French Crullers Recipe

Ingredients <br>- 4 tablespoons white sugar <br>- 1 teaspoon salt <br>- 1 teaspoon orange zest <br>- 4 tablespoons shortening <br>- 1 cup hot water <br>- 1 cup all-purpose flour <br>- 3 eggs <br>- 1 1/2 tablespoons shortening <br>- 1 1/2 cups confectioners' sugar <br>- 3 tablespoons cream <br>- 1/8 teaspoon salt <br>- 1 teaspoon vanilla extract <br><p></p>Directions <br>step 1: Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another. <br>step 2: Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting. <br>step 3: To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth. <br>

Ingredients
- 4 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon orange zest
- 4 tablespoons shortening
- 1 cup hot water
- 1 cup all-purpose flour
- 3 eggs
- 1 1/2 tablespoons shortening
- 1 1/2 cups confectioners' sugar
- 3 tablespoons cream
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract

Directions
step 1: Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
step 2: Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting.
step 3: To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.

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