Crullers

This is the classic old-fashioned Pennsylvania Dutch Recipe. It yields a cakey doughnut that is crunchy on the outside and soft on the inside and absolutely one of the most addicting things on earth.

This is the classic old-fashioned Pennsylvania Dutch Recipe. It yields a cakey doughnut that is crunchy on the outside and soft on the inside and absolutely one of the most addicting things on earth.

This is a pretty big recipe.

If you don’t want to make the whole recipe you have two choices:

  1. After the kneading step, cut loaf in half and store in plastic wrap in the refrigerator until you want to fry up another batch. (This is usually my choice.)

Or

2. Make half the recipe. Cut all ingredients in half except the amount of oil you use to fry them in.

Lets get Started:

2 cups Cream

1 teaspoon Baking Soda

½ teaspoon Cream of Tartar

¼ teaspoon Nutmeg

½ teaspoon Sea Salt

2 Eggs

1 cup Sugar

1 stick Butter –room temp cut into pieces

6 cups Flour

5 cups Oil for frying- I use Crisco for this recipe.

Start heating the Crisco/oil.

In a deep frying pan heat Crisco, it should reach 325*/180* before you start frying your first batch.

In small bowl or measuring cup combine cream, baking soda, nutmeg, sea salt, and cream of tarter and set aside.

In a kitchen aid fixed with the paddle attachment cream the butter and sugar until light and fluffy. Add eggs and beat until combined.

Add 1 cup of flour and a splash of the cream mixture, and then another cup of flour and another splash of cream mixture mix.

Turn off mixer and

Switch your paddle attachment to the dough hook attachment.

Add flour a cup at a time and alternate with cream mixture until all is combined.

Turn out onto a lightly floured surface and knead until soft. If dough too wet add a bit more flour, and vice versa but it should be fine.

Make into loaf shape and cut into slices. Cut each slice into 2” strips.

Twist each strip and drop it into the hot oil.

Let swim in oil until dark golden brown.

Remove and place onto paper towel to drain and cool.

Glaze

1-2 tablespoons cream

splash of vanilla

pinch of sea salt

2-3 cups confectionary sugar

In a wide bottom medium size bowl using a whisk

add cream, vanilla, sea salt and whisk to combine.

Add I cup confectionary sugar and whisk together, then add another ½ cup of confectionary sugar and whisk.

Depending on how thick you like your glaze you may want to add ½ cup increments  of  your confectionary sugar until you get your desired consistency.

Whisk until smooth.

Roll cooled doughnuts in glaze and set aside to dry.

Enjoy !!

Caution eyes are bigger than stomach.

7 thoughts on “Crullers

  1. “Eyes are bigger than your stomach”. I wish my stomach didn’t look at comments like this as a challenge, and win so often….

  2. I have an “original” recipe for these, my church made them when I was a kid. There was NO kneading involved and a tablespoon of vinegar was in the recipe which changed the recipe from doughnuts. They were good by themselves or shaken in a bag of powdered sugar.
    I’d be happy to send it to you. This recipe is from Pennsylvania Dutch people.

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