Salted Maple Crullers!
 
 
Salted Maple Crullers - tender, custardy crullers dipped in a maple glaze and sprinkled with sea salt
Author:
Serves: 8-10
Ingredients
  • 1 cup (250ml) water
  • 115g (1 stick) butter
  • pinch of salt
  • 2 tsp caster sugar
  • 1 cup (150g) plain flour
  • 4 eggs
  • oil, for frying
For the glaze:
  • 1 cup (225g) powdered sugar
  • ¼ cup (60ml) maple syrup
  • sea salt flakes
Instructions
  1. Place the water, butter, sugar and salt into a medium, high sided saucepan and heat until the butter is completely melted and the mixture just boils.
  2. As soon as the mix boils, remove from the heat and immediately add all the flour. Mix with a wooden spoon until the mixture comes together in a soft dough, and then place back on the heat, stirring constantly, for about 2-3 minutes.
  3. Remove from the heat and place into a large mixing bowl. With a set of electric beaters, or in a stand mixer with the paddle attachment, start mixing the dough for about a minute, just to help it cool - it will look curdled and weird.
  4. While mixing constantly on a medium speed, add the eggs one at a time, beating well between each. Again, the mixture will look terrible, but keep going, and once the final egg is in, you should have a smooth, thick, shiny mixture.
  5. Scrape the mix into a piping bag fitted with a 2cm/1inch star tip, and line a baking sheet with baking paper (one that will fit inside your freezer).
  6. Pipe out 8-10 crullers, about the size of a small coaster, onto the baking sheet, and then place into the freezer for at least 30 minutes (or overnight).
  7. To cook the crullers, heat about an 2 inches of oil in a deep, heavy based saucepan, making sure the oil fills no more than half the pan (otherwise it could overflow), until it reaches 160C/325F. You want to keep the oil between 160C/325F and 180C/350F.
  8. Cook the crullers one or two at a time, until light golden brown and fully cooked through. They need about 2½ to 3 minutes per side. Place on a wire rack set over some paper towels to drain and cool slightly, and continue until all the crullers are cooked.
  9. To make the glaze, stir together the powdered sugar and maple until you get a slightly thick glaze consistency (add a little water, a tsp at a time, if it's too thick).
  10. Dip each cruller into the glaze, coating it completely, and then place back on the wire rack so the glaze can drip off and set completely. Then serve 'em!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/12/salted-maple-crullers.html