4.21.2014

French Crullers in Pink Glaze


1 cup water
6 tbsp butter
2 tbsp sugar 
1/4 tsp salt
1 cup flour
3 eggs
2 egg whites

Bring to a boil water, butter, sugar and salt, until butter is fully melted. Turn the heat to low. Add in the flour, all at once, and stir vigorously until smooth. Cook stirring for about a minute.  Mix in 3 eggs, one at a time. Then stir in the egg whites. For those of you who may think this is too eggy, you know who you are, there is chemistry at work here, trust the proportions!


Pipe 1/2 inch thick, about 2 inches apart on a cookie sheet lined with a silpat or parchment. Bake in a preheated 450 degree oven for 6 minutes, turn the temperatures down to 350 and bake for another 7 minutes. Turn off the oven, leaving the door ajar, and keep the doughnuts in it for another 10-15 minutes.

Glaze: 1 cup confectioner's sugar, 2 tbsp lemon juice, 4 tbsp water, a few drops of orange extract, and a few drops of beet juice for the color.

No comments: