Ingredients
- Earl grey tea bags 2
- SpinneysFOOD water 250ml
- Salted butter 80g
- Cake flour 110g
- Large eggs 4
- SpinneysFOOD Sunflower Oil 2 tbsp
- SpinneysFOOD Super Fine Icing Sugar 240g
- Pomegranate juice 4 tbsp
- SpinneysFOOD Fresh Pomegranate Jewels 1 tbsp
- Fresh bay Leaves 20g
Equipment
- Baking paper 1
- Piping bag 1
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Earl Grey crullers with pomegranate drizzle
British 15 Mins Prep · 20 Mins Cook
- 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