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Orange-Coated Crullers Recipe
|Warm water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||4 Cup (64 tbs)|
|Orange rind||1 Tablespoon, grated|
Serving size: Complete recipe
Calories 3235 Calories from Fat 555
% Daily Value*
Total Fat 63 g97.2%
Saturated Fat 35.5 g177.4%
Trans Fat 0 g
Cholesterol 355 mg
Sodium 2122.4 mg88.4%
Total Carbohydrates 600 g200.1%
Dietary Fiber 16.3 g65.2%
Sugars 213.5 g
Protein 67 g134.4%
Vitamin A 38.9% Vitamin C 34%
Calcium 40.2% Iron 138%
*Based on a 2000 Calorie diet
Scald milk; melt butter in hot milk.
Cool to lukewarm.
Add milk mixture, egg and 1 cup flour to yeast mixture; beat at low speed of mixer until blended.
Add 1 1/2 cups flour; beat until smooth.
Stir in remaining flour with spoon.
Turn dough onto floured surface; knead until smooth and elastic.
Place dough in greased bowl; cover.
Let rise until doubled in bulk.
Punch dough down; turn onto floured surface.
Round dough up into smooth ball; pat out.
Cut into 24 pieces; shape each piece to 12 x 3/4-inch roll.
Fold rolls in half; pinch ends together.
Twist rolls tightly.
Cover; let rise for about 45 minutes.
Fry in hot deep fat until golden brown.
Drain on paper towels.
Mix remaining sugar and orange rind; roll twists in mixture.