Pumpkin Spice Brulee Crullers
For the Pumpkin Spice Brulee Crullers
- 1 cup freshly brewed tea (I used Teavana's Pumpkin Spice Brulée tea and let it steep 2 minutes longer than directed for a stronger taste)
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice, optional
- 1 cup all-purpose flour
- 3 large eggs
- 2 egg whites, slightly beaten
- canola oil for frying
For the Honey 'n Spice Drippy Glaze
- 1 cup confectioners’ sugar
- 1 1/2 tablespoons milk
- 1 tablespoon honey
- 1/4 teaspoon pumpkin pie spice
- 1. In a saucepan, stir together tea, butter, sugar and salt (and pumpkin spice, if using). Bring to a rapid boil and stir in all of the flour. Continue cooking over medium-high heat and keep stirring. Mixture will be ready once a thin film starts to form over the bottom of the pan. The longer you can cook the mixture, the lighter your crullers will be. Just be careful not to burn the dough.
- 2. Transfer the dough to the bowl of your electric mixer and with the paddle attachment, stir it for a minute or two. Add first egg and stir until completely incorporated. Repeat with second and third egg. Finally, stir in egg whites and mix to combine. Dough should be smooth and glossy.
- 3. Heat the canola oil in a large saucepan until it reaches 350 degrees F. Cut out 12 parchment paper squares (about 3x3 inches). Spray lightly with cooking spray.
- 4. Fill a piping bag fitted with a star tip with the dough. Pipe a ring of dough onto each individual square or onto the lined baking sheet.
- 5. Line a plate with paper towels and place next to the saucepan containing the oil. Place one or two crullers at a time into the oil, paper side up. Remove parchment paper from the hot oil using kitchen tongs. Fry crullers two minute per side, remove from the oil and place onto prepared paper towel-lined plate to get rid of excess oil. Transfer to a wire rack to let cool. Repeat with remaining crullers.
- 6. While the crullers are cooling, prepare the glaze. Combine all of the ingredients and mix until well incorporated. Drizzle glaze over crullers while still slightly warm. Enjoy!
- French Crullers are best enjoyed on the same day, but can be kept in the freezer for up to 2 weeks.