Page 160 - A Literary Holiday Cookbook

2 Melt the butter, water, and cider together in a medium saucepan on

low heat. Turn the heat to medium and bring to a boil. Turn off the
heat and pour in the flour all at once. Stir together quickly with a

silicone spatula. Turn the heat back to medium. Cook for 2 minutes,

stirring constantly. Remove from heat. With a hand mixer on medium
speed, beat the eggs into the saucepan of dough ½ tablespoon at a

time until smooth.

3 Fit a piping bag with a jumbo star tip and fill the bag half full with

dough (the density of choux pastry makes it easier to pipe a ½ batch

at a time).

4 Fill a large pot at least 3 inches deep with vegetable oil and place

over medium heat. Allow the oil to come to 350°F.

5 While you wait, pipe a 2½-inch circle of dough onto each of your

parchment squares. When you run out of dough, refill the bag and
continue piping.

6 Gently lower 2 to 3 crullers into the oil, parchment-side-down. After

about 10 to 15 seconds, you should be able to easily pull the
parchment squares out of the oil with a pair of metal tongs. Discard

the parchment. Fry the crullers for about 2 minutes on each side until

they are a strong golden-brown color. Gently remove them from the
oil with metal tongs and place on the prepared rack and baking sheet

to drain. Repeat with remaining crullers.

7 While the crullers fry, stir together the icing ingredients until

smooth. When all the crullers are finished, drizzle on the icing.

Serve at a party at the Van Tassel mansion!