Crullers with Honey Glaze
Ingredients:
- water - 1 cup
- unsalted butter - 6 T
- powdered sugar - 2 T
- salt - 1/4 tsp
- pumpkin spice - 1/2 tsp
- flour - 1 cup
- eggs - 3
- egg whites - 1 - 2
- Honey glaze --
- lemon juice - 1 tsp
- powdered sugar, sifted - 1 1/2 cups
- honey - 2 T
- milk - 3 - 4 T
Instructions:
In a heavy bottom sauce pan, bring water, butter, sugar, pumpkin spice and salt to a brisk boil. Immediately add in the flour; whisk until it's completely incorporated. Keep stirring over the heat, (keep temperature at low-medium. Remove as much moisture as possible for a fluffier pastry later on. (3 - 4 minutes)
Place dough in a bowl of an electric mixer. Use the paddle attachment to stir the dough for a minute to quickly cool down the dough. Turn speed to medium; add one egg at a time. DO NOT add the next egg until the first one is completely mixed. Repeat the process with the remaining egg. Add one egg white and blend until the dough becomes smooth and glossy, (if dough isn't getting smooth and glossy, add another egg white).
Place dough in a large pastry bag fitted with a large star tip. Cut 16 - 3 x 3 inch squares out of parchment paper. Spray one side of each square with butter nonstick spray. Pipe a ring of dough onto each square. Place cruller and paper in preheated 370 degree oil. (The paper will automatically separate from oil and cruller will float on the hot oil. Flip cruller once, and fry until light brown (2 - 3 minutes). Cool on a wire rack.
Prepare glaze -- In a bowl, whisk together until smooth lemon juice, powdered sugar, honey and milk. Dip each top half of the cruller into the glaze, place on a wire rack to harden; if desired re-dip for a thicker glaze.
Crullers taste best served on the same day. Store in an airtight container at room temperature for up to 3 days
