Espresso Glazed Cruller
16 people
10 minutes
20 minutes
Ingredients
For the crullers:
-
50
g
Butter
-
1
medium
Egg
-
200
ml
Milk
-
0.5
tsp
Sea Salt
-
1
tbsp
Sugar
-
1
bottle
Sunflower Oil
, for frying
-
200
ml
Water
-
175
g
flour
For the icing:
-
25
g
Butter
, melted
-
1
tbsp
Buttermilk
-
1
tsp
Espresso Powder
-
74
g
Icing Sugar
Method
- Bring a pot containing the water, milk, butter, sugar and salt to the boil. Add the flour and cook it out by beating it in and around the sides of the pot.
- Add to a standing mixer, beat to cool a little, then add the egg. Add to a piping bag with a star nozzle.
- In a pot, add 1/3 full of sunflower oil and heat to 180°C. The temperature will drop when you add the crullers to this.
- Fry the crullers in batches until the mixture is all used up. It will make 16.
- Pop the piping bag in one hand and pipe a doughnut shape into the hot oil. Use scissors in your other hand to cut the end of the dough.
- Once golden brown, use a slotted spoon to transfer them to a tray lined with kitchen paper. To make the icing, mix the ingredients together in a small bowl and pour over the cooled crullers.
