Confetti Crullers Recipe By Tasty

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:

• 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.

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!