Savoury Rosemary and Parmesan Crullers
With Mazola® Corn Oil
SERVING SIZE
6 large crullers
TOTAL TIME
40 Minutes
SKILL LEVEL
Expert
Ingredients:
- ½ cup unsalted butter
- 1 cup water
- 2 sprigs rosemary
- 2 tsp sugar
- Pinch of salt
- 1 cup + 2 tbsp bread flour, sifted
- ¼ cup powdered parmesan cheese
- 2 eggs
- 1 egg white
- 4 quarts of Mazola corn oil
Instructions:
- In a large pot over medium heat, melt together the butter, water, sprigs of rosemary, big pinch of salt, and sugar until simmering. Let simmer 2 minutes, then remove the rosemary and set aside.
- Add flour and parmesan cheese to the mixture and immediately whisk continuously for about 30 seconds, breaking up any lumps of flour. Switch to a spatula and continue cooking, stirring constantly, for about 3-5 minutes until dough forms a ball and stays together.
- Move the dough to the bowl of a stand mixer fixed with the paddle attachment. Beat the dough on low for 1 to 2 minutes until almost cool to the touch.
- Increase speed to medium, then add an egg and beat until incorporated. Repeat with remaining egg and egg whites.
- Transfer dough to a piping bag fitted with a large star piping tip. Pipe a 3-inch circle onto a parchment square, connecting both ends.
- Add oil to a large pot. Heat the oil to 375° F.
- Carefully add a cruller to the frying oil one at a time. Fry for about 6 minutes, flipping halfway with tongs or a slotted spoon. The dough will look almost done, but then suddenly expand to almost twice its size and golden brown.
- Remove from oil and place on a wire cooling rack to cool slightly. Enjoy!
