Thursday, May 20, 2010

Orange French Crullers


Here a riddle: Whats deep fried and not delicious? Answer: Trick question, nothing. EVERYTHING tastes better covered in batter and dropped in a giant vat of hot oil.  So it goes without saying that fried dough is absolutely delicious. 

Crullers can best be described as a slight cross between a funnel cake and doughnut. They aren't as sweet as a doughnut and lighter than a funnel cake.  Then, I took it a step further and added fresh orange juice and zest into the batter. Once golden and fried, a light orange glaze was drizzled over the crullers.

My finished products were  bite-sized and more free-forming than the traditional pastry. Most cruller recipes advise the baker to pipe the dough on a heavy sheet of parchment then drop the form into the oil.  For whatever reason, or I should say "in my usual baking fashion", the dough was being stubborn and chose to tightly adhere to the parchment.  Needless to say, I soon chose to pipe circles of dough directly into the oil. The end product was unique and still delicious. The orange just added an extra layer of yummyness.

Word of Advise:  crullers should be eaten as soon as possible, otherwise, they get mushy.  
Orange Crullers:
Recipe adapted from Allrecipes

  • 4 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon orange zest
  • 4 tablespoons shortening
  • 1 cup hot water
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 c. confectioners sugar
  • 4 tablespoons fresh squeezed orange juice

Directions

  1. Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
  2. Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Drizzle with orange glaze
  3. To Make Glaze: Mix 1 c. confectioners sugar with 4 tablespoons orange juice. Add more orange juice till desired thickness is achieved.

3 comments:

Bryan said...

Wow,Beautiful! I agree with you... I have never tasted anything batter dipped and fried that was not a wonderful indulgence. Well the deep fried snickers at the fair was a bit much.

These look great and like their brethren I am sure best hot and fresh.

Sarah from 20somethingcupcakes said...

After seeing these, anything else but them seem to be not delicious! Impressed! xxSAS

Fork1 said...

Nice Bryan. At the fair, I've tried the deep fried 3 musketeers and hamburger. Hamburger was a bit greasy, haha but the 3 musk. was delicious!

Thanks Sarah, they were also fun to make :)

 
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