HOMEMADE CRULLERS AND DOUGHNUTS

HOMEMADE CRULLERS AND DOUGHNUTS

Ok these are basically the same exact recipe only for the donughts the dough is a bit thinner and I used an extra egg. .. the doughnut is lighter, fluffier we like those best.

For the Dough it is very simple

in a pot on your stove add 1 stick of butter a pinch or two of salt and about 3 to 4 tsp granulated white sugar

turn it on med high and add about a cup of water.

bring it to a boil and with wooden spoon stirring as you slowly pour in 1 cup of all purpose flour.

stir dough and get it mixed well

bring off heat and put into mixing bowl

this dough must cool a little before we add in the eggs or you can ruin it.

let it cool a little,  and mix the dough about 2 minutes. then once cooled add your eggs.. 3 eggs for curlers, 4 for doughnuts.

Put dough into large pastry bag with large tip

have some wax paper down on counter and sprayed or oiled  and have scissors handy nearby.

shape your crullers on wax paper  then cut them out as your oil is heating on stove.

once oil is hot and ready, carefully take square of waxed paper and dip cruller into hot oil, the cruller should separate from paper, sometimes you have to shake it a little or use a fork to give it a go.

make sure you keep turning your crullers and doughnuts with fork or tongs,

don’t get them out too early or they will be wet inside.

You want them crisp. but not burnt to a crisp.. got it..

take out put on paper towel layers to soak up some oil, then onto rack..

one batch of dough makes about 12 large crullers, I make two batches of dough.. you get more if you make smaller ones

now have your glaze ready so you can dip..

Glaze is just powdered sugar and milk or water mixed with a little vanilla… some people like to mix some honey in there to go on crullers but my boys prefer vanilla.

Dip both sides. put on rack let crust form and re-dip.  Then you can dust with confectionary sugar or leave them.

Enjoy.