Crullers Recipe

Crullers picture

Summary

CourseMethod
Interest Group

Ingredients

 Sifted flour3 1⁄4 Cup (52 tbs)
 Active dry yeast2 Tablespoon (2 Packages)
 Milk1 Cup (16 tbs)
 Sugar1⁄3 Cup (5.33 tbs)
 Vegetable shortening1⁄4 Cup (4 tbs)
 Salt1 1⁄2 Teaspoon
 Egg1
 Vegetable shortening1 Cup (16 tbs) (For Deep Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 2667 Calories from Fat 790

% Daily Value*

Total Fat 89 g137.6%

Saturated Fat 24.5 g122.5%

Trans Fat 9.4 g

Cholesterol 234.1 mg

Sodium 3093.3 mg128.9%

Total Carbohydrates 400 g133.5%

Dietary Fiber 17.3 g69.1%

Sugars 80 g

Protein 67 g134%

Vitamin A 9.5% Vitamin C 0.15%

Calcium 36.5% Iron 138.3%

*Based on a 2000 Calorie diet

Directions

In large mixer bowl, combine 2 cups of the flour and the yeast.
In saucepan, heat together milk, sugar, the 1/4 cup vegetable shortening, and the salt just until warm; stir to melt vegetable shortening.
Add to dry ingredients; add egg.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat at high speed 3 minutes.
By hand, stir in enough of the remaining flour to make a soft dough.
Turn out on lightly floured surface.
Knead until smooth, about 8 minutes.
Place in greased bowl; turn once to grease surface.
Cover and let rise until double, 1 to 1 1/2 hours.
Punch down; let rise again until double.
Punch down and let rest 10 minutes.
On lightly floured surface, roll to 12x9 inch rectangle, 1/2 inch thick.
Cut in half crosswise to make two 9x6 inch rectangles.
Cut each half into twelve 9x1/2 inch strips.
Roll each strip with hands to make rope; twist into cruller shape.
Cover; let rise 45 minutes.
Fry raised crullers in deep vegetable shortening heated to 375° for about 2 minutes; turn once.
Drain on paper toweling.
Brush with Confectioners Sugar Glaze.
Image Courtesy : http://en.wikipedia.org/wiki/File:French-Cruller-Donut.jpg
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