French Crullers Blood Orange Glaze (Print Version)
# Ingredients:
→ For Crullers
01 -
113 g unsalted butter
02 -
1/2 cup water
03 -
1/2 cup whole milk
04 -
1 teaspoon vanilla bean paste
05 -
1/2 teaspoon sea salt
06 -
125 g bread flour
07 -
3 large eggs, whisked
08 -
Vegetable or canola oil, for frying
→ For Glaze
09 -
1 1/2 cups confectioner's sugar, sifted
10 -
4 tablespoons blood orange juice, strained
11 -
2 tablespoons whole milk
# Instructions:
01 -
In a medium saucepan, combine butter, water, milk, vanilla bean paste, and salt. Melt the butter and bring to a boil over medium-high heat.
02 -
Remove from heat and add all the flour at once. Stir vigorously with a whisk or wooden spoon.
03 -
Return the saucepan to low heat and stir the dough for 1–2 minutes until it forms a film on the pan's bottom and sides.
04 -
Transfer dough to a medium bowl and let cool for 3–4 minutes. Using a hand mixer on low speed, gradually add whisked eggs until fully incorporated.
05 -
Stretch a small piece of dough between your fingers; it should stretch about 1 1/2 inches without breaking. Mix for an additional 2–3 minutes on low speed.
06 -
Spoon dough into a piping bag fitted with a 1.5-inch (1M) star piping tip. Set aside.
07 -
Heat 2 inches of oil in a heavy-bottomed pan to 360–370°F. Use a deep-fry thermometer to monitor temperature.
08 -
Cut twelve 4x4-inch parchment squares and draw a 3–3 1/2-inch diameter circle on each piece as a piping guide.
09 -
Pipe dough onto parchment squares. Place each dough-topped square into hot oil. After 10 seconds, use tongs to remove the parchment. Fry crullers for about 3 minutes on each side until golden brown.
10 -
Place fried crullers on a wire rack or paper towel-lined plate to drain excess oil.
11 -
In a medium bowl, whisk confectioner's sugar, blood orange juice, and milk until smooth.
12 -
Dip cooled crullers into glaze, letting excess drip off. Serve fresh on the day they are made.
# Notes:
01 -
Crullers are best consumed fresh on the same day they are made.