MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Crullers
Categories: Breads, Snacks, Booze
Yield: 18 servings

3/4 c Unsalted butter; diced, more
- for greasing
4 ts Sugar
1 ts Kosher salt
1/4 c Vodka
2 c (255 g) A-P flour, sifted
1/2 c Instant potato flakes
3 tb Cornstarch
6 lg Eggs
+=PLUS=+
4 Egg whites
Oil; for frying
4 c Confectioners' sugar
2 tb Honey

Melt butter in a 1 qt. saucepan over medium-low heat.
Using a small ladle, skim and discard white film from
surface. Slowly pour liquid from pan into a bowl,
leaving sediment behind; let cool 1 minute.

Line baking sheets with parchment paper and lightly
grease; set aside. Bring melted butter, sugar, salt,
vodka, and 1 3/4 cups water to a boil in a 4-qt.
saucepan over high heat. Reduce heat to medium, add
flour, flakes, and cornstarch and cook, stirring
constantly with a wooden spoon, until mixture pulls away
from sides of pan, 2 to 3 minutes. Continue to cook,
stirring, until mixture is slightly dry and a thin film
coats bottom of pan, about 4 minutes more.

Transfer dough to bowl of a stand mixer fitted with a
paddle attachment; beat until slightly cool, about 2
minutes. Add eggs, one at a time, beating until
completely absorbed, scraping sides of bowl as needed,
then beat in whites. Transfer dough to a pastry bag
fitted with a 3/4" star tip; refrigerate 1 hour.

Heat 2" oil in a 6-qt. saucepan until a deep-fry
thermometer reads 325ºF/165ºC. Pipe 3" rings onto
greased parchment, at least 2" apart. Using scissors,
cut the donuts out of the parchment paper, leaving about
1" of paper around the sides of each donut (the paper
makes it easier to transfer them to frying oil). Working
in batches, place crullers in oil, paper side up, using
tongs to peel off and discard paper. Cook, flipping once
until puffed and golden, about 15 minutes. Using a
slotted spoon, transfer to a baking sheet with a wire
rack; let cool completely.

Whisk confectioners' sugar, honey, and 1/2 cup hot water
in a bowl until smooth. Dip donuts in glaze, coating
completely; return to rack until glaze is set.

RECIPE FROM: https://www.saveur.com

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