Difference between revisions of "Cruller"
RealRecipes (talk | contribs) m (1 revision: 2) |
RealRecipes (talk | contribs) m (Text replace - "[[cookbook:" to "[[") |
||
| (7 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[Cuisine of France|Cuisine of France]] | |
A '''cruller''' is a type of doughnut. It is often covered in or topped with icing, which may be chocolate. It is often twisted (rather than round) in shape and unraised. The word comes from early 19th century Dutch ''kruller'', from ''krullen'' "to curl." | A '''cruller''' is a type of doughnut. It is often covered in or topped with icing, which may be chocolate. It is often twisted (rather than round) in shape and unraised. The word comes from early 19th century Dutch ''kruller'', from ''krullen'' "to curl." | ||
| Line 5: | Line 5: | ||
==Ingredients (twisted crullers)== | ==Ingredients (twisted crullers)== | ||
| − | *1/4 cup (60ml) [[ | + | *1/4 cup (60ml) [[Butter|butter]] |
| − | *1 cup (240ml) [[ | + | *1 cup (240ml) [[Sugar|granulated sugar]] |
| − | *2 [[ | + | *2 [[Egg|eggs]], well beaten |
| − | *4 cups (950ml) sifted all-purpose [[ | + | *4 cups (950ml) sifted all-purpose [[Flour|flour]] |
| − | *3 teaspoons [[ | + | *3 teaspoons [[Baking Powder|baking powder]] |
| − | *1/4 teaspoon ground [[ | + | *1/4 teaspoon ground [[Nutmeg|nutmeg]] |
| − | *1/2 teaspoon [[ | + | *1/2 teaspoon [[Salt|salt]] |
| − | *1 cup (240ml) [[ | + | *1 cup (240ml) [[Milk|milk]] |
| − | *[[ | + | *[[Fat|Fat]] for deep frying |
| − | *[[ | + | *[[Confectioners' sugar|Confectioners' sugar]] |
==Procedure== | ==Procedure== | ||
| − | # [[ | + | # [[Creaming|Cream]] butter and sugar; add eggs. |
# Sift flour with baking powder, nutmeg, and salt. Add alternately with milk. Chill dough. | # Sift flour with baking powder, nutmeg, and salt. Add alternately with milk. Chill dough. | ||
# Roll out 1/4 inch (0.75cm) thick. Cut dough into strips 1 x 8 inches (2.5cm x 20cm). | # Roll out 1/4 inch (0.75cm) thick. Cut dough into strips 1 x 8 inches (2.5cm x 20cm). | ||
# Fold each strip in half lengthwise; twist several times and pinch ends together. | # Fold each strip in half lengthwise; twist several times and pinch ends together. | ||
| − | # [[ | + | # [[Deep frying|Deep fry]] and flip over in hot fat 380 °F (200c) on a frying thermometer until brown. |
# Drain on absorbent paper and cool. Sprinkle with confectioners' sugar. | # Drain on absorbent paper and cool. Sprinkle with confectioners' sugar. | ||
| Line 27: | Line 27: | ||
*1/4 cup (60ml) granulated sugar | *1/4 cup (60ml) granulated sugar | ||
*1/2 teaspoon salt | *1/2 teaspoon salt | ||
| − | *1/4 cup (60ml) [[ | + | *1/4 cup (60ml) [[Shortening|shortening]] |
*1 cup (240ml) boiling water | *1 cup (240ml) boiling water | ||
*1 cup (240ml) sifted all purpose flour | *1 cup (240ml) sifted all purpose flour | ||
*3 eggs | *3 eggs | ||
| − | *1 teaspoon [[ | + | *1 teaspoon [[Vanilla|vanilla extract]] |
*Fat for deep frying | *Fat for deep frying | ||
*Confectioners' sugar frosting | *Confectioners' sugar frosting | ||
| Line 45: | Line 45: | ||
# Spread with thin confectioners' sugar frosting. Makes about 1 dozen. | # Spread with thin confectioners' sugar frosting. Makes about 1 dozen. | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
| − | [[Category:French | + | [[Category:French cuisine]] |
| + | |||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 14:34, 10 May 2012
| Cuisine of France
A cruller is a type of doughnut. It is often covered in or topped with icing, which may be chocolate. It is often twisted (rather than round) in shape and unraised. The word comes from early 19th century Dutch kruller, from krullen "to curl." It is most commonly found in New England and the Mid-Atlantic and North Central states of the USA, but it is also common in California. It is also common in France.
Ingredients (twisted crullers)
- 1/4 cup (60ml) butter
- 1 cup (240ml) granulated sugar
- 2 eggs, well beaten
- 4 cups (950ml) sifted all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- Fat for deep frying
- Confectioners' sugar
Procedure
- Cream butter and sugar; add eggs.
- Sift flour with baking powder, nutmeg, and salt. Add alternately with milk. Chill dough.
- Roll out 1/4 inch (0.75cm) thick. Cut dough into strips 1 x 8 inches (2.5cm x 20cm).
- Fold each strip in half lengthwise; twist several times and pinch ends together.
- Deep fry and flip over in hot fat 380 °F (200c) on a frying thermometer until brown.
- Drain on absorbent paper and cool. Sprinkle with confectioners' sugar.
Ingredients (round crullers)
- 1/4 cup (60ml) granulated sugar
- 1/2 teaspoon salt
- 1/4 cup (60ml) shortening
- 1 cup (240ml) boiling water
- 1 cup (240ml) sifted all purpose flour
- 3 eggs
- 1 teaspoon vanilla extract
- Fat for deep frying
- Confectioners' sugar frosting
Procedure
- 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.
- Force mixture through pastry tube onto greased paper, forming circles.
- Heat fat to 375 °F (195c) on frying thermometer.
- Carefully turn paper upside down so crullers will drop into fat. Deep fry and flip over until golden brown.
- Spread with thin confectioners' sugar frosting. Makes about 1 dozen.
