Cookbook:Crullers (Round)

This recipe for crullers uses choux pastry to make ring-shaped fritters.

Ingredients

 * ¼ cup (60 ml) granulated sugar
 * ½ teaspoon salt
 * ¼ cup (60 ml) shortening
 * 1 cup (240 ml) boiling water
 * 1 cup (240 ml) sifted all purpose flour
 * 3 eggs
 * 1 teaspoon vanilla extract
 * Fat for deep frying
 * Thin icing made from confectioners' sugar

Procedure

 * 1) Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil.
 * 2) Mix in flour all at once, and cook until thickened, stirring constantly. Remove from heat.
 * 3) Cool dough slightly. Beat in eggs one at a time, beating thoroughly after each addition. Add vanilla.
 * 4) Transfer the dough to a pastry bag fitted with a medium-large round tip. Pipe dough into rings on greased parchment paper.
 * 5) Heat enough fat for deep frying to 375°F (195°C).
 * 6) Carefully turn parchment paper upside down so crullers will drop into fat. Deep fry until golden brown all over, flipping to cook both sides.
 * 7) Remove crullers from fat, and place on paper towels to drain and cool.
 * 8) Ice crullers with thin confectioners' sugar icing.