These addictive and fluffy pastries are great to eat any time of day, and they are very easy to make. Promise. The batter is the same as profiterole dough, and is made the same way, the difference is that you pipe the dough in a circle on parchment paper, fry them, and dip them in a delicious honey glaze.
Dough:
In a saucepan put:
1C water
6T unsalted butter
2t sugar
1/4t salt
bring to a boil.
Have a wooden spoon ready and add 1C all purpose flour. Reduce the heat to medium and with the wooden spoon swiftly stir. A lump will be created, but keep stirring for about a minute.
Put the dough in a mixing bowl. With a mixer paddle the dough until the dough is no longer steaming.
Have 3 eggs ready, and one at a time add them to the dough, mixing constantly.
The dough should now be smooth and soft enough to pipe, it will also be sticky. Put a large star tip into the piping bag and then add the batter. Cut about 12 4x4 parchment paper squares, you will pipe large circles on these.
In a medium frying pan, put about 2" of vegetable oil in, or non hydrogenated shortening, keep it on medium heat for about 10 minutes before adding the batter, the temperature should be 370F.
After piping the circles on the parchment paper, and the oil is at 370F, turn the parchment paper upside-down and lay about 3 in the oil. Each side will take about 3 minutes, leave the paper on until it wants to come off easily, about after 1 minute. Fry until golden brown.
Have a plate ready with paper towels to lay the finished crullers on. Then dip them in the glaze. Eat.
Glaze:
In a small bowl add:
1 1/2C powdered sugar
1T honey
4T milk
Whisk till smooth, and no lumps are present.
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