Ingredients
The following ingredients have 4 Servings
- 250 ml | 1 cup water
- 50 g | 2oz unsalted butter (, plus extra to grease the baking parchment)
- 150 g | 5oz plain (all purpose) flour (, sifted)
- 3 tbsp cornflour (cornstarch) (, sifted)
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 5 large eggs (, lightly beaten)
- rapeseed oil for frying
- 300 g | 10oz icing sugar
- 1 tbsp vanilla extract
- 2 tbsp milk, lemon juice or rum (or as much as needed)
Instruction
- Put the water and butter in a small pot. Heat until the butter melts and mixture comes to a boil. Take pot off the heat.
- Immediately add the flour and cornflour and vigorously stir until they come together into a smooth ball of dough. Put back on the heat and cook for a minute, stirring all the time.
- Transfer the dough into the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and vanilla extract.
- Gradually add the beaten eggs into the dough while mixing. The dough will separate initially but then come together again. It is ready when shiny and hanging in a long strip from the beater.
- Stir in the baking powder once the dough has cooled a little and transfer to a piping bag fitted with a large star tip.
- Grease a large piece of baking parchment with a little butter and then pipe the crullers, spaced slightly apart, on it. Cut the paper so each cruller sits on a little square.
- Fill a deep pot about halfway with oil. Bring the oil to 180C (350F) – check with a digital thermometer.
- Carefully drop the crullers into the oil, pulling out the parchement paper (they will slide off).
- Cook them one or two at a time until puffed and golden on both sides – please note cooking time is a guide only. The crullers will feel very light when properly cooked – uncooked dough is heavier. Drain on kitchen towels.
- Mix all the ingredients for the glaze together until it is thick but pourable. Brush the glaze on the crullers while still a bit warm. Serve immediately.
