Cooking InstructionsDownload PDF
To make the crullers, place the earl grey tea bags in the boiling water and brew for 5 minutes or so.
Melt the butter in a heavy-based pot and add the water. Cover with the lid and bring to a rolling boil.
Once boiling, add all the flour in at once and mix until a smooth dough forms, cook until the pastry pulls away from the sides and forms a ball, approx. 2-3 minutes.
Place the dough in the bowl of a stand mixer fitted with the paddle attachment and allow to cool until lukewarm.
Slowly beat in the eggs, a little at a time until smooth, shiny and of piping consistency. The mixture is ready when it forms a ‘v’ shape when a spatula is lifted out of the pastry.
Scoop the mixture into a piping bag fitted with a star nozzle. (If you don’t have a piping bag or a nozzle, you can simple use a zip-top bag with one of the corners cut off.)
Cut about 14 or 15 squares of baking paper approx. 8cm x 8cm.
Using a cookie cutter or other circular tool, draw a circle 6cm wide on a piece of paper. This will be your template.
Using your traced circle as a guide, pipe circles onto the baking paper squares, ending each with a little flick of your wrist.
Place on a baking sheet. Transfer to the freezer for an hour.
About 20 minutes before the hour is up, fill a heavy-bottomed saucepan with about 10cm of oil and heat to 170˚C.
Working in batches, fry two to three crullers at a time, placing them piped side down first. Allow them to fry for 2-3 minutes on one side until completely puffed up. Leave the baking paper squares on as long as possible – this creates steam which allows them to puff up more. Flip the crullers then fry for another 2-3 minutes until golden brown.
Remove from the oil and drain on a paper towels. Allow to cool completely.
To make the glaze, sift the icing sugar and whisk in the pomegranate juice until a smooth glaze forms.
Dunk the crullers in the glaze, allow extra glaze to drip off, and then place on a wire rack. Repeat