crullers Recipes

CONFETTI CRULLERS RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine the butter, water, milk, sugar, and salt. Whisk until the butter is melted and the mixture is steaming, about 5 minutes.
• Quickly whisk the all-purpose and whole wheat flours and the baking powder into the hot milk mixture. Continue cooking, stirring constantly, for 5 more minutes. Remove the pot from heat and stir with a spatula to cool the dough.
• When the dough is no longer hot to the touch, add the eggs one at a time, stirring to incorporate before adding the next.
• Add the vanilla and sprinkles and stir to distribute evenly.
• Transfer the dough to a piping bag or zip-top bag fitted with a large star tip.
• On a parchment-lined baking sheet, pipe 4-inch (10-cm) circles of dough. Chill in the freezer until solid, about 20 minutes.
• Meanwhile, make the glaze: In a large bowl, combine the powdered sugar, milk, vanilla, and cream cheese. Whisk until smooth and runny. Set aside.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Carefully add the crullers to the hot oil. Fry about 3 at a time for 4-5 minutes, flipping halfway, until golden brown. The fried crullers should feel much lighter than they were originally. Transfer the fried crullers to a wire rack set over a baking sheet.
• While still warm, dip one side of the crullers in the glaze. Return to the wire rack and allow excess glaze to drip off. Top with sprinkles.
• Enjoy!

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

CONNECTICUT CRULLERS

Steps:

• Sift dry ingredients together very well.
• Cream butter and sugar together until thoroughly mixed.
• Add eggs and beat well.
• Add dry ingredients alternately with cream to batter.
• Mix thoroughly.
• Preheat oil to 360F in a large saucepan or stockpot
• Place dough on a well-floured board and pat lightly until just thick enough to cut into thin strips 1/2" wide.
• Bring edges together to form a circle, leaving a hole in the center and pressing edges together.
• Fry until brown and drain on paper towels.
• Dust with confectioners' sugar.

FRENCH CRULLERS

Steps:

• Combine sugar, salt, shortening, and boiling water in a saucepan.
• Mix and bring to a rapid boil.
• Add flour all at once and mix and cook until thickened, stirring constantly.
• Remove from heat. Add eggs one at a time, beating thoroughly after each addition.
• Add vanilla extract.
• Force mixture through pastry tube onto greased paper, forming circles.
• Heat deep fat to 375 degrees F on frying thermometer.
• Carefully turn paper upside down so crullers will drop into fat.
• Fry and flip over until golden brown.

FRENCH CRULLERS

Steps:

• For the crullers: Fill a large Dutch oven or heavy-bottomed pot with 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 340 to 350 degrees F.
• To make the roux, combine the butter, granulated sugar, salt, nutmeg and water in a medium pot and bring to a boil. Reduce the heat to low then add the flour and cook, stirring constantly with a wooden spoon or rubber spatula, until all the water evaporates and the roux forms a tight ball, about 3 minutes.
• Transfer the roux to a stand mixer fitted with the paddle attachment. Mix at the second lowest speed until the roux is lukewarm, about 3 minutes.
• Meanwhile, whisk together the eggs and vanilla bean paste in a medium bowl.
• Reduce the mixer speed to the lowest speed. Add the eggs in 2 batches to the roux, scraping the bowl after each addition. Add the orange zest and mix on the second lowest speed until the pâte à choux is smooth and thick, about 2 minutes.
• Transfer the pâte à choux to a pastry bag fitted with a large star tip.
• Cut parchment paper into twelve 3-inch squares. Lightly grease the parchment squares with nonstick cooking spray then place them, greased-side up, on a rimmed baking sheet. Pipe a ring of pâte à choux onto each parchment square.
• Working in batches of 4 parchment squares and making sure the oil is between 340 to 350 degrees F for each batch, place the piped pâte à choux into the hot oil with the parchment paper facing up. The parchment squares will immediately release from the pâte à choux. Once they do, remove the parchment squares from the oil with tongs and discard.
• Fry the crullers until golden brown all around, about 4 minutes on one side, then flip and fry the second side about 3 minutes.
• Remove the crullers to a glazing rack set in the rimmed baking sheet and allow to drain and cool completely.
• For the glaze: Whisk together the confectioners' sugar, honey and milk in a small bowl until smooth.
• Dip one side of each cooled cruller into the glaze then return it, glazed-side up, to the glazing rack. Allow the glaze to set. Serve the crullers the same day.

MOLASSES DOUGHNUTS

Steps:

• Sift dry ingredients together very well.
• Beat egg; add molasses, sour milk and melted butter and mix well.
• Add dry ingredients and blend thoroughly.
• Preheat oil to 370F in a large saucepan or stockpot.
• Roll dough out on a floured board to 1/4" thickness.
• Cut with a floured doughnut cutter.
• Fry until brown, turn and brown on other side.
• Drain on paper towels and dust with sugar or confectioners' sugar, if desired.

ORANGE GLAZED DOUGHNUTS-CRULLERS

Steps:

• EVENING BEFORE:.
• In a large bowl, dissolve yeast in water.
• Beat in the milk, butter, sugar, salt and eggs.
• Beat in 2 cups of flour until smooth. Add remaining flour.
• Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
• THE NEXT MORNING:.
• Punch dough down; divide in half. Return one portion to the refrigerator.
• On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips.
• Fold each strip in 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.
• In a wide, large pot or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon.
• Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Enjoy!

CSOROGE-HUNGARIAN CRISPY CRULLERS

Steps:

• Add just enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Try not to use any more flour than necessary.
• Let dough rest about 3 minutes. Roll out very thin. Roll out on lightly floured board to about 1/8" thick. With a floured knife, cut into diamond shapes about 2" wide, 6" long. Make a 1" slit in center and pull one end through slit, twisting a little as you do it.
• Fry in veg. shortening(about 365*F.) to cover until light brown, turning once or twice to brown evenly; drain on paper towels. Sprinkle generously with powdered sugar while still hot. Enjoy!