French Crullers

Directions

1. 1
   FRENCH CRULLER NUMBER ONE: Combine sugar, salt, shortening, and boiling water in a saucepan.
2. 2
   Mix and bring to a rapid boil.
3. 3
   Add flour all at once and mix and cook until thickened, stirring constantly.
4. 4
   Remove from heat.
5. 5
   Add eggs one at a time, beating thoroughly after each addition.
6. 6
   Add vanilla.
7. 7
   Force mixture through pastry tube onto greased paper, forming circles.
8. 8
   Heat deep fat to 375 degrees F. on frying thermometer.
9. 9
   Carefully turn paper upside down so crullers will drop into fat.
10. 10
    Fry until golden brown.
11. 11
    Spread with thin Confectioners' Sugar frosting.
12. 12
    Makes about 1 dozen.
13. 13
    FRENCH CRULLERS NUMBER TWO: Cream butter and sugar; add eggs.
14. 14
    Sift flour with baking powder, nutmeg, and salt.
15. 15
    Add alternately with milk.
16. 16
    Chill dough.
17. 17
    Roll out 1/4 inch thick.
18. 18
    Cut dough into strips 1 X 8 inches.
19. 19
    Fold each strip in half lengthwise; twist several times and pinch ends together.
20. 20
    Fry in hot deep fat 380 degrees F. on a frying thermometer until brown.
21. 21
    Drain on absorbent paper, and cool.
22. 22
    Sprinkle with confectioners' sugar.
23. 23
    Makes 6 dozen.
24. 24
    FRENCH CRULLERS NUMBER THREE: Very similar to eclair dough.
25. 25
    Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water.
26. 26
    Bring to a boil.
27. 27
    Add 1 cup of flour.
28. 28
    Blend thoroughly.
29. 29
    Cook until thick, stirring constantly.
30. 30
    Cool slightly.
31. 31
    Add one egg at a time, beating each one in thoroughly before adding another.
32. 32
    Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper (parchment paper is good).
33. 33
    Turn paper upside down and let crullers drop into deep, hot fat 375 degrees F. Fry until well puffed up and golden brown in color, about 6-7 minutes, turning them over.
34. 34
    Drain on paper towels.
35. 35
    Ice with confectioners' frosting.
36. 36
    FROSTING: Cream 1 1/2 tablespoons shortening ad continue creaming while slowly adding sugar.
37. 37
    Add cream, salt and vanilla and mix smooth.
38. 38
    Makes 18 crullers.