Crullers (Round)
Round crullers are made from choux pastry, the same dough used for cream puffs, but fried instead of baked. Cooking the flour in boiling water with shortening gives a thick, glossy paste that takes in eggs one at a time and holds a piped ring. In hot fat the rings puff and turn golden, with a light, hollow crumb under a thin sweet icing.
Instructions
Put the sugar, salt, shortening and boiling water in a saucepan. Stir and bring the mixture to a rapid boil.
Tip in all the flour at once and stir constantly over the heat until the dough thickens and pulls together. Take the pan off the heat.
Let the dough cool a little, then beat in the eggs one at a time, mixing thoroughly after each before adding the next. Stir in the vanilla.
Spoon the dough into a pastry bag fitted with a medium-large round tip. Pipe rings onto greased parchment paper.
Heat enough fat for deep frying to 375°F (195°C). Turn the parchment upside down over the fat so the rings drop in, taking care as they land.
Fry the crullers until golden brown all over, flipping them so both sides cook. Lift them out and set them on paper towels to drain and cool.
Brush or drizzle the cooled crullers with thin confectioners' sugar icing.
Make it personal.
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