Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 cup water
- 2 large eggs
- 1 tablespoon orange zest
- Vegetable oil, for frying
Special equipment needed:
- Large pot for frying
- Candy thermometer
- Pastry bag with a star tip
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, sugar, salt, and cardamom.
2. In a medium saucepan, heat the butter and water over medium heat until the butter is melted and the mixture comes to a boil.
3. Remove the pan from the heat and add the flour mixture all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Add the eggs one at a time, stirring vigorously after each addition until the mixture is smooth.
5. Stir in the orange zest.
6. Transfer the mixture to a pastry bag fitted with a star tip.
7. Heat about 2 inches of oil in a large pot over medium-high heat until it reaches 375°F on a candy thermometer.
8. Pipe the dough into 3-inch circles directly into the hot oil, using scissors to cut the dough from the pastry bag. Fry the crullers until golden brown, turning occasionally, about 3-4 minutes.
9. Use a slotted spoon to transfer the crullers to a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature should be 375°F
Serving size:
Makes about 12 crullers
Nutritional information:
Calories per serving: 120
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 55mg
Sodium: 60mg
Total Carbohydrate: 12g
Dietary Fiber: 0g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- You can use vegetable shortening instead of butter.
- You can substitute orange zest with lemon zest or lime zest.
- You can use a different spice instead of cardamom, such as cinnamon or nutmeg.
Variations:
- You can dip the crullers in a glaze made with powdered sugar, orange juice, and orange zest.
- You can add chopped nuts or dried fruit to the dough before frying.
- You can make a chocolate glaze by melting chocolate chips with heavy cream and dipping the crullers in it.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the crullers to ensure they cook evenly and don't absorb too much oil.
- Pipe the dough into the oil in a circular motion to create the classic cruller shape.
- Don't overcrowd the pot when frying the crullers, as this can cause the oil temperature to drop and result in greasy crullers.
Storage instructions:
Store the crullers in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the crullers, place them on a baking sheet and warm them in a 350°F oven for 5-10 minutes.
Presentation ideas:
Arrange the crullers on a platter and dust them with powdered sugar. Serve with a side of orange marmalade or whipped cream.
Garnishes:
Dust with powdered sugar or drizzle with a glaze.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or yogurt parfait.
Troubleshooting advice:
- If the dough is too thick or difficult to pipe, add a tablespoon of water at a time until it reaches the right consistency.
- If the crullers are too greasy, make sure the oil temperature is correct and don't overcrowd the pot when frying.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the crullers are cooked all the way through before serving.
Food history:
Crullers are a type of pastry that originated in Germany and are popular in many European countries. They are typically made with a choux pastry dough and are twisted or curled into a variety of shapes.
Flavor profiles:
The combination of orange and cardamom creates a sweet and spicy flavor that pairs well with the buttery pastry dough.
Serving suggestions:
Serve the crullers as a dessert or a sweet breakfast treat.
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