French Crullers

4 tablespoons white sugar

1 teaspoon salt

1 teaspoon orange zest

4 tablespoons shortening

1 cup hot water

1 cup all-purpose flour

3 eggs

1 1/2 tablespoons shortening

1 1/2 cups confectioners' sugar

3 tablespoons cream

1/8 teaspoon salt

1 teaspoon vanilla extract

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Directions

1. Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring
to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool
slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
2. Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of
heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190
degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on
unglazed paper. Ice with confectioners' frosting.
3. To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly
adding sugar. Add cream, salt, and vanilla and mix smooth.