Crullers

Choux paste are so versatile that you can come up with many dishes with them. One of those are crullers. Deep fried light and fluffy pastry made of choux paste and dusted with confectioner's sugar. I came across of crullers via "Bake With Anna Olson" cooking show. I'm amazed with the simple and easy preparation of the dough and the end result of airy pastry with beautiful air pockets in it.

I have mentioned about choux paste before in my earlier posting of cream puffs and eclairs. Both recepis calls for baking whereas, the crullers are deep fried which comes handy for those without oven. The crullers are so soft,light and fluffy which makes it great with a cup of coffee (my daughter dunk them in her chocolate drink). Dust with confectioner's sugar and you are good to go for a fabulous treat.

Ingredients

5 large eggs, room temperature
1 2/3 cups all purpose flour
3/4 cup water
2 tsp sugar
3/4 cup milk
1/2 cup + 2 tbsp unsalted butter
1/2 tsp salt
Vegetable oil, for frying
Confectioner's sugar,for dusting


Methods

Over a medium heat, in a pan simmer water,milk,salt and sugar. Reduce heat to low, using a wooden spoon, mix in the flour. Stir vigirously until the dough not sticky and  leaves the sides of the pan. Transfer the dough into a mixing bowl

Using a stand/hand mixer,beat the dough for 1-2 minutes to cool it slightly. Add the eggs one at the time

Heat oil in a frying pan. Fill the dough into a piping bag fitted with a large star tip. Pipe circles on a parchment paper and gently drop them into the oil by removing the parchment paper.

Fry the cruller for about 3 minutes and flip to cook the other side for about 2 more minutes. Drain on paper towel and let it cool.

Dust with confectioner's sugar and serve with a cuppa