Connecticut Crullers
A delicious fry bread from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
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READY IN: 25mins
YIELD: 24 crullers
UNITS: US
INGREDIENTS
Nutrition- 4cups flour
- 3 1⁄2teaspoons baking powder
- 1⁄2teaspoon ground nutmeg
- 1⁄2teaspoon salt
- 2tablespoons butter
- 1cup sugar
- 2
- 1cup cream
- oil, for frying
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DIRECTIONS
- Sift dry ingredients together very well.
- Cream butter and sugar together until thoroughly mixed.
- Add eggs and beat well.
- Add dry ingredients alternately with cream to batter.
- Mix thoroughly.
- Preheat oil to 360F in a large saucepan or stockpot
- Place dough on a well-floured board and pat lightly until just thick enough to cut into thin strips 1/2" wide.
- Bring edges together to form a circle, leaving a hole in the center and pressing edges together.
- Fry until brown and drain on paper towels.
- Dust with confectioners' sugar.
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