CRULLERS

CRULLERS 1 cup cream 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar A pinch of nutmeg 1/4 teaspoon salt 1 egg 1/2 cup granulated sugar 4 tablespoons unsalted butter cut into cubes 3 1/2 cups all purpose flour 3 cups Vegetable or canola oil GLAZE 2 tablespoons cream 1/2 teaspoon vanilla extract 2 cups confectioners sugar sifted Sea salt to taste In a medium bowl, stir together the cream, baking soda, cream of tartar, nutmeg, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Scrape down the sides and add the egg. Reduce the speed to medium-low and continue to mix until combined. Switch to the dough hook and return to medium-low. Add 1 cup of flour, followed by half of the cream mixture. Let knead for about 30 seconds. Add another cup of flour, followed by the remaining cream mixture. Let knead for about 30 seconds. Add the remaining flour and knead until the dough is soft and no longer sticks to the sides of the bowl. Transfer the dough to a lightly floured surface and roll into a rectangle, about ¼-inch thick. Cut out strips measuring about 1x6-inches. Twist each strip such that tight coils are formed. Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer. Gently add each twist into the hot oil and carefully spin the twist with a metal spoon (the twist will unravel otherwise). The cruller is cooked once it floats to the top of the oil's surface and is golden brown. Transfer to a paper towel lined cooling rack and let cool. Repeat with the remaining twists. Make the glaze by combining the cream, vanilla, and sugar. Add the salt to taste. Add more cream, 1 teaspoon at a time, until a pourable consistency is reached. Drizzle the glaze over the cooled crullers and let dry.