May 30, 2007

Original Crullers

On one of my other blogs I was lamenting the loss of the Cruller from Dunkin' Donuts and the fact that Krispy Kreme donuts do not even make a real cruller. They make their regular yeasty yuck donuts into a cruller shape and sell it under the name cruller... thereby confusing and ruining the real cruller for an entire generation of young people that will grow up thinking that poor pile of muck is a cruller.

So I perused recipe after recipe after recipe and I found one I am keeping close to hopefully make in the next week or so. It's an original dutch cruller (as compared to the French Cruller which is really made with cream puff batter and piped into a round shape). These are rolled, cut into strips, the strips are doubled, twisted, pinched on the edges to join and then deep fried into a yummy goodness. The only thing I'm going to do differently is borrow the French version's topping, which is a very thin glaze as compared to a sprinkling of sugar.


1/4 c butter
1 c sugar
2 eggs, beaten
4 c flour
3 t baking powder
dash ground nutmeg
1/2 t salt
1 c milk
oil for frying
powdered sugar glaze

Cream the butter and sugar. Add eggs. Whisk or sift the flour with the baking powder, nutmeg and salt. Add alternately with the milk. Chill the dough until you can handle it. Roll out 1/4 inch thick. Cut into strips 1 inch wide by 8 inches long. Fold each strip in half legthwise, twist several times and pinch the ends together. Fry, being sure to flip so both sides are done. Drain. Cool. Cover with a thin glaze.

French Crullers

1/4 c sugar
1/2 t salt
1/4 c shortening
1 c boiling water
1 c sifted flour
3 eggs
1 t vanilla extract
oil for frying
simple powdered sugar glaze

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 extract. Force mixture through pastry tube onto greased paper, forming circles. Deep fry. Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown. Spread with thin powder sugar glaze. Makes about 1 dozen.

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