Christmas Crullers Swedish Food

CRULLERS

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

CHRISTMAS CRULLERS (SWEDISH)

Steps:

• Combine all ingredients except oil in a bowl and mix well. Refrigerate for 1 hour.
• Turn the chilled dough out onto a floured surface and roll out thin. With a pastry wheel, cut strips 3/4 inch wide by 3 inches long.
• Cut a gash about 1 inch long in the center of each strip. Twist one end of the strip through the slit. It will look kind of like a knot.
• Fry in deep oil at 375F until golden brown. Drain on paper towels.
• Crullers are a Christmas delicacy served with jam as dessert or at coffeetime.

FRENCH CRULLERS

Steps:

• Combine sugar, salt, shortening, and boiling water in a saucepan.
• Mix and bring to a rapid boil.
• Add flour all at once and mix and cook until thickened, stirring constantly.
• Remove from heat. Add eggs one at a time, beating thoroughly after each addition.
• Add vanilla extract.
• Force mixture through pastry tube onto greased paper, forming circles.
• Heat deep fat to 375 degrees F on frying thermometer.
• Carefully turn paper upside down so crullers will drop into fat.
• Fry and flip over until golden brown.

JAN HAGEL (SWEDISH TREATS)

Steps:

• Mix butter, sugar and egg yolk.
• In separate bowl, mix flour and cinnamon.
• Stir into the butter mixture.
• Pat the batter into a greased 9x13 pan.
• Sprinkle with nuts.
• Bake at 350 for 20-25 minutes.
• Cut immediately into bars.

EGG GRAVY - SWEDISH

Steps:

• Melt butter in saucepan over low heat.
• Pour in sugar, and stir.
• Add about half of the flour and 4 eggs, stir it together.
• Pour in 2 cups of milk.
• Stirring constantly add salt and remainder of flour slowly.
• Stir until it comes to consistency like pudding or as thick as you would like.
• Remove from heat.
• Most serve this gravy over the top of"swedish rye bread" with bacon on the side for breakfast.