I enjoy preparing this lovely cruller recipe with my grandchildren. The make-ahead dough is great for a gathering. —Muriel Lerdal, Humboldt, Iowa
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 large eggs, room temperature, lightly beaten
- 1/4 cup sugar
- 1 teaspoon salt
- 4 to 4-1/4 cups all-purpose flour
- Oil for deep-fat frying
- glaze:
- 2 cups confectioners' sugar
- 3 tablespoons orange juice
- 1 teaspoon grated orange zest
Directions
- In a large bowl, dissolve yeast in water. Beat in milk, butter, eggs, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 36 portions. Roll each into a 12-in. rope. Fold each rope in half lengthwise and twist several times. Pinch ends to seal.
- Place on greased baking sheets. Cover and let rise until almost doubled, 15-25 minutes.
- In an electric skillet or deep-fat fryer, heat oil to 350°. Fry crullers, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers.
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