Side Pannel
Gluten Free Crullers
Gluten Free Crullers
- Recipe Submitted by maryjosh on 02/13/2018
Ingredients List
- 1 recipe Gluten Free Cream Puffs Pastry Dough
- 1 cup (115 g) confectioners’ sugar
- 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary
- Oil, for frying (I used a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)
Directions
First, prepare the cream puff pastry dough. I have tried every which way to shape the crullers so that they may be fried successfully without sacrificing their shape. Cut 12 squares of unbleached parchment paper, each 4-inches square, and grease the squares lightly with cooking oil. Pipe the choux pastry in rings, one on each greased parchment square, closing the ring by overlapping the pastry slightly, and twisting up on the piping bag at the end. Alternatively, grease a large piece of unbleached parchment paper, pipe the rings, spaced 2 inches apart, on the paper, and then cut the parchment paper into squares, one pastry ring per square.
Make the glaze. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
Fry and glaze the crullers. In a medium-size, heavy-bottom pot or fryer, place about 3-inches of frying oil. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 340°F. Place the crullers one at a time in the hot oil by placing each cruller face down, still on its own piece of oiled parchment paper, in the oil. Allow to fry for a moment before carefully pulling the parchment paper off the cruller with tongs. Fry in small batches until well-puffed and lightly golden brown all over (2 to 3 minutes per side). Do not crowd the oil at all. As soon as each batch is removed from the fryer, place on paper towels to drain for only about 1 minute before dipping the top of each cruller in the glaze. Place right-side up on a wire rack to allow any excess glaze to drip off the cruller. Serve immediately.
Make the glaze. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
Fry and glaze the crullers. In a medium-size, heavy-bottom pot or fryer, place about 3-inches of frying oil. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 340°F. Place the crullers one at a time in the hot oil by placing each cruller face down, still on its own piece of oiled parchment paper, in the oil. Allow to fry for a moment before carefully pulling the parchment paper off the cruller with tongs. Fry in small batches until well-puffed and lightly golden brown all over (2 to 3 minutes per side). Do not crowd the oil at all. As soon as each batch is removed from the fryer, place on paper towels to drain for only about 1 minute before dipping the top of each cruller in the glaze. Place right-side up on a wire rack to allow any excess glaze to drip off the cruller. Serve immediately.
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