Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Special equipment needed:
- Large pot
- Piping bag with a large star tip
- Candy thermometer
- Wire rack
Step-by-step instructions:
1. In a large pot, combine the butter, water, salt, and granulated sugar. Heat over medium heat until the butter is melted and the mixture comes to a boil.
2. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pot.
3. Remove the pot from the heat and let cool for 5 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest.
5. Transfer the dough to a piping bag fitted with a large star tip.
6. Heat oil in a large pot to 375°F.
7. Pipe the dough into 4-inch strips directly into the hot oil, cutting the dough with scissors.
8. Fry the crullers until golden brown, about 2-3 minutes per side.
9. Remove the crullers from the oil with a slotted spoon and place them on a wire rack to cool.
10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
11. Dip the cooled crullers into the glaze, letting the excess drip off.
12. Place the glazed crullers back on the wire rack to set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 12 crullers
Nutritional information:
Calories: 220
Fat: 13g
Carbohydrates: 23g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the dough.
- Orange or lime zest can be used instead of lemon zest.
Variations:
- Add 1/2 teaspoon of cinnamon to the dough for a spiced version.
- Top the glazed crullers with chopped nuts or sprinkles for added texture.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the crullers to ensure they cook evenly.
- Pipe the dough directly into the oil to prevent the crullers from becoming misshapen.
- Use a wire rack to cool the crullers and allow excess oil to drip off.
Storage instructions:
Store the crullers in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the crullers in a 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
Arrange the glazed crullers on a platter and dust with powdered sugar.
Garnishes:
Top the glazed crullers with lemon zest or candied lemon peel.
Pairings:
Serve the crullers with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad would pair well with these crullers.
Troubleshooting advice:
- If the dough is too thick to pipe, add a tablespoon of water at a time until it reaches the desired consistency.
- If the crullers are too dark, reduce the oil temperature slightly.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the crullers are cooked through before serving.
Food history:
Crullers are a type of pastry that originated in Germany and are popular in many European countries. They are traditionally made with a choux pastry dough and can be shaped into various forms.
Flavor profiles:
The lemon glaze adds a tangy sweetness to the light and airy crullers.
Serving suggestions:
Serve the crullers as a breakfast or brunch pastry, or as a dessert.
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