Glazed Passover Crullers
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
6-8 crullers
- Serves:
- 3-4
ingredients
-
Crullers
- 2 tablespoons vegetable oil or 2 tablespoons margarine
- 1 dash salt
- 1⁄3 cup water
- 2 teaspoons water
- 1⁄3 cup matzo meal
- 2 teaspoons matzo meal
- 2 eggs
-
Glaze
- 1⁄4 cup powdered sugar
- 1⁄2 teaspoon potato starch
- 1⁄2 - 1 teaspoon hot water
directions
- Preheat oven to 450°F In small saucepan combine oil or margarine, and salt. Add water and bring to boil.
- Add matzo meal all at once and using a wooden spoon, stir constantly until mixture leaves sides of pan, and all liquid is absorbed, then remove from heat.
- Add eggs, one at a time, beating well after each.
- Fit a pastry bag with large star tip and fill with matzo mixture. Pipe out mixture onto nonstick baking sheet, making 8 donut-shapes in 3.5" circles, leaving about 2" space around each. If you don't have a pastry bag you can spoon the mixture into 6-8 rounds instead.
- Bake for 10 minutes. Reduce oven to 400F and bake until crullers are puffed and lightly browned, about 10-15 minutes more. Remove and place on wire rack to cool. Do not overbake or they will be dry.
- Meanwhile, prepare glaze: combine sugar and potato starch. Transfer powder to small bowl and add 1/2 to 1 tsp hot water, mixing until smooth. Using a teaspoon, drizzle half of glaze over crullers. Add cocoa to remaining glaze and drizzle again over crullers, making a black and white pattern. Let glaze harden before serving.
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