Ingredients:
75ml milk
75ml water
240g butter
1/2 tsp salt
2 tsp sugar
1 tsp cinnamon powder
280g AP Flour
5 large eggs
Cinnamon sugar
Direction/Instruction:
- Bring the milk, water, butter, sugar & salt up to a full simmer over medium-high heat. Reduce the heat to low & stir in the flour with a wooden spoon, stirring vigorously until the dough "cleans" the sides of the pot (no longer sticks). Scrape the mixture into a large bowl & use electric beaters or a stand mixer fitted with the paddle attachment & beat on medium speed for 1-2 min to cool it a little.
- Break the egg into a small dish & whisk them just to blend a little. Add these to the flour mixture while still on medium speed & mix until blended. Add the remaining one at a time & mixing well after each addition.
- Fill a pot with oil so that it is about 2-inches deep. Heat to 170 deg C.
- Fill the choux paste in a piping bag fitted with a large star tip. Pipe circles on a small piece of lightly greased parchment paper & gently slide them into the oil; remove the paper.
- Cook the crullers for about 5 mins; turning them halfway through cooking. Lift the crullers out with a slotted spoon or straining spoon & place them on a paper towel-lined plate to cool. Dust with cinnamon sugar & serve immediately.
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