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Orange-Glazed Crullers

Orange-Glazed Crullers
"I enjoy preparing these lovely treats with my grandchildren," notes Muriel Lerdal of Humboldt, Iowa. "The make-ahead dough is great for a gathering."
36 ServingsPrep: 25 min. + rising Cook: 20 min. + chilling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 2 eggs, lightly beaten
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange peel

Directions

  • In a large bowl, dissolve yeast in water. Beat in the milk, butter,
  • eggs, sugar, salt and 2 cups of flour. Beat until smooth. Stir in
  • enough remaining flour to form a soft dough. Place in a greased
  • bowl, turning once to grease top. Cover and refrigerate overnight.
  • Punch dough down; divide in half. Return one portion to the
  • refrigerator. On a floured surface, roll out second portion into an
  • 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips. Fold
  • each strip in half lengthwise and twist several times. Pinch the
  • ends to seal.
© Taste of Home 2013

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Orange-Glazed Crullers (continued)

Directions (continued)

  • Place on greased baking sheets. Repeat with remaining dough. Cover
  • and let rise until almost doubled, about 35-45 minutes.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • crullers, a few at a time, about 1 minute on each side or until
  • golden brown, turning with a slotted spoon. Drain on paper towels.
  • In a small bowl, combine glaze ingredients; brush over warm
  • crullers. Yield: about 3 dozen.
© Taste of Home 2013