French Crullers

Ooh damn, these were a little bit of work but man are they worth it! They definitely have to be eaten fresh though, so get hungry or get some friends together! 

Cruller Ingredients:

17 oz Water

8.5 oz Unsalted Butter

1 tsp Fine Sea Salt 

2.4 oz Sugar

12.5 oz All-Purpose Flour

6 Eggs

4 cups Vegetable Oil

Honey Glaze Ingredients:

1/2 cup Milk, plus more as needed

1 Tbsp Honey

1/4 tsp Kosher Salt

1 lb Confectioners' Sugar, plus more as needed

Instructions:

1. In a medium saucepan, combine the water, butter, salt, and sugar and warm the mixture over medium heat until the butter has melted.

2. Add the flour to the pan and use a rubber spatula or a wooden spoon to fold the mixture until it comes together as a thick, shiny dough, taking care not to let the dough burn. 

3. Transfer the dough to the work bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the dough is no longer steaming and the bowl is just warm to the touch, at least 10 minutes.

4. Incorporate the eggs two at a time, scraping down the wpr bowl between each addition. Transfer the dough to a piping bag fitted with a star tip. 

5. Cut parchment paper in a dozen 4-inch squares, place them on a baking sheet, and coat with nonstick cooking spray. Pipe 4-inch circles of dough onto the parchment and place the baking sheet in the refrigerator for 30 minutes. 

6. Place the vegetable oil in a dutch oven fitted with a candy thermometer and warm the oil to 350 degrees farenheit over medium heat. Set a cooling rack in a rimmed baking sheet beside the stove.

7. Working in batches, carefully lower the dough, with the parchment attached, into the hot oil. Cook for 2 minutes, turn them over, and use tongs to remove the parchment paper. Cook until the crullers are a deep golden brown and then transfer them to the wire rack to drain and cool.

8. In a smaller mixing bowl, whisk all of the Honey Glaze ingredients until combined.

9. If the glaze is too thick, incorporate tablespoons of milk until it reaches the desired consistency. If too thin, incorporate tablespoons of confectioners' sugar. 

10. When the crullers are cool, dip them in the glaze and enjoy.