Orange-Glazed Crullers Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 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, sugar, salt and eggs. Beat in 2 cups of flour until smooth. Add remaining flour. 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.
• 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, until golden, about 1 minute on each side, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Yield: about 3 dozen.

Orange-Glazed Crullers published in Taste of Home October/November 1999, p8