French crullers – corrugated custard donuts deep fried rings. Knead the perfect for donuts the dough, pouring flour into a boiling mixture of milk, water, sugar and butter. A large amount of liquid dough is needed, so that when frying under the influence of steam, donuts are filled with many bubbles and rose. Before the introduction of the eggs, the dough is very important cool and mix thoroughly after each added egg. Fry the scullers in a deep fryer or in a large pan amount of oil, sprinkle with powdered sugar and try. Golden donuts will not leave anyone indifferent! Share with друзьями: 
Time: 40 мин.Difficulty: easy Quantity: 24 fritters Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. skim milk 2%
- 3/4 Art. water
- 0.5 tbsp. + 2 tbsp. l (30 gr.) Butter
- 2 tsp Sahara
- 0.5 tsp salt
- 1 and 2/3 Art. premium sifted flour
- 5 large eggs, room temperature
- Vegetable oil, for deep fat
- Powdered sugar, for sprinkling
Recipes with similar ingredients: premium flour, milk, eggs
Recipe preparation:
- Choux pastry: in a saucepan, mix milk, water, butter, sugar and salt and over medium heat bring to a boil. Reduce heat to low and stir with a wooden spoon stirring flour vigorously until the dough lags the walls pans (and will no longer stick). Put the dough in a large bowl and using a mixer with nozzles with blades, beat on medium speed for 1 to 2 minutes to cool slightly him.
- Break two eggs into a small bowl and beat them to a little to mix. Add the eggs to the dough, still whipping it in the middle speed, and mix. Add the remaining 3 eggs one at a time, mixing thoroughly after each addition.
- Fill the pan with oil so that it is about 5 cm. In depth, but reached only a third of the height of the pan. Heat it to 170 ° C (use a thermometer for syrup or deep fat to measure) or use a deep fryer following the instructions manufacturer.
- Fry the scullers while the dough is still warm: fill Choux pastry fabric (not disposable polyethylene) a pastry bag with a big star tip (maybe you will have to be filled several times). Squeeze the dough in circles on a small sheet of lightly greased parchment paper and gently drop them from the paper into the oil, being careful not to spray him. You can also flip circles from dough from paper to slotted spoon and dip them in oil.
- Fry the scullers for about 5 minutes, turning them over once. Lay out donuts with a slotted spoon on a paper-covered plate towels, and cool a little. Sprinkle with icing sugar and immediately serve.
