Orange-Glazed Crullers Recipe

5 2 5
Orange-Glazed Crullers Recipe
Orange-Glazed Crullers Recipe photo by Taste of Home
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Orange-Glazed Crullers Recipe

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5 2 5
Publisher Photo
"I enjoy preparing these lovely treats with my grandchildren," notes Muriel Lerdal of Humboldt, Iowa. "The make-ahead dough is great for a gathering." —Muriel Lerdal, Humboldt, Iowa
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + rising Cook: 20 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 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 18x9-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, 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.
Originally published as Orange-Glazed Crullers in Taste of Home October/November 1999, p8

Nutritional Facts

1 cruller: 142 calories, 6g fat (2g saturated fat), 19mg cholesterol, 90mg sodium, 19g carbohydrate (8g sugars, 0 fiber), 2g protein.

  • 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
  1. In a large bowl, dissolve yeast in water. Beat in 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.
  2. Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18x9-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.
  3. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes.
  4. 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.
Originally published as Orange-Glazed Crullers in Taste of Home October/November 1999, p8

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Reviews forOrange-Glazed Crullers

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MY REVIEW
Halfways User ID: 1025770 58787
Reviewed Aug. 21, 2013

"I made this years ago..for family..after which I lost the recipe.I am very excited I stumbled across it tonight..These crullers were so good !!! Everyone scarfed them up immediately as I recall. .I am going to make them for our fair which is next week..If they win a blue ribbon or not..They were Grand Prize winners to our family. Again I am excited I found this wonderful tasting donut..!!!"

MY REVIEW
Bettyh66 User ID: 5396264 25485
Reviewed Nov. 26, 2011

"Bought the Yearly cookbook with this recipe in it, made it and the family and friends loved it, have made it a few times since, will keep making it. I don't make it ahead though, I let it rise on the counter, then roll it out and watch them puff when you fry them."

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