Crullers (Twisted)

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Introduction

Crullers are fried pastry twists that emerge from the oil golden and crispy, then get dusted with confectioners’ sugar for a light, crunchy finish. The dough is chilled before shaping, which keeps it manageable and prevents greasiness during frying. These take about 40 minutes total and yield roughly two dozen pieces that work as a breakfast treat or dessert.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 24 crullers

Ingredients

• ¼ cup (60 ml) butter
• 1 cup (240 ml) granulated sugar
• 2 eggs, well beaten
• 4 cups (950 ml) sifted all-purpose flour
• 3 teaspoons baking powder
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup (240 ml) milk
• Fat for deep frying
• Confectioners’ sugar

Instructions

1. Cream butter and sugar; add eggs.
2. Sift flour with baking powder, nutmeg, and salt. Mix into batter alternately with milk to make a dough. Chill dough.
3. Roll dough out ¼ inch (0.75 cm) thick. Cut dough into strips measuring 1 x 8 inches (2.5 x 20 cm).
4. Fold each strip in half lengthwise; twist several times and pinch ends together.
5. Deep fry in hot (380°F / 200˚C) fat on until golden brown, flipping to cook both sides.
6. Place crullers on absorbent paper to drain, and cool. Sprinkle with confectioners’ sugar.

Variations

Spiced crullers: Add ¼ teaspoon ground cinnamon and ⅛ teaspoon ground cloves to the flour mixture. This deepens the warm spice note beyond the nutmeg alone.

Glazed finish: After the crullers cool slightly, brush them with a thin glaze made from 1 cup confectioners’ sugar mixed with 2 tablespoons milk and a pinch of salt. Let the glaze set before serving for a smoother, less powdery coating.

Citrus zest addition: Mix 1 tablespoon of lemon or orange zest into the creamed butter and sugar before adding eggs. This adds a subtle brightness to the fried pastry without changing the texture.

Less sweet: Reduce granulated sugar to ¾ cup if you prefer crullers that lean savory or pair better with coffee. The dough will be slightly less rich but still tender.

Egg-free version: Replace the 2 eggs with 3 tablespoons of aquafaba (liquid from canned chickpeas) beaten until foamy. The crullers will be slightly less tender but still fry well and rise adequately.

Tips for Success

Chill the dough thoroughly: A cold dough is easier to roll and cut cleanly, and it absorbs less oil during frying. If the dough becomes warm while you work, return it to the refrigerator for 10 minutes.

Monitor oil temperature: Use a thermometer to verify the oil holds 380°F. If it’s too cool, the crullers absorb fat and taste greasy; if too hot, they brown outside before cooking through.

Twist evenly: Aim for 3–4 consistent twists per strip so the pastry cooks uniformly. Pinching the ends together prevents the cruller from unraveling in the hot oil.

Drain immediately: Transfer fried crullers to paper towels right after removing them from oil. This stops the cooking and removes excess fat while they’re still warm.

Apply sugar while warm: Dust confectioners’ sugar onto warm crullers so it adheres. Adding it after they cool will cause the sugar to slide off.

Storage and Reheating

Airtight container: Store cooled crullers in an airtight container at room temperature for up to 2 days. They stay reasonably crisp but will gradually soften.

Freezer option: Freeze crullers in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw at room temperature for 30 minutes or reheat directly.

Reheating: Warm crullers in a 300°F oven for 5–8 minutes, uncovered, to restore crispness. Avoid the microwave, which makes them tough and chewy.

FAQ

Why does my dough feel sticky after creaming?

The mixture is warm from the butter and sugar friction. Chilling the dough in the refrigerator for at least 30 minutes firms it up and makes rolling and cutting much easier.

Can I bake crullers instead of frying them?

Baking will produce a cake-like texture rather than the crispy, fried exterior these are designed for. If you need a baked option, adjust to a thicker dough and bake at 375°F for 12–15 minutes, but the result will be fundamentally different.

How do I prevent crullers from being greasy?

Ensure the oil stays at 380°F throughout frying and don’t crowd the pan—this drops the temperature and forces the dough to absorb fat. Drain on paper towels immediately and don’t cover them while warm, which traps steam and softens the crust.

Can I shape the crullers ahead of time?

Yes. Roll, cut, and twist the strips, then place them on a parchment-lined baking sheet and refrigerate for up to 4 hours. Fry directly from the cold state—this actually helps them hold their shape in the oil.