Ingredients
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120 ml Milk
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120 ml Water
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115 g Unsalted Butter
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1 tablespoon Granulated Sugar
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1/2 teaspoon Salt
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160 g Flour
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3 Eggs
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1 Lemon Zest
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180 g Powdered Sugar
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3 tablespoons Milk
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1.5 teaspoons Vanilla Extract
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750 ml Vegetable Oil
Directions
Steps
1
Done
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2
Done
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3
Done
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4
Done
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Add enough vegetable oil to a deep saucepan or stockpot to come 3 or 4 inches up the sides, and heat the oil to 350°F. |
5
Done
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6
Done
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Once the oil is at temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Add one or two more crullers to the pot in this way, leaving the paper on. Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing. |
7
Done
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