Ingredients
| Crullers | |
|---|---|
| 1 | cup water |
| 8 | tablespoons butter |
| 1½ | teaspoons sugar |
| ½ | teaspoon salt |
| 1 | cup all-purpose flour |
| 4 | eggs |
| Vegetable oil, for frying |
| Glaze | |
|---|---|
| 2 | cups powdered sugar |
| ¼ | cup milk |
| ½ | teaspoon cinnamon |
| ½ | teaspoon rum extract |
| ¼ | teaspoon nutmeg |
| ¼ | teaspoon ground cloves |
| ½ | cup chopped PLANTERS® Pecans |
Directions
For the Crullers
In large saucepan over medium-high heat, combine water, butter, sugar, and salt. Bring to rolling boil. Immediately remove from heat. Add all the flour at once, stirring with a wooden spoon until incorporated. Return pan to heat. Cook, stirring, 2 minutes to evaporate some of the moisture.
Scrape mixture into a standing mixer fitted with paddle attachment . With mixer running, add 1 egg at a time, stopping after each to scrape down sides of bowl. Mix until dough is smooth and glossy. Dough should be thick, but should fall slowly from beaters when lifted from bowl.
Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip pipe dough onto sheet pan in rows of 2 ½ -inch rings. Freeze 30 minutes.
In large saucepan, pour oil to a depth of 2 inches. Heat to 325° F. Working in batches, lift dough circles off sheet pan and carefully slip them into oil. Fry, turning once, until lightly browned. Drain crullers on paper towel; then dip in glaze. Sprinkle with pecans. Let stand before serving.
For the Glaze
In a small bowl, stir together Glaze ingredients.
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