French Crullers and Beignets
|Shortening||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Butter/Regular margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||4 Tablespoon|
|Sweetened whipped cream||4 Tablespoon|
Make Crullers: With shortening, grease one side of foil circles very well.
In heavy, 2-1/2-quart saucepan, combine sugar, salt, butter, and 1 cup water.
Bring to boiling; butter will melt.
Remove from heat.
Quickly add flour all at once; beat with wooden spoon until flour is moistened.
Cook over medium heat, beating until dough forms ball and leaves side of pan.
Remove from heat.
Add eggs, one at a time, beating with electric mixer at medium speed after each addition.
Con- tinue beating until mixture is smooth, shiny, and satiny, and forms strands that break apart.
It should hold its shape when beater is slowly raised.
Beat in vanilla.
To make crullers, turn mixture into a large pas- try bag with a number-6 star tip.
Press mixture onto greased foil to form circles about 3-1/4 inches in diameter, overlapping ends slightly.
Let stand 20 minutes.
In electric skillet or large, heavy skillet, slowly heat oil (1-1/2 to 2 inches) to 350F on deep-frying thermometer.
Place crullers, including foil, in hot oil, four at a time.
Turn each as it rises to top.
Lift out foil.
Fry about 10 minutes, or until golden, turning several times.
Lift out with slotted spoon.
Drain on paper towels; remove to wire rack.
Serve warm, sprinkled with confectioners' sugar.
To make Beignets: Drop batter by rounded table- spoonfuls into hot oil, six at a time.
Fry about 7 minutes, or until golden, turning several times.
Lift out; drain.
Keep warm in oven, while fry- ing rest.
Serve warm beignets with Apricot Sauce and whipped cream.
Make 14 crullers; 24 beignets