• Happy Hannukah - 16

    From Dave Drum@1:3634/12 to All on Tue Dec 20 11:34:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Crullers
    Categories: Breads, Snacks, Booze
    Yield: 18 servings

    3/4 c Unsalted butter; diced, more
    - for greasing
    4 ts Sugar
    1 ts Kosher salt
    1/4 c Vodka
    2 c (255 g) A-P flour, sifted
    1/2 c Instant potato flakes
    3 tb Cornstarch
    6 lg Eggs
    +=PLUS=+
    4 Egg whites
    Oil; for frying
    4 c Confectioners' sugar
    2 tb Honey

    Melt butter in a 1 qt. saucepan over medium-low heat.
    Using a small ladle, skim and discard white film from
    surface. Slowly pour liquid from pan into a bowl,
    leaving sediment behind; let cool 1 minute.

    Line baking sheets with parchment paper and lightly
    grease; set aside. Bring melted butter, sugar, salt,
    vodka, and 1 3/4 cups water to a boil in a 4-qt.
    saucepan over high heat. Reduce heat to medium, add
    flour, flakes, and cornstarch and cook, stirring
    constantly with a wooden spoon, until mixture pulls away
    from sides of pan, 2 to 3 minutes. Continue to cook,
    stirring, until mixture is slightly dry and a thin film
    coats bottom of pan, about 4 minutes more.

    Transfer dough to bowl of a stand mixer fitted with a
    paddle attachment; beat until slightly cool, about 2
    minutes. Add eggs, one at a time, beating until
    completely absorbed, scraping sides of bowl as needed,
    then beat in whites. Transfer dough to a pastry bag
    fitted with a 3/4" star tip; refrigerate 1 hour.

    Heat 2" oil in a 6-qt. saucepan until a deep-fry
    thermometer reads 325ºF/165ºC. Pipe 3" rings onto
    greased parchment, at least 2" apart. Using scissors,
    cut the donuts out of the parchment paper, leaving about
    1" of paper around the sides of each donut (the paper
    makes it easier to transfer them to frying oil). Working
    in batches, place crullers in oil, paper side up, using
    tongs to peel off and discard paper. Cook, flipping once
    until puffed and golden, about 15 minutes. Using a
    slotted spoon, transfer to a baking sheet with a wire
    rack; let cool completely.

    Whisk confectioners' sugar, honey, and 1/2 cup hot water
    in a bowl until smooth. Dip donuts in glaze, coating
    completely; return to rack until glaze is set.

    RECIPE FROM: https://www.saveur.com

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