Pomegranate Glazed Crullers

Pomegranate Glazed Crullers
Makes 10 to 14 crullers

Ingredients:
½ cup whole milk
½ cup water
7 tablespoons unsalted butter
1 teaspoon granulated sugar
1/4 teaspoon sea salt
1 cup all-purpose flour, sifted
4 to 5 large eggs, as needed
Canola oil for frying
Pomegranate glaze
Fresh pomegranate arils for garnish

Directions:

1. Place the milk, water, butter, sugar, and salt in a medium saucepan and bring to a brisk boil over medium high heat. Turn off the heat and add the flour, stirring with a wooden spoon until the flour is completely incorporated. Place pan back  on medium heat and continue to cook and stir for 1 to 2 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.

2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely until the paste becomes smooth and glossy. If the consistency is right, when you pull the paddle up the dough sticking to the paddle should hang down in a V shape ribbon. Once your dough is the right consistency, transfer the batter to a pastry bag fitted with a ½ inch star-piping tip.

3. Cut out twelve 3-by- 3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. Place in freezer for about 30 minutes to stiffen the dough so the rings will keep their ridges when frying.

4. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 350 to 370°F. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, about 4 minutes on each side. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.

5. Make the pomegranate glaze by whisking ½ cup of pomegranate juice into a bowl of 3 cups of confectioner’s sugar until smooth. Dip crullers in glaze, sprinkle with pomegranate arils, and cool on a rack until the glaze has set.