Heart Shaped Rose Petal French Crullers and a Giveaway

• 1 cup sifted confectioners’ sugar
• 2 tablespoons milk
• 2 teaspoons rose water
• A few drops of pink food coloring
• 1 recipe French Crullers, fried and beginning to cool
• Fresh pesticide-free rose petals (I used Crushed dried rose petals)

Whisk together the confectioners’ sugar, milk, and rose water in a small bowl until smooth. Immediately apply the glaze all over the tops of the crullers with a pastry brush or dip the tops in the glaze. sprinkle with rose petals while the glaze is still wet. Let sit for 5 minutes to allow the glaze to set.

French Crullers

• 1⁄2 cup plus 2 tablespoons water
• 1⁄2 cup plus 2 tablespoons whole milk
• 1⁄2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup all-purpose flour
• 3 large eggs, at room temperature
• Flavorless vegetable oil for deep-frying, such as canola
• Pastry bag fitted with a large star decorating tip (such as Ateco #847)

• 1. Cut nine 5-inch squares of parchment paper, arrange them on two rimmed baking sheet pans, and coat them thoroughly with nonstick cooking spray. Line another rimmed baking sheet pan with a triple layer of paper towels.

• 2. Combine the water, milk, butter, salt, and sugar in a medium-size saucepan over medium-high heat. Bring to a rolling boil; remove from the heat.

• 3. Quickly stir in the flour all at once until the batter comes together. Place over very low heat and stir until the dough dries out, 1 minute or less. The mixture should come away cleanly from the sides of the saucepan. Scrape the dough into the bowl of a stand mixer fitted with a paddle attachment.

• 4. Turn the mixer on medium and add the eggs one at a time, allowing each to be absorbed before continuing. The batter should be smooth and firm enough to hold a shape when mounded with a spoon.

• 5. Scrape the dough into the pastry bag. Pipe a 3-inch ring onto each parchment square. I piped hearts.  It is fine if the ends of the ring overlap a bit. If the end sticks to the pastry tip, use kitchen scissors to snip it free.

• 6. Heat 3 inches of oil in a deep pot or deep-fat fryer to 350° to 355°F. When the oil is hot enough, pick up one parchment square at a time and carefully but swiftly invert it so that the cruller slides into the oil (take care not to let your fingers touch the hot oil). Fry a few at a time; do not crowd. Fry until golden brown, about 2 minutes, flip them over, and fry for about 2 minutes more, until golden brown on the other side as well. Using a slotted spoon, remove each cruller from the oil and drain thoroughly on paper towels. repeat with the remaining crullers.

• 7. Apply dry toppings or glaze as desired.