French Crullers Blood Orange Glaze (Print Version)
# Ingredients:
→ For Crullers
01 -
113 g unsalted butter
02 -
1/2 cup water
03 -
1/2 cup whole milk
04 -
1 teaspoon vanilla bean paste
05 -
1/2 teaspoon sea salt
06 -
125 g bread flour
07 -
3 large eggs, whisked
08 -
Vegetable or canola oil, for frying
→ For Glaze
09 -
1 1/2 cups confectioner's sugar, sifted
10 -
4 tablespoons blood orange juice, strained
11 -
2 tablespoons whole milk
# Instructions:
01 -
In a medium saucepan, add butter, water, milk, vanilla bean paste, and salt. Melt butter and bring mixture to a boil over medium-high heat. Remove from heat and add all flour at once, stirring vigorously. Return pan to low heat, stirring for 1–2 minutes until a film forms on the sides and bottom. Transfer dough to a medium bowl and let cool for 3–4 minutes.
02 -
Using a hand mixer on low speed, slowly add whisked eggs to the dough. Fully incorporate each addition before adding more. Test consistency by stretching dough between fingers—it should stretch 1.5 inches without breaking. Mix for another 2–3 minutes until dough is thick enough to hold its shape when piped.
03 -
Spoon dough into a piping bag fitted with a 1M star piping tip. Set aside.
04 -
Heat 2 inches of oil in a heavy-bottomed pan to 360–370°F. Use a candy thermometer to monitor oil temperature. Cut twelve 4x4-inch parchment squares, drawing a 3–3.5 inch circle on each piece as a piping guide.
05 -
Pipe dough onto parchment squares using the drawn circle as a guide. Place dough side down into oil. After 10 seconds, remove the parchment with tongs. Fry 2–3 crullers at a time, cooking for 3 minutes on each side until golden. Remove crullers and let cool on a wire rack or paper towel-lined plate.
06 -
Whisk together confectioner's sugar, blood orange juice, and milk in a medium bowl until smooth.
07 -
Dip the cooled crullers into the glaze, allowing excess to drip off. Serve immediately for best results.
# Notes:
01 -
Crullers are best enjoyed fresh on the day they are made.