Orange-Glazed Crullers are a delectable pastry that combines the light, airy texture of a cruller with the vibrant, refreshing flavors of orange. These delightful treats have a long-standing legacy in the world of pastries, showcasing the artistry and craftsmanship of bakers throughout history. Join us on a culinary adventure as we explore the rich history, traditional ingredients, and step-by-step instructions to create these irresistible citrus-infused delights.

The history of crullers can be traced back to medieval Europe, where they were initially made from leftover bread dough. Over time, crullers evolved into a distinct pastry known for its twisted or ridged shape and delicate texture. The name “cruller” is derived from the Dutch word “krulle,” meaning “to curl,” referencing the unique shape of the pastry.

Crullers have been beloved in various cultures and cuisines. In the United States, they gained significant popularity during the 19th and 20th centuries, particularly in New England. They were often enjoyed as a breakfast pastry or a special treat during festive occasions.

The addition of orange glaze to crullers adds a burst of citrus flavor and a delightful contrast to the sweet, buttery dough. The pairing of orange and crullers has become a beloved combination, providing a refreshing twist to the classic pastry.

INGREDIENTS

FOR THE CRULLERS:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

FOR THE ORANGE GLAZE:

• 2 cups powdered sugar
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon orange zest

INSTRUCTIONS

1. In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a boil over medium heat.
2. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough.
3. Remove the dough from the heat and transfer it to a mixing bowl. Allow it to cool for a few minutes.
4. Using an electric mixer or stand mixer fitted with a paddle attachment, beat the dough on low speed for about 1 minute to release some steam and cool it slightly.
5. Add the eggs, one at a time, beating well after each addition. Ensure that each egg is fully incorporated before adding the next.
6. Continue beating the dough until it is smooth, shiny, and slightly sticky. The dough should be thick enough to hold its shape when piped.
7. Fit a pastry bag with a large star tip. Transfer the dough to the pastry bag.
8. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. Pipe the dough into cruller shapes on the prepared baking sheet. Start from the center and pipe a spiral shape, working your way outward. Alternatively, pipe straight strips and twist them into a cruller shape.
10. Bake the crullers in the preheated oven for about 20-25 minutes, or until they are golden brown and puffed.
11. While the crullers are baking, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth and well combined.
12. Once the crullers are baked, remove them from the oven and allow them to cool for a few minutes.
13. Dip each cruller into the orange glaze, ensuring that it is evenly coated. Place the glazed crullers on a wire rack to allow the excess glaze to drip off.
14. Allow the glaze to set for a few minutes before serving the Orange-Glazed Crullers.

NOTE:

• Orange-Glazed Crullers are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to two days.
• Experience the delight of Orange-Glazed Crullers, reveling in their light and airy texture and the bright, citrusy burst of flavor. These pastries are a testament to the artistry and ingenuity of bakers throughout history, offering a timeless treat that can be enjoyed by all.