 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Courtesy of culinaryalchemist at BakeSpace, these sound pretty authentic to me. Servings entry is a W.A.G. (guess)! Ingredients:
doughnuts |
1 cup water |
8 tablespoons unsalted butter |
2 teaspoons sugar |
1/2 teaspoon salt |
1 cup all-purpose flour |
3/4 teaspoon mace |
1/4 teaspoon cardamom |
1/8 teaspoons coriander, optional |
1 teaspoon ceylon cinnamon |
1/2 teaspoon saigon cinnamon |
1/2 teaspoon ginger |
4 large eggs |
glaze |
2 cups powdered sugar |
1/4 cup whole milk |
Directions:
1. Combine water, butter, sugar and salt in large saucepan.
2. Bring to rolling boil over medium-high heat.
3. Measure flour and spices and whisk together to combine.
4. Once water is boiling, remove from heat and add the flour mixture all at once and begin stirring with a wooden spoon until flour has absorbed all the liquid.
5. Return pan to low heat and continue to cook the paste, stirring constantly for another 2 minutes to evaporate excess water.
6. Remove pan from heat and let cool 10 minutes.
7. Crack an egg into the mixture and begin stirring.
8. The dough will fall apart and then suddenly become a paste again.
9. Add each of the remaining eggs individually, stirring until incorporated.
10. At this point you will have a smooth and glossy paste.
11. Line several baking sheets with parchment paper.
12. Fill a pastry bag, fitted with star tip, with choux paste.
13. Pipe 3 rings of paste onto parchment paper.
14. Place baking sheets in freezer for 1 hour.
15. Make glaze by whisking powdered sugar and milk until smooth; cover.
16. Fill a large pot OR skillet with at least 2 of vegetable OR peanut oil.
17. Heat oil to 350 degrees.
18. Remove a baking sheet from the freezer, peel rings from parchment and gently slip them into the hot oil.
19. After about 30 seconds they will rise and begin to float in the oil.
20. They will need to be turned once the tops of the crullers puff up.
21. Once turned, fry an additional 1 1/2 minutes OR until lightly browned.
22. Remove from oil and place on brown paper bag or paper toweling to drain.
23. Once cool enough to handle, immerse them completely in the glaze, letting the excess drip off over the bowl.
24. Move to a rack with baking sheet under it to catch any drips.
25. Allow glaze to set for 30 minutes before serving.
|
|