French Crullers

[yuriyuri]

Id like to try to make these and need some sub suggestions for 1.flour, and 2.shortening.

I found this recipe on the net (not LC)

1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup shortening
1 cup boiling water
1 cup sifted all purpose flour
3 eggs
1 teaspoon vanilla extract
Fat for deep frying
Confectioners' Sugar Frosting

Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil. Add flour all at once and mix and cook until thickened, stirring constantly. Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla. Force mixture through pastry tube onto greased paper, forming circles. Heat deep fat to 375 degrees F on frying thermometer. Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown. Spread with thin Confectioners' Sugar frosting. Makes about 1 dozen.

any suggestions?

thanks

[pammie]

try the protien powder, it works fine in the donuts so I would imagine it is ok in this recipe too..

but why do you need a sub for shortening?? It should be low carb, shouldn't it??

[yuriyuri]

thanks pammie

though i think the protien powder wont turn out as thick... i tried the other donuts with PP but it was really runny...i wonder how soy flour or almond flour or even flax would do the trick....

as for the shortening... im not exactly sure what it is even! (im retarded i know) but i thought it was kinda like butter? if i dont need a sub for that then all the better!

[sskyeye]

But according to Atkins For Life, shortning is trans fats, which are to be avoided. You could substitute lard, but I don't know what the effect on the taste would be. I'm sure a better cook than I am will be along to give you some ideas, though.

[JoanOH]

You need the shortening/fat for the lighter texture you're looking for. You should be able to substitute butter with no problem... in fact, it will be that much "richer" from the flavor of the butter. I would use unsalted butter, in this case. For your confectioner's sugar frosting, you might try a cream cheese frosting -- just whip cream cheese, splenda, a drop of vanilla, add a little cream if you need to thin it. I think the whey protein is a good idea, but if it doesn't give you the "cake" texture you're looking for -- you might try half whey protein and half almond flour.

Let us know how this turns out!
Joan J

[yuriyuri]

thanks for the suggestions :yes

also, what kind of oil should i be using to deep fry them in...?

[2big4mysize]

peanut has the highest smoke temp.

You will get a denser texture if you use the nut flours they will not be as tender with a protein flour but that is the tradeoff we low carbers have to make.

Do not use the boiling method as you will cook the proteins in your PP. you can warm the stuff and then add the PP and add the eggs one at a time. or you can lower the carbs in this one
Prep: 20 min.
Cook: 2 min.
Ingredients
1/3 cup sugar Sub splenda and cut the carbs
1/4 cup margarine or butter
2 eggs
2 tablespoons milk use cream and cut the carbs
1-3/4 cups all-purpose flour use whey protein or wheat protein isolate
1/2 teaspoon ground mace or nutmeg could sub vanila
1/4 teaspoon salt
Cooking oil or shortening for deep-fat frying
Powdered sugar or sugar

Directions
1. In a large mixing bowl beat sugar and margarine or butter with an electric mixer until light and fluffy. Add eggs, one at a time; beat well after each addition. Add milk (batter may appear slightly curdled). Stir together flour, mace or nutmeg, and salt. Stir into the egg mixture. Chill 1 to 8 hours.
2. On a well floured surface, gently roll half of the dough into a 12x6-inch rectangle. Cut into 2-inch squares (do not reroll). Repeat with remaining dough. Fry 3 or 4 squares at a time in deep hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining squares of dough. Gently shake warm crullers in a bag with powdered sugar or sugar; cool. Makes 36 crullers.

Nutritional Information
Nutritional facts per serving as given
calories: 94, total fat: 6g, saturated fat: 1g, cholesterol: 12mg, sodium: 30mg, carbohydrate: 9g, protein: 1g

[yuriyuri]

thanks so much 2big, im planning on trying them out very soon.

i still need to know what kind of oil i should be using to deep fry them in...?

thanks

[2big4mysize]

you can fry in any oil that is a liguid at room temp or some lard if you can get it. But for best reluts don't use olive oive as it has a low smoke point here you go. check out the smoke points and get one with a smoke point higer then what you need for your receipe. http://www.goodeatsfanpage.com/Colle...mokePoints.htm

[yuriyuri]

great, thanks 2 big - youre a lifesaver :hug

[2big4mysize]

okay now i want it in writting you will not hold me responsible when you overeat them and stop your weight loss should that happen. jk no not kidding you better not over eat those or I will feel just awful.