Prep 45 mins
Cook 20 mins
Cruller...A fried cake, sister to the doughnut, which takes its name from the Dutch word krulle, meaning "twisted cake." Crullers are made by rolling out dough, cutting it into strips, doubling the strips, twisting them, and pinching the ends together. They are then fried in deep fat and brushed with sugar. French crullers are made in a round shape with cream-puff batter, and fried in deep fat. They often have a thin icing. This is a recipe I got from recipegoldmine.com. I have also posted a different variation on this recipe called French Cruller 2.
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup shortening
- 1 cup boiling water
- 1 cup sifted all-purpose flour
- 3 eggs
- 1 teaspoon vanilla extract
- fat (for deep frying)
- confectioners' sugar frosting
- 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 deep fat to 375 degrees F on frying thermometer.
- Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown.
- Spread with thin Confectioners' Sugar frosting.