ORANGE-GLAZED CRULLERS
"I enjoy preparing these lovely treats with my grandchildren," notes Muriel Lerdal of Humboldt, Iowa. "The make-ahead dough is great for a gathering." -Muriel Lerdal, Humboldt, Iowa
Provided by Taste of Home
Time 45m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in water. Beat in milk, butter, eggs, sugar, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. , Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18x9-in. rectangle; cut width-wise into 3/4-in. strips. Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. , Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, about 1 minute on each side or until golden brown, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 90mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CRULLERS
Sometimes a cruller is a doughnut dough leavened with yeast or baking powder that's shaped into a long twist, deep fried and sprinkled with sugar or glazed with a thin icing. The traditional French cruller is made from pate a choux and is basically hollow. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
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.
FROSTED ORANGE COOKIES
"I remember my dad making a big batch of these citrus cookies when I was growing up," writes Tammie Young from Mattoon, Illinois. "They're very moist and have a wonderful old-fashioned taste."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup)., In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
ORANGE GLAZED DOUGHNUTS-CRULLERS
I love these doughnuts; the orange glaze which has orange juice and zest in it is delicious! This recipe is perfect if you are baking for the holidays or having guests over. We have been making this recipe for about 5 yrs. We found it in the Oct. /Nov. 1999 Taste of Home magazine. Yield is about 36 crullers/ 18-20 servings
Provided by Leahs Kitchen
Categories Breakfast
Time 13h
Yield 36 crullers, 18-20 serving(s)
Number Of Ingredients 12
Steps:
- EVENING BEFORE:.
- In a large bowl, dissolve yeast in water.
- Beat in the milk, butter, sugar, salt and eggs.
- Beat in 2 cups of flour until smooth. Add remaining flour.
- Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- THE NEXT MORNING:.
- Punch dough down; divide in half. Return one portion to the refrigerator.
- On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips.
- Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes.
- In a wide, large pot or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon.
- Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Enjoy!
Nutrition Facts : Calories 226.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 38.5, Sodium 179.4, Carbohydrate 38.3, Fiber 0.9, Sugar 16.2, Protein 4.2
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