Crullers Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Lukewarm water | 1/4 Cup (16 tbs) | |
| 3/4 cup scalded milk, cooled to lukewarm | ||
| All purpose flour | 4 Cup (16 tbs) | |
| Granulated Sugar | 10 Tablespoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Egg yolks | 2 | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Confectioners' sugar | ||
Directions
Sprinkle dry yeast or crumble cake yeast into warm water.
*Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm water (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add dissolved yeast to milk, 1 cup flour, and 2 tablespoons granulated sugar; beat well.
Set aside in a warm place until light and bubbly, about 45 minutes.
Cream butter until light and fluffy.
Gradually beat in 1/2 cup granulated sugar.
Beat in the egg and egg yolks, one at a time, beating well after each addition.
Beat into yeast mixture along with salt, nutmeg, and 3 cups flour.
Place in buttered bowl, cover, and let rise until double in bulk.
Turn out on lightly floured board; roll out or pat to 1/2-inch thickness.
Cut into strips 1/2 x 8 inches.
Fold each strip in half lengthwise; twist several times and pinch ends together.
Cover and let rise until light.
Fry in deep hot fat (370°F on a frying thermometer).
Drain on absorbent paper.
Dust with confectioners' sugar.
*Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm water (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add dissolved yeast to milk, 1 cup flour, and 2 tablespoons granulated sugar; beat well.
Set aside in a warm place until light and bubbly, about 45 minutes.
Cream butter until light and fluffy.
Gradually beat in 1/2 cup granulated sugar.
Beat in the egg and egg yolks, one at a time, beating well after each addition.
Beat into yeast mixture along with salt, nutmeg, and 3 cups flour.
Place in buttered bowl, cover, and let rise until double in bulk.
Turn out on lightly floured board; roll out or pat to 1/2-inch thickness.
Cut into strips 1/2 x 8 inches.
Fold each strip in half lengthwise; twist several times and pinch ends together.
Cover and let rise until light.
Fry in deep hot fat (370°F on a frying thermometer).
Drain on absorbent paper.
Dust with confectioners' sugar.
Chef
