BCL - French Crullers Best Dishes

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French Crullers

"Fried doughnuts glazed with a confectioners' sugar frosting."

Ingredients :

4 tablespoons white sugar
1 teaspoon salt
1 teaspoon orange zest
4 tablespoons shortening
1 cup hot water
1 cup all-purpose flour
3 eggs
1 1/2 tablespoons shortening
1 1/2 cups confectioners' sugar
3 tablespoons cream
1/8 teaspoon salt
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 18M	Ready in :

Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting.
To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.

Notes :

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