Crullers


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I never met a lump of dough I didn’t like…it is the “Dutchie” in me, I suppose.  But, why fight it?!?  So doughnuts are right up  my alley. Yeast raised or not yeast raised — they’re all good in my book.  But some recipes can be time consuming; this recipe provides a fast way to satisfy my urge for fried dough!

This cruller recipe is for a version often made by Pa Dutch cooks; a denser dough somewhat like that of a cake doughnut in a stick shape (sometimes even twisted). not for a French cruller – a fluted, ring-shaped doughnut made from choux pastry with a light airy texture.

Although some crullers are yeast raised, this one is not making them quicker to put together and cook up. They are best eaten the same day they are made, but left-overs can be stored n a plastic bag and make for great “dunking” the next day in milk, coffee or hot cocoa. 

Adjust your heat for your cooking oil to make sure the dough is fully cooked inside and nicely browned on the outside. Once cooked, leave them plain, dust with powdered sugar, cinnamon sugar, or even top with glaze. (If glazing, make sure doughnut is completely cool before glazing.)

Crullers

Recipe by A Coalcracker in the KitchenCourse: Desserts, Snacks, BreadsCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate

This cruller recipe is for a version often made by Pa Dutch cooks; a denser dough somewhat like that of a cake doughnut in a stick shape.

Ingredients

  • 2 eggs

  • 1/2 cup cream

  • 1/2 cup milk

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 1/4 cup white sugar

  • 3½ to 4 cups all purpose flour

  • Optional Orange Glaze
  • 2 cups confectioners’ sugar

  • 3 tablespoons orange juice

  • 1 teaspoon grated orange zest

Directions

  • In mixing bowl, beat eggs. Add cream and milk.
  • In another bowl, sift 3 cups flour, salt, and baking soda. Stir in sugar.
  • Add the dry mixture to the liquid adding just enough additional flour to make dough that can be rolled but still remains soft.
  • Mix well and let stand for 2 hours.
  • Turn out on floured board and roll to 1/4 inch thick.
  • Cut into strips approximately 6 inches by 1 inch.
  • Fry in deep fat at 360F until browned on both sides.
  • Drain on absorbent paper and dust with powdered sugar, cinnamon sugar, or serve plain as desired.
  • For Glaze: In small bowl, mix all ingredients together until smooth and blended.

Notes

  • Glaze is optional; leave them plain or dust with powdered sugar or cinnamon sugar.
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