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French Crullers
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Music: Martin Cameron Smith - "You Me & We"
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Equipment: Deep Fryer(or frying pan), baking sheet, waxed paper(or parchment paper), large pastry bag and #848 pastry tip.
Serving size: 2 dozen.
Doughnut Ingredients:
2 c. flour
6 eggs
2 egg whites
1/3 c. sugar
1 & 1/2 stick of unsalted butter(or salted butter)
2 c. water
A dash of salt(if you use unsalted butter)
1/2 tsp. vanilla extract
Vegetable oil for frying.
Honey Glaze:
1 1/2 c. confectioners' sugar
4 tbsp. milk
1 tbsp. honey
1) Add water, butter, flour and salt(if needed) in a large pot. Stir over medium heat until ingredients are well mixed, about 3-5 minutes. Add vanilla extract and stir another 30 seconds. Remove from heat and let dough cool down on the side.
2) Next, place cool dough into mixing bowl. Slowly add 1 egg at a time. Make sure egg is well mixed before adding another one. Add egg whites last.
3) Next, line baking sheet with waxed paper and brush it(paper) with cooking oil.
4) Heat vegetable oil in your deep fryer(I used a large frying pan), about 370 degree F.
5) Place pastry tip inside pastry bag, then fill bag with dough.
6) Pipe dough into circles on baking sheet lined with greased waxed paper. About 2 1/2" apart. You can make doughnuts any size you like, but I made mine large.
7) Cut greased waxed paper around doughnuts into squares with a pair scissors.
8) When oil is ready place 2 to 3 squares into fryer. Wait about 2 or 3 second and peel waxed paper away from doughnuts with tongs. Let them fry on each side until they are golden brown. Remove from fryer and let them drain on paper towel. Repeat the process until all doughnuts are fried.
9) Honey Glaze: Mix confectioners' sugar, milk and honey with teaspoon in small bowl. Make sure all lumps are gone.
10) Transfer doughnuts to cooling rack and drizzle glaze on each doughnut with a teaspoon.
French Crullers!
Don't forget to subscribe and thanks for visiting my channel!
Find me on:
Equipment: Deep Fryer(or frying pan), baking sheet, waxed paper(or parchment paper), large pastry bag and #848 pastry tip.
Serving size: 2 dozen.
Doughnut Ingredients:
2 c. flour
6 eggs
2 egg whites
1/3 c. sugar
1 & 1/2 stick of unsalted butter(or salted butter)
2 c. water
A dash of salt(if you use unsalted butter)
1/2 tsp. vanilla extract
Vegetable oil for frying.
Honey Glaze:
1 1/2 c. confectioners' sugar
4 tbsp. milk
1 tbsp. honey
1) Add water, butter, flour and salt(if needed) in a large pot. Stir over medium heat until ingredients are well mixed, about 3-5 minutes. Add vanilla extract and stir another 30 seconds. Remove from heat and let dough cool down on the side.
2) Next, place cool dough into mixing bowl. Slowly add 1 egg at a time. Make sure egg is well mixed before adding another one. Add egg whites last.
3) Next, line baking sheet with waxed paper and brush it(paper) with cooking oil.
4) Heat vegetable oil in your deep fryer(I used a large frying pan), about 370 degree F.
5) Place pastry tip inside pastry bag, then fill bag with dough.
6) Pipe dough into circles on baking sheet lined with greased waxed paper. About 2 1/2" apart. You can make doughnuts any size you like, but I made mine large.
7) Cut greased waxed paper around doughnuts into squares with a pair scissors.
8) When oil is ready place 2 to 3 squares into fryer. Wait about 2 or 3 second and peel waxed paper away from doughnuts with tongs. Let them fry on each side until they are golden brown. Remove from fryer and let them drain on paper towel. Repeat the process until all doughnuts are fried.
9) Honey Glaze: Mix confectioners' sugar, milk and honey with teaspoon in small bowl. Make sure all lumps are gone.
10) Transfer doughnuts to cooling rack and drizzle glaze on each doughnut with a teaspoon.
French Crullers!
Don't forget to subscribe and thanks for visiting my channel!