Crullers (Twisted Doughnuts)
Serving Size / Yield
- 1/4 C. butter
- 2/3 C. scalded milk
- 2/3 C. warm water (105 – 115 F)
- 2 pkg. active dry yeast
- 3/4 C. sugar
- 5 C. Sifted flour
- 2 eggs, lightly beaten
- 1 tsp. salt
- 1 tsp. cardamom
- 1/2 tsp. cinnamon
- 1/2 tsp. mace
- 3 C. cooking oil for deep fat frying
- 1/2 C. superfine sugar
- 1 tsp. cinnamon
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl; sprinkle in yeast, and stir until dissolved; add milk mixture and sugar.
By hand, beat 2 1/2 cups of flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft free place until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2” thick on pastry cloth, using a floured stockinette covered rolling pin. Cut into strips 8” long and 1/2” to 3/4” wide.
Meanwhile, begin heating fat in deep fat fryer.
Cover with cloth and let rise in a warm spot about 25 minutes then twist strips several times and pinch ends.
Fry at once.
Drain on paper toweling.
(Note: Never fry more than 4 crullers at a time and keep fat as near 375 F as possible, if too hot, crullers will brown before they cook inside.)
While crullers are hot, roll in topping.