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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 36 |
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I enjoy preparing these lovely treats with my grandchildren, notes Muriel Lerdal of Humboldt, Iowa. The make-ahead dough is great for a gathering. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3/4 cup warm 2% milk (110° to 115°) |
1/2 cup butter, softened |
2 eggs, lightly beaten |
1/4 cup sugar |
1 teaspoon salt |
4 cups king arthur unbleached all-purpose flour |
oil for deep-fat frying |
glaze: |
2 cups confectioners' sugar |
3 tablespoons orange juice |
1 teaspoon grated orange peel |
Directions:
1. In a large bowl, dissolve yeast in water. Beat in milk, butter, eggs, sugar, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
2. Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18x9-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.
3. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes.
4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, about 1 minute on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Yield: about 3 dozen.
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