Crullers (Round)

1. Combine the boiling water, shortening, sugar and salt in a saucepan over medium heat and stir until the shortening has fully melted and the mixture returns to a brisk simmer.
2. Reduce the heat to low, add all the sifted flour at once, and beat vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan, about 1 to 2 minutes.
3. Scrape the dough into a bowl and let it cool for 5 minutes, then beat in the eggs one at a time, fully incorporating each before adding the next, until the paste is glossy and smooth; finally beat in the vanilla.
4. Spoon the dough into a piping bag fitted with a large star tip and pipe 7 to 8 cm rings onto small squares of parchment paper, which makes them easy to lower into the oil.
5. Heat the oil in a deep heavy pot to 175 C (350 F), using a thermometer to hold the temperature steady, as crullers absorb grease if the oil is too cool and burn if too hot.
6. Fry the rings a few at a time, parchment side up, peeling away the paper with tongs after a few seconds, and cook for 4 to 5 minutes total, turning once, until deeply golden and cooked through with no raw dough in the centre.
7. Lift the crullers onto a rack lined with paper towels to drain, let them cool slightly, then dust generously with confectioners sugar before serving.

You'll use: Frying pan / skillet · Saucepan · Pan · Large pot